Cooking | Food

There’s scum on top of your ferments Assuming that all the signs (non-moldy, frothy bubbling and a clean, lightly sour smell) of healthy fermentation have occurred or are occurring, any scum that forms on top of ferments is harmless and can simply skimmed away. You can also simply remove the top layer of the fermented food: What is underneath is usually in perfect condition. Canning Woes Your jars don’t seal There are four main reasons why a canning jar may fail to seal after boiling water bath or pressure canning. The first is overfilling the jars. If you left less than the amount of head space (the space between the surface of the food and the rim of the jar) specified in the recipe, a good vacuum seal won’t form. If the recipe instructions don’t specify an amount of head space, then between ½ and ¾ inch is a good…
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I’d like to learn how to can to stock up my pantry and save money on food, but I’m scared of botulism. How common is botulism in home-canned goods? What do I need to know to can safely?Home canning involves heating food in jars to a temperature that destroys microorganisms that cause food spoilage or health issues. Air is driven from the jar during this process, and as it cools, a vacuum is formed that prevents air (which may be contaminated with microorganisms) from reentering. Canning is one of the most groundbreaking food-preservation discoveries in history, but it must be done correctly to be safe.The biggest danger with using unsafe canning methods is the risk of botulism. The bacteria Clostridium botulinum thrives and creates a deadly toxin in low-oxygen environments, such as home-canned food. According to the Centers for Disease Control and Prevention (CDC), “Botulism is a rare but serious…
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Wondering how to can meat with a pressure canner? Learn to preserve meat without refrigeration and increase your self-reliance.Whether you raise your own meat, hunt wild game, or track down bargains at the store, the list of reasons to add home meat preservation to your skill set starts with money and ends with time. When properly done, putting up meat with a pressure canner is safe and economical — and yields excellent results.Yes, canning does take time, but the commitment will be less than you think if your canning project includes reserving some of the results for dinner that night. And picture yourself weeks or months later, popping open a jar of home-canned chili for your hungry family. Two minutes sounds mighty good for prep time!How to Preserve Meat Without RefrigerationMy advice is to can meat simply, without veggies and sauces (with a few exceptions) in the canning jar.Most vegetables,…
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