Quick
Answers
Food Safety Topics
include:
Storing Food Safely, Canning, Freezing,
Food Poisoning, Safe Microwave Cooking, Thawing
How can I continue to eat
healthy food during an emergency or when the power goes out?
I blanched some corn and
cut it off the ear. However, I forgot to put it in the freezer. It was out
all night. I also left out a couple of ears that I cooked to eat. Are these
still safe to eat or does corn spoil if left out?
What should I consider when
sending perishable items as gifts?
I have heard that ingesting
the artificial sweetner, aspartame, causes headaches, epilepsy, brain tumors and
other illnesses. I regularly eat foods and drink diet soft drinks containing
aspartame. Is this something I need to be concerned about?
How long can I keep meat in my freezer?
Do you have any guidelines
for storing fruits and vegetables in root cellars?
Do you have any guidelines
for storing foods in the cupboard?
Do you have any guidelines
for storing foods in the freezer?
Do you have any guidelines
for storing foods in the refrigerator?
How should yeast be stored?
What is the best method for
storing herbs and spices and how long can they be stored?
How long will baking powder
keep?
What is the correct
temperature for a refrigerator?
How do you harvest and
store home grown peanuts?
How should peanut butter be
stored?
How should fresh nuts like
pecans and walnuts be stored?
How long can you keep
uncooked poultry and-or fish refrigerated?
Can bread be frozen to
lengthen its storage life?
How should flour be stored?
How should bread be stored?
What is the best way to
store sweet potatoes?
How do you harvest and
store garlic?
What is the best storage
temperature for apples?
Should fresh eggs be kept
in the carton in the refrigerator?
How long can hard-cooked
eggs be stored in the refrigerator?
Can fresh eggs be stored at
room temperature?
How should Easter eggs be
handled so they are safe to eat?
What's the proper way to
package and store cheese?
Is is safe to eat potatoes
when the skin and/or flesh are greenish in color?
I am a deep sea fisherman,
I catch tuna and albacore, have been caning them for about 10 years. I have had
several suppliers over the years but now I am finding them very hard to find.
When I do find a manufacture they sell in car load lots only, and I buy 3 or 4
thousand at a time. Do you know where I could find this type of supplier?
How do you cook fresh pork?
How do you prepare ratites?
How do ratites compare
nutritionally to other meats?
What are ratites?
How do you roast a turkey?
How do you prepare giblets?
What are giblets?
What is E. coli O157-H7 and
how can I keep food safe from it?
From what cuts of meat are
ground beef made?
How do you prepare corned
beef?
How do you safely prepare
beef?
How do I know what cut of
beef to buy?
What is fat marbling?
What does the grade mean
when purchasing beef?
How do you safely prepare
hot dogs?
Should I throw away a food
after the date expires even if it appears safe to eat?
Why do I have to take
temperatures of the foods I cook? Why can't I just look at the color of the
meat?
Why are meats more of a
concern for food safety than other foods?
How can I safely prepare
fruits and vegetables?
Why is it harmful to thaw
frozen foods on the countertop?
What are the proper
temperatures for my refrigerator and freezer?
Why shouldn't I taste a
sample of cookie dough before baking it?
What is Salmonella?
How do I safely marinate
meats?
My family travels often and
we like to use antibacterial gels to keep our hands sanitized. Are these
products effective?
I left out a casserole all
afternoon by accident. Won't reheating the dish kill food borne bacteria?
How can I make sure my meat
is fully cooked?
What food safety
precautions should I take in my home kitchen?
I am searching for a
quality recipe for rosehip jelly. Is there a viable Missouri recipe?
My mother used to make
homemade grape jelly and juice, and I was unable to get her recipe before she
passed away. Could you supply me with some recipes I could use?
We pulled about two gallons
of grapes off the vine. I ran them through a juicer and put the juice into
gallon jars, sealed them and put them in the refrigerator. The next
morning, we opened the frig and found that it had fermented and ran all
over. Can I still make jelly out of this or do I throw it away? Why
did this happen? What did I do wrong?
I am looking for a salsa
recipe called tantalizing tomatoes. Can you help me?
I know green beans should
be pressure cooked to can. But is there a recipe to use a water bath instead?
Is there a way to make
lactose free yogurt and-or cottage cheese? Will it work with lactose free milk?
What is the state's
position with regards to the sale of perishable items that have past their coded
expiration date? In addition, what are the obligations of a merchant to
keep items that are clearly marked "Must be refrigerated" under
refrigeration? Beyond the ethical difficulties involved, does placing a
shopping cart proclaiming "priced as marked" and filled with packages
of margarine two to six months beyond the coded expiration date, and, at room
temperature present any kind of health violation in the State of Missouri?
I am looking for a recipe
for canning pumpkin butter. Do you have any?
I have a few quarts of
chokecherry juice we canned earlier. I need a recipe to make chokecherry jelly
from this juice. Would you know where I may find one?
How many botulism cases
cause death per year?
I am looking for recipes on
how to can garlic. I do not want to pickle it. I've heard you can
"float" it in oil and process it, but am unsure if this will work.
Would you be able to help me?
I have a vacuum sealing
machine. Will the bag's work for freezing green tomato's?
