Food Canning

yes

Being made of metal, cans are good conductors, not good insulators.

mix vinegar, wine, pickling salt , sugar and oregano in a stanless steel bowl.

Bring to the boil

Add peeled garlic cloves to the mixture

Stir constantly for one minute

Pack garlic and a chilli pepper into a hot jar

Add hot liquid to cover the garlic

It really depends on the intesity of the flavor you want and the kind of pickle you're making - the standard benchmark is about 2 weeks. They only take about 2 days to absorb the briny flavor, though. 2-day old pickles are known as "new pickles", while the older ones are known as "old pickles".

Yes you can reset jelly. Refer to the National Center for Home Food Preservation (NCHFP) website, it is an excellentsource for current research-based recommendations for most methods of home food preservation.

These are commonly known as Mason jars. Mason is a brand, but there are several others. It is a heat resistant glass jar that allows for a metal screw on ring to be used as a lid. The come with different sized opening. The wide mouth has a larger opening than the standard.

Well I don't know about homemade cooking but in catering I think you go for a 120% mark-up, so if the cost of your ingredients for one jar comes to 1 dollar, you charge 2 dollars and 10 cents for it to cover the cost of the time it took to make it, the electricity you used to cook it and then a tiny margin of profit. 120% sounds extortionate but when you work it all out you'd be surprised.

I don't know who, but Lubec was once the canning capital of the world, but they only canned sardines. Research the American Can Company. The last of these factories closed in 2001, and is currently being transformed into a codo/seaside inn complex, but at the same time keeping its coastal commercial traits by buying lobster etc. RJ Peacock canning company is the only other canning company in Lubec that is still standing, and that is now where they produce sea salt, farm urchins, and pickle sea cucumbers.

You can go to the U.S. Customs website and check it out for specific allowable items, but a brief look at the information that's on that site shows that the U.S. is not allowing any food into the country and that when it's found in luggage it is confiscated and then destroyed.

There are many sizes of canning jars in metric and imperial measures. Standard imperial jars come in half pint, pint, and quart, and gallon sizes, and can be small mouth or wide mouth. Standard metric jars range from .20 to 5 liter sizes.

In 1986 the Can Manufacturers Institute, the National Food Processors Association, and the American Steel Institute formed the Canned Food Information Council

What do YOU think? If there weren't any before (there shouldn't have anyways) it probably is bad. Common sense.

In a can or frozen in the freezer! This is because it changes that state of the food and freezes it!x

A pickle is a cucumber that has been cooked in vinegar. It is not salted, and once it cools down, it is packaged in a jar.

with cactus, jelly, and jam.

I believe there is... If you put pickle in any type of soup it becomes pickle soup

Typically called a "water bath canner" it consists of a large cauldron style pan with a removable rack to hold canning jars. Once sterilized canning jars are filled with food items and brand new jar lids are placed on each (with reusable rings finger tightened around the top of them) they are placed in the rack and lowered into boiling water. Most items call for 20 minutes of boiling - directions are given with canning jars - and a specialized jar remover tool can be used to take them out one at a time and set aside to cool. As the filled jars cool the lids will vacuum seal to the top of the jars forming a slight indentation on the top and a "pop" sound. The food is now preserved for storage without refrigeration. The appropriate food for this type of canning is jellies, jams, pickles and NOT meat containing items which are "pressure canned".

canning preserves food by sterilising the food then sealing the can so there are no bacteria to grow

You might be thinking of the word "gherkin", which in common talk people often refer to the "baby pickles" as being. Gherkin is actually a type of pickle, but the word is more commonly used in America to mean simply "little pickles".

In the last couple of years it has become very popular to make pickles in cubes instead of slices. I believe this is what a "pickle nugget" would be referring to.

You take fruit and make sure you get all of the juices out, you add pectin and sugar. Then get a pressure cooker and put it into jars until it says it is done. Then get it out with tongs (IT WILL BE HOT) and wait for it to set and go cold before putting it away.

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Jellies and jams are made by boiling fruit with sugar until the mixture "jells" or thickens.

Many fruits, particular apples, contain enough natural pectin that additional pectin is not needed for jelling. Other fruit needs the addition of pectin, or apple peels which are high in pectin, for a good jell.

Jelly, at least in American cooking, is made of strained fruit juice and sugar so that the end product is clear. Jams are made with crushed fruit, with or without seeds, so that the final product is thick and dense. Jams became popular with home cooks as they made more economical use of fruit with less waste than the clear jellies. Preserves can be a combination of the two techniques, with hole or cut fruit suspended in clear jelly.

Commercial canning is done on a far greater scale than home canning. Other than that commercial canning includes methods not used in the home such as pasteurization and ionizing radiation. One more big difference is the types of containers used in commercial canning include tin-lined steel cans that require an opener to slice the lid from the can, and laminate vacuum pouches used for fruit drinks and other liquids. Home canning uses primarily glass jars with 2-piece lids. Finally, more chemicals are used in commercial canning than in home canning.

DIRECTIONS

Boil tongue in salt water for 3 hours. Peel skin from the tongue.

Mix remaining ingredients in a large, nonreactive pot and bring to a boil.

Add meat and boil for 10 minutes.

Cool and store in refrigerator for one week.

Slice tongue thinly to serve.

INGREDIENTS

1 beef tongue

3 cups vinegar

4 cups water

1 cup sugar (to taste)

2 large onions, sliced

1 teaspoon pickling spices

1 teaspoon mustard seeds

1 bay leaf

6 garlic cloves

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Kerr & Ball canning jars are made by Jarden Home Brands.

You can open and use the salsa immediately after using it if you wish. The flavors will intensify in approx. the first 30 days after canning so if you want it spicier wait awhile to use it.