enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. How Martha Stewart preserves her summer tomatoes - AOL

   www.aol.com/news/martha-stewart-preserves-her...

   Wash and drain the tomatoes, then score a shallow X in the bottom of each tomato. Blanch the tomatoes in a pot of boiling water — just long enough for the skins to soften and loosen, about 30 ...

3. How to Tell When Canned Foods Are Still Safe to Eat - AOL

   www.aol.com/finance/tell-canned-foods-still-safe...

   Pressure canning, water bath canning, and atmospheric steam canning. All use heat to ensure food in sealed jars is hot enough to destroy bacteria. Meats and low acid foods need pressure canning ...

4. Home canning - Wikipedia

   en.wikipedia.org/wiki/Home_canning

   Using the water bath technique for low-acid foods (foods with pH greater than 4.6). [15] Otherwise correct water bath or pressure canning but processing for too little time, the wrong pressure, or not considering variations in time/pressure due to altitude. Re-using one-use seals; Using cracked or chipped jars

5. Canning - Wikipedia

   en.wikipedia.org/wiki/Canning

   The heating process during canning appears to make dietary fiber more soluble, and therefore more readily fermented in the colon into gases and physiologically active byproducts. Canned tomatoes have a higher available lycopene content. Consequently, canned meat and vegetables are often among the list of food items that are stocked during ...

6. Weck jar - Wikipedia

   en.wikipedia.org/wiki/Weck_jar

   Food is processed in Weck jars using the water bath canning technique, not a pressure canner. During the canning process the lids are secured by the clips which must be removed once the processing is complete and the jars have cooled. A correctly sealed jar is indicated when the tab of the rubber seal points downward.

7. How Long You Have To Safely Eat Unrefrigerated Foods - AOL

   www.aol.com/heres-long-safely-eat-25-120400930.html

   Tomatoes. Time: One to five days ... Cooked potatoes can last three to five days in the fridge, though not at peak quality; for prep work, raw cut potatoes can be submerged in cold water and ...

8. Blanching (cooking) - Wikipedia

   en.wikipedia.org/wiki/Blanching_(cooking)

   The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.

9. How to Fix Burnt Tomato Sauce, According to a Chef - AOL

   www.aol.com/fix-burnt-tomato-sauce-according...

   Related: 5 Ways to Cook With Canned Tomatoes This Week. ... Take your time when making tomato sauce to ensure it doesn’t burn; it might take an hour or more to reduce.“[There’s] no sense in ...