Food Canning

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.

Yes as there are 2 pints in one quart, so 4 pints would be two quarts and the container you are speaking of is a seven quart capacity container....so if you do the math......yes.

Generally factory-canned products can last for as long as 2-3 years, though they usually feature a best before/use by date.. If you packaged it yourself, the shelf life will be considerably shorter!

Perhaps the one asking the question is meaning 'rounded.' Countries have different ways of saying or pronouncing words. If you mean 'rounded' that would be a spoonful of an ingredient that is neither leveled off to flat or heaping on the spoon. Rounded is somewhere in the middle of those two.. Trying - sense

Karcher is one manufacturer of these.

(I believe this is erroneous. Karcher makes pressure washers, not pressure canners. I even checked their website --- no pressure canners listed for their products.)

One year is the general rule of thumb. The big concern is the threat of Botulism poisoning. But Botulism can occur at any point if the the initial canning process is not pristine. Technically the jars, seals and lids should only be used once. If the jars and lids are reused ... scrupulous sterilization must be done. In any event do not reuse the seals. There are about 145 cases of botulism poisoning in this county (USA) each year. Manycome from home canned foods. The FDA is so concerned about this that the FDA food code (the national food safety law) forbids employees of establishments that serve food to the public from bringing home canned food to that establishment, even if it is for their private consumption. FDA goes on to forbid employees from storing their personal lunch and food stuffs with food that is for the public. This is an additional layer of protection to the food supply. Any certified Food Manager (each restaurant should have one) should know and enforce this rule. Many employees know of the rule but do not understand why it is such a serious issue. Employee food from home being stored with food for use by the public is a health code violation in most jurisdictions. Botulism has a high degree of fatality (40% the last time that I checked).

Leaking, swollen. discolored, damaged, seam dented canned or home canned foods should be wrapped in newspaper and thrown away immediately. Clean up with bleach. If dumpster divers might get it, pour bleach over the discarded food inside of double plastic bags. NEVER taste or smell food stuffs from damaged cans. Death can result. WHEN IN DOUBT, THROW IT OUT. after all the question is not just how long is the shelf life... it is how long do you want to live?

Go in peace and keep it CLEAN!

Canned goods don't generally have an expiration date. If they are open-coded, it is usually a 'best by' or 'best before'.

Canning manufacturers don't necessarily want the general public to be able to go through stock and pick out the youngest codes. That could make it hard to sell older, yet perfectly good product.

In the U.S., there must be some kind of production code on low acid canned food or acidified food, either on the ends of the can, on the jar or on the label. The code they use will vary with each company and they can redesign them at any time. The UPC bar code is not the production code. Contact the manufacturer or distributor (info on label) and ask them to tell you how old the product is from the code.

Here's one website that put together an interpretive list of can codes:

http://www.y2kkitchen.com/html/can_code_decoder.html

Yes, crabapples are edible but they are very sour nd it is not recommended to eat them raw, but boiling them in sugar makes a very tasty jelly and some crabapples are used in ciders for a new tasty flavor

Soup can be healthy. Canned soup is usually not. It's too high in salt and has too many preservatives. Homemade soup made with garlic, onions, celery, carrots, etc., is the healthiest and can be frozen for future use for when you don't feel like cooking.

The process is almost identical to the process for 2-piece canning lids. Choose plastisol lined lids with a "button" in the center of the lid. Wash them in mild soapy water, rinse, place in a pot of gently boiling water for 10 minutes then reduce the heat and keep hot until you use them. Tighten them down fingertip tight as you do with a 2-piece lid and process the same as for a 2-piece lid. Plastisol lids can take longer to seal, do not be worried if it takes an hour or more to hear the ping.

Mix lemon juice with a little salt and add this to the curry.

Well if you are making salsa with hot peppers, take out the seeds, because that is where the heat is in a hot pepper. But if you already made the salsa and it is too hot, add some mango to balance out the heat. You can also try corn- anything that kinda goes with your ingredients and is sweet.

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What you need: 1/2 tomato, 1/4 white onion, 1/2 cup tomato-vegetable juice cocktail, salt and pepper to taste, What you do: Puree the tomato and onion (easy to do with a blender). Transfer the mixture to a small saucepan. Stir in the vegetable juice and add salt and pepper according to taste. Bring to a boil and then let simmer for about 10 minutes.

Another Answer:

This is not so much recipe as strategy. I'll say I've seen this on TV where they roasted the tomatoes, first. I get a couple of pounds of Roma tomatoes. You can peel and seed them if you want, but I boil them in water to cover and then strain them in a food mill. Great tomato soup is also mushroom soup - saute a pound or so of white mushrooms, also an onion and 5 or 6 cloves of garlic, and put them into the strained tomato. Salt is essential to soup, but work up to the right amount or you'll get too much. Also pepper, I put a bit of oregano and thyme, but not so it's spaghetti sauce, just a hint. Some put a teaspoon or so of sugar - that's optional. I use an in-the-pot blender to chop it up somewhat, but still a bit chunky with the onions and mushrooms. Cook it maybe an hour or so, then 1/2 stick of butter in the end doesn't hurt, and basil is good, too. This makes a big 'ol pot of soup, and it's the best. The thing is the garlic and the herbs are just to give it a warmth underneath that you can barely taste - not garlicky unless that's what you want. Two optional things: If you want a creamy soup you can blend the whole thing and then strain it through a coarse strainer, and you can also add cream, but I don't think it needs it. In tomato season my wife just sucks this down, it's so good with vine ripened tomatoes.

My wife and I have been canning for over 20 years and we re-use our lids each year. Occasionally a jar will not seal (about 1 or 2 per year), but we have never gotten sick from our home canning. However, one must be prudent when opening a jar so as not to bend the lid unduly.

start making them early in the morning so when u come home u let them go into the fridge and let them sit over night in the morning take them out so they will not be cold and let them stay till the afternoon

Canning is an important and safe method for preserving food if used properly. The canning process involves placing foods in jars or similar containers and heating them to a temperature that kills microorganisms that cause food to go of. During this heating process air is forced out of the jar and as it cools a vacuum seal is formed. This vacuum seal prevents air from getting back into the product bringing with it contaminating microorganisms.

Pickles come in many shapes and sizes. But some pickles can be small like the size of your pinky or some the size of your foot! Pickles are usually a jade green colour and they usually have indents in them. The inside of a pickle is usually a lighter green and they are filled with seeds in the center. When you buy a jar of pickles some might have a little stem on top. That is totally natural.

Home canning requires educating yourself on the science behind food preservation. This requires effort and diligence. The process of canning is time consuming and can be very tiring. I suppose these could be considered as disadvantages unless you do not mind working hard to provide delicious foods for you and your family and friends. The end result is worth the work.