/r/Canning

Photograph via snooOG

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.


Best of /r/Canning




Rules:

  1. Content must be canning related
  2. Be kind
  3. Report unsafe practices
  4. No self promotion
  5. Do not post surveys without getting permission from the mods
  6. No low-effort posts
  7. No video recipes


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

Utah State Uni Canning 101

Pick Your Own FAQ 1: How to Can, Freeze, Dry and Preserve

Pick You Own FAQ 2: Answers to Common Questions

Approximate pH of Foods

Information for Consumers About Food Poisoning in Home Canning, Preserving, Jam, Salsa Making, Etc. - Causes and Prevention

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.

Food Processing Technology

Safe tweaking of home canning recipes


Related subreddits:




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

Nationwide Culinary Incubator Search Tool

/r/Canning

155,533 Subscribers

1

Cooling post water bath can- question

Hello! I’m a newer canner but so far enjoying it. Can anyone explain the whole turning off the stove after one batch is processed and letting the cans sit in the pot for 5 minutes post canning time?

I often do multiple batches at a time- as one batch is done the water bath, the next is ready. I just worry it will take too long to get back up to a rolling boil. Thoughts?

4 Comments
2024/06/30
12:35 UTC

0

Waterbath green beans

I didn't realize i shouldn't waterbath green beans. It's my first time around. Can I eat them if it's within a few days or should I toss them. I only did a few pint cans. The miss information is wild...

5 Comments
2024/06/30
10:22 UTC

37

Just noticed this

I wonder if they’ve caught the mistake 👀

10 Comments
2024/06/30
02:21 UTC

1

First time canning, did I mess up?

I just made and canned jam today using the water bath method. I believe I canned them properly, as the seals are set, but I went back to do more research after and saw advice saying to only use recipes that have been properly tested. I got excited and totally winged it :/ I made one jam using this recipe: https://www.smells-like-home.com/2023/06/cherry-rhubarb-jam-recipe/ but I added in thyme leaves and didn't end up using vanilla, and then the other jam I made I used about 500g strawberries, 300g peaches to 200g sugar, the juice of a whole lemon, about a tablespoon of basil (maybe more) and red chili flakes. I didn't use pectin in either recipe.

I am VERY afraid of botulism. Can anyone with more experience tell by these recipes if I've f*cked myself?

Edit: I followed this video for canning instructions: https://www.youtube.com/watch?v=WB3jZKzJBus&t=501s

7 Comments
2024/06/30
01:52 UTC

17

When life gives you peaches…

You make the Ball Zesty Peach BBQ sauce (left) and Peach Salsa (right). I’ve also canned what feels like GALLONS of peach slices and peach butter. Our tree produced a bounty this year!

8 Comments
2024/06/30
00:20 UTC

23

This colander came with my canner - what’s it for?

15 Comments
2024/06/29
21:27 UTC

2

Help with recipe

Hey all! I have this recipe, and an abundance of Fresno peppers in the garden that I need to make and preserve this. What would be the best way to do that? Can or freeze? If canning, how long? Help!

5 Comments
2024/06/29
20:20 UTC

27

Pickled radish pods and garlic from my garden.

14 Comments
2024/06/29
18:40 UTC

1

Is there a way to can Coq au vin?

I look at recipes and any non-compliant ingredients appear to be something I can add at the time of reheating.

In my mind I'm thinking i can do it almost like a chicken soup with wine in it. I run a little mushroom farm and this would be an excellent way for me to use ingredients I'm overrun with.

Could someone provide a recipe and/or a list of changes that I can safely make to a similar soup recipe?

I'm super new to this and am having a hard time knowing what's safe and what's not because everyone's grandma is an expert. I've been reading through extension office websites and similar publications but the information is really disorganized and as I'm collecting info I'm just trying to make sure i do my due diligence.

3 Comments
2024/06/29
16:21 UTC

1

Psi went under 10 while pressure canning ground sausage…

This is my first time canning. Maintaining 10psi has proven difficult with my stovetop, and the pressure went under 10 twice in 90 minutes. Should I just toss these jars? Put them in the fridge and eat within a few days? I’m really bummed.

