Group_avatar_placeholder_02 Food Preservation

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Questions asked to this group

Canning salsa fresh lemon juice vs. bottled Asked October 10, 2017, 11:55 AM EDT

Hello- In regards to your response to the above-mentioned question wherein you indicated that they should open and boil their sauce canned with fresh lemon juice.- I have just literally finished a batch of tomato sauce and have used fresh lemon juice (it is still hot) which I understand is too low in acidity to properly preserve the sauce. At this time while newly canned can I just cool the jars overnight and put them directly into the freezer without having to boil them again for the recommended 10 minutes as indicated in your original response? I wasn’t sure if time was a factor and that is why the individual had to reboil their sauce or simply the fact that they had used fresh lemon.

OUTSIDEUS Posted 2 months ago

Pressure Cooker

During process of string beans, the pressure cooker overring did not seal. Therefore, the beans did not process for the correct amount of time but they did seal. So, my question is are the beans safe to eat? (The beans did not process under pressure they boiled for 15 minutes).

Waldo County ME Posted 4 months ago

this doesn't make sense

When canning without sugar, use high quality fruit. Overripe fruit will soften excessively. Take special care to follow steps that prevent darkening of light-colored fruit. Several treatments may be used to prevent or retard darkening. One is to coat the fruit as it is cut with a solution of 1 teaspoon (3 g) crystalline ascorbic acid or 3,000 mg crushed vitamin C tablets per cup of water. Another is to drop the cut pieces in a solution of water and ascorbic acid, citric acid or lemon juice. Use 1 teaspoon (3,000 mg) ascorbic acid, 1 teaspoon citric acid or 3/4 cup lemon juice to 1 gallon water. the same amount of ascorbic acid works with 1 cup, or 1 gallon of water?

Waukesha County WI Posted 5 months ago

Canning pares

I'm looking for recipes for canning pares with something like Stevia. Thank you for your help

San Bernardino County CA Posted 10 months ago

Pineapple/orange juice

Can you can a 50/50 mix of pineapple/orange juice. Is it good for one year?

Cameron County TX Posted 10 months ago

Pickled beet juice

Besides pickled eggs what else can pickled beet juice from a jar be used for?

Schuylkill County Pennsylvania Posted 10 months ago

Willthe dining with diabetes program be offered again this year?

Willthe dining with diabetes program be offered again this year?

Clermont County Ohio Posted 11 months ago

Sour cherries

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 about 1 year ago

Adding Powdered Spices to Chutney and Pickles

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 about 1 year ago

HI I am new to Pressure canning food. I was wondering how do I adapt a family...

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 about 1 year ago