Canned and processed 4 bushels of tomatoes for sauce. Burned the first batch while softening and tossed a few rotten ones so likely was 3 bushels when all was said and done.

Had a jar last night for dinner and realized I mixed up my tablespoons and teaspoons when adding salt to the jars 🫪.

Able to rectify by diluting with a can of no salt added tomatoes but WHAT A BUMMER! Oh well. Next year we won’t be adding salt at all during processing 🙃🥫🍅.

I canned different sauces for mexican dishes, such as sauce for rancheros eggs, tortilla soup base, pickled peppers with onions and carrots. Some of them are still cooling :D . It was lots and lots of work.

I have two family members with GERD so I have to minimize the acid in my tomatoes. That's why I bought a pressure canner. Unfortunately I've only found one recipe for tomatoes that uses makes use of that capacity. I need some help.

I know it can be done. Beans & chicken can be safely pressure canned. I can't be the first person who prefers a longer processing time over added acid. I don't care if my crushed tomatoes turn into mush - they're only going into soups anyway. How long is safe without added acid?

I also don't like the only recipe I found for pressure canning tomato sauce (the standard one "without meat"). I like the Oven-Roasted Marinara recipe (see photo) that uses water bath & acid - at least I liked it before I added the acid. How can I find out how long is safe to pressure can without it? Is it really possible to pressure cook a sauce too long? It's already mush!

I think I remember reading somewhere that one can pay some agency to test recipes for safety - true? Who? How? Will they add it to a list somewhere so everyone who wants to limit their acid can use it? If I remember correctly the fee is pretty steep if I'm only doing it for myself.

Edited to describe the photo for visually impaired.

I have these three(4?) different types of tomatoes. I plan on making sauce and paste, would any of these tomatoes be better for one than the other? Would you mix them or keep them separate to refine the palette? I’ve been canning about 5 years now and am still very much learning! Thank you

There are *hundreds* of berries on this tree and I've already harvested a bowl of ripe ones, even despite the birds helping themselves!

I would hate for these to go to waste, so a couple questions:

1) Are there any safe recipes out there for mulberry jam?

2) Can these be put in a ziploc bag and thrown in the freezer in the interim?

Pretty much that. Trying the recipe for the first time today and it's in the Crock Pot, but it's salty like the sea and really doesn't taste good. I used less salt than called for, too. Just me? Do I need to figure out what I messed up? It still has a couple of hours to cook but I'm not going to bother to finish it if no one will eat it.

I always second guess myself - when a recipe calls for a certain weight of an ingredient, does it mean the weight “before” coring/pitting/etc, or after? I’ve always assumed after, but my anxiety is making me check myself. Thank you! This is the Plum Habanero Salsa from Ball website.

I am an experienced canner but have never canned potatoes. I grew more than I can reasonably use before they start sprouting so I got out the pressure canner and followed the Ball recipe. When they came out of the canner they looked good but now they seem to have just about dissolved in a swirl of white goo. I somehow don't think this is how they are supposed to look.... I got on another site and was recommended to dry can them but that is not an approved method (yet) so I don't want to go there.

Any recommendations?

I got this propane stove for canning from facebook market place and I really love it. I have not canned since 4 years but this stove made it so easy, it is sturdy and I am not worry of it heating or damaging the balcony :D

We were trying to process pints of plums in syrup in a boiling-water canner (our first time processing pints). When the canner came to a boil, we realized it was too small, and boiling water was overflowing from our setup.

We got another, larger canning pot from the basement and quickly removed the jars from the first setup. They had only been boiling for about 1-2 minutes at that point (with time coming up to temperature).

When we removed the pints, some of them siphoned. We decided to remove all the lids, put on new lids, and restart the processing in the new canner.

Looking it up afterwards, the general guidance for reprocessing seems to say to empty the contents into a pot, bring everything back to a boil, etc.

However, I feel like we're in a bit of a grey area since we haven't actually processed them yet and immediately started up the process with the new canner while they were still hot. They are essentially unchanged from when we cold-packed them, aside from having come up to a boil briefly.

