food safety
(This group currently has 43 experts available to answer questions)
Questions asked to this group
Bleach to water ratio
What is the best ratio of bleach to water for a spray disinfectant? What is the best disinfectant for granite?
Saginaw County Michigan food safety Posted 3 days ago
Purple discolored water on side of Aluminum pan after sitting for a week
Hi - I poached an egg in an aluminum egg poaching pan using a non-stick tray that holds the eggs above the water so they are steamed. This time as the water boiled it spilled over the top of the tray getting some of the uncooked egg white in the water. It got a little messy at first with "foam" from the egg and water mixing. I rinsed the pan and filled it about halfway with water and it ended up sitting for a week or maybe even 2 weeks with the lid on it. When I took the lid off to finally wash it, I noticed the water or side of the pan looking purple on one side of the pan. It smelled weird and bad also. I boiled that water and the purple color and smell went away. Do you have any idea what this purple discoloration would have been? I'm guessing that there must have been enough of the egg in the pan even after rinsing, which caused something to grow in the water. Would this be some kind of mold? Is there anything else that could grow as a result of this? Am I correct in assuming that soap and more boiling water will clean and disinfect the pan? I don't want to use bleach on aluminum as it seems that there could be a reaction.
If you don't know can you think of anyone who might have more information on this?
Thank you!
Randy
Broome County New York Posted 11 days ago
When pressure canning is it safe to load more jars in the canner than the recipe calls for?
I am new to pressure canning and was hoping to can a lot of chicken soup today. The tested recipe in my Ball Guide to Preserving Book is for 4 quarts of soup. Can I safely process more quarts for the same amount of processing time? If yes, do I have to double stack the jars? If no, can I increase the processing time?
Thank you! Theresa
Maricopa County Arizona Posted 23 days ago
Pressure canning ground beef
I have pressure canned ground beef in pint jars successfully. Is it safe to pressure can ground beef in HALF pint jars? How long should I process? Thank you!
Maricopa County Arizona Posted 24 days ago
Raw honey bubbling
What to do when bubbling raw honey continues to overflow the jar. It was bottled in 2019. Exp 2022.
Outside United States Posted about 1 month ago
CANNING CLAMS
I PUT UP ABOUT 20 PINTS OF CHOPPED CLAMS EARLIER LAST YEAR. I WENT TO OPEN AND WHILE THE SEAL WAS VERY GOOD THEY HAD A METALIC SMELL TO THEM AND THERE WAS SEVERAL SPOTS OF WHAT LOOKED LIKE BLACK MOLD ON THE LIDS. i FOLLOWED THE INSTRUCTIONS TO THE LETTER.....WHAT HAPPENED
Somerset County New Jersey Posted 2 months ago
Country Ham Without Skin
Can I salt cure a skinless ham and can you tell me how. Or, do I cure it the same way as a ham with the skin on? Thanks for your help!
Louisiana Posted 2 months ago
Jam
Canning date jam ???
Maine food safety home food preservation Posted 3 months ago
frozen pumpkin- can i eat it?
My pumpkin just froze. It is now very soft. Is it o.k. to cook it & freeze it for further use?
Chenango County New York food safety Posted 5 months ago
canning pickled beets
I make pickled beets with equal parts water and vinegar. Every recipe for canning them calls for more vinegar. Can I can them in a pressure canner with equal parts? If so, how long at what pressure? If not, and I use the extra vinegar with water bath and dilute them after opening will that successfully mellow the beets? Is it possible that equal parts will safely acidify the beets?
Baltimore County Maryland Posted 5 months ago