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Did I mess up my quick fridge pickles?

Will these suckers be edible after premature opening and an ill-fitting lid? [more inside]
posted by sucre on Jul 20, 2014 - 5 answers

Can I eat it? Indian grocery edition.

I bought some hot mango pickle at the Indian grocery store yesterday. It was packaged differently from what I've had before and I am concerned about its safety. When I've bought this same kind before it was in a glass jar with a metal lid, like other shelf-stable canned goods in jars. This time it was stored at room temperature in a glass jar, but the lid is plastic. [more inside]
posted by SandiBeech on Feb 27, 2014 - 12 answers

Help me get my jam on! (Because I can-can-can!)

This year for Christmas, I want to make jam, specifically this strawberry-grapefruit marmalade. But I've never canned anything in my life! Specific questions inside. [more inside]
posted by Weeping_angel on Nov 17, 2013 - 7 answers

How do I can applesauce in small portable amounts?

We just went apple picking and have a ton of great apples for making apple sauce. How do we can apple sauce in small, portable quantities (is disposable a bridge too far?) that my kindergartener can bring to school? [more inside]
posted by blackjack514 on Sep 16, 2013 - 16 answers

Bulk Produce in Vancouver

In August, I usually buy a bushel of tomatoes and make a 12-month supply of canned sauce, soups, and salsas. Where can I buy a bushel of tomatoes and other bulk produce in Vancouver, Canada?
posted by Apollo's Favorite Mistake on Aug 16, 2013 - 4 answers

The slow vegetable drip

Our garden is happily producing vegetables for us, and I want to take some of this fresh, homegrown produce and preserve it. However, we're not getting large enough batches of produce to actually can or pickle. How do I work around this? [more inside]
posted by backseatpilot on Jul 29, 2013 - 7 answers

Please share relish recipes!

Last year I played around with making refrigerator pickles, but this year I want to be bolder and try making some tasty relishes etc. with all the awesome produce that's in season. So have at it, cooks of askme! Give me your pickles, your relishes, your chutneys, your chili sauces! Recipes, advice and inspiring resources appreciated. Pressure canning isn't an option but I do want to make proper 'canned' stuff as well as refrigerator preserves. Thanks!
posted by sevenyearlurk on Jul 14, 2013 - 12 answers

How should I preserve my hot peppers?

I just came home from the grocery store with two fat stacks of what I think are red and green chilies. How should I preserve them? Make a jam or jelly or relish of some sort? Pickle? Roast and can 'em in oil? Ristras? Give me your best recipes and methods for taking care of a crap-load of hot peppers!
posted by Grandysaur on Jun 11, 2013 - 13 answers

Are these beans suitable for canning?

I have a recipe for cold beans soaked in oil and vinegar that I make all the time. Could I can these beans, so that I don't have to prepare them every day? [more inside]
posted by k8lin on Jan 8, 2013 - 10 answers

Gifting on a shoestring...

Looking for blogs/websites dedicated to thoughtful & creative gift-giving on a budget. DIY, crafting, homemade/canned foods, scrapbooking a huge plus. [more inside]
posted by luciddream928 on Nov 27, 2012 - 5 answers

It's hard to make a stove decision.

We love baking! We love pressure canning! What kind of stove is right for us? [more inside]
posted by Shepherd on Oct 25, 2012 - 12 answers

Help me replicate this smooth, spicy salsa

How can I replicate this amazing smooth, spicy salsa when all I can find are chunky salsa recipes? [more inside]
posted by rhiannonstone on Oct 7, 2012 - 10 answers

Getting more equity out of food-making sweat

Which foods are actually cheaper to make at home using store-bought ingredients? [more inside]
posted by Shepherd on Aug 10, 2012 - 42 answers

salsatime!

I need your best salsa recipes suitable for canning. [more inside]
posted by sararah on Aug 7, 2012 - 6 answers

Don't let me give myself food poisoning!

Jar of chili leaking and pressurized. Is it still edible? [more inside]
posted by thecjm on Feb 27, 2012 - 17 answers

Is my quick Jalapeno pickling method/recipe safe?

Is my quick Jalapeno pickling method/recipe safe? [more inside]
posted by 5lbauthority on Dec 12, 2011 - 13 answers

'Tis the Season for What?

