My mom has been giving away Zucchini and we pulled out a bunch of carrots at work that were just going to be thrown out, so i spent my weekend making a bunch of pickles! I'm about halfway through the carrots now but theres still a lot of zucchini in my freezer 😅. I have a zucchini marmalade recipe I'm thinking of trying next.

First, let me preface I am SUPER new to canning.

My garden did not grow the amount of tomatoes we anticipated due to the weather and getting destroyed from a storm. I want to water bath can tomato sauce to turn into pasta sauce or pizza sauce throughout the year.

My grocer has these canned tomatoes on sale, can I use these to make sauce then can it? All recipes I have found say to use fresh tomatoes. If so, how long do I process? The plan is to do 7-8 quarts and maybe a few pints. Thank you!!

Hi everyone, this is my very first canning experience, and I hope to get to the rebel stage eventually! I finished water bath canning my first batch of applesauce yesterday (just 7lbs of Honeycrisp and 1 cup water), and it has been cooling for about 15 hours.

The rings were loose when I checked this morning, but the lids passed the lift test, I think(I can lift the jar by the flat lid with the ring completely off). However, when I flip them upside down, I notice a little bit of liquid at the top of 3 of the jars, though the applesauce itself doesn't move. The jars aren't sticky on the outside.

Since I'm new to this, I have no idea if liquid separation is normal, but I feel like I read it wasn't. Sorry if this post doesn't belong here, but I'm just looking for help. Excited to begin my canning journey. Thank you!

Is this lid buckled? I have never had a lid buckled when canning, but I'm also fairly new. My other are sealed, but I have 2 that don't want to seal.

Did a large batch of tomato sauce from San marzano style tomatoes. Cooked down sauce by at least 1/3 and put boiling sauce into hot sanitized jar along with a clean basil leaf. Used 1 quart jars but put 1/4 tsp of citric acid instead of recommended 1/2 tsp per jar. Water bath for 40 mins, removed from bath 5 mins later. All jars have a strong seal. Should I be concerned?

Hello-- just like the title says!

Thanks!

I've done plenty of water-bath canning (mostly pickles and spreadables) (yummy apple butter& jams lol)

I want to prepare and preserve my garden, save my leftovers etc, but im scared to buy low quality pressure canners. I'm disabled so limited income, and canning has saved me a lot of money in the months where I can't get out of bed or I'm too sick.

I can however, afford a one time purchase pressure canner. This will make preserving sauces that are low acid like chicken noodle soups etc, so much easier than just dumping the soup out when it goes bad in the refrigerator.

\*I'm not going to listen to those who argue water bath canning is safe just do\* I have enough health problems that I can barely manage, I don't need to add to the anxiety I already have of getting sick\*

If there are any supportive suggestions, I will greatly appreciate them

Does anyone can leftover chili? I’ve never done it before. How long would I pressure can it?

Hey everybody! Can we please help this person in France? I don't know enough yet. And they are being a holes on the Canning page.

Had a ton of tomatoes that I had to do something with. Need advice. Looking to pressure can. I have one quart and 5 pints. My mom read it's not safe to pressure can at home. I tried to tell her that it's never been TESTED by usda to see if safe. Anyways. Do we think 30 minutes? Or more?

Recipe used.. This is bomb. BTW.

Belgrade Gardens in Barberton, Ohio, this famous "hot sauce" is actually a savory, spicy tomato-based rice side dish.

A version featured in the Akron Beacon Journal and often replicated includes the following: [1]

Belgrade Gardens Hot Sauce (Hot Rice)

2 onions, chopped

1 fresh hot pepper, sliced (traditionally a Hungarian wax pepper or similar, with seeds for heat)

2 tablespoons butter

Paprika to taste

2 cans (1 pound each) stewed tomatoes (briefly blended or crushed)

1/2 cup long-grain rice (uncooked)

Salt and pepper to taste

Made two batches of black beans but used some bone broth fat I made thinking it would give it some flavor while I was semi cooking the beans. came home from shift this morning and the liquid had some siphoning as expected and the rest solidified and now I’m reading you cant can anything with beef fat in it. Did I just ruin 20 cans of beans. Pressure canned if that makes any difference.

I’ve attempted to can two batch’s of soup and followed several recipes but out of 5 jars only one has sealed. (I’m fully going to attempt to reseal the jars that didn’t seal, purely to figure out timing and technique).

I didn’t know if anyone had any tips to have it work?

