Any glass jar is safe to use for canning purposes. The jar should be submerged in boiling water to disinfect it prior to use. Use new rubber sealing rings always.

You can find this at the grocery store in the aisle with the canning products, like Suregel, canning jars, etc. Not all stores will have it, but most Pick 'N Save's sell it.

People can make sunflowers seeds that are flavored by dill pickles, by soaking the seeds in a jar of pickle juice. Sunflower seeds should be soaked in the pickle juice for a couple days.

Sugar is essentially a solid form raw caramel. once sugar is melted, it is cooked. that is where caramel comes from. you cannot 'un-cook' something. so after it is caramel you can't change it back to sugar. but, if the caramel is in a solid form, you can melt it back to a liquid form.

When these jars were made, they came into contact with lead; however, this does not mean the lead has seeped into the glass. To err on the side of caution, you should likely not can with them, as they may have trace amounts of lead in them. In addition, they are very rare canning jars and may be worth money to the right collector.

The tub of hot water gives off water vapour.

The water vapour condenses on the cans.

The liquid water gives off its latent heat of condensation to the cans.

No, do not use garlic salt. Canning salt should be used as it is the purest salt on the market. Table salt and other salts contain additives that can cause clouding of pickling syrups, jams, and jellies. To obtain the garlic flavor you want add 1 garlic clove to the bottom of the jar before filling with pickles and juice.

It depends on the jar. but there is about 15-30 pickles in each

There are a lot of small variations to making pickle wraps, but the method that I was taught requires

-small dill pickles

-cream cheese

-dried beef (They come in hanging packages, usually by the cheese isle. However, ham is delicious too!)

It usually takes 1 packet of cream cheese and 2 packets of dried beef for every 1 jar of dill pickles, unless you decide to double up on beef for every wrap (the benefits of this is it is far easier to make, as the meat doesn't tear)

To make, take one slice (or two on top of eachother) of dried beef and cover in however much cream cheese you like. Usually, the more the better!

Next, roll a pickle into the cream cheese and dried beef to make a taco-looking wrap.

Then, either leave as a full wrap or cut into bite-sized wheels. Making these is very messy and might require a few patient tries before perfecting spreading the cream cheese on without destroying the meat, but they are oh-so delicious!

That sounds like mold. They might not have been processed properly.

Preparation and storage conditions have a large bearing on the length of time preserves, regardless of the fruit used, will keep so it is not possible to give a simple answer to this question.

Generally speaking, preserves, jams and jellies made with sugar should keep for one year. However, they will keep for far less time if the preserves are not stored in ideals conditions (cool dry area free of sunlight) or if the preserves were made with sugar substitutes instead of sugar.

Preserves, jams, and jellies made with sugar substitute should be good for at least six months, when stored properly.

the main nutrients in jam is protein and sugar

To list the ingredients would be pointless. You need to know the quantities, the order in which to add them, and how long to process the finished product. Suggest you invest a few canning books (Ball Complete Book of Home Preserving is a good one) and use only tested canning recipes. Refer to the National Center for Home Food Preservation (NCHFP) website, it is an excellent source for current research-based recommendations for most methods of home food preservation and includes many tested recipes.

I'm Australian, and I'm guessing that 'jello' is jelly..?

Sorry

And anyway, if you are talking about what we call jelly then generally it takes about 4 hours to set properly.

But that all depends obviously on how much you have and how cold your fridge is.

Hope we are talking about the same thing and that I helped :)

For detailed instructions on making jelly (and how to reprocess jelly that does not set) refer to the National Center for Home Food Preservation (NCHFP) website, it is an excellent source for current research-based recommendations for most methods of home food preservation.

See the related link below.

Pickling and canning for preservation is a very exacting science. Most canned foods are processed by a hot water bath method. Low acid foods need to be processed using a pressure bath method. Processing time vary depending on the vegetable, fruit, or meat being canned. Done incorrectly food can develop botullisms that can make you very sick or even kill. I recommend you buy a book (Ball Canning Guide is excellent and readily available). If you do not want to spend any money, look up the National Center for Home Food Preservation (NCHFP) website. It has information that has been scientifically developed, tested, and approved for the canning and preservation of meats, fruits, and vegetables. They have many recipes and detailed methods for preparing them properly. Research first and then buy the proper equipment required for successful canning. Buy your vegetables at a local farmer's market if possible. The less time the vegetables have been picked the better your canned goods will taste.

Citric acid is used to preserve color in low acidic fruits, but it's main function is to raise the PH level (acidity) to make it impossible for botulism to occur in your finished product. It is absolutely essential that you add acid of some kind to low acid foods you are canning. Botulism is deadly. You may use citric acid (vitamin C), lemon juice, ascorbic acid or vinegar. Always use a recipe to get the proportions right. As to how it is used, it depends on what you are making. With jams, jellies and sauces you simply mix it in during or before the cooking process. If you are preserving whole fruits/tomatoes you add it directly to each jar. If you are preserving whole fruits in syrup, mix it into the syrup. Canning is a fun hobby, but is not to be done haphazardly with directions posted by who-knows-who. That can lead to a dangerous situation. The Ball Blue Book of Preserving is widely accepted as the best authority on home canning.

cictric acid

Osmosis - the water in the pickles is drawn out to the saltier mixture that the pickles were immersed in, so the pickles shrink.

When Victor Canning eats the Smuggler

Oregon state university says if its preasure canned correctly it should be used within one year for maximum flavor and nutritive quality.