Food Canning

about 18 pints. You can figure on about 1.5c of fruit per pint when fully cooked and ready to be canned.

Those bumps signify the mold that that particular bottle was made from. I verified it with Kerr Glass company when they wrote, "Dear Mary, Thank you for your interest in Kerr containers. Those bumps signify the mold that that particular bottle was made from." Sincerely . . . .

If you download Guide 5 of the USDA guide to home canning it provides detailed instructions on how to can fish in pints and quarts. It also tells you how long to process it for in a pressure canner. The short answer is: If the fish is frozen, thaw it in the refrigerator before canning. After rinsing the fish cold water, add 1 tablespoons of vinegar per quart to the water to help remove slime. Add 1 teaspoon of salt per pint, if desired.

Kerr is a brand of "Mason Jar" for home canning - licensed for manufacture by the same company that currently does the Ball brand jars. I have seen few differences in the basic style and sizes available with the notable exception of Kerr carrying a round wide mouth half pint (8 oz., only a couple of inches tall), while Ball has a square 'elite collection' version the same size. All use a two piece lid (a lid, and a 'ring' to hold it in place during processing), and both offer glass jars designed to be used for traditional high pressure/high temperature canning through 'freezer canning'. "Mason Jar" is a style of jar; while there are a handful of companies marketing them, selection can be driven by purpose (wide mouth or regular mouth), personal experience with each brand name (e.g., a slightly higher incidence of material flaws in one brand that prevent successful seals or re-use), and cost - to include shipping.

Pectin is an important cell wall polysaccharide that allows primary cell wall extension and plant growth. During fruit ripening, pectin is broken down by the enzymes pectinase and pectinesterase, in which process the fruit becomes softer as the middle lamellae break down and cells become separated from each other.

In human digestion, pectin binds to cholesterol in the gastrointestinal tract and slows glucose absorption by trapping carbohydrates. Pectin is thus a soluble dietary fiber.

Consumption of pectin has been shown to reduce blood cholesterol levels. The mechanism appears to be an increase of viscosity in the intestinal tract, leading to a reduced absorption of cholesterol from bile or food. In the large intestine and colon, microorganisms degrade pectin and liberate short-chain fatty acids that have positive influence on health.

To can tomatoes you need one pint mason jars. You may also use pressure cooker or a pot to sanitize. The canning of tomatoes takes very little equipment.

Well, there are two pints in a quart, so multiply ten by 2 (20) now divide 57 by 20 (2.85). Your chili would cost $2.85 per pint. If you intend to sell it, you might want to consider the addition of your labor, but much more than $3.00 a pint might be difficult to move unless it is the most magnificent chili ever made.

If there is bacteria present in tomato paste it could be dangerous and should be disposed of. If you are asking how to prevent the formation of bacteria in tomato paste you should follow a tested recipe, it will probably include lemon juice to inhibit the formation of bacteria. Additionally, processing canned goods by the hot water bath or by pressure cooker is essential to preventing formation of bacteria.

The jar is boiled so that it makes a tight seal in the jar.

The fried pickle actually originated in Atkins Arkansas but is commonly found in chain restaurants all over the south.

I love those pickles and have not been able to find any stores that carry them. What I do is go online and have a case shipped to me. The best price I have found is at simplysolutions.com

To keep apples from turning brown add either powdered ascorbic acid or lemon juice and water. Cover the apples with plastic wrap placed directly on top of the apples.

No. You can pickle a cucumber (or other items like vegetables or even eggs), but this involves a chemical reaction which cannot be reversed.

Most pickling solutions contain spices, salt or vinegar which chemically alter the item being pickled.

It might be possible to remove some of the spices or pickling ingredients by soaking in water and rinsing, but you can never return a dill pickle, or other pickled cucumber, into a cucumber again.

Some can last almost indefinitely, provided they were prepared, processed, and stored properly. Items that were canned used an artificial sweetener instead of sugar have a shelf life of approximately one year.

According to Kraft's website (Kraft manufactures Sure Jell, just FYI), less sugar Sure Jell can be used in recipes that require no sugar, but can also be substituted for regular Sure Jell for a low sugar option. It's operation is the same.

Generally, jam and jelly should be eaten with one year from canning. All jars should be labeled with the date when stored. If a substitution of Splenda or another artificial sweetener has been used in place of all or part of the sugar, the jam or jelly should be used with 6 months.

There are several purposes of the lid and rim on home canning jars. The 2-piece closure allows air to escape from the jar during processing. The air is pushed out of the jar by steam building up in the jar during the hot water bath method and from pressure in a pressure canner. During the canning process the air escapes under the lid. This is supposed to happen. If improper headspace is left in the jar it can cause liquid to escape from the jar when the air is vented. Check your recipes closely for headspace and measure each jar when filling.

You will need: 2lb (900g) red currants 2lb (900g) of sugar Wash fruit, place in a heavy based pan, boil for about ten minutes until currants are cooked and soft, slightly breaking them up with back of a wooden spoon. Stir in he sugar ensuring sugar dissolves, bring back to the boil for about 8-10 minutes, then sIeve your mixture into sterilised pots? If you like your jelly with some 'bits in', then put a few berries back into the jelly mixture but not too much, once set enjoy!

he ate it sorry

Here are the some steps

1.Wash canning jars in hot water and rinse. Cover with boil water until ready to fill.

2.Remove the lids and rings from the jar

2.Fill canner with water and start heating.

3.while the canning pot comes to a boil, prepare your product, when your recipe is complete ,remove the jars from the canning pot.

4. Leave recommended space between the top of the jar and rim.Add salt to canned vegetables, use 1/2 or 1 teaspoon.

5. Wipe jar rims with the cloth for a perfect seal.

6. After jars are completely cooled for 24 hours, press center of the lid. If a dip in the lid holds, then it is sealed. If lids pop up and down.then it's not sealed properly.

7.Store jars in a cool (50 to 70 degrees F), dry, dark place. Use within one year.

Yes, it is, AS long as you followed proper procedures.

The USDA no longer recommends the use of alum in pickles. Proper procedures in preparing and processing the cucumbers will result in crisp pickles. Additionally, you can add a product called Pickle Crisp to your cucumbers to ensure they are crisp and crunchy.

NaCl
or table salt

Mt. Olive's products are available for purchase by the case through the company's gift shop. Hours are 8-5 weekdays, closed from noon to 1 p.m. for lunch. While there, shop for an array of fun pickle items and view Mt. Olive's tour DVD. The gift shop is located at the main plant site, at the Corner of Cucumber & Vine. The official address is One Cucumber Boulevard, Mount Olive, NC 28365.

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