I have several questions about canning, and I did read the archives and what not to can. I still have some questions though. If anyone can help out, I'd appreciate it. I am super careful about canning so I want to be sure of things. I apologize if these are silly questions. I do have the Ball Blue book, and the recommended website, but did not read anything about my questions.
1. When reading the Ball Blue Book it says to peel peaches/tomatoes by blanching, can I just wash and peel the skins with a veggie peeler?
2. In recipes that use a vanilla bean, can I use real Vanilla extract instead?
3. For recipes that call for spices, can I omit them? For example it it says cinnamon, clove, etc could I leave one out? Use allspice instead? Can I double the spice, using two tablespoons instead of one?
4. Does canning/pickling salt go bad? I bought two boxes 4 years ago and never used it. Is it safe to use for canning now?
5. I have several canning jars still in original packaging, but they have been stored in a Florida garage for 4 years. Are the lids stiill good?
6. I read you should boil your meat/veggies for 10 minutes after you open them (after they have been canned) Do you guys really do that? In other words, I couldn't grab a jar of jarred chicken breast and put it on a sandwich? Also, do you open it and boil it, or boil it in the jar? I'm so confused!
7. I know you usually cannot substiture in a recipe, but if a recipe calls for red onions (like the read onions with honey in the ball blue book) can I use white onions instead? Is there really that much difference?
I REALLY REALLY appreciate everyone's help!!! I just want to can safely! So glad my husband bought me my first pressure canner!!!!
