Rules:

I’m hoping for information from anyone who has used Ball’s Grapes In Syrup recipe. I was gifted canning supplies/ a water bath recently and have never canned or preserved anything before so I’m brand new! I do have a large grape vine and I’d like to preserve them(but lack freezer space) and my family isn’t big into jams or jellies.

I have no idea what this recipe does as far as texture goes. Do the grapes just turn to mush due to the heat, or do they retain any crispness?

Alternatively, any other ideas as far as grapes go?

I'm a real novice... I'm using Mrs. Wages dill pickling liquid and there is black spots in the liquid? What is this from? I don't know what metal the pot is.

We are making home made jam and putting them in mini mason jars for our wedding favors. Are we able to use a regular size sealer? I can’t find one for mini jars.

This would be my second time canning jam. The first time was a small batch but I am in need to jam for lunches next month and have a large lot of frozen blueberries.

How do I know how much ingredients to add when most recipes are for four cups of fresh blueberries, one cup of sugar and lemon juice.

Correction 5lbs LMAO!

I always water bath can on an outdoor propane burner and I love it. I just got a presto pressure canner and it says not to use a propane burner above 12000 BTUs. Has anyone found a good outdoor propane burner with limited BTUs? I got the big 23qt presto so it doesn’t fit well on my camp chef camping stove, so I’m hoping for a single burner option with no lid or cover on it. Thank you!!

Guavas are on sale at my local asian market this week; does anyone have a tested/researched recipe for canning guava jam?

Thank you!

Hey guys I am just starting out canning and am using a presto digital electric pressure canner. I am just wondering if there are any books like the usda or ball canning books I can buy. Or perhaps if anyone knows what the lbs are in the electric canners so I can convert the recipes?? I want I can purple hull peas, okra and corn this weekend .

I'm from Moldova, I don't have access and most certainly can't afford western-styled canning jars, not even an autoclave.

I was only afraid of botulinum, but since a few days ago I discovered a comment in this subreddit that it can't multiply below pH 4.8, or 4.6 industrial standard. Since then I've gotten more courage to try but I'm still not sure about this "water activity", can't find any numbers online.

Batch 1: 450g raspberry (3.6) + 450g sugar (7) .. didn't realize how much water I will lose, so I didn't prepare beforehand to weight the final product... got ~600g jam. This one will probably harden like glue in a few months :) (~20 min boiling)

Batch 2: 300g grapefruit pulp (3) + 200g sugar (7) +1g vanilla sugar = 350g jam (ph 3.57??) (~15 min. boiling)

Batch 3: 600g peach (3.6) + 300g sugar (7) + 300g water (7) = 850g jam (ph 4.6??) (~35 min boiling)

I'm pretty much assuming that only water with pH 7 is evaporating, and sugar remains at 7? Am I wrong, will I end up offing myself accidentally?

Surprisingly, all 3 batches have set properly, in the fridge for now, ~the same or better viscosity compared to the standard local grandma's jams. (some grandma's will boil their jams for up to 10-12 hours across a few days, I believe they were supposed to "tyndallize" them but the knowledge has been lost as it's been passed through generations.. now they'll just boil it for hours... until it "looks right", they'll know)

Hi! Firstly, I’m a newbie to this, Australia based. I have canned my own tomatoes before and that went brilliantly.

It’s been some time since I did that however, and I have a heap of chicken that I need to save so I thought I’d can some.

While canning, I had an issue with my canner where it didn’t wanna vent. And then went jt did vent I left it for the 10 minutes, put on the 15 weighted gauge and then it didn’t build any pressure. I tried this several times. The cans were in the canner for over an hour total.(give or take) I feel like I’ve found the problem (loose air vent/cover lock.) however, once the cans were cool enough. I noticed that the lids appeared to be pressured on. Took the rings off and picked them up via the lid and yep?? The lid is 100% on there.

Does this mean that the cans sealed and are shelf stable? Or?

I canned 5 500ml jars (16oz I believe) 4 of the 5 appeared to have seal, the other one not at all.

I’ve had them with the rings off for a few hours now and they’re still sealed on there.

