Q and A: Canning questions

Canning peaches

 Is there a way to can Brandied Peaches without boiling the peaches in the syrup first? Can I just can them as usual and cut the light syrup 50/50 with brandy?

Second: In canning regular peaches will they taste more like fresh peaches and store as long without sugar?

Dan Norgard

Prescott Valley, Arizona

If you don’t boil the peaches, they’ll darken on you. I don’t think I’d cut the light syrup with brandy. I’d use a tested brandied peach recipe.

 No, I’ve tried canning them without sugar for my late husband, Bob, who had diabetes. They really taste better with the sugar (at least some sugar). The sugar has nothing to do with the storage ability. — Jackie

 Processing half-pints and canning cheese

 How long do you process half-pints?

 I really want to make cheese but the differing temperatures and humidities needed for ripening have me stumped. What do you use to control these two factors?

 Lori Westergaard

Brookings, South Dakota

 You process half pints for the same length of time as you do pints.

 I use a cooler in our unheated basement. Luckily, the humidity is just about right, as is the temperature. I don’t make “fussy” cheeses, only the quick and easy varieties. Too much else going on! — Jackie

 Canning pickles

 My wife made a batch of bread’n’butter pickles. The jars sat on the counter for a couple of days, and all the lids appeared to be sealed tightly, but when she picked one of the quart jars, the lid came off. She immediately put the jar in the fridge. Is this jar of pickles ok to use, or should we discard them?

 Robert Bader

Rockwood, Maine

 I would probably discard the pickles, as it’s uncertain if the lid was ever truly sealed. — Jackie

Canning pickled vegetables

 I have a recipe for what we call “Hot Stuff” that has been in my family for a number of years. Each quart jar includes 1 tsp salt, 1 tsp turmeric, 2 cloves of garlic (halved), and 1 hot pepper (with slices throughout), and raw vegetables such as cabbage, cauliflower, carrots, pearl onions; however, I only make it with the cabbage. I fill a quart jar 1/2 way with cabbage, add the hot pepper and fill the jar with 1/2 vinegar and 1/2 water solution. After letting stand for 15 minutes, I fill again with vinegar/water solution. Then put the lid and ring on and tighten the jar and let it sit for 6 weeks. The recipe that we’ve used in the past does not call for canning it; however, I am just not comfortable with that, and would like to know if I should water bath or pressure can this and for how long/at what pressure.

 Lori Siburt

Cambridge, Ohio

 I’m not sure, Lori. I’d suggest using the same ingredients, using the End of the Garden pickle recipe in either my canning book or the Ball Blue book. It is similar, but safe to can using a boiling water bath. I’d be happier eating that, rather than Hot Stuff that sat for six weeks without processing. (I hope it was in the refrigerator!) — Jackie