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Food Canning
Canning is a method of using heat and vacuum to preserve foods for long term storage.
531 Questions
How do I fix jelly that didn't set?
I'm Australian, and I'm guessing that 'jello' is jelly..?
Sorry
And anyway, if you are talking about what we call jelly then generally it takes about 4 hours to set properly.
But that all depends obviously on how much you have and how cold your fridge is.
Hope we are talking about the same thing and that I helped :)
Your quince jelly that did not set?
For detailed instructions on making jelly (and how to reprocess jelly that does not set) 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.
See the related link below.
Pickling and canning for preservation is a very exacting science. Most canned foods are processed by a hot water bath method. Low acid foods need to be processed using a pressure bath method. Processing time vary depending on the vegetable, fruit, or meat being canned. Done incorrectly food can develop botullisms that can make you very sick or even kill. I recommend you buy a book (Ball Canning Guide is excellent and readily available). If you do not want to spend any money, look up the National Center for Home Food Preservation (NCHFP) website. It has information that has been scientifically developed, tested, and approved for the canning and preservation of meats, fruits, and vegetables. They have many recipes and detailed methods for preparing them properly. Research first and then buy the proper equipment required for successful canning. Buy your vegetables at a local farmer's market if possible. The less time the vegetables have been picked the better your canned goods will taste.
How do you use citric acid in canning?
Citric acid is used to preserve color in low acidic fruits, but it's main function is to raise the PH level (acidity) to make it impossible for botulism to occur in your finished product. It is absolutely essential that you add acid of some kind to low acid foods you are canning. Botulism is deadly. You may use citric acid (vitamin C), lemon juice, ascorbic acid or vinegar. Always use a recipe to get the proportions right. As to how it is used, it depends on what you are making. With jams, jellies and sauces you simply mix it in during or before the cooking process. If you are preserving whole fruits/tomatoes you add it directly to each jar. If you are preserving whole fruits in syrup, mix it into the syrup. Canning is a fun hobby, but is not to be done haphazardly with directions posted by who-knows-who. That can lead to a dangerous situation. The Ball Blue Book of Preserving is widely accepted as the best authority on home canning.
Why does my asparagus shrivel up when I pickle it?
Osmosis - the water in the pickles is drawn out to the saltier mixture that the pickles were immersed in, so the pickles shrink.
How long does home canned fish last?
Oregon state university says if its preasure canned correctly it should be used within one year for maximum flavor and nutritive quality.
Can you substitute kumquat juice for lemon juice in canning?
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.
Can you eat cream of mushroom or cream of chicken soup after expiration date?
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!!!!
Do you have to wash new mason jars if you don't use them for canning?
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.
How can you save money by canning food?
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.
How do you make crab apple jelly with no sugar?
4 cups crabapple juice (about 3 pounds of crabapples and 3 cups water)
- 4 cups sugar
Yields: 5 or 6 half-pint jars
Procedure: Sterilize jars, rings, lids, and all prep tools and surfaces before beginning.
Making the Juice:
Select firm, crisp crabapples, about 3/4 lb. firm and ripe, and 11/4 cups fully ripe, slightly soft or yielding to pressure. Sort, wash, and remove stems and blossom ends; don't pare or core. Cut crabapples into small pieces. Add water, cover and bring to boil on high heat. Stir to prevent burning or scorching. Reduce heat and simmer for 20 to 25 minutes, or until the crabapples are soft. Do not overcook; excess boiling will destroy the pectin, flavor, and color; so, timing is important. When the fruit is tender, pour everything through a double layer of damp cheesecloth or a damp jelly bag. Suspend the bag over a bowl or pan, using a stand or colander to hold the bag. Drain the juice without pressing or squeezing, which will cause cloudy jelly. If a fruit press is used, the juice should be restrained through a jelly bag.
Making the Jelly:
Measure the juice into a saucepot. Add sugar and stir well. Boil over high heat until the temperature measures 220°F (this is for sea level). The test for doneness is when the jelly mixture sheets from a metal spoon. (See the three jellying tests below).
Remove from heat; skim off foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe the rims of the jars with a dampened clean paper towel; lid and ring the jars. Place jars in a water bath canner as you go.
Process in the canner by altitude. Beginning at five minutes, boil for an additional five minutes for every 6,000 feet over 1,000. For instance, sea level to 1,000 feet, boil five minutes. From 1,001 to 6,000 feet, boil 10 minutes. From 6,001 to 12,000 feet, boil 15 minutes.
Jellying Tests:Temperature Test - The finish temperature of jelly is 220°F or 8°F above the boiling point of water at sea level. For altitudes over 1000 feet, subtract 2 degrees F. For instance, at 1,000 feet of altitude, the jelly is done at 218°F; at 2,000 feet, 216°F, etc.
For an accurate thermometer reading, place the thermometer in a vertical position and read at eye level. The bulb of the thermometer must be completely covered with the jelly but must not touch the bottom or sides of the saucepot. (Remember to test the accuracy of the thermometer by placing it in boiling water.)
Spoon or Sheet Test - Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon a couple at a time. When the drops form together and "sheet" off the spoon, the jellying point has been reached.
Refrigerator/Freezer Test - Pour a small amount of boiling jelly on a plate, and put it in the freezer for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat.
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.
Do home canned tomatoes need to be put in a water bath?
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.
How long is home canned jam good for?
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!!!
Why do lids pop again after the canning process?
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.
What would happen if you only ate pickles?
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!
