Food Canning

Proteins are macronutrients essential for building and repairing tissues in the body, while jelly is a sweet, gelatinous substance made from fruit juice, sugar, and pectin. Proteins are found in a variety of foods such as meat, dairy, and legumes, while jelly is often used as a spread or dessert topping.

Peter Durand, an Englishman took an idea from Nicolas Appert who used glass jars for food preserves and invented aluminum lined tins soldered shut. He applied for and was granted a patent in 1810 for his innovation.

Because of the heat used to can the food.

Jasmin Leetham.

It is reasonable to expect 3 or 4 years from canning, even though the "best if used by" date is usually only 2 year from canning.

However commercially canned foods have been opened more than 50 years after canning are usually still perfectly safe to eat, but color and flavor usually have changed some. Commercial canning is one of the safest ways to preserve foods for long term storage.

Boys went to school girls stayed home...all children go school now.

check the lid

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A peck is a measure of volume, a pound is a measure of weight. They don't coincide with one another. There is no exact way to convert the measurements. A peck is equal to 8 quarts, dry measure. Again, quart is a measure of volume, whereas a pound is a measure of weight. There is an axiom "A pint is a pound, the whole world around". Approximately, if there are 2 pints to a quart, one quart would approximately weigh 2 pounds. If there are 8 quarts to a peck, it would be approximately 16 pounds. But the axiom is only near accurate for liquids so a peck of vegetables wouldn't follow the same logic.

Place a pot of water - with the water a few inches deep - on the stove and bring the water to boiling or at least steaming and just about to boil. Keep the temperature just hot enough to keep the water boiling or steaming. Place the lids in the water for at least 1 minute (look on the box to see if the manufacturer has different instructions). Remove them with tongs one at a time as you need them. Do not allow the water to boil off to the point of exposing any of the lids.

1 gram is about .03527 of an ounce, and 5 grams of salts are about 1 teaspoon, so 1 teaspoon of salt is about .18 of an ounce

A peck is a unit of volume while pounds are a unit of weight so they are not compatible. However, the following are equivalent: 1 imperial peck equals: * 9.092 litres * 307.443 U.S. fl oz * 320 imperial fl oz (exactly) 1 U.S. dry peck equals: * 8.81 litres * 297.894 U.S. fl oz * 310.061 imperial fl oz 1 U.S. liquid peck equals: * 7.571 lites * 256 U.S. fl oz (exactly) * 266.456 imperial fl oz

From a preservation (and safety) standpoint, any commercial vinegar is the same as any other. All must be sold with a minimum of 5% acidity.

The reason to choose Cider vinegar, or any other flavor vinegar, is simply taste. Errr, Taste, and the recipe. Personally, for Bread & Butter pickles, Cider is just fine. But when I use Grandmother Hoskins Salt Dill recipe -- well Cider is to harsh with all that salt. I use a home-made wine vinegar because it is much sweeter.

I recommend taste testing. Mix up a very small test batch, and using different vinegars, taste the brine straight. If it turns out that you like pure distilled white vinegar, then more power to you. If you like 45 year old Aged Italian Balsamic vinegar, then more power to your wallet.

Money, Materials, Method, Man

Some are some aren't.

If they are made of steel as some juice cans and a few other beverage cans are they will be.

If they are made of aluminum as almost all beverage cans are they will not be.

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Peaches

When canning, it is important that you remove all air bubbles before sealing. You can use a knife, spoon, small spatula or any other workable utensil. What you have leaking out is trapped air bubbles. Chances are the seal did not take, so you should refrigerate these immediately.

No. Cucumbers grow on vines.

The National Center for Home Food Processing and Preservation (NCHFP) has a website that provides an excellent forum for information on curing, smoking, fermenting, freezing, canning, and dehydration. They have an excellent guide that provides detailed instructions for canning, freezing, fermenting, curing, and smoking meats, fruit, and vegetables. You can download it by section as a PDF file. It is funded by government funds and is free.

Nicholas Appert discovered canning. Peter Duran was the one who invented the "tin can."

Oregon Grape Jelly is very easy to make.

1C Oregon Grapes
1C sugar
1/4C water

Cook the three ingredients at a low heat until the fruit is soft and mushy.
Put it in a jelly bag and hang it over a bowl.
Let it drip until dry and then give it a gentle squeeze but don't ring it out.
Simmer the resulting juice until it reaches the jelly stage. (Test the jelly in cold water or view how it drips off the edge of the spoon. ) If your grapes seem to lack in pectin, then add a tsp of pectin per cup.

Salt is usually sold in containers weighing a pound. So there would be 16 ounces.