/r/Canning
A place to discuss safe, scientifically verified canning recipes and practices, along with other forms of home food preservation. We encourage an inclusive and respectful environment. Everyone is welcome! Please see our rules and contact our moderation team via modmail with any suggestions or concerns.
Please treat other users with respect. Post with name calling are subject to moderation. Please report these if you see them.
The NCHFP and the USDA have not approved any method for home canning (large amounts) of fats or any amount of dairy products, flour or cornstarch.
Before taking any advice about canning please question whether or not it is based on science. Please be considerate and protective of the safety of new canners (and their family and friends) by speaking up if you see risky advice being given.
Canning and Preserving: A place to share recipes and discuss all types of food preservation including canning, freezing, dehydration, pickling, curing, smoking, salting, distilling, root cellaring, potting and jugging.
Resources and FAQ:
The National Center for Home Food Preservation you first stop for all canning related questions
USDA Complete Guide to Home Canning, 2009 revision
rec.food.preserving FAQ: Part 1, Part 2, Part 3, Part 4, Part 5, Part 6
UMN Canning and Food Preservation Database
Pick Your Own FAQ 1: How to Can, Freeze, Dry and Preserve
Pick You Own FAQ 2: Answers to Common Questions
Canning 101: Why You Shouldn’t Double Batches of Jam
Canning 101: (Avoiding) Siphoning
Using and Caring For Your Pressure Canner - University of Idaho
Wild Side of the Menu: Preservation of Game Meats and Fish North Dakota State University. Cooperative Extension Service. Learn about the various methods of preserving game and fish.
Safe tweaking of home canning recipes
Related subreddits:
Dehydrating New!
Ask Culinary New!
University and Cooperative Extension Service Links:
Find Your Nearest Cooperative Extension System Office
Canning Fish U OF AK Fairbanks Cooperative Extension Service
Canning Meat In Cans from University of Alaska Fairbanks Cooperative Extension Service
Food Entrepreneur Resources:
Kitchen incubators are commercial kitchens where you can prepare your product in someone else’s certified kitchen.
Small Co-packers & Commercial Kitchens South East search tool
/r/Canning
https://www.healthycanning.com/mustard-pickle
Would it be safe to omit two low-acid ingredients in this recipe (cucumber and cauliflower) and increase the quantity of green tomatoes to replace them, with all other ingredients kept the same?
The recipe looks good but I don't have cucumber or cauliflower from my garden this year, but I do have a lot of green tomatoes.
I have only made jam one other time, and that batch didn’t set. I was gifted a bunch of apples, and after dehydrating them, I used the scraps to make this jam. I added 5 cups of sugar to 8 cups of leftover boiled down apples, and 1/3 cup of lemon juice. I brought it up to 208° per my elevation. Once it hit that, I took it off the burner. I noticed that as I was pouring into the jars that it did thicken up slightly. I then water bath, canned them for 10 minutes. And after letting them sit out overnight, they are still liquidy this morning. I have seen some articles saying that it can take a few weeks for the jam to set. Wanted to get y’all‘s advice or opinions on if I should give it time to set or if I should redo it! Hoping to use these as gifts for Christmas so I want them to turn out well.
I know this has been discussed ad naseum but I am curious on evereveryone's thoughts about whether excluding citric acid is truly risky. I grow around 60 tomatoe plants each year and can them all. I have historical always used citric acid but the tomatoes are always used in dishes that cook for long enough and at high enough temps neutralize any botulism toxins. I cook my sauce for hours but even in dishes like stuffed peppers they cook at 375 for an hour. If we know botulism toxins degrade at these temps in minutes is it really a risk?
I don't want to use the sticker because I find it a pain to get off for the next use. Anyone have any ideas? Maybe dry erase markers or something similar. Not selling them or anything it's for home use.
Thank you
It’s been a few years. I replaced my old dial and got a new pressure regulator for my presto. My question is the regulator gives the consistent jiggle at about 16 PSI even though it’s supposed to be 15. Would this be acceptable to proceed? If I recall NCFHP states no more than 2 PSI off is acceptable. For further reference I’m below 1,000 so I’ll be using 10PSI when operating. This was just a test/sanitize since it’s been sitting for a few years. Also replaced the sealing ring. Thanks
Hello! I've been trying to find an accurate answer to this question! I have a bunch of frozen beef bones that I was looking to make stock with. All of my recipe sources (Ball, NCHFP, Presto instruction booklet) say to just put the bones straight into the water. But I have seen some people roast their bones first for more flavor. Will roasting the bones first be safe to do/doesn't affect the actual recipe used? Thank you in advance, and sorry if this is an annoying question (just want to be safe)!
Hi all… I did 5 half pints of green salsa verde from the ball website. When packing the jars, I was really stretching it but in the end there are some solids on not immersed in the liquid At the top of the jar. Is this salsa safe for storage? It tastes excellent So worse case I can give away as fridge salsa. Below is the recipe.
https://www.ballmasonjars.com/blog?cid=green-tomato-salsa-verde-0
many thanks for any help!
I saw online that the Presto 3-piece regulator with all its weights installed should weigh exactly the same as the 1-piece regulator.
The 1-piece regulator that came with my Presto pressure canner weighs 88 grams, while the Presto 3-piece regulator I purchased online weighs only 84 grams.
Does this mean the 3-piece regulator is a knockoff? Or is this normal? Thanks!
My fiancé was working on turkey soup and apple butter at the same time, and accidentally used the same spoon to stir the apple butter that he'd been using for the soup. He was planning on canning the huge batch of apple butter to give friends and family for christmas, but he's worried that he can't now because of the trace animal product contamination (we don't have the stuff to pressure can it).
Can we still can this, or should we just pivot to Apple pie and start over?
Hi folks!
