Used the recipe from the Ball complete book. I think it turned out great! Husband is unsure and thinks I wasted wine haha

Canned apples today, my MIL was teaching my husband and I how to do it, and it was her first time with apples (she done pears for many many years though this same way). We have no idea what happened. So I have questions..

1.) Is this safe to eat? They did seal!

2.) What happened???? She followed recipe/instructions to a T. Both batches did this.

3.) Should we turn them into apple sauce and pecan then that way😅😂?

Thank you kind lovelies of reddit!💚

Hey all!

It’s the first time I can banana peppers, and I followed a well know. Recipe, but I guess I should have packed those tightly, cause this is how they came out after sealing…. should I just open em up and combine them to fill up properly, or leave as is?

Does anyone have any strong opinions on the best apple variety to use for applesauce? Or a mixture of varieties? I’ve only made it once before and it turned out well but I don’t remember what I used in it. 🍎🍏🍎

I cannot find a tested recipe anywhere for a sweet and spicy pickle recipe using cucumbers and fresh jalapenos. I have no problem finding ones with dried peppers, but my fridge is full and I want to use up my garden fresh jalapenos.

Does anyone have a safe recipe?

I have a whole bushel of beets (55lbs) and am looking for a good safe recipe. But I also have a TON of honey.

I'll take any suggestions for recipes! But was wondering if there are any out there that use all or some portion of honey as sweetener?

Tyia.

The last of my tomatoes became spaghetti sauce with meat.

I canned beets and followed the recipe in the Ball Complete Book of Home Preserving where it says to boil beets until their skins slip off easily for about 15 to 25 mins depending on size. Then dice or slice and and then hot pack and pressure can for 35 mins for quarts. So I actually boiled mine for about 45 mins they were larger beets, I made sure that I could poke a knife through them before I took them out also. I then diced them and then added boiling water, debubbled and then made sure to add more water and left a 1" head space. Now I'm not sure if these are good anymore cause the water is down to about 1/3rd from the top and is not covering all the beets. What did I do wrong?

I recently canned some pizza sauce and noticed there was some liquid settling on top of a couple of the jars. Is this normal? It’s about 1/4 inch of water over the sauce.

ETA I used the pizza sauce recipe from the ball book of home preservation

Apple sauce and some pickled beets

I am possibly getting some frozen pork fat tomorrow for free. I would like to render it down into lard I can use for baking.
Does anyone have a safe way to can it to make shelf stable?
I have water bath and pressure canner available.
Thank you! 😊

I just finished waterbath canning some tomato sauce with the last of my yellow cream tomatoes...and it dawned on me that I forgot to add lemon juice like I usually do. Should I open them and redo it with lemon juice? Or is that not safe? Is it a lost cause?

I have nothing of value to add, just very upset that this jar broke. 🥺

It’s one of the biggest jars that use the 100 size closure and I only use it for dry storage. I’m also upset as I brought this in the US and the price was ridiculous. Besides one set of smaller jars, all of my other jars have been purchased in Europe as I find the prices in the US atrocious. 🥴

I’ll replace this eventually, just a little heart broken. I will just have to buy a bunch more Weck jars to fill the void when I’m back in Europe. 😅

I used the healthy canning recipe for the bruschetta, and I almost hope one doesn't seal so I have a good excuse to try it tonight (no luck; they all popped before I even finished typing this post).

https://www.healthycanning.com/bruschetta-in-a-jar

For the soup, I used just under half solids and some Costco rotisserie chicken, plus chicken broth I made from the carcass, onions, tomatoes, carrots, serrano peppers, ginger, and lemon juice. Cooked it all together before adding hot solids to the hot jars and filled the rest with the broth. Pressure canned for 90 minutes at 15 lb.

The broth was delicious before canning, so I can't wait to try this with some added egg noodles or rice later. It has just a little kick. I was thinking that would be nice when we're feeling all stuffed up and want to clear the sinuses. Next, I want to try just a basic veggie noodle soup for when I can't stomach the meat or the spice.

Rings still on because they just came out of the canner. Will be removed tomorrow.

I canned this Beach Plum Jelly in September using the Plum Jelly Powdered Pectin recipe from the National Center for Home Food Preservation. Is it okay? I think it is just foam..it's clear underneath.

Going apple picking tomorrow and I’m thinking about trying my hand at making some apple butter! The All-New Ball Book of Canning and Preserving has a general fruit butter recipe. Does anyone have suggestions for which apple varieties to use?

