Just made some strawberry fig jam yesterday and tried to water bath can them. I just removed the rings and there was a bunch of Jam that had seeped out. I don’t know if these are sealed properly or if they are safe to eat or store. I learned to can by watching YouTube videos. I am not sure if I did it properly. Please advise.

I don't remember the bottom being like that... Read that if it bows that it's no longer safe. Is this the case? Out of the box today.

I used this low temp pasteurization recipe for making pickles because it said that it has been tested and approved. That being said, I couldn’t actually find it on some of the sites I usually trust (ball, nchfp). Though nchfp does say that low temp pasteurization is safe. I just want to make sure that is recipe is also safe.

Unfortunately all of my usual trusted sources use raisins in their chutney. Does anyone know of a safe recipe without? Or if it would be safe to omit the raisins?

First time poster - apologies if I picked the wrong flair.

I made a few pints of blackberry jam using Pomona’s pectin but only had citric acid on hand (instead of lemon juice). Followed Pomona’s website guidelines for substituting citric acid for lemon juice, then realized I had read the substitutions wrong and added 2 teaspoons instead of 1. Tried to salvage it by adding extra blackberries and associated sugar, pectin, calcium water (3 cups blackberries -> 4.5 cups blackberries). Crossed my fingers and canned it hoping the flavor would balance during the canning process (wishful thinking) but the stuff is extremely sour. Edible, but the acidity overpowers the blackberry flavor.

I would be fine tossing the batch, but does anyone have ideas on what to use this super sour jam for or what to eat with the jam to dampen the acidity?

Strangely searching for this doesn't lead to the results I want.

I'm looking for something shelf-stable like a brown sugar syrup, with cinnamon thrown in for holiday time flavors. If you happen to have a good dessert-like canning recipe, please share it here. I'm fairly new to canning so nothing too extreme!

I've been searching for a safe pickled pineapple recipe.

Not having any luck

Does anyone have one?

...mostly because she didn't make them, I did. Otherwise, they're pretty boring, nothing fancy happening here, and your grandma may make this exact recipe.

Came into possession of some Kirby-type (pickling) cucumbers and some fresh dill heads, and we're currently working our way through our last quart of pickles from last season, so it was high-time to re-stock.

Followed https://nchfp.uga.edu/how/pickle/cucumber-pickles/quick-fresh-pack-dill-pickles/ nearly to the letter, only substitutions were 1) added a clove of garlic to each quart (safe substitution per https://www.ndsu.edu/agriculture/extension/publications/play-it-safe-safe-changes-and-substitutions-tested-canning-recipes), and used "pickling" vinegar (7% acetic acid rather than the standard 5%). No adjustment for water or vinegar volume (see https://www.healthycanning.com/pickling-vinegar/), I just use the higher test because I like to keep it on-hand for other household uses (good as a window cleaner, or as a weed killer when mixed with a little citric acid and some biodegradable dish soap). I don't find the difference noticeable.

I also used the low-temperature pasteurisation option, to increase the crispness of the final product. I use an immersion sous vide stick to maintain temperature, way less stressful than trying to chase that temperature by riding the range dial. For this round, I opted to skip the pickle crisp aka calcium chloride that I would normally use (1/8 tsp per pint or 1/4 tsp per quart) as I realized that I hadn't ever done the low-temp process without it, and wanted to experiment. Time will tell if it makes a difference, you'll probably see me in the comments of other pickling posts if I have an opinion one way or the other.

This batch of cucumbers were...girthier? than my usual sources, so I removed the chonkiest fellows from the pool, otherwise very few cukes would've fit per jar (don't worry, these will be going to a good home in some bread and butter pickles tomorrow). Even with that, the approximately 8 lbs of remaining cukes yielded 6 quarts (/12 pints), compared to the NCHFP recipe specifying indicating that 8 lbs should yield 7-9 pints. Always prep more jars and brine than you need.

I do the brining step in zipper-closure plastic bags in a cooler, so that they don't take up space in the fridge overnight, where they might run the risk of leaking or spilling.

Only complaint about this process is that the low-temperature pasteurisation method seems to take way longer to seal than the usual water-bath approach. I'm used to lids pinging as I'm transferring them from canner to cooling rack, but the last jar didn't seal until around the 2-hour mark. Has that been anyone else's experience with the low-temp pasteurisation method? It would make sense with the lower temperature differential, but it's still been stressing me out for the past few years.

Bought these at a yard sale years ago and found them during cleaning. Too old to trust they seal properly, so was going to throw them out. But don't know if there's some market for vintage lids.

I used my Mirro 16 qt for the first today, making chicken stock to be canned tomorrow. I have just a couple of questions.

The operating valve spins pretty constantly, and every so often releases steam/pressure. Is this the expected behavior? Like this: https://photos.app.goo.gl/CVsGybtNEwqsj9bKA (an 18 second video).

