Several months ago I canned some ham and pea soup, following this recipe verbatim. All went well and the jars have been sitting in my dark pantry ever since. Th
I am starting a business making a vegan chocolate spread. It is beginning as a small, family run operation, in a hired industrial kitchen. We are stuck on how t
When I try to separate the lid from a can that has a pull-tab, the moment the lid separates from the can, the lid flings food everywhere. It's not always a lot,
Do you know from pic what the yellow jelly like substance is on what seems to be the side surfaces of my corned beef(I can’t see it on the top or inner pa
I have a very large basil crop this year for which I am extremely excited. In addition to drying and putting that up for myself over the winter, I want to put u
I tried a peach jam recipe that is cooked then cooled to thicken without pectin (6+ hour cool time). The recipe says you can freeze it or can it. What would be
I have been adding fat to each jar of canned legumes to prevent frothing during processing (pressure canning). The fat looks unappetizing in the final product,
I like how canning bone broth causes the broth to go clear. My recipe for bone broth is to cover bones with water and simmer on low for 4-5 ho
I have just opened an expired can of beans trying to clean the food stock due to epidemic situation. It expired approximately 6 months. The food looks alright,
For the first time, I'm growing my own cornichon for pickling, but don't know the best time to pick them. Most recipes suggest they are ready when the fruit is
New (sealed) chili sauce doesn't need to be put in the refrigerator. After unsealing, do you need to put it in the refrigerator after the lid
I made several glasses of whole strawberries in syrup. Normally I do this: sterilize the glass and the screw cap with boiling water carefully wash and sort stra
One of the lids on a quart jar of green beans "popped" after sitting on the kitchen counter for two days. It was one of a batch of a dozen jars canned in that s
Canned food has rings stamped on the lids. What (or who) has the code? Here is a photo with crab and tuna tops. Maybe the better word would be "indentations"?
You know what I'm talking about, these food tubes that are popular for tomato paste, or pesto. Searching for 'food in tube' or 'how to make your own tomato pas
I've decided i'd prefer to make my own coffee and can it to have on hand when i'm in a pinch then get a bottle of cold brew at the grocery to store in the car.
I canned mushrooms with fruit fresh. They have a very acidic taste - tart not sweet. Can I fix them or make a soup from them to salvage the batch?
The canner began coming to pressure, steam started shooting under the pressure gauge. The jars began to seal when I opened the canner to fix the gasket. I repro
This was my first year canning applesauce. My first batch was a little too thin for our liking, but I tweaked what I did a little, and the next two batches came
We make a famous hot sauce, but we are having a problem properly sealing the bottles for shipping. We tried to shipped the sauce to friends and family, but afte