Hey folks, it's been a few years since I've made a batch of this and I have a question about this recipe:

https://nchfp.uga.edu/how/can/canning-salsa/tomatillo-green-salsa/

It says the only safe substitutions are with the herbs and spices, but it doesn't specify what/how much (unless they only mean you can leave them out?). Can I substitute some quantity of freeze dried cilantro for some of the dried oregano? I also have tons of fresh cilantro, but I assume that it's not safe to substitute fresh for dried herbs. If I'm wrong on that, it would absolutely make my life easier.

And if I prefer a more spicy salsa, can I use 1 cup of seeded chopped green peppers (which are allowed in place of chili peppers) and 1 cup of either jalapenos or serranos, chopped and seeded? It keeps the volume of veggies the same but gives it a bit more zip.

Thanks so much for your help! I picked two big crates of tomatillos today, and I'm looking forward to preserving them!

I have like 50 lbs of tomatoes and was thinking of quartering them, skinning, coring, etc and canning them. I've read to add 2 tablespoons of lemon juice to each quart jar. To boil them in the water bath canner for 45 mins. I plan on submerging the tomatoes with tomato juice as well. Seems straight forward. But I can't help but get nagging fears about botulism. Given I follow instructions well, is this fear rational? Or will the 2 tablespoons of lemon juice + the heat really give me nothing to worry about?

have seen some on unapproved sites like pressure cooker outlet

As the title suggests, is it safe to half or double a tested recipe?

I make the Salsa Verde from the All New Ball Book of Canning and Preserving that calls for 4lbs of tomatillos, but I currently have about 2lbs and my garden is calling the quits for the season. Would it be safe to half the recipe for the 2lbs of tomatillos? This is only my second year canning, so I'm wanting to be sure I am doing it correctly! Many years of food safety training for jobs has made me extra careful, haha

Thanks!

On the NCHFP recipe for mixed vegetables, it explicitly says “Optional mix - You may change the suggested proportions or substitute other favorite vegetables except” then lists some exclusions.

Can I do an optional mix of JUST ONE vegetable if that vegetable is already in the original mix?

I want to can zucchini cubes. Yes I know it will be soft, that’s fine because I like to add it to my vegetable beef soup.

I see no other recipe for zucchini that isn’t pickled or relish or something. So can I do “mixed vegetables” and just follow the zucchini prep instructions and can a whole jar of zucchini?

Bonus points if you’ve tried this and can give feedback!

Recipe here: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/mixed-vegetables/

TLDR: title says it all.

I'm trying to get my outdoor canning setup. I was looking for a propane burner that is under 12000btu. Or extremely close. BECAUSE, you need to keep the btu under that number to avoid damaging the canner.

I eventually found the Camp Chef Ranger II (Model BS40C) that seems to fit the bill. So it's 17000btu, but now I know not to turn it up ALL the way. So I'm reassured for that. It hooks up to a 20# tank or larger. Looks like a winner. However the burner seems like it would be much smaller compared to the canner. I'm wondering if anyone has used these two pieces together. Or with a larger canner. So you have any tips or suggestions? Perhaps it will not fit without support? I'm not rich so I'm trying to avoid losing 100-200$ to FAFO. (I live way the heck out there so online purchases are my go to. A trip to the store to "shop" for one is a 2 hour drive one way. So, hoping I don't have to do that 🤞).

If you have another burner to suggest. That is so cool. I'm looking for a burner 12000btu or less, with a ability to hook up to a larger tank. Many of them only hook up to a green can. I'm guessing that's not enough fuel to can without running out of time.

For those lovely concerned people who will say "buy the bigger burner and keep it on low. You have a very valid point. However. I have cognitive dysfunction, and memory problems. After 41 years I can tell you right now that will be an oft overlooked problem. I will do all I can to avoid buying a higher btu burner. AA921 is not a cheap replacement. But thank you 😇😁.

I made applesauce from a recent visit to an apple orchard and canned it in my water bath canner following the guidance from NCHFP website. This is my first time canning applesauce, and I’m still a baby canner, but I’ve been doing just fine so far. I was concerned about the thud sound that happened when I tapped on the jar to check the seal. I got worried, refrigerated the cans, and re-processed them the next night. The outcome is the same! Same thud noise and everything. On every jar. I am second guessing myself because every jar had a vacuum seal, and a pressure release when I popped the top. I am thinking that these actually may be safely canned? Any idea why this would happen with applesauce?

New to canning. Trying a strawberry jalapeño jam recipe. Recipe calls for 3 cups crushed fruit. Does that mean it's just mashed down or is it cooked with sugar and a little lemon? Also, I'm realizing I will probably need more fruit because I measured my fruit sliced before mashing it.

Recipe below. I'm substituting strawberry for the peaches as someone in this forum suggested.
https://www.k-state.edu/news/you-asked-it/articles/2017/08/peach-jalapeno-jam.html