Currently canning some banana peppers. I have a large stock pot set up with a 3 jar canning rack. I just finished a round of jars in the stock pot and the water was boiling. How cool should I let the water get before I put the next round of jars in to start heating up? I don't want to break my jars by putting them into the pot when its too hot.
I realize this is an inefficient way to do this, but I don't have another pot big enough to heat my jars (the only other one that is close currently has my hot vinegar solution in it).
Preheat the jars with hot tap water, and then just dump them in the boiling water (with tongs or other appropriate utensil, of course).
I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called.... The sour cream/vinegar portion should have the consistency of thick milk. Cover and put in the fridge for a couple hours while the soup cooks. Serving: Ladle soup with a couple big dumplings into a bowl. Put a few big spoonfuls of cucumber salad into it. Eat it and smile. So, what the heck have I been cooking?
Possible Duplicate: How long can cooked food be safely stored at room/warm temperature? I made a large pot of sloppy joe mix with hamburger in it and after it was cooked put it in my crockpot on low for my boys to eat when they got home because i was leaving,i was gone a little over 2 hours and the boys had put the sauce into another pan to put it away and forgot to do so it sat on the counter for over 2 hours....should i throw it away?
I'm considering canning some fruit compotes to use with yogurt, and the recipe I want to use (which was not designed with canning in mind, found here: http://www.simplebites.net/how-to-make-your-own-fruit-bottom-yogurt/ ) calls for cornstarch to be used to thicken everything up. Now, I do not have a pressure cooker, so I would be doing this with a water bath canner, and I'd like to know if the cornstarch is going to lower the acidity of the fruit mixture, or if I should use some other thickening agent or method. Thanks!
of tallow will look like, but I'm absolutely certain I won't have nearly enough room in the fridge or freezer to store it. I was told large quantities of rendered tallow can be stored at room temperature for up to or even a year; possibly longer if I keep it in my cool, dark basement. Rendered fats never last long enough in our house to know for sure.Apparently canning isn't an option because... store my rendered tallow in well-sealed glass jars in the basement for up to (or over) a year? More importantly, why or why not? Edit: I've been operating under the assumption that the rendered
and/or freezer for at least a couple of hours. I am not worried about the fruit or vegetables but I am also picking up some meat (specifically ground beef, round steak and pork tenderloin). The meat will be completely frozen upon pickup. My question is will the meat still be good if I get home a couple hours later? In addition could I put the meat in the freezer or must I put it in the fridge and it eat within X days. Also are there any signs I should watch? For example if meat is still cold to touch and is firm I can still put it in the freezer with no problems. Thank you
changes. What is the best way to adjust the temperature up or down? My hot plate does have an adjustment knob, but should I also drill some holes in the smoker's lid (it doesn't currently have any... a larger kettle grill and love it, but I would love to try to smoke again with the old upright...but this time, using an electric hot plate instead of charcoal (Alton Brown-style). My plan is this: Put the hot plate on the bottom rack (of three), running the cord out the bottom. Put wood chips/chunks in a heavy pie pan and place directly on the hot plate's heating element. Put the water pan
, but its anyones guess (guestimating using some math) how long the loin was at the safe high temperature. I immediately threw it in the refrigerator, but if I do keep it, should it be brought up to 135°F asap? I'm waning towards throwing it out. My wife is pregnant, and we have small children in the house too. ... Possible Duplicate: How long can cooked food be safely stored at room/warm temperature? I cooked about 2lbs of pork loin in the crock pot for 8 hours on low last night. It was on low from
...there's no way there can be a problem now, right? I put some brown rice in this hardly used pot, and as the water starts to heat up, sure enough, lots of smoke starts coming up the sides!! HOW can this be?! My mother thinks my pots and pans are garbage and I should return them, but to me, it just seems impossible how every pot is all of a sudden "ruined". Is my stove ruined? What did I DO?! I have...Okay, I have a situation here that is blowing my mind and hopefully someone here can help me. The other night, I attempted to cook a burger on the stove. Smoke was coming up (eventually pouring up
I only started making gravy a year or two ago, so I don't fully understand the process, although I appreciate the taste. As I was making gravy for Thanksgiving, I noticed that the color was significantly yellow and it wasn't clear, but milky-opaque. I know from this question that the yellow color is from using the fat I skimmed off of my stock to make the roux. (I made a combined chicken and turkey stock.) But what makes the gravy appear opaque and almost milky? The color came almost as soon as I mixed my stock into my roux. (Incidentally, my stock wasn't hot when I added it to the roux