Food Canning

Vlassic dill pickles typically use kosher salt in their brine solution. This type of salt is preferred for its purity and larger grain size, which helps in flavor and texture. The brine also includes vinegar and various spices, contributing to the distinct taste of the pickles.

That's a long time to have left tomato sauce in a pot. Whether it is safe or not depends on the type of pot and the conditions under which it was stored, as well as whether or not it grew anything in that time frame. Personally, I wouldn't risk it.

I just add a product called jamset to the cooking and my jam sets everytime.

The most common reason for this happening is lack of the setting agent pectin. As grapes are naturally low in this, a sufficient quantity of commercially available pectin must be added. It is possible to go back and reboil the mix with 20 percent more pectin added. Sometimes inadequate cooking time is the problem. In either case, testing a small amount on a cold saucer towards the end of cooking time is helpful. If it does not wrinkle when pushed with a finger or tilted, it isn't ready and won't set.

I made grape jelly,using sur-jel but it didn't. I tried to re cook with more pectin and sugar now it is too sweet and still didn't set up. What now? I hate to throw it out.

Jelly requires sugar, pectin and acid. If your fruit is not sufficiently acid, you need to add a couple of tbs. of lemon juice when you are making it. Don't throw your failed jelly out--you can use it as syrup on pancakes or other cakes.

The only rule is use a pressure canner.

I can't tell you, it's a surprise!

(Hint: it tastes a little bit like a pickle...)

Tarter sauce

Thousandisland dressing

Cocktail sauce

Remoulade

Mustart

If someone is being a pickle it usually means they are sour in their outlook. Usually the expression is "being IN a pickle". This is entirely different and means to be placed in a difficult situation.

it matters how much apple jelly you want, if you look up apple jelly recipe then it should tell you

you open mason jar lids by running them under hot water, then TWISTING them off.

In order to find pectin, you need to go (preferably) to bakery supplier shops or to spice shops. One place I found is called "Mana Aharona" in Beit Yaakov street, near Mahane Yehuda Market. Its details are in the related link.

The brine in sauerkraut and pickles contains to retardants to alcohol production, salt and vinegar. Salt kills yeast that eats sugars to produce alcohol. Vinegar is the end product of alcohol production.

no!! obviously you dont need a license to export pickles.....where do you come from....antartica.....

If you are asking about Ball-brand home canning products, that business was spun off in 1993. For information on Ball jars, the Ball Blue Book and other canning products, visit the Jarden Corporation at www.homecanning.com.

I regret that I can only narrow it down to 1902-1964. I'm trying to narrow it down, too.

Most picles can be made hot (spicy) by adding jalapeno or other peppers to the jars before filling with pickles and pickling juice. Bread and butter pickles are delicious when you add 3 slices of jalapeno pepper, 2 garlic bulbs, and a thin slice of ginger to each pint jar. Nice and spicy, but not too hot.

Any Ball (Atlas or Mason) canning jar that is not a screw top is a collectible. These are no longer produced for canning. They had glass dome tops that were held down by a wire lever, and sealed with a gum-rubber sealing ring. Some screw top canning jars may be collectible items if they are no longer manufactured, or were manufactured by a company no longer in business. I still use my Atlas jars.

Yes, cooking with propylene gas should be ok to cook on. It is very similar to propane. Obviously it is highly flammable so use typical precaution with storage and handling as you would with propane. Combustion of the gas produces carbon monoxide (like propane), so it is always necessary to have adequate ventilation to decrease risk of asphyxiation (simple asphyxiant) hazard).

What is the shelf life for gulf was for canning

Citric acid is safe to use on most things you could name, nickel included.

Because even without pressure 212 degrees sterilizes.

Grow a very large Pickle in your backyard garden, carve out the middle, make a hole for the face and two on the sides for arms. and there you go!