Food Canning

Generally no longer recommended, however, it the food is placed in jars boiling hot and processed immediately, snap (green) beans, 10# for 35 minutes, lima beans 10# for 60 minutes, baked beans 10# for 75 minutes. Taken from the 1982 Kerr Home Canning & Freezing Guide.

Glass container with lid like peanut butter jar and boiling hot water

Typically white to pale green depending on the type of cucumber and the pickling method.

iron ,alluminium

The closest place to check is Kroger

524 East 16th St.

Indianapolis IN 46202

Store Phone: (317) 923-6858

According to the USDA's website beef jerky should be placed in a glass jar or plastic bag and stored in the refrigerator or freezer. Since they do not indicate that it can be canned it would not be advisable.

When I was a kid (a long, long time ago), my mother would scrape off the mold and serve the jelly. I'm 58, so you know it didn't kill me. However, the modern advice is anything that was canned should be thrown away when there is mold, loss of color, cloudy liquid (as in pickles), or loss of a thick consistency in jams and jellies. Today, I throw away any jam or jelly with mold.

Piccalilli is a pickle relish of chopped vegetables and spices

It turns brown and sour. But, Once you 'PICKLE' it then you frigde it, THEN you soak it in water for a minute or two, So it becomes a fresh pickled banana. Consume immediatly or else it will turn brown and sour in an hour or two

A jar lifter is used to remove jars from the canning vessel so to prevent you burning your hands.

Like pickles and cheese!

You should not be adjusting the pH levels in home canning recipes. Recipes are tested scientifically to be safe when prepared using home canning equipment and techniques. Follow a tested recipe and adjust only the spices.

No, you definitely do not blanch cucumbers before making pickles. Follow a tested recipe when making anything for home canning. 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. They also have tested recipes for many different home canning projects.

Rotel tomatoes are high in acid so you should be able to use them when canning green tomatoes. They will increase the acidity level of the finished product.

They're called pears. You may decide what type of pear to use such as (Anjou, REd Anjou, Bartlett, Bosc, Asian, etc.).

Sometimes you boil the lids and sometimes you don't. If you are canning with either a hot water bath or in a pressure cooker, you do not need to boil the lids. If you are canning something that is put into the jar hot and is not going to be processed in the the bath or pressure cooker, you boil the lid to soften the rubber in the lid that forms the seal.

My mother and I have canned meat for years. It is wonderful! You just put the cubed meat in your jars, add water and salt (about a teaspoon per quart). Leave enough headspace when you put the lids on. Then pressure can for 90 minutes at 10 pounds pressure for quarts and 75 minutes at 10 pounds pressure for pints.

The USDA no longer approves the use of lime in canning. It was thought that lime made pickles crisper, however frequently botulism occurred in many pickles processed with lime so it is not to be used. Follow a recent recipe for pickles that does not call for lime. 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.

No, you have to pickle a cucomber.

In Portland you can go to Hollywood Fred Meyer (3030 NE Wiedler

Portland, OR 97232) in the grocery section on isle 6, in the middle on the opposite side from the Hispanic food. You'll also find a few other common British items like Heinz beans, Crosse & Blackwell brand Branston pickle and yes, spotted dick. If you don't mind traveling to Lake Oswego you can find it at Lady Di British Store (420 2nd St , Lake Oswego, OR 97034; 503-635-7298) along with a larger verity of British food items and a tearoom.

This means the fruit and or vegetables have been salted then washed and placed in a solution of vinegar or oil to preserve them.

It's not a pelican, it's a stork. The stork was added to the Vlasic pickle bottles in 1974.

There is a product you can buy called certo. There are recipes with the insructions for making most jams and jellies. It has both cooked and uncooked jam recipes you just have to be sure to follow it exactly or it will not work.

The general canning steps include reviewing procedure and equipment, washing canning jars using hot sudsy water,filling canner with water,and placing hot jars on cloth towels to avoid slippage while filling.

Cook the fruit until it is opaque, or somewhat "see-through." It won't be totally clear.