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 3 days ago
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 11 days ago
I make a bone broth once a week and have read you should use feet and hooves in the broth for the added collagen. Even though we always buy our animals from local farms the butcher's around here do not save the hooves. I've read in other parts of the world the feet and hooves are used in certain dishes. Recent;y my husband went on an Elk hunt and he brought home 16 Elk hooves from camp for us to use in our broth. Any thoughts on this? I can only find a few websites that promote the use of hooves in broth. I don't want it to taste like glue :( Thank you, Darcy
Multnomah County Oregon home food preparation Posted 18 days ago
All my jars of pressure canned apples leaked causing 1/2 the jar to be empty
Can i keep them this way, are they safe to use?
New York County New York Posted 18 days ago
Hi, My question would Pressure canned tomatoes from my garden in 2014 be safe to eat. The look perfectly good in the jars. Not sure if i should toss them out or eat them.
Massachusetts Posted 23 days ago
I have a graniteware 20 quart pressure canner and have been using it for 3 years. This is the first year I've used it this much. I was canning acorn squash in qrts it had 10 minutes left to go and the weight started to slow with its jiggling. The gas stove was still on but it stopped jiggling after about 7 minutes. I have no idea what went wrong and if the squash will be edible after it all cools down. Please advise.
Brown County Wisconsin Posted 26 days ago
For about 4 years I canned white acre peas without any problems. For the 2 years prior when I can them their seals have come undone. What could be happening? I have lost a bit of money and time in this process.
Columbia County Florida Posted 27 days ago
Mom and I have canned this recipe for years always in a pressure canned. Is there any reason it could not be just processed in a water bath?
Buchanan County Iowa Posted about 1 month ago
Can you add bacon to habanero jelly and process safely
Franklin County New York Posted about 1 month ago
CAN THERM FLO BE SAFTLY USED IN MUSTARD PICKLES AS A THICKNER INSTEAD OF FLOUR?
Washington County Vermont Posted about 1 month ago