What are some food things/crafts/hobbies you can only do during certain seasons, or in certain climates? For example: freeze distillation is only good when it's freezing out, canning is only useful when it's harvest time for a fruit. [more inside]
posted by soma lkzx on Nov 4, 2011 - 19 answers

Apple Buttery Goodness

It's getting to be That Time of Year again, and this time I'm geeking out well in advance with canning. I've got the techniques down, but I wouldn't be here if I didn't have questions, now would I? Specifically, I'm looking for recipes. [more inside]
posted by daikaisho on Sep 18, 2011 - 14 answers

FIGZILLA

FIIIIIGS! We're moving to a house that has a fig tree! Looking for fig recipes, but also any information about preserving/canning/pickling/drying/freezing them. Also, how do I know if they are green figs or black figs (ours appears to have both) and what's the difference? [more inside]
posted by Nattie on Aug 28, 2011 - 19 answers

Three questions about pressure canning low-acid foods

Three questions about pressure canning low-acid foods, on water covering the jars, headspace, and recipe mismatches. [more inside]
posted by Caviar on Aug 13, 2011 - 12 answers

Just peachy.

Preserving fail! Many of my peach slices sorta disintegrated in the simple syrup I was going to can them in. They don't look like they're going to can so well. Is there any way to salvage them? Something else I can use them for? Anything?? [more inside]
posted by torisaur on Aug 7, 2011 - 7 answers

Pump up the jams

Canning mefites, lend me your wisdom! The fruit in my neighbourhood grocery store is delectable and cheap, and this year I want to experiment with slightly more interesting jams and jellies than I usually make. So far I am considering strawberry-basil, peach-ginger, cherry-vanilla, and plum-cardamom jams, but that has about exhausted my creativity and I am eager for new inspiration! What are your most delicious unusual preserves?
posted by bewilderbeast on Aug 6, 2011 - 29 answers

She's a jar, with a heavy lid.

How do other developed nations home-food-preservations differ so wildly from the US? Are their methods safer? [more inside]
posted by furnace.heart on Dec 2, 2010 - 16 answers

Help Me Properly Protect My Pickled Peppers, Please!

Should I add more liquid to my refrigerator pickles? [more inside]
posted by BZArcher on Sep 1, 2010 - 8 answers

Soups and Stews, Preserved

What types of soups/stew should I make for pressure canning? No knowledge of pressure canning required (aside from some notes inside). Just tell me your recipes! [more inside]
posted by mccarty.tim on Aug 31, 2010 - 12 answers

Pressure canning filter

It's my first harvest season with a pressure canner, and after a few successful runs with very basic low-acid things, I'd like to try canning basic (meatless) spaghetti sauce/tomato soup base. How freely can I improvise a recipe based on what's in my garden? How do I know how long to process it? [more inside]
posted by phisbe on Aug 25, 2010 - 7 answers

Montreal fruit picking - can I do this for free?

I want to pick fruit and vegetables - for free or very cheaply - in Montreal. Is there any organization that exists here that is similar to Toronto's Not Far From the Tree? [more inside]
posted by andreapandrea on Aug 23, 2010 - 9 answers

Will I paralyze myself and everyone I know with these pickled beans?

How can I fix this beginner's canning SNAFU? [more inside]
posted by ferociouskitty on Aug 16, 2010 - 15 answers

Help me label my jars

I've got the canning bug this year - we'll have loads of produce, and I want to start pickling (in addition to jam and sauce). Yay! My problem? I need labels! [more inside]
posted by dbmcd on Aug 4, 2010 - 14 answers

How can I use rice vinegar for canning?

Using Rice Vinegar for canning pickles - can it be done safely with added citric acid or glacial acetic acid? Alternately, where can I find rice vinegar diluted to 5% and not 4.3%? [more inside]
posted by Lizc on Jul 29, 2010 - 6 answers

Can I can the mustard I muster?

Does anyone have anecdotes, experience or advice regarding home-canning home-made mustard or barbecue sauce? [more inside]
posted by Shepherd on Mar 23, 2010 - 8 answers

Canning season is here - we need advice on how to keep our pickled veggies crunchy!

Canning season is here - we need advice on how to keep our pickled veggies crunchy! [more inside]
posted by pghjezebel on Aug 24, 2009 - 6 answers

I thought of a really bad pun on the word "bean," but I guess I can spare you.

Why do cans of beans usually come in 19 fluid ounce cans in Canada, and 15 ounce cans in the US? [more inside]
posted by synecdoche on Aug 20, 2009 - 11 answers

Under pressure!