I have jelly recipes that
does not call for pectin. I would like to try these with pectin. How do I know
when to use liquid or powder pectin?
I know that for my area,
that I should process my meat at 11 pounds for 90 minutes, but, I have a friend
that processes her meat at 15 pounds for 45 minutes, and gets twice as much done
as I do, and has never had a problem. What are the rules for increasing
pounds of pressure to decrease the processing time?
I noticed that a label on
some wheat flour has benzoyl peroxide as an ingredient. Why is benzoyl peroxide
a component of wheat flour?
How long do I blanch my
vegetables?
What is blanching and why
is it a must?
Can I preserve water for
emergency use by canning it? How long can I keep it?
All the jar rings were loose
when I removed my canning jars from the canner. I tightened them all. When I
went to store the jars, I noticed that none of them had sealed. What
happened?
I purchased a copy of the
new USDA canning publication, the "Complete Guide to Home Canning,"
and I noticed that it does not contain some of the recipes that were in the old
USDA publications and in some of the old University Extension guidesheets, like
hominy and some of the sweet spreads and pickled products. Can I still use the
old recipes?
Can a microwave oven be
used for home canning?
What is freezer burn?
What makes canning lids
seal?
What should I do if the
lids seal before I get the jars into the canner for processing?
Is it all right to freeze
meat in the package in which it was purchased?
Can I use cottage cheese
cartons for freezing?
What is the best storage
temperature for home-canned foods?
I plan to do some canning
while we are camping this summer using my camp stove. Is this alright?
I recently bought a
pressure canner with a weighted gauge. I think something is wrong with the gauge
because it won't jiggle even after I vent it for ten minutes. Could it be
broken?
Can fruits be frozen
without sugar?
How often should I oil the
gasket on my pressure canner?
I had my pressure canner
dial-gauge checked and it read one pound high. Do I need to replace it?
My pressure saucepan is
only equipped with a gauge for controlling pressure at 15 pounds. Can I use it
for home canning?
Can a pressure canner be
used on a smooth top range?
How do you can clams?
How do you can crab?
My home-canned foods were
covered by flood water. How can I clean them?
Is it alright to can smoked
fish?
Can steak, chicken or other
meats be coated in flour or crumbs before canning?
Can fresh pork sausage be
canned?
My garden was covered with
flood water. Is it alright to can the produce?
I have a recipe for canning
pumpkin bread in the oven. Is this safe?
Can I can chili at home?
I have made a large batch
of mincemeat for the holiday season. Is it safe to store it in a crock in the
cupboard?
I canned my green beans
using Missouri Cooperative Extension's recommendations, but when I removed the
jars from the canner, their skins were blistered. What went wrong and are they
safe?
How long can I store
ascorbic acid powder?
I canned green beans in a
water bath canner. Won't any toxin be destroyed if I boil them for 10 minutes
before serving?
Can I heat home-canned low
acid foods in the microwave for several minutes before tasting instead of the
usual 10 minutes on my range?
I found brown and black
deposits on the underside of the canning lid when I opened a jar of home canned
food. Is the food safe to eat?
I have found that some of
my home-canned food is spoiled. How can I safely dispose of it and clean the
jars?
I'm moving out West and I'll
be taking many home-canned foods with me. Will I have any problems with jar
seals when I move them to a higher elevation?
Why can't I process food at
10 lbs pressure in my dial gauge canner, instead of 11 lbs pressure, if I live
between 0 and 1000 feet of altitude? I notice that it's alright to can in a
weighted gauge canner at 10 lbs pressure if you live between 0 and 1000 feet.
Is it necessary to exhaust
jars before canning meat, fish or poultry?
Why must vegetables and
tomato vegetable mixtures be processed in a pressure canner?
What temperature is reached
inside a pressure canner at 10 pounds pressure?
How much water should you
put in the bottom of a pressure canner?
Why must low acid foods be
processed under pressure?
The outside of my jar of
food is moldy. Is the food alright?
What could happen if a
pressure canner is not vented properly?
How long should I wait
after processing to test lids for seal?
How can I tell if a lid is
sealed?
Can I use a salt substitute
to can vegetables?
Can I use table salt when
canning vegetables?
Is it safe to reprocess
fish if the jars do not seal?
Can food be reprocessed if
it was incorrectly processed or if lids failed to seal?
I processed green beans in
a boiling water bath about a week ago. My neighbor told me I should have used a
pressure canner. Would it be all right to reprocess the beans now in a pressure
canner?
When I can two layers of
pints in my pressure canner, what time should I use?
When I can two layers of
jars of vegetables in my pressure canner, like peas and carrots, what time
should I use?
How much food should I can
to last till next summer?
How do you vent a pressure
canner?
Is it necessary to vent a
pressure saucepan?
Can I process pint jars of
food in a pressure saucepan?
How do I know how long to
process foods packed in half pint and one-and-one-half pint jars?
I want to can
"mixed" vegetables. How do I decide on the processing time?
Can bacon be safely added
to green beans when canning them?
I know it isn't safe to can
frost-bitten tomatoes because their acidity decreases. What about canning other
frost-bitten vegetables?
Do root crops like
potatoes, beets and carrots have to be peeled before canning?