7 Comments
2024/06/29
17:20 UTC

59

First time canning—fresh peaches

I just pulled them out of the water bath. Thank you to everybody in this sub for the dedication to safe canning practices—following along is what ensured I exclusively used USDA and extension resources. I am excited to see if these work and seal!

13 Comments
2024/06/29
16:46 UTC

1

Pressure Canning - didn’t vent steam

Hello! This is my first time using a pressure canner, and when processing my green beans I completely missed the step in the instructions where it says to vent the steam for 10 minutes before adding the weight. I put the weight on right after I turned on the heat.

I’m assuming my green beans won’t be safe to eat if I store at room temp, but will they be ok if I store them in the fridge & eat them soon? I’d hate to throw everything away!

Thanks!

4 Comments
2024/06/29
16:45 UTC

3

Canning with dairy

Ok so I understand and know that dairy is not so safe to can. I accidentally made a butternut squash soup with cream before I realized I cant ‘can’ dairy. I currently have them in the water bath to seal the jars. If I keep the jarred soup in the fridge will they be safe to eat? Like in the normal time range you should eat it, 1-1.5 weeks ish?

11 Comments
2024/06/29
16:45 UTC

0

Fill jars now, boil later?

I'm going to make cucumber pickles and seal the jars in a boiling water bath. However, it's 90 degrees and 90% humidity outside and my wife doesn't want me heating up the kitchen and l adding to the humidity inside during the day. She wants me to at least wait until sundown, when the temp drops but that won't be until 8:30pm. Can I prep the pickles in the afternoon, put them in jars with the brine, cap them, but wait 4-5 hours to boil the jars?

10 Comments
2024/06/29
15:48 UTC

2

Haskap jam

A while a go I bought haskap jam from the store. I liked the taste so I wanted to try to can my own (water bath canning).

But I'm having trouble finding a safe recipe, does anyone have a recipe or know where to look. I tried the Ball recipe website but I didn't see one

I'm fine if the recipe includeded another fruit, ex haskap with strawberry jam.

Note: haskap can also be known as honeyberry

2 Comments
2024/06/29
12:24 UTC

3

Sort of canned beans

In the US I used to cook beans and then freeze them in portion sizes, but since moving to Germany 15 years ago I can't do that because the freezers are just too tiny.

Instead, I have been cooking the beans (pinto, black, garbonzo, käferbohnen, bean mix for soups and salads - vegan so we eat a LOT of beans) and then putting them into mason jars right away. The jars seal, I let them cool a bit and then they go straight into the fridge. They are mostly eaten within a week or two - rarely a little longer, but probably one month max.

We have never gotten sick and I have never smelled anything even slightly off, but lately I have been hearing a lot about botulism cases and am just wondering what everyone thinks -- is this relatively safe or have we just been lucky the last 15 years? Would it be a safer to salt the beans before putting them in the mason jars?

Thoughts?

6 Comments
2024/06/29
11:03 UTC

3

Separating layers

I made strawberry jam using Certo liquid pectin in 250ml jars that I did a water bath in. They have sealed. But it appears that there are layers in the jars. I have made strawberry jam in the past and this didn’t happen so I don’t know what I did this time to make this happen.

2 Comments
2024/06/29
08:42 UTC

2

Apple recipes

Hey all! I have some apples and would love recommendations for what to make that is preferably a bit flexible, like can be used to make a pot or cobbler or applesauce. Hit me with your favorite tips and recipes please 🧡

15 Comments
2024/06/29
04:17 UTC

0

Impromptu Jam Session

I just wanted to make my husband some strawberry jam - but the recipe called for a water bath. I don’t have a pot big enough to fully submerge the jars, so I just put them in the fridge after transferring the jam from the pot into the jars.

After some research, I learned that it is a food safety issue more than a “jar sealing” issue. Will this be safe enough to eat? There is only fresh strawberries, sugar and lemon juice.

This is my first ever time making jam.

