Food Canning

Valasic made the biggest pickle that will be sold commercially in January 2011 it's so big it will be able to cover a whole sandwich bunn. So every bite u get pickle tokem like 7 years... Lol

Jelly is not a solid or a liquid. It is an amorphus substance, like glass. It shares some properties of each.

If pickles are cooked in a pot made of aluminum, the high acidity of the vinegar can react with the metal and leach aluminum into the food. Ingesting excessive amounts of aluminum may potentially be harmful to health, but the occasional consumption of pickles cooked in aluminum is unlikely to cause immediate harm. It's recommended to cook pickles in non-reactive cookware like stainless steel or glass to avoid any potential risks.

Disadvantages of canning include the time-consuming process, the need for specialized equipment such as a pressure canner, the risk of improper processing leading to food spoilage or illness, and the potential for changes in the texture or flavor of some foods.

Jelly dissolves because it is made up of a network of gelatin proteins that trap water molecules. When placed in a liquid, the gelatin proteins absorb the liquid, causing the jelly to break down and dissolve. Additionally, the sugar content in jelly can also contribute to its dissolution in liquid.

prior to the canning all bacteria in the food are killed and the canning prevents new bacteria from infecting and spoiling the canned food Food that is put into canning jars is not sterile, thereby allowing bacteria to grow. Canning sterilizes the food and the jar, killing any thing in the jar. Water boils at 212 which is the temperature for sterilization. If using a presure canner, the combination of the pressure and the boiling sterilize meats, veggies, etc.

Blue Perfect Mason canning jars with the number 2 marked on the bottom are typically valued between $10 to $20, depending on the condition and rarity of the jar. Collectors often pay a premium for jars in good condition with clear glass and minimal defects.

Ballistic gelatin is made from mixing water and gelatin powder. Heating the mixture until it fully dissolves and then refrigerating it until it solidifies creates a material with similar density and consistency to human muscle tissue.

A pickle can glow due to the phenomenon of fluorescence. When a pickle is placed under a black light, the fluorescent compounds in the pickle's skin absorb the light energy and re-emit it at a longer wavelength, producing a glowing effect. This makes the pickle appear to glow in the dark.

To make dill pickles, it is best to grow dill weed and fresh garlic. Dill weed adds the traditional dill flavor, while fresh garlic enhances the overall taste of the pickles. You can also experiment with adding other herbs like mustard seed, coriander, and bay leaves for additional flavor.

Rock salt is no different than regular salt.

Following are the items needed to begin canning at home: water bath canner, pressure canner and cooker, canning rack, jars, jar lifter, magnetic lid lifter, wide neck canning funnel. In addition, there are canning kits available that make obtaining materials easier.

Exhausting cannig is a food process to eliminate air over de product before the liding and the sterilizing process in order to permit ideal thermical changes during the thermical treatment making it efficient

They have changed by getting better handles, improved gears and sharper cutters.

Acetic acid is the chemical that gives vinegar its characteristic smell and taste. "Glacial" means water-free (no H2O). Glacial acetic acid is simply "pure" acetic acid. It is very strong and will burn the skin. Normal vinegar is mostly water with about 5% acetic acid.

Glacial acetic acid should be a safe additive in food as long as the final concentration is less than 25%.

pickles can rot by not eating them fast enough it takes them about 900 years though so you have a while.....dont worry :D

In 1810, Nicolas Appert developed canning under the direction of Napoleon Bonaparte.

Also in 1810, Peter Durand patented the process of canning in tin cans in England.

What ever the date on the can say's,

or if no date about 1 year

You should not in most cases. Canning foods is really a science of combining specific amounts of ingredients to achieve a product that meets a necessary ph level required to preserve the food. If the ph level is not acidic enough the food will develop botulism and can kill you. It is not always easy to detect the presence of botulism in food so following recipes that have been tested in kitchens approved by the USDA is very important. Please do not experiment with canning foods.

I always use ShelfLifeAdvice website for these types of questions. For canned vegetables it says the shelf life can last 3-5 days once opened and placed in the fridge, but if unopened it can last for an entire year!

Jelly sets when pectin either present in the fruit or added is heated.

Pectin is a natural product found in the cell wall of plants. Pectin, when heated is a great thickening, and jelling agent. Pectin can be purchased in powder or liquid form.

That will depend on the brand and whether you want the large can or the standard can. It will also vary from day to day. I suggest you look on your local grocery store shelf or in their advertising.

I cannot find any information on this companys owners. I know they have never delivered an order I made in May 2012. I can find 28 complaints with the AZ BBB over the last 90 days. One of them was mine, most of the complaints were no delivery of purchased orders.