Hamsterdam

I would warn that spices change flavor after sitting in your sauce for a few months. I would be very careful adding oregano and basil for example. Also don't add any additional garlic since it is a botulism risk (because it is grown underground.)

r/Canning

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Some questions from a beginner.

Hamsterdam

commented

There are a lot of different type of pectins so I'm not sure if there is a hard and fast ratio. I do know that 1 tablespoon liquid Pectin = 2 teaspoons of powdered pectin.

Developing or Converting Recipes for Cooked Jam or Jelly Using Pomona’s Pectin

All About Pectin

r/Canning

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Pressure canner running out of water?

Hamsterdam

commented

Your canner should not be releasing that much steam during processing. If it is, you should reduce the heat. I worried about the water boiling out during venting but it's never happened to me.

r/Canning

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Canned Goods by Greg Brown [video] "Taste a little of the Summer"

Hamsterdam

commented

dat blue glass, or blue grass?

r/Canning

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Do the jars have to be totally submerged for canning to work?

Hamsterdam

commented

If you're going to water bath can they need to be submerged. r/Homebrewing has resources for finding cheap, big pots. Aluminum will be less expensive but you must avoid cleaning it with certain acidic chemicals.

r/Canning

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Canning Hot Banana Peppers. These fruits present crisp, have a shortly assertive but decent burn, and are creamy.

Hamsterdam

replied to minoldajar

Not sure if you're into r/dehydrating but dehydrated and powdered banana peppers make the most amazing additional to rib/chicken dry rub seasoning.