How do I learn more about preserving sauces Canning

I like to make a variety of dipping sauces and save them in the fridge. There is no canning involved, just refrigerator storage in a hot sauce type bottle. How do I determine how long they are good for storing in the fridge? Things like store bought ketchup and mustard are good for months but I never feel safe keeping my sauces for more than a week.

Is there anything that I can add to them to make them last longer, such as a chemical preservative?

The sauce I'm most interested in keeping for long periods of time is a soy/peanut/garlic type mix. If I could find a way to ensure that it lasts for about a month in the fridge I'd be very happy, but I don't really know what to do to get to that length of time.

Any advice on either what chemicals to add, tests to do, or other subs to visit for help with this?

Submitted January 06, 2018 at 09:25AM by scubanarc http://ift.tt/2Cydtae Canning

Has anyone ever made brandied or bourbon cherries? Canning

I'm finding a lot of conflicting recipes about shelf life/refrigerator life. Some say they expire in two weeks, some say 3 months, some say a year.

None of them water bath or pressure can. Just dissolve sugar in the alcohol on the stove and pour over cherries in the jar.

Seeing as it's winter I'm going to be using thawed frozen cherries.

Submitted December 02, 2017 at 04:53AM by mandiemary http://ift.tt/2iBwdkI Canning

Tested recipes for raw-packed strawberries in syrup? Canning

One of my favorite ways to eat strawberries is with balsamic and sugar, and while eating some the other day it crossed my mind that it might work well for canning. I know that low pH fruits can be canned in syrup, so I figured it would be as simple as using a tested berries in syrup recipe and replacing the water in the syrup with balsamic.

Well, upon searching I'm finding that there are practically no tested recipes for strawberries in syrup. The nchfp has instructions for all kinds of whole berries in syrup, except for strawberries. The one recipe I was able to find (on a blog, supposedly from a Ball book) involves macerating the strawberries in sugar before heating through to create syrup, which is different then the raw-pack hot-syrup method I'm looking for. I also tried searching for pickled strawberry recipes, but all the ones I found were for refrigerator pickles.

Do strawberries just release way too much liquid to be used in recipes like this? Or is it that they get too mushy after 15 mins processing time? I don't really care if they get soft, I envision this as a syrupy condiment to eat with cheese.

I just want to make sure I do it right and I'm wondering if there's a reason I can't find any raw-pack strawberry recipes?

Submitted November 28, 2017 at 10:19PM by likewtvrman http://ift.tt/2BuHszX Canning

Refrigerator Pickles Canning

A friend of mine is interested in adding pickles to his bar menu and I'm interested in making them. For now fermented things are off the table. What are your favorite refrigerator pickles that aren't just cucumbers?

Submitted November 21, 2017 at 04:50AM by RonStar http://ift.tt/2hETi1B Canning

Soup canning -ish question Canning

What's your take on hot filling (boiling) soup into a clean jar, immediately closing it, and storing in the refrigerator without boiling the jars after filling?

My mom does this for beef stew, minestrone, other soups, and tomato sauce.

Is this generally safe for storage of around 1 to 2 months?

Thanks

Submitted October 03, 2017 at 09:37PM by ganjias2 http://ift.tt/2yUCGuj Canning

Can you refrigerate & later shelf store something you have canned properly? Canning

I have literally made so much jelly that I have no more room on my shelves. I do have a secondary refrigerator however. My thoughts were to go ahead and put the jelly in the refrigerator. When it's time to gift I would just take it out of the refrigerator and give it away and let people know that it is shelf-ready.

My question is, if you have something that's been canned properly and can be shelved - but you stored in the refrigerator - is it okay to put it on the Shelf after it's been refrigerated for a month or two.

This is for grape-based jelly that has been through a hot bath and is properly sealed.

Thanks!

Submitted September 25, 2017 at 11:31PM by ptanaka http://ift.tt/2wRZubI Canning

Refrigerate canned meat sauce? Canning

Would it be safe to make meat sauces or meat based soups and water bath can them and immediately store them in the refrigerator? Would they stay safe for a month or two?

