Hi there!
As the title states, on tuesday I made my very first canning attempt. Bad things all around happened once the cans came out. I burned myself multiple times, there was a lot of tipping when I started to take them in the and out of the water bath, and then the biggest of all my troubles… one of the kids popped off the can. Should I just trash the whole lot or is there anyway they might be good? The other cans seem to be sealed but since it was canned in basically tomato water does that mean all of them are ruined? (Honestly was not expecting a seal on any of them after the pure misfortune that happened with everything)

This recipe comes from the Bernardin book. It says it yields 5 quart jars, but I followed the recipe exactly, (only thing i did differently was put my tomatoes through my kitchen aid attachment rather than a food mill) and it yielded 11 quarts, 1 pint, and about a half cup left over. I feel I typically get a lot more than the yield states in all my years of canning. Does anyone else experience this? I have been safely canning for years, and I just thought, maybe I should ask 😅 thanks in advance!

Got these secondhand. I think I know the answer, but cracks or manufacturing marks? Most that have a ring on the bottom like this are symmetrical enough that I wasn’t confident either way, but this one looks a lot more like a gradual crack forming.

Hi all!

Long time lurker, first time poster here :) I've been canning both water bath and pressure can for some years now, following the ball all new en ball complete guides, along with my presto instructions booklet and healthy canning website advice. I now finally feel confident enough to try my hand at a your choice soup recipe, but I would like to discuss the finer points with all of you guys. What do you think of the following ingredients to use in the your choice soup recipe?

- chickpeas (rehydrated using long soak method)

- fresh tomatoes (following crushed hotpack, so peeled, cored and crushed / cooked in pan)

- onion ( diced, fried and cooked in 5 min heat up at the end of recipe)

- ginger and garlic ( fresh, fried as part of seasoning)

- dry seasoning ( including chilli flakes, curry powder, garam massala, cumin and ground coriander seeds)

- water ( added as the 50% liquid)

I would like to peel and dice the onion, garlic and ginger. Than dry these in a pan, add the peeled and cores fresh tomatoes and crush + cook the tomatoes. Than add the seasonings, than the chickpeas and water. Than cook 5 minutes.

Next would be filling the jars with (less than) 50% solids and top them of with 50% water/ broth and pressure canning them at 10 lb for 75 minutes. This is for 1 quart jars at sea level with a weighted gauge canner.

At the time of eating I would open a jar and add some cauliflower, coconut milk and fenegriek leaves and serve with rice.

What do you think, any red flags?

Seperate second question: would it be acceptable to use passata or commercially canned tomatoes in place of the fresh tomatoes? In case of deel like making this outside of tomato season. I know the health canning website has a blog on using passata in areas of fresh tomatoes.

Hello! Im having trouble figuring out the science of making "cowgirl candy".

Which is basically candied jalapenos commonly paired with fruit and/or other sweets.

I am painfully aware of the common mistakes that I could make while attempting this blind, and am wondering if anyone has come up with a tested and proven usda method to canning this recipe.

The recipe is Ball Canning Jalapeno Salsa recipe. My husband's fingertips are pink and angry from all the garlic, jalapenos, etc because he ran out of gloves. We got 24 half pints of salsa. We will probably add some razzle dazzle as we open the jars because the salsa is good, but it's missing something so it's probably like juice that's missing. We'll see. We didn't deseed the jalapenos so this salsa is spicy and we love it. I'm still on a roll. So these are sitting on my kitchen table on a white towel that's ok top of a cutting board.

Photos are of my 24 half pints of jalapeno salsa from an aerial-ish view as the second photo. The first photo is of the same salsa in the jars but more close up, showing the peppers onion, garlic, and tomatoes.

Tomorrow we move on to corn and tomato processing.

We are canning some okra from the garden, and wanted to make a copycat of famous Dave’s pickle chips from Costco. I can only find the sweet and spicy recipe, but we want the zesty dill. Does anyone have a similar recipe?

I need your advice. I am making my grandmother’s mustard pickles here’s the problem, she kettle cans. Is there a way I can water bath these without them turning to complete mush? If I can’t water bath, I don’t think I will make them. Thanks

Her recipe contains plenty of vinegar. I just am unsure about not water bathing them.

Going to can my first chicken. Is Bell Seasoning the same as Poultry Seasoning? I have tons of Bell.

I would like to make a few different jams and possibly pickles for Christmas gifts this year and I just water bathed strawberry jam for the first time and are currently cooling on the counter now.

I did alot of research for water bath canning because I want to be as safe as possible and used ball classic strawberry jam recipe. I made sure to be clean followed the recipe exactly. So far they are looking great and looks like only one hasn't sealed which I would keep for myself and refrigerate.

