Food Canning

A water bath is used for canning. A water bath canner is a very large pot and holds at least seven quart jars. The jars should be submerged in one to two inches of water. There is usually a rack with handles so it is easy to take the jars out when finished.

Golden Harvest canning jars are made by the company Jarden Home Brands. They make Golden Harvest, Kerr and Ball ¨ brands are all manufactured in Indiana.

The importance of creating a vacuum when food is canned, is that it minimizes or eliminates the exposure of the food to oxygen. When foods are exposed to oxygen, they begin to spoil and decompose, and bacteria grow rapidly. At that point, they generally have poisonous levels of bacteria. By creating the vacuum, the food doesn't grow bacteria until the vacuum seal is opened.

Explosions!

Canning salt and curing salt serve different purposes and are not directly interchangeable. Canning salt, which is pure sodium chloride, is used for preserving foods, while curing salt contains sodium nitrite, which inhibits the growth of bacteria and enhances flavor and color in cured meats. Substituting canning salt for curing salt may result in unsafe preservation and inadequate curing, so it's important to use the appropriate salt for each specific application.

There can be a number of different reasons for jelly not setting. You may have had too much or too little sugar, juice, or pectin. You may have not put the pectin in at the right time. Powdered pectin is added with the juice and spices and brought to a full rolling boil, then the sugar is added and returned to a full rolling boil again for usually one minute. For full instructions refer to the National Center for Home Food Preservation (NCHFP) website, it is a great source for current research-based recommendations for most methods of home food preservation.

I have used it in cookie recipes and followed the substition rate on the bottle of the agave nectar. No one noticed a difference in my cookies and I actually liked the texture better. (they seemed moister, like they could melt in my mouth.) I have used it in many different kinds of cookies. On occasion I have had to add more dry ingredients, so pay attention to the consistency of the batter of whatever you are baking.

escabeche

It gets squished

YES

To make it taste good.

It is nasty to consume, but they are okay to eat.

You should keep your fingers out of a pickle jar to maintain hygiene and prevent contamination. Using utensils, like a fork or tongs, helps avoid introducing bacteria or oils from your hands into the brine, which can spoil the pickles. Additionally, dipping your fingers can lead to a slippery mess and make it harder to retrieve the pickles. Overall, it's a simple way to ensure freshness and cleanliness.

eating

English got the word pickle from Middle Low German pekel, which means "sharp in taste". Words like pikeand picket also derive from the same source as pickle. That source, an Indo-European root, is (s)peik- "sharp point". The metaphorical sharpness in pickles is, of course, their vinegary taste. The word entered English in the 14th century. And their Freakin delicious!!! =)

its a jam

pepino.pay-pe-no

Napoleon Bonaparte started the world towards the modern preservation of foods when he posted a reward to the person who could preserve food for his army. His army was constantly traveling and food was a problem. He offered the reward in 1795 and in 1810, Nicholas Appert introduced a method of preserving food using heat-processing in glass jars. The jars were sealed with wax.

By the time of the U.S. Civil War glass food preservation jars with metal clamps and replaceable rubber rings had been invented.

In 1858, John Mason invented a glass container with a screw-on thread molded into its top, and a lid with a rubber seal. Wire-clamped were in use until 1964.

In the late 1800s, William Charles Ball and his brothers got into the food preservation jar business.

In 1903, Alexander Kerr invented the wide-mouth canning jar (the Ball company copied this design). The modern 2-piece canning lid was invented by Kerr in 1915.

Food placed in cans can be sterilized, but cannot be made sterile without destroying most nutrition. Cans can be refrigerated (as long as there is no condensation), or irradiated for additional shelf-life.

Certo is liquid pectin for use in making jams and jellies. Certo is a specific brand name, there are other liquid pectins available in stores and online. I found a website for ozfarmer.com, their physical location is Australia. They sell Ball RealFruit Liquid Pectin which can be substituted for Certo.

this is a good question,so think about it,think about the era and then think about your own time,their were no way of keeping their food cold or frozen,unless its winter.so most meat was smoked or eaten in a short period of time.their was no general mills corp. for breakfast food,nor dairy plants for making the many dairy products you have today,so mainly most food came from local farms beef was prized so you did not get much,but some if you lived on the farm.pork and lamb were on the menu most grains were on the menu oats,ryes,wheat,and plenty of corn.ground vegs.such as yams,carrots,beets,parsips,turnips.they also relied on the fruit in the area such as apples,cherrys,etc.some others may improve on this question but this answer will give you a good start on it.o.k.?also you might think about this,you mainly have three meals a day,back then their was no set time for meals you ate when time allowed this custom still go's on today.growing up on a dariy farm,we got at 4:00 a.m. had coffee (8 yr'old) and toast or a roll maybe some hot bread.work too 11:00 a.m. come in the house and have our main meal of the day,then at "supper"maybe soup and a sandwich this was in the 40's and the 50's so you can see some things do not change all that much.

It is very good for making cans, but the inside should usually be coated (especially if the contents will be acidic) with a plastic film to prevent corrosion of the steel.

Answer in short is yes what started out as a stock for stock merger has changed to an out right buyout by Seneca foods of Allen's canning. But everyone knows this can change again at anytime till the deal is closed.