Rules:

I bought cheap lids from Dollar general and 3 of them didn't seal I want to eat the contents immediately is this safe they are still ripping hot but it is chicken noodle soup and they seem to have leaked in my pressure canner

Are these overfilled? I canned them with 1/2 head space as directed on the NCHFP website but some of the jars feel sticky. They all seem to have sealed so maybe I'm just over thinking.

Water bath canned no added sugar.

I was making orange marmalade today. I thought my partner put away the extra sugar I had purchased.

Nope. It was salt. And I only realized after I started making the marmalade and it wasn’t boiling correctly. Into the bin we gooooo.

Hey! I’m new to canning and have only made strawberry jelly so far, so this may be a really dumb question but I’m just being overly cautious with everything I do right now because canning still makes me nervous. I’ve been using a canning book to figure stuff out, but I wondered if it’s safe to double a recipe like for jelly or tomato sauce? I’ve just been following recipes from the book so far, so is it safe and fine to double all the ingredients to make more in one batch? And if I do, should I adjust things like cooking time? I know this is probably a simple/dumb question but I don’t know anybody who cans to ask and I want to double check everything I do because I’m nervous about botulism haha

I’m making a large batch of sardine martinis for a holiday party and would love to serve them in a fish tin. I’ve been searching for hours and can’t seem to find a source for the pull top rectangular tins. I could go with a round 4 oz tuna if that allows me to use a hand seamer or is more readily available. Does anyone have an idea for where I might find this? Thanks!!

A friend gave methese blue pioneer woman jars a while ago do you think they are safe to can in they look safe enough

Let's compile first-hand experiences on what not to do. Please share your experiences and lesson learned, as a guide and warning for the community.

I pressure canned cabbage. One of the seals failed so I tasted it, and then googling now I know it gets fairly mushy and stronger tasting. It’s still safe, just not great. 5 hours of my life I’ll never get back, but only have 5 pints. What can I do with it? Make soup with it when I open it?

When using pressure canned dry beans and making a soup, stew, or chili type meal, do you drain and rinse your beans? If so, why?

I do drain and rinse the beans if I’m making say a corn and black bean salad, but is there a reason I should be draining and rinsing for a soup or stew. I don’t usually because I’m of the mind that I’d be throwing away nutrients and fiber that would serve my hot dish well.

Thank you in advance, hive mind, I appreciate people who know more than I do.

Hi all! I make cider syrup very simply by boiling fresh cider until it reaches the syrup point (I do not add sugar to it), and I would like to make sure it is safe to can. I'm very concerned about canning safety and understanding the reasoning behind the rules, so I've done some research and want to make sure I am drawing the correct conclusions. Here is what I have found:

• The National Center for Home Food Preservation says you can water bath process fresh, unconcentrated cider (5 minutes boiling for pints), but they do not have guidelines for concentrated cider specifically.
• The National Center for Home Food Preservation also has an apple jelly recipe with just juice and sugar (the listed lemon juice is optional) that is processed for 5 minutes per pint. Since it is a jelly but has otherwise the same essential ingredients, I can only assume that it is thicker than my syrup.
• Food in Jars makes a cider syrup with added sugar and processes for 10 minutes in boiling water. They also have a mulled cider syrup with no sugar added, where they recommend processing 10 minutes for pints or smaller.
• Serious Eats does the same as the above point, but I don't know if they count as a reputable canning source.

My general thoughts are the following:

• I figure that concentrating the cider can only increase the acidity since malic acid is not as volatile as acetic, so I am not worried about the pH at the point of canning. However, I know that thickening a mixture can change the heating pattern during the processing stage and be dangerous. Still, I don't know if concentrating the cider counts as thickening in the way that the USDA means.
• If there is a listed safe processing time for a given sugar-added syrup or jelly, I assume that a no-sugar-added syrup cooked to the same temperature would be equivalent in terms of processing time, since the ultimate final sugar concentration would be the same as the added-sugar version.
• My syrup has 1) the absolute same ingredients as the unconcentrated NCHFP cider recipe and 2) presumably the same final sugar concentration as their apple jelly based on the final temperature and 3) a viscosity between their two recipes. Given that my syrup falls pretty much between two NCHFP recipes that have the same processing time, I assume that it would be safe to process my syrup exactly the same way that the NCHFP does in both their recipes.

