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Food Canning
Canning is a method of using heat and vacuum to preserve foods for long term storage.
531 Questions
it's basically a kind of pickled gherkin and spelt c-o-r-n-i-c-h-o-n.
Is Gene Roddenberry related to Roddenberry Pickle Company?
Yes, because I am a relative of the Roddenberry's, and if I follow my family tree I am related both to Gene Roddenberry, and the makers of Roddenberry pickles. Gene Roddenberry is my 6th cousin. So in the end, they are related, but probably as distant cousins.
Certo is a brand of fruit pectin that is used in making jellies and jams to produce a more gelatinous set - so it isn't runny.
A green widemouthed glass canning jar patented July 14th 1908.
Are pickled foods considered raw?
I am not a raw foodist, from what I know of raw some allow heating to an extend (42 degrees C comes to mind).
I'm also not someone who pickles food, but when I was taught how to pickle cucumbers it did involve boiling them (to speed up the process, I believe).
So I would check with your source for picked food how they make it, and decide based on that.
What would make the flats on canning jars bend and curl during a hot water bath?
Two-piece vacuum lids are made to release pressure by venting air from the jar after processing and upon cooling. When the lid does not vent, pressure build-up warps the lids. There are several possible reasons for lids to buckle when in a hot water bath or pressure canner:
- If the screw bands are applied too tightly it causes buckling immediately after processing.
- It you boil the lids (should be heated but not boiled) it softens the sealing compound too much, and results in a premature seal.
- Food spoilage due to incorrect processing produces gases inside the jar that force the lid to buckle or unseal.
To prevent buckled lids: Process foods using up-to-date guidelines, prepare lids according to manufacturer's instructions, and apply bands just until a point of resistance is met - fingertip tight.
Pickled meat is meat that has been soaked in a vinegar solution long enough to preserve it and give it a pickled taste.
How much does a pickle cost at harkins theater?
At the Harkins Theatres where I live (in AZ) they cost $2.25.
How much water is needed to process one can of fruit?
According to one website, it takes 9.3 gallons of water to produce one can of fruit or vegetables.
Who was the creator of the pickle?
well the inventor of the pickle song is infact Emma N, Ella I, Leah W,Amy S and Sophie W when we were in NYC on a school trip with school and we made a new bezzie mate .. the waiter and then Leah threw a pickle at Sophie and then i created the pickle song
GO PICKLE YAY THEY ARE THE BEST LMAO !!!!!!!!!!!!!!!!!!!:D
Your dill is ready in your garden but it isn't time to can pickles what do you do?
That depends on whether you will be wanting to use the seeds or leaves in the pickles.
If it's leaves you will be using then you could try pinching off the seed head to prevent the plant dieing.
If it's the seeds - which is the most common way they are used - then you can leave them on the plant to dry or pick the heads when almost dry and place them under cover to completely dry. Then store in an airtight container. It won't be quite the same as using fresh, but almost as good.
Why was canning food so important during world war 2?
The canning of food products is equivalent to the preservation of food stuffs which could be used by both the military and civilian personnel .
How long are home canned blackberries and cherries good for?
Depending how you process it, berries will remain good from 6 months to idefinately.
Ice is a good insulator - it does not conduct thermal energy well. A layer of ice can (rather counter intuitively) keep a cellar warmer than the cold winter outside, if the winter weather is well below the freezing point. This is the same principle that keeps rivers and lakes from freezing all the way through in winter weather.
Is there a recipe for rose jelly that you can make from scratch?
Rose Petal Jelly
3 Cups water - well or spring water is best.
2 Tbsp lemon juice
2 Cups granulated sugar
1 box pectin (or 3oz. liquid pectin)
6 roses - fresh, red is best, petals only - with the white base end removed with sharp knife.
In a blender, pulse water & petals to chop coarsely.
Pour into a medium sized sauce pan.
Bring to a boil and remove from heat. - Infuse 30 minutes.
Strain to remove petals, return to heat and simmer, covered - 30 minutes.
Add sugar, lemon juice & pectin, stir until all sugar is dissolved.
Return mixture to a boil for 10 minutes or until it starts to set (thicken).
Pour into hot, sterilized bottles, seal, cool, and refrigerate.
You may wish to add more petals to the jelly when bottling, however this is a "personal taste" thing.
Rose Hip Jelly
2 Quarts - Rose hips
1 1/2 Quart - water
1/2 Cup lemon juice - fresh squeezed
1 Packet pectin (or 3 oz. liquid pectin)
1/4 tsp butter
3 1/2 Cups granulated sugar
Rinse rose hips, cut rough ends off -and discard
Place rose hips in sauce pan and add water, bring to a boil, reduce heat, cover and simmer 1 hour (more if needed) until rose hips are soft enough to mash.
Mash rose hips into a rough puree. Set up a jelly bag over a bowl or pot - a very fine mesh strainer or 4 layers of cheesecloth will do. Place rose hip puree into bag and allow to drip for approx. 1 hour. Squeeze the bag to get all of the juice out.
Measure juice - you must have 3 Cups - you may add more boiling water to the bag, and let it strain through the rose hips, to get the necessary amount.
Prepare canning jars - you will need 6 1/2 pint jars. Use standard canning instructions for this.
Place 3 Cups rose hip infusion into a wide mouthed pot, add lemon juice and pectin, bring to a boil and add the sugar. Stir until the sugar is dissolved, then add the butter.
Bring mixture to a hard (rolling) boil. Note: the mixture will bubble up considerably.
Boil for exactly 1 minute. Remove from heat, pour into prepared canning jars, leaving 1/4 inch head room.
Place lids & rings, on clean rims (wipe off any dripped jelly) and process in water bath 10 minutes. Note: if not using a water bath, store in refrigerator.
The stain or paint is rubbed into the pores of the wood and then let dry completely. "Rubbed in" not painted on with a brush or roller.
Why chlorine water is used for cooling in canning process?
chlorine is an antioxidant hat kills germs and other microscopic forms of life in water. in any environment where water is constantly warmed it is necessary to keep the water free from organisms that may contaminate it. especially when in the food handling industry.