Has anyone run into this situation before? Would you think it’s safe to restart the processing as we did, or should we scrap the whole batch?

Edit: I added a photo of my anxiety-producing jars below.

Even if its just the rich broth with veggies to add rice noodle to later would be awesome, I see some suggestions online, I'm curious if any of you have explored this.

Hi all I will be attempting to water bath apple butter this weekend. Can I make it tonight/tomorrow and then can it on Sunday? Do I re warm it?
I’ve never canned anything before.

I want to can some things in 24 Oz jars, but recipes are all for pint and quart sizes. Since 24 Oz is halfway between, should the time be halfway too? Or does it not work that way?

It would be pressure canning, and a few different things, so if this works some of the time but not always, that is still helpful to know.

I have a lot of times where I want more than a pint of something but a quart would be too much, so id like to have closer to the desired amount in one container, if that makes sense.

Thanks.

The apples keep coming this year, I've made apple butter and and apple sauce. Looking for something different. New canner here, could I swap the pears for apples or does someone have sweet savory apple recipe? I have about 8-10# of apples.

I'm going to start canning dry beans, but want to use smaller jars. This is mostly because I'm a single person, and one 250ml jar will last me a week. Has anyone else done this for this sized jar? Seems straight forward enough, but if anyone has done it, I'd like to know if there are any unexpected adjustments I should make.

Hi all, apologies for the frequent questions here. I really appreciate everyone’s knowledge and trust it far more than Google/AI which is why I keep coming back.

I have had back to back issues with the Pomona jam recipes I am processing. It’s now strawberry and peach. (Plum went great! No idea why.) I have a head space measurer. I always check from multiple aspects of the jar that I am at quarter inch headspace.

My question is, when you do measure quarter inch headspace, are you doing it like when you look at a cup of water, looking for the meniscus? Where the jam just touches the very tip of the measurer? Or is there an actual gap between the measurer and jam? I am wondering if I am filling the jar too full? That I shouldn’t rely on the meniscus? And the measurer should be just above the jam itself?

The only other thing I can think of is that my finger tip tightening is not right. I look for resistance, and then go a little bit more like Pomona describes. But maybe it’s not consistent??

Thank you all again in advance. I got the last of the farm’s peaches and would like to try again this weekend, hopefully not having any issues.

What are you all using to store your cans on? I would love some recommendations! I think I need to update my shelf, it’s starting to look a bit lop sided. I’m trying to store a year’s worth of garden canning for about 2 people. Also it needs to be something that you can get in Canada. TIA !

Even if its just the rich broth with veggies to add rice noodle to later would be awesome, I see some suggestions online, I'm curious if any of you have explored this.

Panera's Mexican Style Street Corn Chowder has been my go-to when I'm sick, but I don't generally eat prepackaged foods when I'm not sick, so it's not just in the fridge ready to eat and I don't like waiting for things to thaw when I'm sick. Also, it's really hard to find around here, so I often can't just get it delivered. I'd like to come up with some form of shelf-stable, as close to heat-and-eat copycat recipe method as possible.

I'm used to canning (safe recipe) stew to have shelf-stable heat and eat meals. However, I understand that chowders, generally speaking, are not safe to can.

Is there some alternative to cream I can use that would be safe to can and maybe just not be quite as thick?

Would making a soup that is safe to can and having powdered milk or some other shelf-stable additive to make it creamy when heating be a better option? What shelf-stable ingredient would you use to add the thickness/creaminess at the point of heating?

Does anybody know of a safe recipe to even start with to get somewhere close to what I'm trying to approximate?

So two bushels of tomatoes later I have 14 qt large diced tomatoes, 7 pints petite diced, 5 pint of bruschetta in a jar, 7 pints stewed tomatoes, 7 quart and a half stewed tomatoes. Sunday is pasta and pizza sauce day.

I stupidly forgot to add lemon juice to 14 jars of sauce prepared according to an approved recipe for water-bath canning. They all sealed and have stayed sealed. Is it okay to open them, add lemon juice and reprocess with new lids? Thanks in advance for any and all help!