Is it safe to can strained
vegetables and meats?
I've heard that if aspirin
is added to home-canned vegetables no processing is needed?
What are the yellow
crystals that sometimes form in canned asparagus?
How do you can baked beans?
I have some green beans
that were canned 5 years ago; are they still all right to eat?
How many hours should I
process green beans using the boiling water method?
How long should French cut
green beans be processed?
How do you can "shell
out" or horticulture beans?
Can home canned beans be
used for bean salad?
Is it possible to can bean
salad?
What causes beets to fade
during processing?
What causes jars to break?
Where should hot jars from
the boiling-water canner or pressure canner be set to cool?
What causes a black color
in home-canned beets?
How do I can cabbage? I
don't want to make sauerkraut.
How do you can chili
peppers?
What causes corn to turn
brown during processing?
How long should creamed
corn in quarts be processed?
Why is it unsafe to can
cream-style corn in quart jars?
How do you can
corn-on-the-cob?
How do you can mixed
vegetables?
How do you can mushrooms?
Is it alright to let jars
cool in the water they were processed in?
How do I can onions?
Can snow peas be canned?
Should sugar snap peas be
canned in their pods?
How do you can pimentos?
How do I can mashed
pumpkin?
How do you can salsify?
Why is it recommended to
pack spinach and other greens loosely in canning jars?
How do you can spaghetti
squash?
What is the method for
canning strained squash?
Don't you think it would be
okay for me to go ahead and use the old canning guidesheets (before 1989)? No
one has gotten sick yet?
How do you can succotash?
I need directions for the
dry pack for sweet potatoes.
Can a boiling-water canner
be used to process stewed tomatoes containing onion and celery?
Can half gallon jars be
used for canning?
Can I refreeze foods that
are partially or completely thawed?
I just purchased a steam
canner. The instructions say it can be used to can acid foods like fruit and
pickles. Is this safe?
What is a boiling-water
canner?
I have no boiling-water
canner. Can I use my pressure canner, unsealed, for a boiling-water canner?
Why does my fruit turn dark
after processing?
Why do berries, fruits, and
tomatoes float from the bottom of the jar?
I sometimes find hard white
deposits in my home-canned pureed tomato products. Is this a sign of spoilage?
What causes my jars of
fruit to lose liquid when I process them?
There is mold on the
surface of my home canned tomatoes and applesauce. Is it all right to remove the
mold and use the food?
Some of the foods I canned
in the boiling-water canner spoiled. Why?
I am going to be canning
peaches soon. What is the best method of keeping them from darkening during
preparation for canning?
Can fruit be canned with
artificial sweeteners?
When processing in a
boiling-water canner, is it alright to allow jars to cool in the water?
Why is a hot pack
recommended for large fruits, like apples, peaches and pears?
Is it all right to use
honey or corn syrup for canning fruits?
Can aspartame (Equal) be
used to can fruits?
Can I pressure can fruit?
When you process foods in a
boiling-water canner, when should you start counting the processing time?
My home canned fruits are
rather soft and mushy. Would it be safe to reduce the processing time?
Why are no times given for
raw pack processing of some fruits?
Why should fruits be sorted
according to size before processing?
All my recipes for canning
fruit call for a heavy, medium or light syrup pack. I want to use a "very
light" syrup. Can you give me directions?
What can be done to prevent
air from being trapped in the cavities of peaches and pears prior to processing?
Why can acid foods like
fruits be safely processed in a boiling- water canner?
I canned green beans using
the new canning guidelines, however, I processed them at ten pounds pressure on
my dial-gauge canner instead of 11 pounds. Is my food safe to eat?
In a boiling-water canner,
how far over the tops of the jars should the water be?
Is it all right to can
unpeeled fruits?
Can I safely can fruits
without sugar?
How do you can apple cider?
How do you can spiced apple
rings?
The applesauce I canned
last year got moldy on top. I've heard there are new directions on canning
applesauce?
My home-canned applesauce
has an aluminum taste. Is this harmful?
Can cantaloupe be canned?
How do you can spiced crab
apples?
How do you can figs?
How do you can fruit
cocktail?
Can thickened fruit pie
fillings be canned at home?
Is it necessary to process
fruit juice?
How do you can grapefruit
and oranges?
Is it all right to can
whole, unpitted peaches?
Can peanut butter be
canned?
Why are home canned pears
sometimes gritty?
When should pears be picked
for processing?
My canned pears have turned
slightly pink. Are they safe to eat?
Why is headspace important
in canning?
How do you can pineapple?
How do you can rhubarb?
How much lemon juice or
citric acid should I use when canning tomatoes?
I have been told it is no
longer considered safe to can tomato sauce or paste with vegetables added in a
boiling-water canner.
I have heard that it is
unsafe to can overripe tomatoes?
I canned my tomatoes in a
pressure canner. Is it necessary to boil them before serving?
I've been told that to can
tomatoes safely, you must add acid?
How do you can yellow
tomatoes?
Many of our tomatoes have
white pitted areas under the skin. What causes this and is it safe to can these
tomatoes?
Why is the processing time
in a boiling-water canner for tomatoes canned with tomato juice or with no
liquid added so much longer than for tomatoes canned in water?
