Rules:

I filled the jars to 1/2-3/4 inch headspace and poked/shook out bubbles before canning and when I took them out they’re sticking way out of the liquid. Will they sink down over time or should I put them into the fridge? (The pink line is where the liquid is now)

First time canning, 2 out of 4 survived the bath! I didn’t know that you should not overtighten or use ancient jars. I’m glad I did these one at a time because they would’ve all exploded. I have the contents of the two that broke and I am wondering if I can use them to try again? They broke right when I was trying to put them in the bath. I am using the New York Times recipe for ‘pickled spring onions and asparagus.’ In theory I could save the asparagus, garlic, ramps, and onion, rinse each individual vegetable piece, and try again with new jars and fresh spices. I suspect that it is a cardinal rule of canning that once you break a jar it’s not safe to consume the contents because of the possibility of there being broken glass.

Does anybody know if it's ok to freeze flowers petals over a period of time to make jelly later? I'm new to canning in general but I'd like to start with flower jelly first. I figured it's not so hard to mess that up at least, but I only have a small patch of white clover and a pink rose bush that's safe.

https://www.instagram.com/reel/C6FfUPeNOYn/?igsh=MXJ0bDg5bHc5bzljZg==

More specifically, afraid to feed it to my son. I made strawberry jam according to the Ball book of canning recipe. I followed the recipe to the letter. The jam was made months ago and shows zero signs of spoilage

How do you get over this?

Hi all! I made some amazing lilac jelly using this recipe, https://practicalselfreliance.com/lilac-jelly/. I didn’t can it and am just keeping it in my fridge for a week. I love the flavor though and have a lot of lilac left in my backyard. Does anyone know of a safe/tested canning recipe for lilac jelly? If not, can you freeze jelly?

so i made a few batches of strawberry + rose jam and strawberry + cinnamon jam. unfortunately during processing, we ran out of water at home (i live in mexico city so water shortages are unfortunately fairly common, specially now) and could not do a water bath. it's been 72+ hours and we have running water again and the jam was refrigerated all that time. i obviously added lime juice to both batches and refrigerated them since. i'm wondering if being past the 24 hour window would have ruined the jam for canning considering it's been refrigerated, i cannot find any info on this specific instance.

Is it possible to Sous vide pork to a safe internal temp and then pressure can that pork to extend the shelf life of it? And if so, how long of a cook time would achieve my desired result?

Thank you, I'm having trouble finding any answers surrounding this question online.

For a science project I need to grow botulism bacteria. Any ideas on how this could be achieved through canning?

I have some hot peppers that have some great sweet and citrusy notes. I was wondering if anyone out there has a recipe that uses lemon juice or citric acid instead of vinegar.

A friend gave me a water bath canner, and I was disappointed to find out that most things I want to make require a pressure canner (stocks, soups, veggies, etc). However, I love pickled beets, and it looks like the acid from the vinegar makes water bath canning a possibility. My question is, do I need all the sugar that most recipes call for (e.g. a 1:1 sugar-to-vinegar ratio)? They all sound REALLY sweet and I'd prefer to make them low-sugar. Is sugar important for preservation, or can I cut it out?

Sorry if this question is repetitive - I've mostly seen people asking about jams and wasn't sure if pickling was different.

Hi all,

As you may know, canned sardines undergo an important sterilization process before sale. Standard practice for canneries is to pressure-can in tins, which helps promote a vacuum seal, extend the shelf life, and prevent the growth of potential pathogens.

I’ve been curious while working on a project. If I was to open up a can of pre-cooked sardines, immediately transferred those sardines to a separate can/jar with sauce, and vacuum-sealed it with a machine, would that pose a health risk? Would I have to pressure-can the pre-cooked fish again with the other ingredients to preserve its long shelf life?