Thank you in advance for your insight!

I’m completely new to all of this, so thought I’d share. I made sugar free Caramel Apple Butter. My 20 yo son loved it, and didn’t realize it was sugar free, so I consider it a success.

I’m really enjoying pressure canning this year, and have loved the soups I’ve done. However, my brain doesn’t do so well with the idea of “your choice” and creating a soup. I’m a pastry chef by training, and work best with specific ingredients and directives. I’m curious what some favorite combinations are that other folks have made? Thanks!

Can you water bath process the little brown glass medicine/syrup bottles with small black screw on lids? Hoping to process some elderberry syrup so it doesn't have to be refrigerated. Can I put them in a water bath canner? Any idea for times for 4 Oz bottles at 7000'?

Hi, i just have a quick question, has anyone used all American canner as a pressure cooker? Is it safe to cook in it? I wonder because is made of aluminium. Kind regards.

I recently moved and did not verify the elevation of the new residence. I should have processed beef stock at 15 pounds pressure instead of 10 pounds. It's been over a week. Do I need to throw it out? If so, do you know if there are any safety rules to follow in discarding it?

After cleaning and reorganizing my canning and storage area I have found several packages of both powdered and liquid pectin that are past their “best by” dates. The oldest package is from 2019. My biggest concern is are these safe to use. If the only problem I will encounter is I now have pancake syrup instead of jelly I’m ok with that and will either reprocess or use as syrup. These have been stored in a dark dry 50° - 70° basement since purchase if that makes a difference. I realize the purchase price loss is low to just throw them away I just hate to. Thank you for your suggestions

I just pulled these jars of chick peas out of the canner and they all have clean lids/rings except this one in the front. What’s all this grime and why would only one top be affected by it? And I suppose, while we’re here, how do I prevent this in the future?

Hello,

My niece is in college and struggling for meals that’s aren’t in a box. She has a small bar style fridge but I thought if I could can some easy meals to send her back with it would help a lot.

I have canned a fair bit of soups and stews and I’ll be sending her off with that. I plan on doing some spaghetti sauce, chili, and some sloppy Joe sauce as well. But looking for more ideas.

What are some favourite recipes?

Hello, I just bought a presto electric canner, and I can't wait to get started! I've never canned before, I'm currently learning and reading. But I can't find any tested recipes for pork stock, which is something I drink a lot of and want to can. I'm curious why that is? And if you have a tested recipe can you please share it with me? Thanks!

First time canning apple pie filling and some of my jars siphoned, this is what they look like. They did seal and I wiped around the lid as best I could. I want to give some of these as gifts for Christmas so I am wondering will these last as long as if they didn’t siphon? Should I reprocess them?

Hi everyone! I am just starting to pressure can because I want to have ready-to-eat whole meals like soups, stews, and pasta sauces. I just tried canning my first batch of chicken noodle soup and ran into a couple minor hiccups and was wondering if this community could take a look at my finished cans 12 hours later and see if they look safe.

I have my own recipe (below), and figured it should be okay since it is pretty close to this officially tested Ball recipe here: https://www.ballmasonjars.com/blog?cid=homemade-chicken-soup

My recipe is:

• 2 cups carrots, sliced
• 2 cups celery, sliced
• 1-2 jumbo yellow onions, diced
• 2 heads garlic, minced
• 16 cups chicken broth
• 4 tbsp oil/butter (for sauteing veggies)
• rosemary
• thyme
• salt & pepper to taste
• ~1lb egg noodles

I have the Presto 23-quart pressure canner with stainless steel clad base for induction ranges and followed the directions for prepping the cans, canner, etc. I got the cans processing and got the gauge to seemingly stay at 10psi and so I set a timer and walked away. After a couple of minutes, I came back and it had jumped up several PSI so I lowered the heat until it stabilized again and then kept it a little bit lower of heat than I had previously so it wouldn't jump up again. Around 30-45 minutes into processing, I came back to check on it and it looked like it was borderline 9psi on the gauge and since the manual says that if it drops below the psi for the recipe at any point to bring it back up and restart the timer so I did. Once again it seemingly went up beyond the processing point but I was finally able to find the sweet spot to get it to stay at 11psi so I just left it there.