Can vegetables be raw (cold)
packed?
I don't understand why the
processing times for tomatoes are so long. Aren't they an acid food?
I know tomato skins should
be removed before canning as they become tough. However, if you don't mind the
toughness, skins could be left on as they don't affect the pH (acid level).
Would removing the skins lower the number of bacteria present?
Why does home canned tomato
juice usually separate?
What causes a flat sour
taste in home canned tomato juice?
Is the blending of tomatoes
in a blender an acceptable way to make tomato juice?
How do you can
"V-8" juice?
Why won't my homemade
tomato ketchup thicken even though I cooked it for hours?
I have had trouble with
home canned ketchup and tomato sauce spoiling even though I processed them for
the recommended times. What did I do wrong?
I have a hard, white
material like "fish scales" in my homemade ketchup. Is it safe to eat?
How do you make ketchup in
a blender?
What is the advantage of hot
packing home-canned foods?
Can tomato products like
salsa, chili sauce, tomato paste, tomato relish, etc., be canned in a
boiling-water canner?
How do you can salsa?
Is there a safe procedure
for making zucchini-pineapple at home?
Can I freeze cakes?
Can I freeze cookies?
Can I freeze homemade, deep
fat fried doughnuts?
What is the best thickener
to use when freezing fruit pies?
Should I freeze pie crust
baked or unbaked?What kind of pies freeze well?
How should I freeze quick
breads?
Are the old glass top jars
with metal bails safe to use?
I saw a video by the makers
of freezer bags that showed how to draw out the air from a freezer bag using a
soda straw. Is this a good idea?
How can I preserve the
color of fruits like apples and peaches in frozen unbaked pies?
Can I freeze unbaked yeast
bread, coffeecakes or rolls?
How should I freeze yeast
bread?
Will flavorings in
casseroles be affected by freezing?
Do casseroles freeze well?
What is the best way to
reheat frozen stews and creamed dishes?
Can I freeze flour
thickened sauces?
Is there any way to prevent
crumb and cheese toppings from getting soggy due to freezing?
Can I freeze creamed
dishes?
Can I freeze fish dishes?
Can I use my oven to process
food?
Is it possible to freeze
quiche?
How should I freeze soups?
How should stews be frozen?
Can natural cheese be
frozen?
Can process cheese be
frozen?
Can cottage cheese be
frozen?
Can cream be frozen?
Can cream cheese be frozen?
Can margarine be frozen?
Is it possible to process
two layers of jars in the canner at one time?
Can milk be frozen?
Can I freeze sour cream?
Can yogurt be frozen?
Why should the amount of
unfrozen food placed in a freezer at one time be limited?
How much food can be frozen
at one time in a home freezer?
Are there some vegetables
that do not freeze well?
Are there some foods that
you should not freeze?
How does freezing affect
food quality?
What difference does it
make whether my food freezes quickly or slowly?
When should I replace the
gasket on my freezer door?
What is processing?
How close to the wall
should I position my freezer?
Does a full freezer operate
more efficiently?
What do I do when my
freezer stops?
Why do items I freeze get
full of ice crystals?
My freezer temperature is
above 0 degrees F. How will this affect the food stored there?
Our freezing compartment of
the refrigerator can be kept at 0 degrees F. Is it all right to use it to freeze
garden produce?
What should the temperature
of a home freezer be?
What is the recommended
freezer storage time for most fruits and vegetables?
How long should I store
foods in the freezer?
I have meat that has been
stored in my freezer for four years. Is it still safe to eat?
Can I process pints and
quarts at the same time in my canner?
How do I get rid of odors
in refrigerators or freezers?
Can coffee cans with
plastic lids be used for freezing foods?
Can I use ziplock bags for
freezer storage?
Can I use aluminum foil or
waxed paper for freezer wrap?
Can I use plastic bags like
those at vegetable counters or that contain bread for freezing?
Can I use glass jars for
freezing foods?
Why is it important to
package foods for freezing in moisture-vapor-proof or resistant materials?
What are
moisture-vapor-proof materials and moisture-vapor- resistant materials?
Can I use clear adhesive or
masking tape to seal freezing paper when wrapping foods?
Can I freeze in poultry
bags or brown-in bags?
I filled all my canning jars
with food and sealed them, but I had to run an errand before I processed them. I
followed all University Extension directions for heat processing, but now some
of my jars are beginning to show signs of spoilage
What are "rigid"
and "non-rigid" containers which are used for freezing?
Fruits that I have frozen
become soft and mushy when thawed. How can I prevent this?
Is it necessary to wash
cranberries before using when they are purchased frozen?
Is it necessary to wash
fruits, like blueberries, before freezing?
Can I freeze cherries with
pits left in?
How can I preserve all the
extra pawpaws I have?
What peach varieties do not
freeze well?
Why use crumpled waxed
paper or water resistant paper on top of strawberries?
What strawberry varieties
do not freeze well?
Can I cook frozen meat
without first thawing it?
Can you give me processing
times for metal cans?
Is it necessary to rewrap
meats purchased at the grocery store before freezing?
How do you do a drugstore
wrap for freezer storage?
What is quick freezing?
