I'm looking for recipes for canning pares with something like Stevia. Thank you for your help
San Bernardino County California Posted 4 months ago
Can you can a 50/50 mix of pineapple/orange juice. Is it good for one year?
Cameron County Texas Posted 4 months ago
Besides pickled eggs what else can pickled beet juice from a jar be used for?
Schuylkill County Pennsylvania Posted 5 months ago
Willthe dining with diabetes program be offered again this year?
Clermont County Ohio Posted 5 months ago
I have infused sour cherries for 3 months with 90% alcohol to get a wonderful liqueur. Can those cherries be used to make jam or has the alcohol removed some of the jam making properties from the cherries?
Outside United States Posted 7 months ago
Hello, I am going to make Cranberry Orange Chutney. The recipe calls for cinnamon sticks that are discarded before canning. Will it change the pH of the chutney or make it unsafe to eat if I add cinnamon powder to the chutney instead of using and discarding the cinnamon sticks? Similarly, is mustard powder a safe substitute for mustard seeds when making pickles? Thank you!
Stephens County Georgia Posted 7 months ago
HI I am new to Pressure canning food. I was wondering how do I adapt a family recipe to a safe canning recipe? I was under the assumption that if I were to accomplish this safely that I would need to take the lowest acid ingredient in the recipe and can for that amount of time at my elevation? (Ex: beef stew) Am I correct? Also when using a safe approved recipe by Ball canning books, or The United States Department of Agriculture Complete Guide to Home Canning book, and The National Center for Home Food Preservation website, can any of those recipes be altered safely? I want to try some of these recipes but don't like all of the ingredients listed, or I want to try the recipe and want to make it mine by adding a few other ingredients. All the approved recipes for beef stew do NOT include tomato sauce. My family recipe includes tomato sauce. Can I omit certain veggies in a canned soup or stew that my family doesn't like? If I am able to do that do I have to replace something in its place? Also what do I do in the case of an approved recipe calling for alcohol? I don't like cooking with alcohol? Can that be replaced for additional broth? Also can you use canned tomatoes in place of fresh? Last but not least I have a Presto 16 quart dial gauge pressure canner. Where would I take or send my gauge to be tested each year that won't be a million miles away? I live in Garfield Heights. Thank you so very much for your time!!!!! Donna Divis
Cuyahoga County Ohio Posted 8 months ago
I took a jar of recently and properly home canned relish out of state and accidentally left it in a hot car for several days. Would it be safe to eat?
New London County Connecticut Posted 10 months ago
I make grape jelly from concord grape and usually have the juice let over. That has not pectin in it. I looked on the internet about making grape juice but my left over juice is very thick (like Tomato soup). Should add water?
Hamilton County Ohio Posted almost 2 years ago
What would be the best method to package home smoked cheese for short term storage? Short term being defined as 30 days or less.
Floyd County Virginia cheese Posted almost 3 years ago