Is it safe to roast cubes of fresh butternut squash prior to pressure canning them? I would like to drizzle with olive oil prior to roasting and then use chicken stock to fill the jar. If it is not safe to do so, why is that the case?
Outside United States Posted 5 months ago
We were recently given two boxes of pears - one of Red Anjou and one of Bosc. I have always canned and dried Bartlett pears. Do these other varieties lend themselves to the same purposes? or are they primarily for eating? Do they need to be refrigerated like the Comice pears to bring out their best flavor? Thanks for your advice!
I apologize, I thought my question submitted prior to this was tied to a post. My question is if green cabbage can be substituted for red cabbage in the Ball canning Spiced Red Cabbage recipe. I am not sure if there is an impact to doing this which could result in an unsafe product.
Montana Posted 6 months ago
JUST FINISHED THE 55 MIN TIMING FOR MY CORN AND DISCOVERED BROWN STAINING AROUND WEIGHT. NOTICED A BROWING TYPE ODOR, NOT BURNING, AND THINK MAYBE MY CANNER BOILED DRY. IT HASNT COME DOWN TO ZERO PRESSURE YET SO IM NOT SURE. IT DID NOT LOSE ANY PRESSURE DURING THE CANNING PROCESS. DO I HAVE TO REPROCESS?
THANK YOU, SANDRA HAWN (ALL JARS SEALED, WHEN OPENED, CANNER WAS NOT COMPLETELY EMPTY...MAYBE 1/2-1/4 CUP OF WATER NOTED.)
St. Lawrence County New York Posted 6 months ago
I just started canning meat this year. I have tried canning pints at 10 pounds pressure for 75 minutes. About a minute before the time is up the steam stops- water ran out. I wanted to try quarts but the instructions say to can for 90 minutes. My instruction manual states to put 2 1/2 quarts of water in the canner. Is it safe to add more water so it lasts 90 minutes? How much should i add? I have a 22 quart weighted gauge canner.
Franklin County Pennsylvania Posted 7 months ago
Hi there, I misread my recipe. It said to add the lemon juice to the tomato pulp at the end, but I spaced out and added it in with the fresh tomatoes before I brought them to a boil. Will this be okay? Or should I add more lemon juice again to the pulp at the end? Thanks, Leslie
Dane County Wisconsin Posted 7 months ago
I am a novice canner. I make quick/refrigerator pickles all the time, but I have always been scared to can for fear of poisoning myself. Recently, I decided that I would like to try canning after I encountered a recipe for low-temperature pasteurization using sous vide.
I attempted to pickle mushrooms, but they didn't come out quite right. Even though I followed all the directions thoroughly, 3 (of 5) jars failed to seal properly, and more worrisome, even in the jars that sealed properly there appears to be a ton of air/space at the top on the container that wasn't there originally (pictures attached). The mushrooms, which at first had almost filled the jar, shrank to about 1/2 of their original volume. My assumption is that the mushrooms must've harbored a significant amount of air that was vented to the top of the jar during the heat treatment step.
1I was hoping that someone might be able to inform me if these jars are safe. 2I was considering opening all the jars (even the sealed jars), combining their contents, and re-applying the heat treatment (sous vide) step. Does this sound dangerous or ill-informed?
3In the future, I was considering maybe simmering the mushrooms in a brine at a low-ish temperature on the stove in order to pre-shrink them before packing them into jars. Is this a good/safe idea?
The following are the steps that I followed:
Los Angeles County California Posted 7 months ago
Hi, will like to confirm my reading on this matter. It appears that raw garlic and mushrooms are not suitable for vacuum sealing. However, after they have been cooked and cooled, I can vacuum seal them for later use. Is it a must to store these cooked garlic and mushrooms in vacuum sealed bags in the freezer or I can keep them in the chiller compartment for up to a week? Please advise. Thank you.
Outside United States Posted 7 months ago
I made an aerobically fermented Pineapple drink called Tepache. I used 2 oz of Tepache ( average ph around 3.4) as a brine to ferment a Pineapple/Tomato Salsa, of 32oz which is fermented anaerobically...have I caused an epic clash of fermenting agents? It’s had an anaerobic ferment of 24 hours at room temp. It is bubbling. I’m questioning the food safety of doing this. Thank you
Do you think Monk sugar would work in canning? Or is it also not heat stable.
I tried canning peaches without sugar and we did not like it.
Outside United States Posted 9 months ago