Why should excess fat be
trimmed from red meat before freezing?
What is the reason for
hanging meat before it is cut and frozen?
How do I freeze chops and
steaks?
Can I freeze cured meats
like corned beef, bacon, or ham?
Is it alright to freeze a
canned ham?
Should I freeze ground meat
loaves cooked or uncooked?
Can I safely stuff a
chicken or turkey before freezing it?
After I finished processing
my green beans in the pressure canner, I went to bed and left them in the canner
all night. Are they still safe to eat?
My turkey is
freezer-burned. What can I do?
Is it okay to freeze a
whole, cooked turkey?
How should I freeze roasts?
Can I freeze sandwiches?
What is the best way to
freeze stew meat?
How should I freeze
venison?
How long should venison be
stored in the freezer?
Can wild game be frozen?
Is it safe to freeze cooked
slices of meat or poultry covered with broth or gravy?
How can I freeze extra
breast milk?
If liquid is lost from a jar
during processing, should the jar be opened to add more liquid?
Can coconut be frozen
successfully?
Can nutmeats be frozen?
Can peanut butter be
frozen?
Does freezing kill
bacteria?
How can I keep apples from
darkening before freezing?
How do I freeze avocados?
How do you freeze bananas?
How can I prevent berries
from sticking together when frozen?
Is it possible to freeze
melon successfully?
How do I freeze persimmons?
How can I tell if jars with
separate rubber rings are "sealed"?
How do you freeze rhubarb?
Is it safe to freeze
seafood chowder?
How should fish be frozen?
How should I freeze
oysters?
How should I freeze shrimp?
How should smoked fish be
stored?
How much boiling water
should be used for blanching one pound of vegetables?
When should you start to
count blanching time?
How long should vegetables
be cooled in cold water after blanching?
Are vegetables frozen
without blanching safe to eat?
Can I use mayonnaise jars for
home canning?
How do you make a sugar
syrup for freezing fruits?
Can vegetables be blanched
by steaming instead of by heating in boiling water?
Is it necessary to increase
times for blanching vegetables for freezing at altitudes above 1000 feet?
Will blanching green
vegetables in water containing baking soda help them keep their bright green
color?
Why should vegetables be
blanched before freezing?
Is it safe to eat
vegetables, such as green beans, that were frozen without blanching?
What causes a "freezer
taste" in vegetables?
Do I need to use ice to
cool the vegetables after I've blanched them?
How can I blanch vegetables
in my pressure canner?
Are vegetables blanched in
steam more nutritious than vegetables blanched in boiling water?
When should I use dry sugar
pack for freezing fruits?
I had spinach turn dark
that was stored at the locker plant. The spinach frozen in my home freezer was
fine. What caused the difference?
How can I prevent
vegetables, like green beans, from sticking together?
What vegetables are better
frozen than canned?
How long can I hold
vegetables before freezing them?
Would freezing cabbage in
water help prevent freezer burn?
Can cabbage be successfully
frozen?
How can I prevent frozen
cauliflower from turning dark?
Can Chinese Cabbage be
frozen?
What can cause flavor
changes in frozen corn-on-the-cob?
Why are the blanching times
for corn-on-the-cob longer than for cut corn?
After processing, I pushed
the lid down to make the jar seal. Is this okay?
We were very disappointed
in the sweet corn we froze last summer. It didn't taste nearly as sweet as the
corn we ate fresh.
My neighbor always freezes
her corn in the husk. This sounds pretty easy. Is it alright?
How do I freeze dill?
How do you prevent green
beans from becoming tough when freezing?
Can green beans be frozen
in a brine?
Why can green peppers be
frozen without blanching?
Why did the fresh mushrooms
that I froze turn black when thawed?
Can I freeze okra that I
have rolled in meal?
Can I freeze olives?
Can I freeze onions?
Should jars and lids be
sterilized before canning?
Why can mature onions be
frozen without blanching?
How do I freeze snow peas?
How do I freeze sugar snap
peas?
How do I freeze homemade
french fries?
Can I freeze potatoes?
How do I freeze baked
stuffed potatoes or mashed potato patties?
Can I freeze seed sprouts?
Can I freeze spaghetti
squash?
Can I freeze raw tomatoes?
Is it alright to sterilize
jars for canning with bleach?
Can I freeze grated
zucchini for use in baked products?
Can milk or milk products
be dried at home?
Can egg whites be dried at
home?
How should I pretreat
berries, like blueberries, before drying?
How can fruit leathers be
used?
What fruits are not
suitable for fruit leather?
How can I test fruit
leathers for dryness?
How should fruit leathers
be stored?
What types of fruits are
suitable for drying as leathers?
How should I pretreat
fruits for drying?
What is the correct
procedure for sterilizing jars to be used in home canning?
Why is it recommended to
pretreat fruits before drying?
Can I dry peaches in the
oven?
Can I dry herbs in the sun?
How do you dry herbs?
How do I dry herbs in a
microwave oven?
If herbs are dried in a
microwave oven, can they catch fire?
How do you
"refresh" dried fruit?
How should dried herbs be
stored?
How should jerky be stored?
What cuts of beef are
suitable for jerky?
Is it possible to safely can
baby food at home?
