Rules:

There just seems a lot of space. I thought i really packed them in tight lol. It's a ball picked jalapeño recipe.

Made the spicy pork in broth receipe yall posted from Ball. Going to go ahead and get that book. These look great and I ended up drinking a pint of extra broth. It is addictive.

Fluid levels dropped a bit, but no evidence of siphoning in canner so I guess I will assume it was absorbed by yhe meat since the headspace was measured correctly before adding to the canner.

I have 4 pounds of dried, sugared cranberries. I'd love to make a water-canned cranberry sauce incorporating orange juice.

I've search, but am unable to find the needle.in the haystack. Or, maybe it just doesn't exist? TIA

Hey everyone, I joined some FB groups but it seems my posts were removed and I’m not finding any answers through google so I pray someone here can help.

I picked and cooked down tomatoes last week but didn’t have time to process them right away, nor the freezer space, ( just processed 30 chickens, a deer and a pig) so I put the pot in the fridge covered with cling wrap. I got sick on Thursday which put me out completely for the weekend. I just looked at the pot last night being a week since going in to the fridge, to my delight, no mold but to my dismay this organism growing atop. I spooned it out and it feels more fleshy than a kombucha scoby so I’m guessing it’s a culture of some sort. The tomatoes look and smell fine but I’m concerned that I may have to toss it now.

Has anyone ever seen anything like this, I really hope I can just boil it to kill anything else growing and jar it. 🤞🤞🤞

Getting into canning, what’s the essential foods to can? I’m pretty low income so I’m trying to have essentials stocked up for when it gets rough

I’ve had this jar for quite a while, pretty sure it came from one of my grandma’s applesauce from ~15 years ago. She probably had a stockpile of lids since she did a lottttt of canning, so they’re probably much older than that. (I just use this jar for storage btw) But I can’t find this lid anywhere, or even any reference to its existence. Just curious, because I like the design rather than the plain ones that just have the ball logo and a line.

I bought some jars online and they all arrived intact. But what I'm unsure about are the lids. The lids were on the jars but they all had that popped up spot you get when lids are unsealed. When I removed the lids they were easy to take off but there was a tiny pop as if they had been very lightly sealed. Do you think it got too hot and the jar lids are unusable now, or still safe to use? Thanks in advance!

I have always used new lids with used rings. Mostly because that is what I read somewhere, but don't know where. My mom, on the other hand re-uses the lids. Is this a big no-no, or does it just mean you have to pay better attention to failures, and possibly have a higher failure rate?

It would certainly be more convenient to reuse them.

Hi, I'm new to canning! I know anything you want to can and not keep in the fridge or freezer needs to meet certain factors, but I don't know what they are or the best place to educate myself on that. I did a Google search but there are so many sites and blogs, I don't know which has the most accurate or up to date info.

I recently made a small batch of apple, strawberry, and lemon jam that was amazing, and I'd love to make more of it as like Christmas gifts or something, but I want to make sure it's safe in case the recipients don't plan to eat it immediately.

Any advice or links y'all could provide me with would be amazing, thank you!

I am making multiple batches of apple sauce and cannot remember wiping the top down before putting the lid on. So far they are all ssealing and popping with in about an hour of cooling. Is this safe to store if I missed this step and it still seals? If not what are my options? Also this batch just came out so if it doesn't seal what to do?

I want to make homemade elderberry syrup, but as this sub has shown me, there are no tested recipes for shelf stable canned elderberry syrup. But, as I’ve been reading, pressure canning is typically used for low acid foods to more full-spectrum kill/prevent botulism and etc. when acid level is too low.

The main reason I’ve seen for why you shouldn’t pressure can everything or do it for too long is to preserve the texture of solids, but that’s not a problem with a liquidy syrup. The other thing I saw is that you need a tested recipe to verify the process time needed to make that item safe, but why couldn’t I just add an extra 10, 25, 50% etc more to the process time of a tested recipe with similar textures and ingredients to be sure?

Is there a reason I can’t find any other posts or info on?

I am trying to scale down. I have rondeau pots up to 30 inchs so I'm not worried about the evaporation even if I was trying to go up.

I keep hearing you can not scale recipes for jams. Then I see people say I made a double batch.

I am curious as to why?

I am relatively newish, maybe beginner skill level is a better phrase.

M background is more bread baking, so I have converted all my jam/jelly/chutney etc recipes to grams. They all come out fine.

If 1 package of fruit pection is 1.75oz (49.6g), could I not just make a batch and a half by using 74.4g of pectin? Along with 150% of everything else?

More to my goals, I want to scale down a recipe to one quarter. So in the same vein could I not just cut everything thing down to 1/4? Pectin would be 12.4g.

Is there something I am missing? Is it a process or quantity thing, not just maintaining the same ratios?

