Canning (General).

If you properly home-can tomatoes, will they last longer in the fridge? basement? or no difference?
by Banana Breath plays the piano on December 22nd, 2011 | one answer | in Canning (General)

by Anonymous on December 31st, 1969 | no answers | in

Are you old enough to remember foods protected only by wax? If so, which?
by Banana Breath plays the piano on December 5th, 2011 | 2 people like this | 7 answers | in Canning (General)

Have you preserved any food for the winter months? Would you know how if you had to?
by jaindough on October 28th, 2011 | 2 people like this | 3 answers | in Canning (General)

Are you into canning fruits and veggies? If so, what will fill your pantry shelves?
by genericdust on October 6th, 2011 | 2 people like this | 3 answers | in Canning (General)

I canned 5 bushels of peaches with stevia. The last jars the peaches tasted fermented. Anyone know the cause or if they are safe to eat?
by vlb on August 23rd, 2011 | 2 answers | in Canning (General)

My wife and I just finished canning 14 jars of spaghetti sauce. Have you done any canning lately?
by rabid on August 9th, 2011 | 4 people like this | 12 answers | in Canning (General)

is it an old wives tale that you should not can during your menstrual cycle
by amazedsusie on July 30th, 2011 | 4 people like this | 8 answers | in Canning (General)

I water bathed green beans last night. Then read about botulism. Are they safe to eat right away?
by worriedmomaof2 on June 28th, 2011 | no answers | in Canning (General)

I canned Bananna Peppers yesterday and this morning each garlic clove in every jar is turning green! Are they spoiled?
by joycefoehr on August 29th, 2010 | 1 person likes this | 2 answers | in Canning (General)

whencanning salsa I have been having problems with the lids buckling in 1-2spots.They have seemed to have sealed but what am I doing wrong?
by jkb592 on August 10th, 2010 | no answers | in Canning (General)

If liquid leaks out during canning in a pressure cooker is it still safe to eat if the cans did seal?
by racheldorman-wells on August 8th, 2010 | one answer | in Canning (General)

How long before canned pickled eggs with punctures and cracks become too dangerous to eat refrigerating them immediately after processing?
by WVWildlife88 on July 19th, 2010 | one answer | in Canning (General)

Can all vegetables, normally able to be be canned, be canned using the bath water method as long as it's pickled?
by WVWildlife88 on July 19th, 2010 | one answer | in Canning (General)

I am canning corn in a pressure cooker. Why is all the water being sucked out at 10 lbs? Am I doing something wrong?
by gbbarflygreg on June 20th, 2010 | one answer | in Canning (General)

What is the shelf life of canned clams. No dates are shown.
by bluenoser1 on January 5th, 2010 | one answer | in Canning (General)

OK, silly, but seriously, how much torque, in inch pounds, does it take to open a NEW jar of jelly, applesauce, pickles etc, etc. etc? Serious answers only please.
by Curly on December 10th, 2009 | 2 answers | in Canning (General)

Is there any way to keep jalapenos crisp when canning them?
by Anonymous on November 10th, 2009 | one answer | in Canning (General)

If you could can and label something that your region is 'famous' for and sell it as a touristy thing.. what would it be?
by kakskee on November 4th, 2009 | 3 answers | in Canning (General)

Do you make your own pickles? What kind?
by vera city on October 26th, 2009 | 8 answers | in Canning (General)

Who like...wait scratch that, Who looooves pickled eggs?
by 08Busa on September 24th, 2009 | 12 answers | in Canning (General)

Have you ever misplaced your tin opener?...what did you use instead?
by -Notrom- on September 16th, 2009 | 4 answers | in Canning (General)

I have a large vegetable gardening and just took up canning. Can you tell me why almost every recipe for water-bath canning lists the processing time for salsa at 15 minutes and 40 minutes for most tomato sauces? It seems to me that the ingredients are ne
by Gardener on September 14th, 2009 | one answer | in Canning (General)

I'm making homemade sauerkraut. I have it in my basement in a crock covered with brine and weighted under a cover plate. I didn"t get to it for about 8 days. It had some scum on top and the kraut on the surface was slightly brown. Did it go bad or is itok
by Anonymous on September 13th, 2009 | no answers | in Canning (General)

I made a batch of huckleberry jelly using pectin dated 1/11/08. The jelly didn't set. Is it because of using outdated pectin?
by Linda M on September 12th, 2009 | no answers | in Canning (General)

I am making a sweet chili sause (relish like) and i used white distilled vinegar. The recipe didn't say a certain vinegar so i assumed white. how do i dilute the taste of the vinegar?
by Teddi on September 10th, 2009 | one answer | in Canning (General)

Which foodstuff do you like eating from the tin cold? I like baked beans.
by LEFTANGLE on September 7th, 2009 | 6 answers | in Canning (General)

I canned GreenBeans Yesterday. 13 Pounds for 25 min.When I took them out of the canner the inside of all the Beans look Orange.Are they spoiled? Thanks
by HhhhhH on September 7th, 2009 | one answer | in Canning (General)

Have you ever canned vegetables?
by Pearls..loves diamonds too on August 25th, 2009 | 9 answers | in Canning (General)

How long can fresh picked sweet corn be stored before using it?
by sooner1 on August 22nd, 2009 | one answer | in Canning (General)

I prepared & cooked my relish yesterday but had to leave the house before I could process (can) it. Is it safe for me to reheat it to a boil & process it today?
by Trisab on August 22nd, 2009 | one answer | in Canning (General)

Should we can like Grandma did?
by keithold is a prodigal bagger on August 21st, 2009 | 2 answers | in Canning (General)

Canning greenbeans, when completed, most of liquid from jars have evaporated, what am I doing wrong?
by AgnesT on August 13th, 2009 | 2 answers | in Canning (General)

Canning greenbeans, when completed most liquid has evaporated, what am I doing wrong?
by AgnesT on August 13th, 2009 | one answer | in Canning (General)

Can a recipe for chow,chow or garden relish be halved if you don't have enough ingredients and is the vinegar etc. also halved?? I plan to water bath method so I guess thats safe?
by Anonymous on August 9th, 2009 | no answers | in Canning (General)

What is something different you can do with canned food?
by keithold is a prodigal bagger on August 8th, 2009 | 8 answers | in Canning (General)

When canning green beans will the product be ok if they were not packed tight enough and the jars do not appear to be full after processing
by marcie on August 3rd, 2009 | one answer | in Canning (General)

Where do you find reliable recipes online? Where the recipes can get rated or something, and not just any recipe will be posted?
by Law on July 24th, 2009 | one answer | in Canning (General)

Can I use already processed homeade sauerkraut in chow chow recipes?
by Anonymous on July 19th, 2009 | no answers | in Canning (General)

I canned some new potatoes. Poured the brine water on them and put the lids on. I did not put them in a hot bath and they sealed on their own. Can I store them or do they need to be eaten right away
by Anonymous on July 13th, 2009 | one answer | in Canning (General)

Canned Pears or Canned Peaches..?
by -_You Can Leave Your Hat On....- on May 24th, 2009 | 40 answers | in Canning (General)