Can I "cure" or
dry nuts that are too moist?
How do you dry sunflower
seeds?
What is conditioning?
Can you use a convection
oven to dry food?
Can you dry foods in the
microwave?
How long do foods take to
dry in a kitchen oven?
Can I use my oven to dry
foods?
How should dried foods be
treated after drying?
How does drying preserve
food?
Are canned goods that have
frozen inside the jar safe to eat?
What types of containers
can I use for storing dried foods?
Where should dried foods be
stored?
How long should dried
fruits and vegetables be stored?
How do you pasteurize dried
vegetables?
How do I steam blanch
vegetables to be used in drying?
Why should vegetables be
blanched before drying?
How can I tell when
vegetables have completed drying?
How do I rehydrate
vegetables?
How can I use dried
vegetables?
How do you dry whole hot
peppers to hang in the kitchen?
How long may canned foods be
stored?
How do you dry mushrooms?
Why don't any of the
recipes for jam and jelly have directions for using jars larger than 1-1-2 pint?
What is a jelmeter?
What is a jelly bag?
What can I do to soften
freezer jam that is too firm?
Can ordinary jams and
jellies be frozen successfully?
If freezer jelly or jam is
too soft, how can you make it thicker?
Does freezing berries
before making juice for jelly keep it from gelling?
Can corn syrup be used
instead of sugar in making jams and jellies?
Can fruits be frozen and
used later to make jams and jellies?
How long can I keep unused
canning lids before they are unsafe to use?
How do you make mulberry
jam?
Can corn syrup or honey be
used instead of sugar in jams and jellies?
Can I use commercial canned
or frozen fruit juice for jelly making?
If you are making jam with
liquid pectin, when do you add it?
If you are making jam with
powdered pectin, when do you add it?
What is pectin?
How long can powdered or
liquid pectin be stored?
I have heard that liquid
pectin contains sulfite and that it might cause problems for people with asthma.
Is this true?
I had several boxes of
pectin left this summer. How can I keep it fresh for next year?
Can I cut down on the
amount of sugar a jelly recipe calls for?
Can foods be safely processed
in half gallon jars?
Should screw bands be left
on jars of canned foods during storage?
What is the function of
sugar in jellies and jams?
Can I use sweeteners like
brown sugar, sorghum, or molasses in jellies or jams?
What causes bubbles to form
in jelly?
What makes jelly cloudy?
Why do crystals form in
jelly?
A hard, white mass has
formed on top of my strawberry freezer jam. Is this mold?
What causes jelly or jam to
darken at the top of the container?
What causes jams or jellies
to fade?
Why does fruit float in
jam?
How can I prevent foaming
when I'm boiling jams or jellies?
What makes jelly gummy?
Is it all right to use
moldy jam?
If the first batch of jelly
from a particular lot of fruit is too soft, what changes should be made in the
next batch?
What causes jelly to be too
soft?
What can be done to make
soft jams and jellies firmer?
I made strawberry jam,
following all the directions in the pectin package. It came out runny.
If the first batch of jelly
from a particular lot of fruit is too stiff, what changes should be made on the
next batch?
What makes jelly too stiff?
What causes weeping jelly?
What makes jelly syrupy?
How often should a pressure
canner gauge be checked?
One jar out of the batch of
jelly I made did not gel. The other jars gelled perfectly. What could be wrong
with this one jar?
What makes jelly tough?
Some of my paraffin sealed
jellies have come unsealed; they are not moldy. What should I do?
What should be done if jams
or jellies come unsealed during storage?
What is the cooking time
for jams and jellies made with either powdered or liquid pectin?
How can I tell when jelly
made without added pectin is done?
Can I double a jam or jelly
recipe?
I noticed in the directions
for the jam I was making that it said if fruit is crushed in a food processor or
blender, be careful not to puree. I was wondering why this is a problem?
What makes jellies and jams
"set-up" or gel?
When jellies or jams are
sealed with two piece canning lids, how much head space is needed?
How should jars be prepared
prior to filling with hot jelly or jam?
Can canning jars used for
jams and jellies be sterilized in the dishwasher?
Is it necessary to
sterilize canning jars to be used in making jam and jelly?
Can I use a blender to
extract juice for jelly making?
Is it necessary to process
jellies and jams in a boiling water bath?
Why shouldn't I invert my
jars of grape jelly for a few seconds like my recipe describes?
If I process my sweet
spreads in a boiling water bath, won't that ruin their gel?
Is it alright to process
sweet spreads in simmering (180 degrees F.) water?
Can I make jam or jelly
with artificial sweeteners?
What are butters?
Why can't I cool down my
pressure canner with water like I do when I'm using it to cook food?
Can a gelatin-set jam be
stored at room temperature?
What is the difference
between jelly and jams?
How can I make a
"light" or reduced calorie jam?
I made some of the new
"lite" jam which contains one-third less sugar than regular jam.
Should this be stored in the refrigerator or freezer? Or, can it just be covered
with paraffin and stored on the shelf like the directions recommend?
What is the difference
between conserves and marmalades?
How should I store
uncooked, or freezer jams?
Can uncooked, or freezer
jam be made without sugar?
Is zucchini apple butter or
zucchini jam a safe product?