I am aware that WBC will not make low ph meals shelf stable but I still want to take advantage of the benefits of vacuum sealed jars. I am not a fan of freezing food in bags. I dont have the space.

Thoughts?

Submitted September 08, 2017 at 01:00AM by presology http://ift.tt/2xehoKx Canning

First time canning, forgot citric acid for tomatoes. Canning

Hey all.

I hotpacked four pint jars with reduced tomato purée and canned them in a hot water bath for 45 minutes. I then realized that I somehow forgot to add the citric acid powder that's sitting on the counter.

I realize that these jars probaby aren't 100% shelf stable, but would I be safe if I kept them in the refrigerator once they cool down? This would be preferable to recanning, since there are only four jars. Thanks!

Submitted September 07, 2017 at 09:54AM by Johnny_Burrito http://ift.tt/2gMuRC4 Canning

Question about homemade hot sauce, canning, thickness. Canning

I made a fermented jalapeno hot sauce awhile back. The flavor was good, but the consistency was watery and it would separate. I would like the thickness to be more like a Tabasco or Texas Pete hot sauce. Also, I was keeping it in the refrigerator, but would like to can it and make it shelf stable. So, my questions are, should I use some thickener, like carrageenan or guar gum? I've never used anything like those before. At what point in the process would a thickener be added? Would a thickener also keep the sauce emulsified? Finally, I assume that normal hot sauces can be hot water bath canned...head space and how long for 1/2 pint jars? Thanks, in advance, for any help!

Submitted September 03, 2017 at 08:28PM by MMMFoodies http://ift.tt/2vVSNVz Canning

Rehydrating overcooked jam? Canning

Hello, canners, especially those like me who realize that summer's about over and are therefore making up for lost time.

I made refrigerator jam the other day, and I cooked it long enough that it was candy and impossible to spread. Since it had hardened into its jar, I topped it off with water and a squirt of dish soap. The next morning, it was the perfect consistency as I dumped it into the compost.

So I'm wondering with what I imagine to be a pretty low-risk refrigerator jam if you can just add a splash of water and not have wasted your investment. But I don't want to get botulism. Any thoughts?

On another note, can anybody give me some advice about not overcooking jams? Because I do it a lot.

Submitted August 26, 2017 at 10:30PM by ilikecaramelapplepop http://ift.tt/2xlI7BN Canning

Made some refrigerator pickles about a week ago...do they look ok? Canning

http://ift.tt/2w78xse

Submitted August 26, 2017 at 09:07PM by sassyfrassy1111 http://ift.tt/2xlZlyS Canning

Has anyone pickled and canned cucamelons, mouse melons, mexican sour gherkins? Canning

I'm growing cucamelons and want to pickle and can them. I have found recipes for refrigerator pickles and read that water-bath canning made them mushy. I have a Brand New pressure canner I'm excited to use.

So, has anyone successfully canned cucamelons before? If so, recipe please?

Submitted August 16, 2017 at 08:21AM by shaxsy http://ift.tt/2w0t2b0 Canning

Has anyone pickled and canned cucamelons, mouse melons, mexican sour gherkins? Canning

I'm growing cucamelons and want to pickle and can them. I have found recipes for refrigerator pickles and read that water-bath canning made them mushy. I have a Brand New pressure canner I'm excited to use.

So, has anyone successfully canned cucamelons before? If so, recipe please?

Submitted August 16, 2017 at 08:21AM by shaxsy http://ift.tt/2w0t2b0 Canning

...What would have been if I wasn't an idiot! Canning

http://ift.tt/2vOEMNY

I smoked a bunch of chicken yesterday, and decided to make stock from the carcasses can it all for the first time. I left it on the stove to cool before putting it in the refrigerator before bed, except I forgot that last part and woke up to find it on my stove still smh

So here is my delicious chicken stock. You'll just have to imagine it in glasses until the next opportunity. It's not worth the risk to me at this point :(

But since I have you here, the recipes I see call for like 20-25 minutes in the pressure canner depending on jar size. Does that still apply if I put it in the fridge to cool completely before I can?