6 Comments
2024/06/29
03:14 UTC

2

Question about how much pectin to use! Volume vs weight!

I’m hoping someone can help me with a math problem!

I want to use a recipe (from an American website) which calls for 6 tablespoons of classic pectin. But I’m in Canada where pectin is sold in packages that weigh 57 grams. Does anyone know how many tablespoons I’ll need to use?

I know I could buy extras and measure it out into tablespoons but I typically can 2-3 times a year so I feel like I’d end up wasting the pectin that way. I also don’t feel like driving down to the states just to buy pectin.

3 Comments
2024/06/29
03:09 UTC

30

Alternatives to pectin for jams and jellies.

Had some family over and I experimented with a blueberry syrup. It was a fairly simple recipe I found on line; blueberries, honey, cinnamon, and thickened with corn starch.

During one batch (between fielding questions and fixing breakfast for 12 people) I put a bit too much corn starch in the syrup. Since I served it warm (over french toast and waffles) I didn't notice the change.

The next day, when I pulled out the remaining syrup, it was almost at the consistency of a soft jelly and that got me thinking...

What alternative methods of thickening can you use aside from pectin?

I have read where apples can work--could pears do the same?

I have read conflicting stories that unripe apples and pears are a better source of pectin than ripe fruit--is this true? I have two pear trees FULL of fruit right now--the idea that they can also provide the thickening agent for my jams and jellies would be REALLY cool.

Can I use cornstarch as an alternative?

49 Comments
2024/06/29
01:13 UTC

6

Looking for a recipe for either of these.

I've been looking for comparable recipe for yeas

15 Comments
2024/06/29
00:36 UTC

2

Help?

I have literally never canned anything in my life 🤣 my dad has a friend with blueberry bushes and they ended up with 25lbs of them so now I also have a ton of them! Decided to make blue berry jam. I used this recipe.

https://www.fabfood4all.co.uk/simple-blueberry-jam-no-pectin-just-3-ingredients/comment-page-15/#comments

I made some the other day and the next day I noticed the lids were flat with no give. Realized, oh yeah that is supposed to happen!

Well tonight I make some and it's been a few hours and the lids never popped down. One I accidentally pushed down and it stayed that way but I've read that's not a true seal. I also can hold this pressed flat one by the flat lid only and it doesn't open. Maybe it is really sealed?

Basically how can I save this jam and make sure its sealed properly?

7 Comments
2024/06/29
00:15 UTC

12

Gardener and first time canner! I’ve got questions.

My first batch of sauce tomatoes are close to ripe. Over the course of the summer I’d like to do tomato sauce, tomato jam, and ketchup. Do y’all have any tips? Any recipe recommendations? I’ve never canned anything before. I know to only use safe, tested recipes. Also, my tomatoes are yellow sauce tomatoes. I was looking at this recipe. Can I use my yellow tomatoes for it? Tomato tax pic included.

9 Comments
2024/06/28
21:06 UTC

2

Unused jars and lids

I have 2 quarts of tart cherries and was thinking of making preserves, so I dug out some supplies.

I have a dozen 4oz ball jars that were still in a shrink wrapped flat, and also an unopened box of ball lids. Both are probably about 10 years old.

I pulled out one of the jars, and was able to get the ring off easily enough, but the lid was really stuck on and I had to basically pry it off. Does that mean I shouldn’t trust these lids? What about the separate box of lids, is there a way to be sure those are still OK?

(sidenote, if anyone has a great safe recipe for tart cherry preserves, shoot it my way!)

4 Comments
2024/06/28
20:16 UTC

7

Blackberry recipies

A farmer buddy of mine gave me a little over 11 pounds of leftover blackberries from their stall. Anyone have some good and safe canning recipies other than jams/jelly that they can be enjoyed through the year?

9 Comments
2024/06/28
14:27 UTC

1

Black Sapote recipe

Hey all,

I searched for this before posting and didn't come up on anything, one person asked about 8 months ago but nothing came about, just checking to see if anyone has a recipe that is good for canning, thank you.

2 Comments
2024/06/28
13:28 UTC

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