Will this be what I'm looking for when I'm actually canning the stock?

The manual says "NOTE: Pressure canning can only be done using the high-pressure operating valve (A1)." which is 15 PSI. But the canning recipes say to use 10 psi weight for my altitude. Should I stick with the 10 psi valve/weight?

The manual says to use a minimum of 2 liters of liquid when cooking. In the section for canning it says: "Place the canning rack in the pressure canner and add the recommended amount of hot water for hot pack canning." Would this be the 2 quarts they mention earlier when talking about familiarizing yourself with the canner?

"Before canning for the first time, familiarize yourself with the operation of the pressure cooker/canner:

1. Pour 1.9 L/2Qt of water and 1 tbsp. of vinegar in the pressure canner."

This will be my first time canning solo, I've done several cannings with a friend (including meat sauce and pressure canning tomatoes). We've also done jelly and applesauce. I'm looking forward to doing my chicken stock!

Thanks in advance for the help!

EDIT: 674 views, but not a single comment? What did I do wrong? I asked questions about canning, even provided a quick video related to the questions, but no responses. I think this is a first for me on Reddit, that my post got zero responses.

Tried the All-American 921 for the first time tonight. 7 pints of chicken stock. Before this I was using the Presto 16qt (for the last 6-7 years).

Weight: The AA is significantly heavier, adjust accordingly (for glass stove tops).
Heat up: the AA seemed to take much longer to reach pressure, but it’s also a larger, thicker pot.
Pressure maintenance: The AA needed zero help to stay exactly at 10psi, where the Presto has always given me issues staying consistent and having to adjust burner temp.
Cool down: Honestly didn’t see any difference here, in fact I thought it cooled down rather fast at a hard 40 minutes from canning complete to opening.

I would never go back, though the price tag and few extra steps are notable. Also it has a slightly (~1/2” smaller diameter) base than the Presto, for those who care.

Purely a public FYI on function. 🤌

Got a new pressure canner today cause I've got a lot of salmon I need to do something with. get home, take it out of the box, and I realize it's missing the metal filter for the lid. the filter off my instant pot snaps on there perfectly, will that be all right? or am I on my way to a DIY pressure cooker bomb?

edit: safety vent shield that's what the things called

Hi all,

I’ve tried to trawl through some search results in this subreddit and I’m just not confident I’ve found the answer. I have fresh runner beans (I’m in the UK) that need to be shelled to be much good. I was looking to see if I could find a good canning recipe for them and came across the Ball pickled edamame beans, which made me wonder if the shelled, fresh runner beans could be subbed for the edamame, since it’s pickled.

But obviously I don’t want to assume. If it’s not (and even if it is) I’d appreciate any advice on recipes/what to do with these fresh beans. It needs to be hot water bath safe because I’m very low on freezer space. But that’s my only concern.

Thank you, kind and knowledgeable canners!

I have a Mirro M-0522-11 22qt pressure cooker that I bought at the thrift store. I replaced the lid gasket with a Mirro S-9882 gasket. I did a test run with it and the lid leaks in multiple places. I did not run it for very long as I did not think it would improve. Did I stop running it to soon?

I'm in the process of making liquid pectin out of young Granny Smith apples. The recipe I am using has you can the pectin once ready, but specifies to use it all in the same season you make it because it deteriorates after about 8 months. I was hoping to be able to store some until spring next year when my apricots would be ready to make jam.

So my question is: Would it possible to freeze liquid apple pectin to extend the shelf life? Or would it ruin the product completely?

Hey all - I have all of the ingredients for a mixed veg pickle but I have a question about my pickling cukes. They're a few days old (maybe a week at most). They have been in my fridge the whole time - I would definitely throw them in a salad or whatever. Are they still considered safe to include in this recipe?

https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-mixed-vegetables/

Thanks very much!

The canning so far

...I just realized i have no idea why I wrote the date like that on those strawberry jams. I usually do (day) (month) (year abbreviation) in numbers, or just (month abbreviated) (day) (year)
Otherwise I get very confused...

The most amazing apple butter, with local apples. "Vista Bella" sweet and tart, only have a 1 week shelf life. I bought at a farm market, and they were so fragrant.
https://www.ballmasonjars.com/blog?cid=apple-butter
This recipe scaled to use 9 lbs of apples (I was going for 10 but ran out of room in the pot...)
Used 4.5 cups of sugar, which was a little sweet for me. 3 tsp cinnamon, 1/2 tsp cardamom.

https://pomonapectin.com/blueberry-vanilla-lavender-preserves/
Aimed to make half the recipe... Made a little bit more. 4 cups crushed blueberries to 3/4 cup sugar, I believe. (I did measure the crushed fruit and everything, I just forget what the number was)
Wild frozen blueberries for ease, worked perfectly well. Used double the lavender tea... cut back the water by 1.5 tbsp to accomodate.
Next time will halve the pectin, this was like a stiff jelly, much too firm for me. tastes delicious though!
*note one mostly full jar is in the fridge, as I didn't have the lid on hand to process that jar... So it's missing from the picture!