I make loads of my own chicken stock, and I usually freeze it. I do a lot of cooking and my freezers are out of room, and I want to just can the stuff in those quart-sized jars so it's shelf stable and put it on my pantry. I want to make sure I'm doing everything the right way, though, and not risking botulism, as this obviously is a huge worry. I have gallons of the stuff ready to go, and I bought a few boxes of the quart sized canning jars. I haven't purchased a canner yet, but I'm leaning towards the Presto 23 qt. pressure canner. What else do I need to know? Do I need to meet a certain ph level for stock? Do I have to fill it up to a certain level? I have never done this before, and want to make sure I'm safe and not making any mistakes. Anyone who could point me in the right direction would be a huge help. Thanks!

Hi! Sorry if this is a dumb question. I’m a first timer wanting to make strawberry jam. I’ll only be making a small amount (12 oz) that we will immediately start using the next day. Do I still have to sterilize my mason jar or is that only for jam that will be stored and used later?

What are your favorite canning / preserving recipes for kids? I already pickle eggs and veggies, make jams and jellies, and make homemade trail mix and Chex mix. Just looking for other things to make for the kiddos homemade.

I've been looking for a tested recipe for canning chowchow without any luck so far. I like to make this chowchow to use on sandwiches, but even a small head of cabbage makes more than I can use. It would be nice if I could can part of what I make to keep for a month or two, but I'm not entirely sure how to do it safely.

I have been water bath canning for a few years now and only pressure canned a few times and those times were with a more experienced pressure canner. I just canned quarts of chicken according to NCHFP guidelines after I let the pressure naturally release and removed the jars 2 of them were not still bubbling, is this normal? They are also the only 2 that don’t have the button depressed on the lid.

I lost a lot of beef the other night because the one I have apparently has some safety feature that keeps turning it down from high heat, not near enough pressure built up.

Hello, I'm new to canning and I was going to delve into making pickles. My question is, can you use salad cucumbers (the ones that are always on sale) and use them for pickles? Or would the "mini" cucumbers be better? Looking to make whole pickles and pickles spears.

I had an unopened, sealed jar of salsa from Grandpa's Cheesebarn in Ohio that has been sitting in my pantry for 3-5 years. The seal appeared to be intact and the lid "popped" as usual when I opened it. No date printed on the jar that I could find and no additional info available from the store. I haven't eaten it, but have moved the now-open jar to my fridge. Thoughts?

I have a lot of aloe vera that I'm growing primarily for it's burn care use, not eating.

I want a way to store my cuttings at room temperature for a prolonged period of time (year minimum). Is there a canning recipe that will facilitate this or should I just leave it on the plant and give it up as a useless endeavor?

I'm trying to find some instructions on metal cans and canning at home with these. I'm surprised by this subreddit, I didn't know glass jars were cans too lol. Can anyone help?

All they are are deadnettle and violet tea/infusions, both with lemon juice. Was planning on just leaving them in the fridge like this so they keep longer because the plants were starting to die. Now, I'm deathly afraid of botulism. To the point where I'm asking this question. I'd like to know if leaving these simple concoctions in Mason jars in my fridge is a bad idea. No special tops, just the twist-on ones. I did nothing else to it. Is this a no-go or is this fine? How long is safe to leave something like this in the fridge? Apologies for the dumb questions. Reddit is kind of becoming my go-to for this sort of stuff. Thank you for your time and God bless!

Does anyone have a link to a safe chili bean recipe? No meat. I have two books and looked at healthy canning without luck. Basically basic pinto beans with the proper spices cooked together.

Roomie and I managed to buy FOUR bags of onions (white, yellows, purple). When it was just me, I could chop/slice/freeze. I had room. But I don't now. Anyway, I only have access to water bathing things. Any advice/fave recipes for canning onions? Thanks! (Sorry if not proper tag)

Hello, I recently got into pressure canning and yesterday I canned four jars of pinto beans. Could anyone tell me if I did I right? I did not presoak the beans before canning. I just took them out of the bag, added water and canning salt then pressured them. Any help would be amazing. Thank you.