Got 5 lbs of grapes from a neighbour and I’m wondering if I can skip the de-seeding process by just blending the grapes whole with the seeds inside with my vitamix then continue with my jam recipe-
I don't mind crunching the seeds so if not, I’ll just leave them in with skins on and have a crunchy jam.
Thanks!
Hi friends. I grew up pressure canning stewed tomatoes, green beans, and saurkraut. I recently moved out of my childhood home and want to start broadening my canning horizons by maybe doing some applesauce or jams. Does anyone have any good recipes? Especially for apples since they're in season here in the midwest 🫶
I am making Apple Butter to send to some relatives through out the country and I am completely new to the idea of canning! I’m in need of the simplest way of canning these leftovers. I do not have a super deep pot like I’ve seen so many articles suggest and I want to do small jars!
Please help!
I'm brand new to pressure canning and I have a question about pressure for my altitude of 6300 feet.
I'm using a Presto 16 qt canner.
According to my Ball book, I should be canning at 15 psi for my altitude.
I followd the Presto manual for a trial run with the canner empty, and with the included regulator weight the gauge reads about 14 psi when the weight is rocking gradually.
I bought an aftermarket adjustable weight along with my canner as it is my understanding that additional weight is needed for canning at my altitude.
However, with the aftermarket weight set for my altitude (full weight) the gauge reads about 17.5 psi.
I'm wondering which weight/psi I should use for processing? 14 psi with the stock weight, or 17.5 with the aftermarket weight?
Thanks for the advice.
We have a surplus of 50+ peppers of varying heat. Tonight is going to be a solid heavy frost so I’m harvesting them all now, anyone have any good recipes that involve peppers?
I bought some local jam from a farm nearby and want to gift it to some friends when I travel tomorrow, but I need to downsize the cans to fit in my carry-on. I sterilized the cans and simply put the jam into the new 2oz cans.
Is it safe to consume this jam after recanning?
Canning green tomato’s
Hey everyone I’m pickling green tomatoes left over from garden. I’m using recipe from Mrs wages divided by 3
This is recipe
Canning green tomato’s 1 cup Mrs. Wages® Pickling Lime
1 gallon water
7 lbs green tomatoes
8 cups granulated sugar
1 gallon Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)
1⁄4 cup Mrs. Wages® Mixed Pickling Spices
1 stick cinnamon
1 Tbsp Mrs. Wages® Pickling and Canning Salt
so I messed up and put xxtra crunch instead of pickling lime I put 1/4 cup in 4th cups of water. My question is how much more water do I need to put in the xxtra crunch to used as a replacement for the pickling lime. I know I need to soak in lime for 24 hours. Does anyone know the answer of how to switch this ? If so how do I alter recipe?
Hi all,
My friend's bday is coming up - she is a big lover of anything spicy and I wanted to make her some homemade hot honey with garlic, chillies, red onion and thyme. However I've never canned anything before and I'm scared of accidentally poisoning her lol.
I was inspired by this recipe https://www.instagram.com/albrady.co.uk/reel/Czy6jEuoggM/
Can you get botulism from hot honey? Is there anything I can do to minimize the risk? Should I refrigerate it?
Hey everyone I’m pickling green tomatoes left over from garden. I’m using recipe from Mrs wages divided by 3 so I messed up and put xxtra crunch instead of pickling lime I put 1/4 cup in 4th cups of water. My question is how much more water do I need to put in the xxtra crunch to used as a replacement for the pickling lime. I know I need to soak in lime for 24 hours. Does anyone know the answer of how to switch this ? If so how do I alter recipe?
This recipe is from NCHFP, is it necessary to add meat or can it be canned without?
Also, it says you can add bacon, but I was reading on Healthy Canning that it's not safe to use cured bacon in canning. So for the NCHFP, recipe, is it only uncured bacon?
Neighbor is giving away free apples so I’m considering making the NCHFP apple pie filling. I’ve never heard of Clear Jel before. Is that sold in stores or do I have to find it online?
I have some spare pint and half pint jars. Does anyone have any good water bath canning recipes that can be done jar by jar, smaller batches, ect? I love picked onions, cornichons, hot peppers, hot sauce, ect., but I'm open to anything
Are there rules or safety guidelines on pressure canning smaller servings in half pints? All of my recipes call for canning in pints or quarts but then I find I have too much food and it often goes bad.
I have a hot sauce I love making that is essentially jalapeños, olive oil, and salt (bit of water but not much left after draining). Since it is cooked, I'd like to know if it's safe to can it as is, without vinegar/lime. Anyone have any clue? It's emulsified. Any advice is appreciated!
What kind of soups can I water bath can? I don’t think I saw any in the ball book that I have.
Is it safe to use water instead of apple juice in pie filling?
I have made the NCHFP's Chili Con Carne recipe (found in my All American cookbook) and it's good, but fairly bland for my family.
■ Does anyone have a tested spicier recipe?
I really like this chili recipe: https://www.thewholesomedish.com/the-best-classic-chili/#recipe.
I was thinking of just changing up the spices- those don't affect the canning safeness, correct? So, adding garlic powder, cumin and cayenne. Would I omit the sugar? Natural good cooks- would this be good:
NCHFP base, follow directions: 3 cups dried pinto 5 1/2 c water 5 tsp sale 3 lbs ground beef 1 1/2 c chopped lotion 2 qts crushed or whole tomato
Spice change: 1/2 tsp black pepper 2 tbls cumin 1 tbls garlic powder 1/4 tsp ground cayenne
https://homespunseasonalliving.com/dill-pickle-relish/
I am looking to use up some garden cucumbers and would like to make dill pickle relish. I don’t have a huge batch of cucumbers so this recipe seemed to fit what I need but I want to make sure it’s safe. I don’t see it listed on the safe websites but wondered what others might think.