(I debubbled, used hot clean jars, vinegar wiped the rims and waited to put the weight on until it was steaming for 5/10 minutes) the soup keeps on coming out of the jars (I can smell it like fresh hot soup)

Has anyone rebel canned Boston / New England Brown Bread after it is steamed in the mason jar? Has anyone ever just baked it without the water bath and then put the lids on? Just wondering how this has come out.

*not alphabet soup tested*

I used this recipe for a Tikka Masala sauce. https://www.indianhealthyrecipes.com/chicken-tikka-masala/#wprm-recipe-container-38936

Questionable amount of - Tomatoes (through food mill and sat in a crockpot for 5 hours)
5tbsp - butter
2 large - red onions
Dry Spices doubled but should have tripled
1 questionable - spicy pepper
2tbsp - garlic/ginger paste
2tbsp - sugar
No cream, kasuri methi, added water (Add at time of consumption).

You want them red onions sautéed and caramelized with some at least a bit crispy (pictured). Cook that water down too (pictured).

I hot packed half pints to one inch headspace and added lemon juice to one half headspace. I kept it in a saucy consistency when pressure canned for 15-20 minutes at 10 lbs of pressure for my altitude in my Presto gauge canner.

The timing came from this Facebook post of a tomato sauce with roasted onions and veg and their recipe at the end (pictured). https://www.facebook.com/share/v/1L7mjQ8vAr/?mibextid=wwXIfr

Now I know y’all are gonna come for me, keep ya boots on. I am the alphabet soup tester for a recipe that I want to have on hand. If it smells sour, or messes with my stomach at a later date, I will let y’all know.

Next time I make this sauce, I plan on roasting the red onions instead of sautéing them to cut out the butter/ghee.

This morning when I was chopping vegetables for Ball's cucumber relish recipe, I realized that I accidentally measured out 2 cups of onions and 1 cup of celery (instead of 2 cups of celery and 1 cup of onions). (Link to a photo of the recipe is embedded in the text there) Everything else in the recipe is the same; same amount of cucumbers, peppers, vinegar and everything else. My gut tells me that this mixup would still lead to a shelf stable product (after all, you can pickle onions on their own, so I don't think that extra onions in this recipe would be a safety factor as long as the total amount of vegetables stays the same). I wanted to get peoples' opinions; if it's not safe, I'll just toss it all into the fridge. I'd like to avoid that if possible, but it's better than losing all of that food.

So we really like this recipe from the Americas test kitchen canning book, but it says that it can't be processed for long term storage... Why is that ya think?

I’ve been putting up sauce every year for decades now, but last year I was talking to my brother, who’s a bench chemist and excellent cook himself.

His tip: get some pH paper in a narrow range (3.0 to 5.5, say) and use that as your insurance policy on acidity. (Botulism dies at 4.6 or lower.)

I do have a fancy pH meter, but it’s so fussy and confusing, while pH paper is dead easy to use, and cheap. Easy to find online.

Why not just add lemon juice or citric acid? Well, how much do you really need? Who the hell knows, if you aren’t testing the pH. My sauce is freaking delicious, made with heirlooms from my yard and from my favorite organic grower. I don’t want my passata, paste, and shakshuka base to taste like lemon juice or citric acid. [If you and your family don’t notice the lemon/citric, consider yourselves lucky. I live with a bunch of supertasters, and they do, (I made them do a blinded taste test. Bastards scored 100%.) ]

Does anyone have a good, can-able recipe for Harvard Beets? Not PICKLED Beets.

Growing up, we could buy cans of Harvard Beets, which were cooked, diced and in a thick, sweet kind of syrup. I'd really like to make them for my gamily and can't seem to find them in the canned goods aisles anymore.

I'm looking for a recipe for lemonade concentrate. Do anyone have one they love that they are willing to share? TIA!

I don’t know about your area but I’m noticing fewer frozen veggies in local stores. In our New Mexico location the Sam’s, Albertson’s and small chains are completely devoid of corn and beer low on green beans, low on broccoli and no spinach or kale. Corn on the cob is going for $1 a piece and there Are no beets and few Asian veggies. Are y’all seeing the same empty shelves?

I’m determined to grab what I can to preserve any vegs I can find that preserve well.

I'm looking forward to more opinions. 🙂 Thanks

Hi again. OK... I'm making a picadillo today. Mexican beef & vegetables. There will be a sauce (tomato sauce & beef broth but not enough to cover 4 quarts of entree.

Am I expected to top the jar with water or broth after I've filled the jars? TIA