Rules:

If I made homemade salsa could it be canned using the water bath method?

Does anyone have experience doing this? The only things I’ve canned so far have been pickles and pickled carrots so I’m not sure if it’s safe to can or how to can something that’s not vinegar based.

Any pointers would be greatly appreciated!

I’ve never canned veggies before so I’m not sure if my squash is alright. It sealed but I seem to have lost some water in the process. Is it okay to keep or do I need to redo/toss it?

Where do you find the best price for weck jars shipped to America? Amazon with free shipping or a different website that you pay for shipping?

New to canning. I have a great banana pudding recipe and was just asked to fix it for the HS prom coming up. I’d like to prepare individual servings, and thought if I could use mason jars, make it a few days ahead of time and seal it, it would make the day of a whole lot less stressful.

Recipe includes instant vanilla pudding, milk, cool whip, vanilla, bananas and vanilla wafers.

Not sure if banana pudding can be water sealed or not. Thanks for helping me!

I made my first ever jam last weekend. Flavor wise it’s great. Texture wise, it’s too runny bc I didn’t get the gel point right. I know practice makes perfect, so how do you suggest I shrink a recipe so I get the basics down before I can larger amounts? Thanks in advance.

Ordered how do I say, a lot… of Wecks large jars, seals, clamps etc.. I have never canned a damn thing in my life but given the direction we seem to be going it seems like a good skill to have and I’ve had an interest in it for a while now.

A few questions if I may and I’m sorry if this has been asked over and over again, but:

For canning meat, do you still need to refrigerate it?

The first thing I can thing of that I want to can is a large batch of chili but I’m not sure if I still need to keep it cold or freeze it, I fear freezing would bust the seal, no?

For everything else, veggies and stuff, I is the only method pickling? Or can you can say a bunch of carrots in like, chicken stock or even just water?

Do you cook said carrots ahead of time or just throw em in raw?

Can I safely can my own chicken noodle soup and how long is that going to be shelf stable assuming it’s done right?

Thanks again!

Pretty self explanatory, I can water-bath some marmalade but I don't want to add any sugar or pectin to the oranges, which I know just isn't enough to make it properly set and gel like a proper jam, but I still wouldn't mind a thick, slightly runnier reduction to can. Is this possible if I let it boil enough to what would be the set point, and then just reduce until it's thick due to lack of water and "set" it to let whatever sugar IS there gelatinize, it will firm a little bit? Just to the point of "it's not straight liquid I can still sort of put it on toast". Minimum standards here lol.

I don't wanna go back to the store 😭😭

I canned beans this weekend. I'm not a pro, but I'm a seasoned canner. I bought mainstays lids and rings for the first time. I had several jars where the ring is very very tight after canning. It's difficult to get off. When twisting the ring, the lid (of a sealed jar) also move. The #$%#$ thing is still sealed. I'm putting the suspect jars in the fridge and I'll be having red beans and rice this week. I tightened them all the same, the non mainstay lids were fine. I think I'm putting them on marketplace this spring.

So I am a beginner canner. I have bought pretty much everything I need, and I’ve also got a few books and joined some groups on FB for extra recipes and advice. But I haven’t actually made anything yet. 😅 I wanted to get some clarification before I start so I don’t ruin anything, as I will be mostly canning meats, soups and stews.

For recipes that call for broth or stock, does it have to be homemade or can it be store bought? Can I alternate one for the other? Could I use bouillon cubes to make my stock/broth?

I made a small batch of jams yesterday (blueberry and raspberry). They were all waterbathed. The jars of raspberry appear to be sealed well when tested but when I tap the top, there’s a dull sound vs the “ting” that I normally get. Is this safe to eat? What would cause this?

When opening a jar of anything, homemade or store bought, now I stir it and expose it to oxygen to prevent botulism. Bc you can’t see any Visual evidence of botulism right? So you never know if it has it. So will stirring it thoroughly inactivate the botulism toxin?

I want to can chicken soup and every recipe I see you need to make a whole chicken with broth before (or buy chicken broth but I don't want to do this). Is it possible to can chicken soup with water? It would be easier for me to buy chicken thighs and cook to put in the jars with water and vegetables then cooking whole chickens. Is that possible to do?

And on the topic of broth, I want to can a lot of soups and most want you to use broth and not just water? I was thinking of trying to make some vegetable broths too because I can only make so many whole chickens. But every vegetable broth recipe I see seems to use tomato in it. Is that because it needs the acidity ? Does one exist without tomato ?

