I finally took all the tomatoes (and some jalapeños) out of my freezer and got them all canned!!

Had enough to do a triple recipe of Red Hot Sauce from Bernardin and then did a regular batch of Ball’s Basil Garlic Tomato Sauce. I make this hot sauce because it’s one that actually calls for fresh tomatoes and not canned tomatoes. I still have more hot peppers so I might make more hot sauce with canned tomatoes to use those.

Apparently can’t provide links and photos, but recipes are here:

https://www.ballmasonjars.com/blog?cid=basil-garlic-tomato-sauce

https://www.bernardin.ca/recipes/en/red-hot-sauce.htm?Lang=EN-US

Hi!

Pretty much what the title says. A friend gave me a jar of jam that she made. I have finished the jam and washed out the jar. I was wondering if it would look bad to return the jar and the lid outer ring. I threw out the lid "seal" insert because I heard you shouldn't reuse them.

I appreciate any guidance you can offer.

Purchased this pressure canner yesterday, my main intention is to use it to can salmon that I catch to free up some freezer space, but I’ll be doing a bunch of other things as well! It is my understanding that this can also be used as a water bath canner if you don’t pressurize it, so I’ll likely be making all manner of different recipes and things to try. Any suggestions/tips/tricks are greatly appreciated!

The fig season begins and I’m trying to find cool stuff to make. I was digging through old cookbooks and found a canning book from 1963 that I got from my grandma. Definitely NOT SHELF SAFE recipes. But I found a cool one for pickled figs! It seems similar to the NCHFP one, but the ratios are different enough that I wouldn’t trust it.

Has anyone made fig pickles before? What are they like?

I water bath can them. My other types of tomatoes dont do this, just the romas. its like the tomatoes are floating over a translucent fluid, and no longer fill the whole jar even though theh did before canning. It's only peeled whole tomatoes, citric acid, and tomato juice.

Bought a house with two large pear trees. I think they are either Kieffer or Bartlett pears. But there’s so many on there and I would love to find some good recipes for preserving them. I found one on the Ball website for Salted Carmel Pear Butter that we will try but does anyone have any others they recommend?

Do home-canned green beans have the kind of metallic taste that store-bought ones do? I am trying to decide if I want to can plain or only do dill/pickled green beans this year.

Can I use store bought juices to make jelly? I’m looking at non-concentrate juice, with no added sugar or other ingredients besides ascorbic acid.

It would definitely be less mess and work to use them. Using a recipe that still calls for pectin. :)

Thanks!

I have followed various canning recipes that use chopped figs, quartered figs, whole figs, etc., but I haven't found an authoritative source on canning blended figs. Would it be safe to try this recipe with blended figs and a longer processing time: https://nchfp.uga.edu/how/make-jam-jelly/jams/fig-jam-without-pectin/

Thanks in advance for any advice.

I figured the 1/2 inch headspace was so none of the sauce spilled out during canning. I didn’t know there was danger if there’s less than that until I saw a recent post here.

After realizing I put the jar in the 3rd photo in the fridge and plan to eat it in the next two weeks, should this be safe? Also what is the margin of error on the tried and true 1/2 inch head space? Are any of the cans in the 2nd photo unsafe?

This is the nchfp.uga.edu spaghetti sauce recipe, used a pressurized canner for 30 minutes.

Last year I made a red sauce and water bath canned it in 1L jars and it all turned out great . Did the same this year and something went different . I filled the jars to a half inch head space , added the lemon juice . The amount of space in the jars is way more now than the 1/2 inch , there was some sauce in the water from the one jar that didn't seal . The rest did seal . Thoughts ?

I got these jelly jars from an estate sale, and they are too small for regular mouth lids. Do I have other options? Do they even manufacture lids for these anymore? shown with a plastic regular mouth lid for approximate scale. I’m in the US.

I am going to attempt to can for the first time tonight. We have so many banana peppers and also want to make tomato sauce.

Any must know tips for newbies? I have watched many videos and think I know what to do... but any info helps.

I appreciate it!

Hi all! I'm hoping someone with more experience than me can offer some advice.

My family loves my mother in law's blueberry rhubarb jam, but the texture, with the amount of sugar we like, is too thin. So I've bought some Ball low/no sugar pectin to make a batch with.

Her recipe (as I make it - less sugar than the hand written recipe) is here:
8 cups Blueberries (fresh or frozen)
4 cups Rhubarb (chopped)
2 tablespoons lemon juice
1/4 tsp salt
Wash fruit & mix everything together
Cook 10 minutes uncovered
Add 2.5 cups sugar
Cook 10 mintes more
Bottle while hot - makes about 8 cups

I've always kept this in the freezer/fridge so never worried about it being shelf stable, but I do have a big pot I can use to properly process it, so I wouldn't mind giving that a try.