Sorry if this is a dumb question lol

My step mom makes and cans a TON of food. I've watched her do it a few times, and it's all done with safe processes and times. However, she turns her jars upside down after they come out of the canner. I know it's not necessary, but is it inherently unsafe? It seems to be a thing passed down from older generations. She says it's how her grandma taught her, and that's what I hear people say when I see it done on social media. I'm about to have twins. I know she'll want to feed them when they start solids. I want to make sure the food won't be dangerous for them, and I don't want to hurt her feelings by turning it down if I don't have to.

Is walmart the best option? They are 95 cents each. The online places that might be cheaper are more expensive in the end with shipping.

So I want to do a zucchini/bell pepper pickle relish but I want something closer to 50/50 between the zucchini and peppers. I checked both my ball books and normally it’s tons of zucchini or just all peppers…would I be ok as long as the acidic levels are proper? Or do we know of a tested recipe of a pepper zucchini relish that’s not 90% zucchini 🤔 Thank you!

2 of my jars didn’t seal from yesterday, since it’s been less then 24 hours I’m safe to try again right?

Basically the title. I went to farmers market to get canning tomatoes, rookie canner right here, got one of them boxes labeled "canning tomatoes" thinking it would be okay, only to find out they aren't actually okay for canning because of blemishing and splitting... sigh.... So looking for a good amount of nice tomatoes that are can-able, where does everyone get them?

I am wondering if my stove will be efficient at heat control to maintain pressure (vent starts to jiggle in a controlled measure per minute). My op. manual says can use pressure canner but it is about controlled heat. I have been using a potable cast iron plate surface to do canning stove I got canner a month ago and do find it a challenge to dial it so it doesn't go crazy jiggle to no jiggling. I want to try stove but not sure if will be any better. Feedback please.

Is this recipe safe to can? I have alot of extra and trying to save freezer space. I have a pressure canner but I've read mixed things on canning chili? 2 tablespoons olive oil 1 yellow onion diced 1 green bell pepper diced 2 pounds ground venison 4 garlic cloves minced ¼ cup tomato paste 1 12-ounce light beer 1 ½ cups beef broth 1 15-ounce can tomato sauce 1 15-ounce can diced tomatoes 1 15-ounce can crushed tomatoes 1 16-once can chili beans 1 16-ounce can kidney beans drained 1 16-ounce can pinto beans drained 1 tablespoon chili powder 1 tablespoon paprika 2 teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon oregano ¼ teaspoon nutmeg ⅛ teaspoon cayenne pepper 1 tablespoon granulated sugar 2 teaspoons salt 1 teaspoon black pepper

I'm going through my mom's things and I found a flat of green beans from 1997 (!). Mom didn't pressure can her beans (cannot believe I survived childhood). Recs on best way to get rid of these?

My Saturn donut peach tree produced an abundance of peaches this year for the first time, so I put some into peach butter "Ball blue book guide to preserving metric edition" on page 45(I'm in the U.K. hence the metric) and happy I was. I also put some into the freezer as frozen chunks for cobblers and such.

Now it's tomato season I'm looking at bbq sauce recipe on Ball's website and they have a peach pepper bbq sauce.

"Don't use white peaches"

I Google why, and their AI comes up with "white peaches aren't high enough in acid to be canned safely"

Do I have to throw away all my peach butter? I'm honestly heartbroken if so :(

Edit: thank you all for the helpful replies, but sadly the fear is confirmed and I have to throw away my peach butter 😔 I feel "lucky" that I was saving it for Christmas and Christmas gifts, so hadn't eaten any since trying the half-jar that couldn't make it to the canner. (It was delicious RIP) but now I'm left wondering - why the ball book didn't specify yellow peaches? 🤔 If anyone has the non-metric version does it say yellow peaches? (A "translation" error?)

Hello! I am finishing up with preserving the rest of my apple haul from the local orchard. I started applesauce, but have realized my pot is unfortunately waaaay too small for all 12lbs the recipie (balls complete book of canning). Do yall think I could "half" the recipie by working in 2 batches? My only concern is lemon juice requirement, but I would be fine with adding extra if need be.

How do I maintain 11 psi on my pressure canner for 25 minutes? I see pressure regulators for 5, 10, 15 psi, but what do I do if the recipe calls for something in between? Or are the listed psi more like guidelines?

Here is the recipe I tried. Found it online, but modified slightly. First time canning.

16 oz bag of frozen pineapple.

15 jalapenos from my garden

1 cup apple cider vinegar

9 tablespoons Ball RealFruit classic Pectin

3 cups sugar

Put the pineapple and jalapenos in the food processor to grind up. Brought the pineapple, jalapeno, vinegar, and pectin up to a boil. Added the sugar and continue to boil for a few minutes. Put in 8 half pint jars and put in boiling water bath for 10 minutes. The lids all sealed.

It has a good taste but is soup. It didn't firm up at all. I think I used a little too much pectin and not enough sugar? Any thoughts?

Is there any way I can recover this batch? Maybe put it back in a boiling pot with another 2 cups of sugar, and re-can?

Thanks for any help, and sorry if this post is not appropriate.