No you cannot. Lemon juice is used to achieve a specific ph in the finished product to avoid spoilage. The lemon juice should be bottled not squeezed fresh as bottled juice has a specific ph level, fresh fruit varies in its ph level by brand and ripeness of lemon.

whenever you're hungry for it

If that is canned, shelf stable soup, the date is a best-if-used-by - not an expiration. If the can is in good condition and has been stored in a cool, dry area, the soup may be OK to use. If any seams have been compromised or the ends are swollen, throw it away.

Jello is made out of gelatin. Gelatin is made out of collagen extracted from boiled animal bones, animal skins, animal connective tissue and cartilage. I know it sounds a bit gross but that's how it is jiggly. Sugar, color, and flavors are added to make Jello more appetizing than plane gelatin.

any really except for banana and Sharon fruit i personally think pomegramet jelly rocks!!!!

It is best to always wash any food storage container before using. After washing the jar and lid, and letting them completely dry, place the lid on loosely and store. It will be clean and ready to use later.

By canning your own food, you would have it available all year long. This would save you money when prices for produce increases during the off-season at stores. Also, with canning, you know exactly what ingredients are in the food you are eating.

Why, yes I do :)

Beans and spam and stuff like that...

Many many foods are canned, as it is a method to preserve and ship a food. Everything from fruits (ex: canned peaches) and vegetables (canned tomatoes), to meats (canned ham) and seafood (canned tuna fish); even dairy (canned milk).

A very general definition for "pickle", is to preserve a food using a solution of water that contains salt or vinegar or both. Additional seasoning is common, but not necessary. By this very broad definition, you can pickle almost any food.

Whether it will taste good after pickling, is another question entirely (for example, Lutefisk). Meats are usually pickled with salt only and not vinegar, while vegetables & fruit have vinegar as a base.

Tomatoes can be preserved using just a Boiling Water Bath. However in the last 50 years or so, many varieties of low-acid tomatoes have been created which could be trouble for long term storage.

If you use a Boiling Water Bath, then most modern recipes call for a Hot Pack (boil the tomatoes, and jar them hot); plus add 2 tablespoons of lemon juice (or 1/2 teaspoon of citric acid) per quart. Once sealed in Mason jars, boil the jars, completely covered in water, for 45 minutes.

Your other choice for long-term storage is Pressure Canning (not covered here). If you intend to use them within a week, neither of the above is necessary. Simple refrigerator storage is fine.

It depends. some last for a year, and some last for a few months.

it depends on how u want to make it. u could stuff it and put it in the oven or u could fry it!!!

Pickles have a good amount of salt---so watch how many you eat. However, they are also good for diets. You don't need to overload on them, but they're a good snack to munch on before a large meal!

Curtis fresh pack manufacturing uses a cold brine process for refrigerated preserving of vegetables with a shelf life of up to two years with no canning or fermenting called veggie bites see web site veggiebites.biz

There are 2 general types of pickles or gherkins: sweet or sour. The tastes are created by the solution they are pickled in.

"Brined" pickles get their sour taste from fermentation, as opposed to the vinegar solutions used for other pickles. Other types of pickles are kosher-type (sour or half-sour), bread-and-butter pickles (a sweeter taste), lime pickles (which may also be salt pickled), and Swedish thin-sliced pickles.

wash and dry completely. You can freeze them whole or cut in half or pieces. Freeze on cookie sheet covered with saran wrap. When frozen put in container covering surface of plums with saran wrap. This way, individually frozen, you can take out as much as you want. This is the same for all fruit. The only problem is, when defrosted fruit looses it's texture and will be soft. Best used for toppings, compote, jam etc but not to be eaten as the original fruit

Home canned juice can have an indefinite shelf life. This can be done if the canning process is completely sterile and sanitized. The jars and the canning product much be processed through a high temperature before canning in order to further the can's shelf life

It depends on the brand of tomato sauce. There are some brands that use no preservatives, and others that use citric acid.. For those that use fresh tomatoes and make their own tomato sauce, lemon juice can be added to preserve shelf life.

You can get rid of the smell, but it is very difficult, and it also can depend how long the pickles are in there. You and use baking soda and vinegar, and some essential oils, if you leave it in there for an hour or two and dump it out, then put a few more drops of essential oils in the jar, and some soap soak it, and dump and rinse it out the smell should go away... best of luck!

Neither, it is an herb.