After the full processing time of 90 minutes, de-pressuring period, and 10 minutes to let the canner cool off a bit more, I pulled the cans out and got them cooling on a towel. I noticed a bit of a burnt smell though and am worried that the cans just got way over-processed at this point.

Now the day after I have inspected the cans for a seal and they look to have properly sealed (the lids are concave and don't pop), but I am noticing what looks to be some big air bubbles/gaps within the can with much of the can liquid having moved to the top of the can. I used the spatula tool to work out air bubbles before putting the cans in the canner, but is it possible that being in the canner for so long may have messed it up?

Do these look okay or should I go ahead and just refrigerate them this time around and then test one in a couple days to see if it still tastes okay?

One of the cans with some sizeable gaps/pockets of air towards the bottom of the can.

Another can with some air bubbles throughout the body of the can.

Top-down view of the cans showing proper seal.

So I canned some carrots, green beans, apple butter, dandelion jelly, cherry pie filling and blueberry pie filling. All within 2 days, they all sealed. But now all of the vegetables have become unsealed and icky smelling.

I boiled them for 15 minutes and let them sit in the water for another 15. So I'm unsure why it's happening.

Do I need to redo my other stuff? Throw it away?

Adding on to what I mention below: Hello all, and thank you for your help.
Here is another thing: A couple of years ago I switched my All American over to a weight jiggler (from the petcock and pressure gauge I had originally).
I am wondering if I am running the jiggling too fast--I mean wouldn't too fast mean a somewhat higher boil?

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We made a big purchase of pinto beans. I was going to vacuum seal them dry with our FoodSaver, but husband says why not can them up (he loves beans that he can readily eat, like out of a can). Due to previous failures (once of a whole batch of quart jars of beans) I am reluctant to pressure can them up.

QUESTION (s): Which is better for pinto beans: using the quick soak or using the overnight soak? I ask to find out if quick-soaked pintos lose more water during processing than overnight soaked beans. Does it make a difference? I have previously use quick-soaked and have lost LOTS of liquid during the processing, plus multiple instances of seal failure.

Thanks for your help!

Can I just mill them whole with the core and all, or should I core them first?

I’m wanting to can a meat spaghetti sauce with mushrooms. I’m unsure on how much wiggle room you have when pressure canning. If I used the ball recipe for meat sauce could I just add mushrooms? Or would that mess up a proportion somewhere?

Ok, so this is my first time ever making marmalade and canning. We have a Seville orange tree and they’re too potent to eat so I decided to give marmalade a whirl. Well, I made a batch and put one jar in the fridge with plans to store the others. I went to go put these away after a few days and I noticed that some of the tops are sealed down while others will pop — do I need to throw those away? Is there a way to check to see if they’re ok? Thanks is advance!!

Since Multiflora Rose is an invasive species here in NEPA, I figured I'd get some use out of it by attempting to make jelly from the hips.

Ingredients: About 1 1/2 cups Rose hips Water 1 2/3 cup sugar 1 1/2 Tbs pectin 3 tsp. Lemon juice (optional) Directions:

• Wash the hips and remove as much of the stems as possible, then place in a sauce pan and cover with water.
• Crush the hips and let them simmer for about 15 minutes before draining off the juice.
• You can cover the hips with water a second time and let them simmer again to get more juice.
• you should end up with at least 1 1/3 cups of juice.
• Place the juice in a large enough sauce pan along with the pectin and lemon juice if you desire. Put the stove at medium heat and stir constantly.

-Once the juice has been boiling for a minute, add the sugar and continue to stir until it is boiling again.

• Let them mixture boil for at least a minute, then transfer to sanitized jars immediately.
• You should end up with 2 half-pint jars and a quarter-pint jars.

-Enjoy!

I have a bunch of oranges. Last weekend I made Lemon Curd and it was a hit. Can I substitute Oranges instead lemon or lime?

This would be canned. Not freezer or refrigerator.

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