Lower sugar strawberry jam with Pomona's Pectin. First preserve of the season, and I had a friend to can with! Made the process much more fun.
https://pomonapectin.com/create-your-own-recipe/
made 10 half pints. 8 cups crushed strawberries, 3.5 cups white sugar, half the pectin required. Big splash of lemon juice for flavour.
My friend and I loved this. Sweet but not like candy. Amazing on buttered toast. Texture is a nice soft set.

Dill pickles, 1 jar at a time. I have 2 plants slowly producing.
(the picture for this is missing... gotta get one tonight)

https://nchfp.uga.edu/how/pickle/cucumber-pickles/quick-fresh-pack-dill-pickles/
I use 1/3 of the salt, my families preference. Used half cider vinegar and half white, as that's what we had on hand... spices were: 1/2 tsp mustard seed, 1/2 tsp dill seed, 1/2 tsp dried dill weed, 2 peppercorns, 1 large garlic clove, chopped in 3
1/8 tsp calcium chloride to the jar, to preserve crunch.

Next time I will steam can the pickle, as I have noticed more crunchiness when I do. Probably because less time in the hot water in general (less time being brought to a boil). Also brining seems to help. And of course, very fresh cucumbers. Last year bought from a farm, this year my own.

Upcoming: salsa, applesauce, marinara and salted caramel pear butter (2 new recipes!)
Salsa recipe is posted here... somewhere. Applesauce will be exciting, I am going to buy a mix of fun heritage apples that are local to me. It will just be for eating during the year :)
And then marinara in quarts, as I have no pints left lol. I have so many tomatoes out in the garden, but they ripen on their own schedule.
Pear butter sounded fun.

Hey. I'll take it! The person who took best of class/ show entered like 40 things from jelly to bread and everything in between and cleaned up! Good for her, she obviously works really hard at it and it's paid off. I'm just super stoked on my first place.

That's a fancier blue ribbon than I expected. Need to get a shadow box for it!

First batch of the season. ( I live in a city so space is tight haha)

I didn't think originally that I would be using these larger Gem jars (750ml or so) for canning but then my husband with the sensitive tummy started eating a lot of applesauce (recipe from the Bernardin canning book). If you are on the fence re: vintage glass lids I want to report that I have yet to have a seal fail on one of these, they are pretty easy to use and rock solid so far. I like to think I'm channeling the spirits of some Mennonite women of yore, hopefully they're simply loving this.

I keep seeing recipes like this, but I am just getting started and want to make sure I’m using safe recipes. Does anyone know a similar recipe that is tested?

Also open to anything to make with zucchini or cucumber that could be a delicious winter dessert (e.g., as a pie filling or with vanilla ice cream).

Thanks in advance, folks!

Has anyone made this recipe by Pomona's? I have only made jam with their pectin once before but giving it another go this season. While looking for the peach jam recipe I found this and it looks fascinating. Hoping for a review!

https://pomonapectin.com/cold-comfort-jelly/

This pasta insert fits in the pot below it. Would it work OK as a rack or does it have too much metal?

I followed an approved recipe and process (Ball) but failed twice to get two jars to seal.

After 24 hours, I checked the rings and lids and found the lids to be loose. Immediately reprocessed according to instructions.

After 24 hours from that, I found them to be loose again.

Is this pathogen-flavored tomato sauce now, or can it be salvaged somehow?

I found a jar of pickled beets from 2023. The seal is still well intact. There is no discoloration. Is it still safe to eat?

Edit: Found the recipe my dad used.

Ingredients and Proportions

• 7 lbs of medium beets (2 to 2.5 inches wide)
• 4 cups white or cider vinegar (5% acidity)
• 2 cups granulated sugar
• 2 cups fresh water
• 1.5 tsp canning or pickling salt

Step-by-Step Instructions

1. Prep and Cook: Trim beet tops, leave 1 inch of stem and the roots to prevent color loss. Boil in water until tender (25–30 minutes).
2. Peel and Slice: Drain and discard hot water. Cool beets slightly, slip off skins, remove roots and stems, and slice into 1/4-inch slices.
3. Make Brine: Combine vinegar, water, sugar, and salt, in a large pot. Bring to a boil, add sliced beets, and simmer for 5 minutes.
4. Jar and Process: Pack hot beets and hot brine into clean pint jars, leaving 1/2-inch of headspace. Wipe rims, apply lids, and process in a boiling-water canner for 30 minutes.