What kind of containers
should I use for brining pickles?
I noticed in your pickling
guidesheet that you said large foodgrade plastic buckets are good for brining
pickles. Where can I get a large foodgrade plastic bucket?
I noticed in your pickling
guidesheet that you said a large foodgrade plastic bag could be used within a
non-foodgrade container for brining pickles. Where can I find a large foodgrade
plastic bags?
Can I make pickles in a
galvanized washtub?
What is the difference
between fresh-packed pickles and fermented pickles?
What kind of utensils
should I heat pickling liquids in?
Can I brine pickles in a
stainless steel container?
How much alum should I add
to my pickling solution to be sure my pickles will be crisp?
Can artificial sweeteners
be used in pickling?
Can sauerkraut be made from
red cabbage?
May I use waxed cucumbers
for pickling?
Is it all right to pickle
"acid-free, burpless" cucumbers?
What is the best type of
cucumber for making brined (fermented) pickles?
Is it alright to make
pickles with the extra slicing cucumbers I have in my garden?
Can dill seed be
substituted for fresh dill?
How should I store dill
until I am ready to use it in pickling?
I used fresh garlic in my
pickles and it turned blue. Why?
I have a pickle recipe that
calls for using grape leaves. Is it safe or necessary?
How much lime should I add
to my pickling solution to make sure my pickles will be crisp?
Can lime purchased at an
agricultural supply store be use for pickling?
I've noticed that the new
"Complete Guide to Home Canning," Agriculture Information Bulletin No.
539, contains recipes for making pickled products containing oil
Where can I find recipes
for pickles made without salt?
Why is it so important to
measure salt and water carefully when making brined dill pickles?
What kind of salt should I
use for pickling?
Can ice cream salt be use
for pickling?
Can I use kosher salt for
pickling?
Can salt substitutes be
used to make pickles for people on a low sodium diet?
I have a pickle recipe that
calls for cassia. What is it?
Can I use powdered spices
in pickling?
How can I keep leftover
pickling spices fresh for next canning season?
Can I use brown sugar, corn
syrup or honey in pickling fruits and vegetables?
Can the amount of sugar in
pickle recipes be reduced?
I'm having trouble getting
the lids to stay tightly closed on my rigid freezer containers.
How much vinegar should a
fresh pack pickle recipe have in it to prevent spoilage?
What kind of vinegar should
I use for pickling?
Is cloudy cider vinegar
safe to use for pickling?
Should I use cider vinegar
or white vinegar in making pickles?
Our water is very hard. Can
I use it for pickling?
We have a water softener.
Should I use "softened water" for pickling?
What caused my pickles to
taste bitter?
Why is my pickled
cauliflower pink?
What causes pickling liquid
to look cloudy?
What caused my pickles to
turn black? My pan also turned black.
The garlic in my pickles
turned green. What may have caused this?
What causes pickles to be
hollow?
What should I do if my
pickles come unsealed within hours after processing?
There is sediment in the
bottom of my jars of pickles. Are they safe to eat?
What causes pickles to
shrivel?
What causes soft and
slippery pickles?
How can I tell if pickles
are spoiled?
My whole dill pickles
spoiled even though I did everything "right". Why?
Why should blossoms be
removed from cucumbers before pickling?
Is it safe to add vinegar to
the water in a canner to prevent mineral buildup on canning jars?
What can I do to give my
pickles a bright green color?
How can I keep cucumbers or
cabbage in the brine when fermenting?
How often should I remove
scum from the surface of the brine when making brined dill pickles?
Why do fermented pickles
have to soak in brine so long?
Why should cucumbers be
soaked in salt water when making bread and butter pickles?
How long can refrigerated
pickle products be stored in the refrigerator?
I canned my pickles by the
open kettle method. Are they safe to eat?
Why is processing
recommended for all pickle products?
Won't processing pickles in
a boiling water bath make them soft?
Why isn't it necessary to
pressure can pickles?
How do you can
oysters?
Can I pressure can pickles?
Should jars used for
pickles be sterilized?
Can pickles be prepared,
packed in jars and processed by being set in the sun?
Can pickled beets be made
with artificial sweeteners?
Can eggs be pickled safely?
How do you pickle fish?
How do you can horseradish
sauce?
Is it possible to can
marinated mushrooms or marinated peppers?
How do you can piccalilli?
How do I make sun dills?
How long should I process
fish in quart jars?
How do you pickle green
tomatoes?
How do you can pickled
mixed vegetables?
How do you pickle zucchini?
What is the best cabbage
for making sauerkraut?
Can I make sauerkraut in a
plastic trashcan?
I have found a recipe for
making sauerkraut in jars that says to pack shredded cabbage into jars, add
salt, cover with boiling water, and seal with canning lids. Is this safe?
Is it necessary to process
sauerkraut made at home?
Can I freeze sauerkraut?
How can I tell if my
homemade sauerkraut is spoiled?
What caused my sauerkraut
to turn dark?
What is the proper method of
canning fish?
What could have caused my
homemade sauerkraut to rot?
What caused my homemade
sauerkraut to turn pink?
What caused my homemade
sauerkraut to be soft?
How do you can tuna?