For my altitude, my gauge had to get to 11psi. For a total processing time of 75minutes.

If anyone can lend some insight. Thatd be great.

Canning peaches in a jar me and my dad found in a 1960s-1970s bottle dump years ago. There were no cracks, I think it just reached the age where it started to deteriorate. Also, I think the boil was too high.

I pressure jars to 10psi for 80 minutes. When cooldown is complete, juice level is about an inch below vegetable level. I am using a jiggler type pressure canner. Any suggestions on how to stop liquid from evaporating off?

I moved and lost my large Ball canning book I bought about 5-10 or so years ago. it was really thick.

it had a lemon curd type recipe in it with about 1c of grated ginger (I remember because I didn't realize I had to wear gloves the first time I made it). but I cant find the recipe on the ball site. Does anyone happen to have a copy?

I'm canning pickles this weekend using a Ball recipe. It calls for fresh dill to put in the jars can I use dried dill or does it have to be fresh?

This is the first time I have made pickled okra. I ended up with 5 pints. Today’s bounty was the pickled okra, 3 gallons of whole okra for the freezer and almost a gallon of sliced bell pepper for the freezer. Happy camper.

I have 6 pints of sliced shrooms in the pressure canner.. now what do I do with all the stems? I usually compost them.

Are they worth dehydrating? Or do they turn out weird and tasteless?

My wifes grandmother gave her a lot of her old glass jars from the 1920s-1940s and we're not sure if the following in particular can still be used for canning.

-atlas mason square jar -square mason square jar -ball perfect mason square jar

Im attaching a picture of some for reference. https://i.imgur.com/6pJzvUW.jpeg

Update: Thank you all for your responses and help! We haven't noticed any defects or chips, so we will cautiously use them. Thanks to all for the advice, especially the comments about not drastically changing the glass temperature as they may be more ceseptible to breaking. My wife doesnt want to sell them, she said the best way to honor her ancestral canning tradition would be to use them.

I made peach butter yesterday and realized after processing that I forgot to bubble them. They all sealed. I see a couple of very small bubbles in a few of the jars. Are they ok?

Has anyone used the ms. Wages packets? They are on sale at a local store near me and wanted to know if they are worth it or not? Which ones have you tried?

So I made some garlic pickles today and needed more brine and was in a hurry. I put ACV and water in the pot and brought it to a boil and then put it over the cucumbers in the jar, sealed it up and everything went in the water bath. Well I realized I forgot to add the pickling salt to that small batch of brine and therefore that one jar I did doesn’t have pickling salt. Is it still safe to eat? Just put it in the refrigerator?

Hi! I just canned some plums for the first time and used the raw pack method. There was some leakage, but all the seals held and look fine, until I noticed that some of the fruit is no longer submerged in syrup. Is that ok or do I need to throw out and start again? I followed the ball instructions for plums in syrup to a T, and this is what I ended up with.

Any help is appreciated!

I am new to canning and want to make sure I'm doing everything safely. I only want to use safe, trusted recipes but I am finding the NCHFP page on soup to be rather vague/confusing and I'd like to clarify with people more experienced before I try anything. Is this implying I can use any soup recipe assuming I pressure can it going off the processing time of the ingredient that needs processed the longest? Obviously only using allowed ingredients (no thickeners, starches etc.). But could I use my own chicken noodle soup recipe (omitting the noodles, so just chicken, vegetables, herbs, and broth) and process it as if I am canning chicken? If not, where is the best place to find safe tested recipes for soups?

I followed the ball canning dill pickle recipe but realized I may have not poured enough liquid in- either that or my cucumbers are floating to the top and are not completely covered by the liquid. All of my jars sealed, but are they still safe to eat?

My gf and I recently bought a pressure canner to help us use everything from our garden and CSA. We decided to try it on some green beans we had but got odd results that we can’t figure out. The two jars on the left are green beans from our garden and the two on the right are from a local CSA. They were all washed, prepared, and canned exactly the same way and at the same time and yet one came out brown/cloudy and the other looks great. Seals are perfect on both so what could cause this?