/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

172,160 Subscribers

1

Canning salsa?

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!

3 Comments
2025/02/04
01:28 UTC

4

New to canning

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?

7 Comments
2025/02/04
03:00 UTC

4

Weck Jars

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?

6 Comments
2025/02/04
01:08 UTC

0

Banana Pudding?

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!

12 Comments
2025/02/04
00:43 UTC

4

New to canning and jam making. Please help.

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.

5 Comments
2025/02/03
22:21 UTC

5

Frankenstein's Monster! Wheateena x Squeezo Motorized Strainer

4 Comments
2025/02/03
21:01 UTC

33

Took the plunge

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!

21 Comments
2025/02/03
20:05 UTC

2

Is it possible to make a no sugar no added pectin "jam" if I just reach the set point and reduce the hell out of it?

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.

10 Comments
2025/02/03
19:14 UTC

27

Fresh out the sealed package!

I don't wanna go back to the store 😭😭

30 Comments
2025/02/03
19:14 UTC

5

weird issue with jar

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.

3 Comments
2025/02/03
18:55 UTC

3

New To Canning. Have Questions!

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?

3 Comments
2025/02/03
18:34 UTC

2

Raspberry jam sounds off

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?

5 Comments
2025/02/03
18:36 UTC

0

If I thoroughly stir the jam/whatever and expose it to oxygen, will botulism affect me?

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?

14 Comments
2025/02/03
17:17 UTC

4

Canning soup questions!

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 ?

10 Comments
2025/02/03
15:32 UTC

26

Ball discontinued the 24 ounce jars which I loved...

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.

14 Comments
2025/02/03
13:13 UTC

1

First Time Canning

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?

4 Comments
2025/02/03
14:42 UTC

1

Replacement metal hinge Le Parfait

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 :)

0 Comments
2025/02/02
22:42 UTC

3

Low sugar fruit juices

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

12 Comments
2025/02/02
20:37 UTC

2

Advice on a burner

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.

2 Comments
2025/02/02
20:11 UTC

3

Dreading opening my pressure canner

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.

18 Comments
2025/02/02
19:34 UTC

3

Your favorite pickled red onion recipe..

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!)

4 Comments
2025/02/02
18:41 UTC

1

Pressure Canning Newbie

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!

0 Comments
2025/02/02
18:16 UTC

1

Left rings on after canning a few months ago…

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

4 Comments
2025/02/02
18:18 UTC

8

Hi 👋 I'm looking into buying a used pressure canner. Any tips?

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 👏

14 Comments
2025/02/02
18:02 UTC

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