Ask a Question
Notify Me On Question Update
Email this Question
Can I use bay leaves or nails in my wheat to protect from insects?
Rate This FAQ
Submit Your Suggestion
Other Questions In This Topic
- I am trying to use flour that has been stores for about 30 years. It looks ok and tastes like flour but I have baked two loaves and they will not raise. they taste ok but how nutritional would they be?
- I just inherited a pressure canner. It's pretty well used and I'm a little nervous about using it. I've never done pressure canning before. Is there a place where I can get it checked out for safety, and how do I learn how to use it.
- Is it save to eat weevil?
- Can I store wheat, sugar, flour or other products purchased in 25 pound bags in a rubbermaid container? I am looking for space efficient ways to store bulk grains and legumes.
- I have a question about my pressure canned sliced peaches. I cold-packed sliced peaches covering them with a light syrup. Following instructions I packed them with 1/2 inch headspace and poured the liquid to 1/2 inch headspace. However, the peaches floated up so that they were not covered by the liquid during processing. I did run a wooden spatula down the sides of the jars and seemed to get all air bubbles out of the jar. I processed in the pressure canner according to instructions at 10 PSI for 10 minutes. When I removed the jars the liquid was boiling and there seemed to be a lot of air bubbles around the fruit. The jars were already sealed when I took them out of the canner after waiting 10 minutes after the pressure seal dropped. The liquid is down considerably - looks to be about 1 1/2 to 2 inches and the peaches are floating. There are air bubbles and air pockets. The seal is fine. Are these peaches safe?
- What can I store water in?
- When canning dry beans is it necessary to rehydrate by soaking them before you can them?
- I grew up eating green beans which were pressure-canned at home. When my mother heated them for a meal, she brought them to a boil then removed the lid and let them boil for at least a minute with the lid off. She said this was necessary to be safe. Is it necessary or was that just something passed down from before pressure canning was available?
Note: These questions are a portion of the questions available at the master page .