Now of course they are in high demand, being sold for $15 a jar on ebay and more in some instances. I asked Ball to bring them back..if you like them as well, I encourage you to do the same.

Hello Everyone, Yesterday was my first time canning. I used a recipe I found online but didn’t have all the ingredients.

Here is the recipe I found:

8 Cups Tomato 4 Cups Assorted Green peppers 2 Cups Jalapeño 1 1/2 Cups Onion 4 Cloves Garlic 1 Can Diced Tomatoes ( Reserving Juices for later)

2 small cans tomato paste 1 1/2 cups apple cider vinegar 6 Lime, Juiced 3 Teaspoons Cumin 4 Teaspoons Salt 2 Teaspoon Chipotle Pepper 4 Tablespoons Fresh Oregano 4 Tablespoons Fresh Cilantro 6 tablespoons brown sugar

The ingredients I used are the same except:

7 Cup Tomato 2 Cups green peppers 1 cups Jalapeño peppers Didn’t used canned tomatoes 2 limes

The recipe called for 30 Minutes water bath canning. After I finished the water bath I heard the “pop” from one of 4 bottles. After 12 hours all the bottles passed the push lid test.

I am looking up the procedure for safe canning, I’m concerned about the acidity levels as I didn’t use enough limes or tomatoes in my recipe. Am I safe to eat?

UPDATE: I opened one when I got home and it make a “pop” noise but was able to open it pretty easily

Not a good seal?

Hello. Does anyone know where I can find a replacement for the 750 le parfait super jar. Apologies if this isn't the correct group to ask :)

A family member of mine has a lot of food and drink aversions but loves fruit juices so I am looking for a way to lower the sugar content by making my own, but I’m pretty new to canning. Can someone help me? I do have the ball blue book recipe for strawberries lemonade but looking for more

Hey all. I have a tfal manual stove top canner that i can't use because when I fill it with water and jars, it's too heavy for my burner, and it won't heat up. I'm looking for advice on a solution. I cannot use a gas turkey boiler outside, my apartment complex won't allow that.

I am canning ground beef right now. Followed the So Easy to Preserve recipe. I only had 2 poundd and filled 3 pints and I learned recently that you should have a minimum number of jars for heat distribution but I didn't bother looking it up 🤦‍♀️ so that might be one of my problems. Another is I cannot seem to bring my canner up to 11 pounds pressure. I moved it to another burner and it seemed to help a little bit it was right on the edge of 10/11 and with the gas burner on full blast would not get above that at all. (Another problem I suspect is my burners can't get hot enough). My 10# bobber started going at around 9 pounds and was going the whole time so I felt confident it was at least 10-11. Then at around 12 minutes left the pressure dropped to 8 pounds and would not rise at all. I didn't adjust anything, no change of burner, no sudden draft. My only thought for this sudden drop is something happened inside to change the temperature. I turned it off and accepted that we'd eat them this week instead of putting on the shelf, but as it's cooling I am starting to smell ground beef so I'm pretty sure one of them burst. So now I have at least one less jar, no shelf stable jars, and I get to clean beef and glass out of the canner.

Any suggestions would be helpful.

Update: opened the canner. All jars are beautiful 😭 but the canner is bone dry. Yes I added the Presto 3 quarts and I even added a little extra water to get to the line on the canner wall. Next time I'll heat it up with the lid on. I feel so stupid.

My fam loves pickled red onions. I've tried two recipes, one was actually for my jalapeños that worked well for sweet red onions. Another version my BIL really likes, but I strangely thought it tasted like chemical cleaner. (I also find ginger tastes like soap, so I know my taste buds are different)

Anyway, half the fam likes spicey, while the other half doesn't. So what's your favorite recipe for red onion? I want to try them all. (Extra points for those who have super spicey recipes!)

I recently purchased a 24qt Mega Chef pressure canner. According to the canner, it is safe for glass top stoves, which h also have. I know there are differing opinions with this but is it safe to use a canner on a glass top electric stove? Especially a newer model? To be fair, I have not checked the manual for the stove yet. TIA!

Should I take the rings off or just leave them as is at this point?

Good brands to look out for, red flags to watch , maybe a good price range to know if I'm getting a good deal? Anything is appreciated 👏