Submitted August 09, 2017 at 04:33PM by mrhelton http://ift.tt/2wI3a08 Canning

This "Grape Leaf" you speak of when pickling... quick help! Canning

I'm making pickles in a few hours. (I picked the cucumbers on Thursday and today is Saturday. I'm hoping they'll be firm but I've left them in the refrigerator.)

I've been reading pickle recipes here and also online, and some of the recipes mention canning them with a grape leaf.

Can someone tell me a little more about this? My neighbor has some grapes growing and I have access to the leaves.

Just wondering if this is an old wives tale or genuinely helps keep the pickles firmer.

Thanks so much.

Submitted July 08, 2017 at 07:54PM by ptanaka http://ift.tt/2uCp9W6 Canning

Advice on mustard? Canning

Hello everyone. I have recently become interested in making my own mustard and I have some questions. I have made one recipe that I liked, but it's a refrigerator recipe and specifically says not to heat it because it will make the mustard bitter. But if I want to preserve the mustard for longer term storage or to give as gifts, obviously I will need heat for proper canning. Does anyone have advice or a good canning recipe that you have used that came out well?

Thanks!

Submitted June 27, 2017 at 03:12AM by PMme_ur_grocery_list http://ift.tt/2tftgtC Canning

Can pickling solution be reused? Canning

While my grandparents and parents have canned all their lives, I've never been directly involved, other than the preparation of the contents being canned. Now, 30-some-odd years later, I want to learn. I don't have any equipment, yet, so I started with 'refrigerator' pickled egg recipe I saw in Mother Earth News.

I just made them (3 Qts/35 eggs (one was cracked); 1 garlic, 1 garlic jalapeno and 1 beet) last night so I won't be able to eat them for a couple weeks, but I was wondering... Once I do eat the eggs, can I just put new eggs in the solution and re-use it, or do I need to dump it and start over from scratch? If I can, how many times can it be reused before it looses its efficacy?

Submitted June 11, 2017 at 06:55PM by gdblu http://ift.tt/2sR70Dd Canning

Can pickling solution be reused? Canning

While my grandparents and parents have canned all their lives, I've never been directly involved, other than the preparation of the contents being canned. Now, 30-some-odd years later, I want to learn. I don't have any equipment, yet, so I started with 'refrigerator' pickled egg recipe I saw in Mother Earth News.

I just made them (3 Qts/35 eggs (one was cracked); 1 garlic, 1 garlic jalapeno and 1 beet) last night so I won't be able to eat them for a couple weeks, but I was wondering... Once I do eat the eggs, can I just put new eggs in the solution and re-use it, or do I need to dump it and start over from scratch? If I can, how many times can it be reused before it looses its efficacy?

Submitted June 11, 2017 at 06:55PM by gdblu http://ift.tt/2sR70Dd Canning

Refrigerator pickled rainbow chard stems Canning

http://ift.tt/2rLxDIg

Submitted May 22, 2017 at 11:09PM by cstephe9 http://ift.tt/2qNEH9Y Canning

Salsa "recipe" - likely not safe, but maybe? Canning

Hi all,

I'm pretty certain the answer is a big fat NO on this, but figured it was worth asking :) I'm new to canning, and have only made pepper jellies so far.

I make a salsa sometimes, usually just in a bowl and keep it in the refrigerator. I don't think this would be safe to can, but if it is, I'd love to make a big batch to have on hand instead of having to make it whenever I want it.

Ingredients

2 cans rotel diced tomatoes

1 red bell pepper

7-8 small sweet peppers (the mini bell peppers that come packaged)

1 onion

can of corn (with liquid)

can of black beans (rinsed)

garlic (would garlic powder be safer?)

lime juice (amount can vary, if canning this is safe I'd use the amount recommended)

cilantro

cumin

cholua hot sauce

---

Again, I am new to canning, so I know there's a lot of safety aspects to take into consideration; I know tomatoes can be tricky, but maybe canned tomatoes are safer? I only water-bath can, so something tells me this delicious salsa that I usually make and eat out of the fridge over a couple of days would turn into a giant vat of botulism, but you never know until you ask the experts :)

If that's the case, I'll just make the salsa recipe from my Ball book and call it good.

Submitted April 05, 2017 at 09:30AM by agapornis http://ift.tt/2nI7dFG Canning