How do you can pickled pigs
feet?
Is raw packing of meat
products recommended?
How should meat be packed in
a jar for canning?
How tightly should screw
bands be put on when closing jars with two piece lids?
Should meat be soaked in
water before packing in jars to can?
Is it alright to can meat
that's been frozen?
What is the best substance
to use to prevent fruits from darkening?
Which fruits freeze well
without sugar (dry pack)?
How do I can milk?
Is it alright to can
nutmeats using the recipe in the Ball Blue Book?
Is it possible to can home
developed recipes like soups and stews?
How do you can soup?
What causes lids to
buckle?
Should bones be removed from
poultry before canning?
Should giblets of chicken be
canned in the same jar with other chicken pieces?
Is botulism the only
sickness that results from eating improperly canned foods?
Should I add sugar to fruits
before freezing?
Is there any other way,
besides boiling for 10 minutes, to make sure home-canned fish are safe to
eat?
Do I still need to boil
low-acid foods before tasting them?
What causes cloudy liquid in
canned vegetables?
Is it safe to reuse canning
lids?
Why is liquid sometimes lost
from jars during processing?
What causes lids not to
seal?
Is it safe to use the food
in a jar that has come unsealed during storage?
What causes a lid that
sealed to bulge or to come unsealed during storage?
How can grape leaves be
frozen successfully?
I have a large supply of
turnips and would like to can them. The only information I can find
suggests freezing them rather than canning. Is this the only way or the
best way to preserve turnips for a long time?
When should I use syrup pack
for freezing fruits?
I have a large supply of
turnips and would like to can them. The only information I can find suggests
freezing them rather than canning. Is this the only way or the best way to
preserve turnips for a long time?
My Kiwi trees produced an
abundance of fruit this year. I would like to make some kind of jelly or jam
from some of the fruit. Is this possible?
How much cranberry juice
and sugar do I use with one pectin to make cranberry jelly? I have never made it
before.
I prefer strawberry jam
made in the microwave. How long can these spreads (including the butter) be kept
in the refrigerator-freezer. What kinds of directions should I give if I give
these as gifts?
I need to find out how to
can Yukon, baby potatos using the hot water bath method.
On a recent trip to the
Pacific Northwest I purchased two large cans of clams in juice. I would like to
make clam chowder that I can can. I have several good sounding recipes but not
sure they're "can-able." Most say not to boil. Some advice would be
appreciated. I'm determined somehow to do this!
I made yogurt at home and
boiled the milk and it worked well. Also, my boyfriend lived in India where all
of his friends boiled their milk (which was pasteurized already) before making
yogurt. However, on your website and in the directions I received with my yogurt
maker, it says not to boil the milk. Why is that? Does it just change the
consistency?
How do you dry jalapeno
chilies?
I have some corned silver
side that I have defrosted and cooked. Can I freeze the cooked meat again?
I picked yellow beans and
put them in freezer bags placed them in the freezer. I did not blanche them, or
wash them. Should I eat them, or can they make you sick, since they were not
blanched? I have cooked one bag, after rinsing off while frozen and cooking
immediately. Is this safe?
Today I was talking to a
person I work with, and she told me that she has started taking a new herb
called Essiac. The actual mixture she is taking contains some other herbs, and
the assortment is called "Flor-Essence." She said she has read about
Essiac, and that it is supposed to have an affect on, and possibly cure cancer
and diabetes. Naturally, I am skeptical, and I was wondering what your view was
on this herb.
I just received a call from
a lady who had just started pressure canning her turnip greens when she
experienced a power outage. She said it had just reached correct pressure, when
the lights went out. When the power comes back on, would you recommend that she
start timing the canning process from the beginning?
My Italian mother-in-law
used to can eggplant. I was wondering if the process she uses is safe, as she
has recently passed away.
A woman canned about 60
quarts of pumpkin. She pressure canned it, but it was pureed to about the
consistency of applesauce. All the jars sealed. After 3 days several of the jars
became unsealed and pumpkin spilled out. After a few more days, more of
the jars became unsealed. They did throw the pumpkin away after each occurrence.
After storing in their cellar more jars have become unsealed. After each time
they found unsealed jars, they tested the remaining seals to assure they were
still sealed. I am concerned about botulism.
I am looking for
information on Autumn Olives. Can jelly be made with the berry?
I followed the directions
for quince jelly in the Joy of Cooking. It did not jell correctly. I had already
sealed the jars. My question is- What can I do with this jelly now? Can I recook
it?
My family leaves the butter
out on the counter. Isn't there any other danger other than rancidity? It
doesn't last long, but it just seems really scary to me to leave an animal
product out without refrigeration and say it's OK?
I was wondering if there
are recipes for using frozen fruit for jams or jellies? I picked too much fruit
to process all at once, and froze the extra. Now I would like to make some more
jam with the frozen fruit.
I found some pasteurized
and homogenized eggs in my local grocery store. The ingredients statement says
they contain sodium phosphate, citric acid and nisin. What are these
ingredients? Are the chemicals or natural?
My wife purchased several
quart size jars with the clear glass lids that are held closed with a galvanized
wire bale. We thought these old jars would make attractive gifts. Can these
antique jars be safely used to can food?
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