Are there any pressure canners available that are smaller than 16 quarts? If not, are there any pressure *cookers* on the market that can double as a pressure canner? [more inside]
posted by mudpuppie on Aug 11, 2009 - 5 answers

Help with canning peaches

I canned (cold packed) seven pints of fresh peaches yesterday. The lid rings weren't screwed on tightly enough while the jars were processed, so some of the syrup leaked out. The jars do seem to have sealed, however. What should I do about this? [more inside]
posted by thirteenkiller on Jul 27, 2009 - 2 answers

Too many peaches

I just bought 25 lbs of peaches. I can, bake, and cook. Help me use them up before they go bad. [more inside]
posted by mccarty.tim on Jul 14, 2009 - 30 answers

Half preserved

I made a half-full jar of jam, is it safe to eat? [more inside]
posted by Blazecock Pileon on Jul 5, 2009 - 23 answers

Jam session

Home canning filter: do I need to sterilize Mason jars/lids by boiling or oven or some other method if I'm using them for fridge pickles and freezer preserves, or am I okay just washing in hot soap and water? [more inside]
posted by rhoticity on Jun 30, 2009 - 10 answers

Searching for long lost pickle recipe

Need the bread and butter pickle recipe from either the Ball or Kerr canning recipe books. Hep me! [more inside]
posted by mudpuppie on Jun 19, 2009 - 7 answers

how to make cake in a jar

how safe are cakes baked in mason jars? [more inside]
posted by anonymous on Jul 13, 2008 - 13 answers

You can take the boy out of the farm but you can't take the farm out of the boy

Best practices on home canning? [more inside]
posted by Mutant on May 8, 2008 - 17 answers

FruitFilter

I have two fruit trees that seem to be ripening ...NOW. One is an apple tree and the other tree is a plum. I already know about making jam (which is what I'll probably do with the plums) and making apple butter/sauce. I have a few questions: [more inside]
posted by deborah on Aug 22, 2007 - 6 answers

My pepper jelly recipe is not quite right. Help me fix it.

I'm looking for a good recipe for hot pepper jelly [more inside]
posted by nanojath on Aug 18, 2007 - 6 answers

Making/canning preserves

I'm making raspberry preserves. I want to use half-pint jars instead of the pint jars the recipe specifies. However, I'm a little paranoid. [more inside]
posted by veggieboy on Aug 10, 2007 - 9 answers

What is this elusive dill pickle recipe?

What is this elusive dill pickle recipe? [more inside]
posted by rabinowitz on Jul 17, 2007 - 4 answers

Pickled sausages? Do tell.

You know those pickled sausages you can buy at convenience stores? The ones wrapped in plastic with a little bit of brine? I love those things. Especially if they're spicy hot. My dad used to buy them at the grocery store back when they had to be fished from a jar with a pair of tongs. How do I make pickled sausages of my own? Has anyone done this before? I'm willing to go to a lot of effort in order to have a jar of tasty pickled sausages that I can access at a whim: boiling, cooking, canning, whatever. Though it's going to limit responses, I'm mostly interested in recipes that you've tried yourself and know to be good. (I'm also open to recipes for other pickled meat, as well.) Nutrition not a factor.
posted by jdroth on Sep 30, 2006 - 20 answers

Liquid vs Powdered Pectin?

Does liquid pectin cause jam to set more slowly? [more inside]
posted by onhazier on Jun 12, 2006 - 7 answers

cheap omega-3 from fish filter

I've decided that I'd like to get more omega-3 fatty acids from fish in my diet, and I'm wondering what the most cost effective way to get it is. [more inside]
posted by mrkohrea on Jun 12, 2006 - 12 answers

simple canning resources

Simple canning of sauces. I like to make large batches of pasta sauce, barbecue sauce and fresh salsas. I've been freezing them, but the canning sounds like it would be a better route to go (no need to defrost, no freezer burn). Know of any resources to get me started? I've never canned a thing in my lfe.
posted by sharksandwich on Oct 12, 2005 - 11 answers

Advice on making jams, pickles, and preserves.

I want to learn how to make preserves, jams, pickles, and other such things. But, I don't want to die from botulism. I have a fairly basic grasp of how the sterilization process works, and I'd like some pointers to/on techniques, supplies, cookbooks, whatever anyone who's got some experience in the matter might recommend.
posted by kenko on Jul 11, 2004 - 6 answers

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