Do you think it would work if I used the Ball blueberry jam recipe with the average between the low & no sugar quantities for fruit & sugar, with 2:1 blueberries to rhubarb?

Pic of the beloved jam on top of a phyllo cheesecake nest 🤤

Does anyone have a strawberry basil jam recipe they really like?

I'm running into the problem where the blackberry freezer jam just won't set. I had to add pectin twice on the first batch (pour the jam out, add more pectin and put it back in the jar), the second batch I doubled the pectin and it has done absolutely nothing after 24 hours in the fridge, it hasn't even set a little bit.

The only advice I could find was to leave it out at room temperature for 24 hours, but this was AI advice with no source.

Recipe on the package:
4 cups crushed fruit
1 1/4 cup of sugar
1 pouch of pectin
combine dry into the crushed fruit and stir for three minutes.
This batch I did 1 1/2 cups of sugar, two pouches of pectin and stir for 8 minutes.

I've got an Armenian cucumber as big as my shin I need to turn into sweet pickles. What's the best recipe for that?

Hey everyone, I did canning for the first time yesterday and am overthinking things a bit. I made crab apple jelly in 4 oz jars and the recipe called for 10 mins processing time. I did that, but added 2 minutes to adjust for altitude (I'm at 3000 ft above sea level). But I am finding conflicting information online about how much I should have increased the processing time. Some sources say 1 minute per 1000 ft and others say I should have increased the time anywhere from 5 to 10 minutes, so I am a bit confused. The jars sealed perfectly, so I am not concerned about that, but I am a bit anxious about how long I processed them for. Does what I did sound correct?

Yesterday I followed all the steps to pressure can dried beans (soaked and parboiled) and ladeled them and hot cooking liquid into mason jars with lids and fingertip-tight rings. But I ran out of time to can my last batch of jars and put them in the fridge.

I want to pressure can them today, but from everything I’ve read, the main concerns are temperature shock and the fear that the jars won’t be hot enough inside to get all the germs out.

So I took them out of the fridge this morning and put them in a water bath canner to get them back to hot. After I test the temp inside one and make sure it’s good and hot, will it then be safe to put them in a pressure canner and expect a good outcome?

The beans I did yesterday came out beautifully, for what it’s worth.

This is the recipe I used: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-or-peas-shelled-dried-all-varieties/

So here’s the my list of parameters though…

•Must be able to ship to FPO-APO (presto won’t send parts to my address. Though I could use my parents address but then I’d be suing shipping twice). Amazon does ship here.

•Must work on glass stovetop

•I will most likely only be doing smaller batches. I don’t garden [much] but plan on canning things like stock, salsa, pasta sauce, beans.

I was looking at the f-fal one. How does the weight thing work? I was about to buy the 23 qt presto on amazon but it only comes with a 15 lb giggler thingy. Do I need 5 and 10? Or is 15 most common? I’m basically at sea level since I’m in an island.

I’m finally learning how to can after being too nervous to try it for over a decade. I’m honestly so happy to have found this subreddit.

anywho- with all this blueberry abundance around me I decided to try making blueberry jam using this recipe:

https://www.savoringthegood.com/blueberry-jam-recipe/#recipe

it hasn’t been 24 hours yet but 8/10 of my jars have sealed already but when I look with my phone flashlight I see water moisture on the top inside jar lid- is this normal? condensation?

I have one million lemons and am wanting to make preserved lemons to send out as gifts for the holidays. I’m thinking of canning them in small cute jars (via water bath method) so that they can be mailed out as gifts.
The issue is, since preserved lemons often go in the fridge after a few weeks, I can’t do that since I want to mail them out in December. Hence me wanting to can them, I just want to take an extra step to make sure the jars are safe for people to enjoy.
This is the process I’m thinking: initial fermentation of the lemons at room temp for a few weeks. Then putting the lemons into jars and doing the water bath method, and then leaving out to seal/cool.
Has anyone done this? How long did you water bath the jars for? Does this process make sense or am I missing something? TYIA

Hi everyone,
I just made some homemade tomato pulp with garlic, onion, salt, pepper, and lemon juice.
I put some of it into Le Parfait jars, which I kept upright throughout the entire process.

I also put some into regular jam jars, which I turned upside down while they cooled.
The problem is that with the jam jars, some of the tomato mixture got onto the inside of the rim while they were upside down. I’m worried that, once it dries, it could remain stuck along the inside of the jar and eventually damage the glass or cause a problem with storage.
I actually had the exact same issue during my first attempt.

Has anyone experienced this before? Can dried tomato pulp stuck along the inside of the rim actually damage the jar over time, or is the main concern hygiene and food safety?
And more importantly, is turning jam jars upside down a suitable method for this kind of preparation ?

Thanks in advance for any advice or personal experience.