We have a All American Pressure Cooker Canner 921. The guage shows 11 pounds pressure and we have the weight (the jiggler) on at 10 pounds. The weight is not jiggling. We know that the valve is clear and free of issues- so we don't know if the weight should be jiggling at this point or not? it isn't so is there something wrong? first time user and nervous about using a pressure canner.
Polk County IA Posted 22 days ago
I hot water bathed my carrots a week ago and the liquid has turned milky ! What
Could have caused that ? Should I have pressured canned them ?
Stark County OH Posted about 1 month ago
I HAVE A SMOKER THAT I WAS GOING TO USE MESQUITE WOOD FOR COOKING, BUT THESE YELLOW WORMS ARE BORED INTO THE WOOD. IS THE WOOD STILL USABLE FOR COOKING, EVEN THOUGH THERE IS WORMS IN IT?
Pima County AZ Posted about 1 month ago
Can we use a Medical freezer for home use? Company delivered a medical freezer instead of a home freezer
Middlesex County MA Posted 2 months ago
So i went to a BBQ restaurant and i ordered some short loins cut and ribs( without the bone). Then i happen to see an artical about BSE and SRMs of beef. And i noticed that short loins and ribs are included in the specified risk matterial like the spine of cow. So my question is my BSE risk exist by eating short loins, ribs or cuts that include the spine of the cow?
NY Posted 2 months ago
Any recipe that is to be canned MUST be tested for safety first. This is a complicated and expensive process that includes professional testing for the acidity level and the thickness of the product, among other factors. This must be done to prevent potentially life threatening food borne illness. If a mustard recipe has not been specifically tested and approved for home canning, then it is not recommended to can that product and it should be stored in a refrigerator. There are several mustard recipes that can be home preserved in a water bath canner on Ball's website: http://www.freshpreserving.com/recipes.aspx
How can I get a mustard recipe tested for canning ?
I have a number of canned peaches getting outdated and I would like to know if I put them in quart jars and vacuum them would they keep good for a time. I have no freezer room.? Thank you
Snohomish County Washington Posted 3 months ago
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 months ago
How to do water bath canning for pears
Fremont County Colorado Posted 4 months ago
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?
Broome County New York Posted 4 months ago