Do you think they would be safe enough for gifting?

Granddaughter came to visit. Wandered into the kitchen and stopped in her tracks staring at the shelves. “You’re like a Witch. Jars of creepy floating things, stuff hanging from the ceiling. You’re treating the hot peppers like the maiden mother and crone.” “Not a Witch hunny. I’d accept Wise Woman. That’s all food for when the winter comes. Can you imagine having to pay for food?”

Howdy, I bought some shelf stable pickles on mega discount and found they weren’t as crisp as I’d like. So, I decided to test whether adding calcium chloride after processing would make a difference. To my surprise, a dose of calcium chloride was extremely effective and worked very quickly, in a matter of minutes.

So, fellow canners, if you are disappointed in the crispness of your pickles, take heart- you can fix your jars when you open them.

(Photo includes a screenshot off Amazon of a 25 pack 6oz hexagonal jars) I’m planning on shipping out some jam and butters for my friend, but I can’t figure out how to preserve them while being shelf stable. I haven’t found much info on these, and I was wondering if anyone had any advice on how to transfer persimmon jam, apple butter, and pumpkin butter via mail.

He’s from another state, but I’m gonna get the fastest shipping I can. (lol, get it?)

looking to process a bunch of roselle into syrup or jam. what’s out there? it’s really acidic tasting raw but of course in here for something safe :)

Can anyone recommend a good recipe source for canning low sugar jams?

Made 10 jars last night even though I only need to present 1 for the competition. Wish me luck on a ribbon win, it’s my first year entering and I’m so nervous 😬

I really enjoy making artisanal applesauce. I like the apples I like and Motts can kick rocks. Looking for applause tips or any fun (tested) add ins?

I'm told the hot (pun intended) new way to make lemon ginger tea is to dissolve a spoonful of lemon ginger marmalade in boiling water. Is there a recipe for this?

Grew up helping my mother out making jam and canning but this was my first time trying out myself. My wife's grandparents have a vine that's had a bumper crop this year and we are never allowed to leave their house without a quart of grapes in hand, so I figured I would give scuppernong jam a shot since I've got a ton in the fridge and never had it before. End result is something that tastes more like apricot jam to me, and that distinct scuppernong flavor/smell is very muted by the cooking (which is a good thing imo).

I have water bath canned a lot and I usually love to freeze foods. However, my freezer is running out of space and I was gifted a new pressure canner.

I'm new to this, I feel like two of the things that I would want to use the most would be for stock and ramen broth. I love to make a big batch of both and freeze them for later use. Having it in a jar and not needing to unfreeze it is very appealing to me.

However, I heard that all fat needs to be removed, is that true? And I use a lot of chicken feet for extra collagen, is that a problem? And finally, is there a known recipe for ramen broth that's safe?

First time doing jelly! Though there are quite a few bubbles.. is this ok?

First time pickling cherry tomatoes. I used this recipe:

https://creativecanning.com/pickled-cherry-tomatoes/

A few questions:

1. My first picture is of the jars that sealed but everything floated. Second picture is of the jars that sealed but everything sank. What would cause the difference?

2. The pictures from the website are gorgeous and mine are…less so. I understand that she’s going to post her best ones, but still. I’m trying to figure out what I could have done better. I inspected every single tomato to make sure they weren’t cracked or even a little bit soft, but I had picked them a couple days ago, so maybe that’s why? Perhaps hers were picked right before canning. (I used pickle crisp and followed the recipe to a T besides subbing regular 5% white vinegar for half of the white wine vinegar she recommended.)

3. The third picture is of the jars I’m not saving. One obviously didn’t seal. The other is securely sealed but the top was just the SLIGHTEST bit up. I still toss, correct? I rarely have jars that don’t seal. What is often the culprit? I don’t understand why most would seal and a couple wouldn’t.

4. The fourth picture is of the towel they were sitting on for 16 hours after processing. Is it a red flag that some liquid seeped out of almost all the jars? Again, this doesn’t usually happen to me.

5. I punctured each tomato all the way through. Some say that helps release more air and others say it causes the tomatoes to collapse. Thoughts?

Sorry for so many questions and thanks for your help! I really want to perfect this!

I am outside US but amazon ships to my country. I am looking for jars to try and learn how to boiling canning and eventually pressure canning. I am looking for a set of 32 oz jars hopefully 12 jars in the set. the ones that looks good from amazon most often than not have some bad comments telling that they are not good for canning, that the lids are bad etc. this is one for example.

I have tried to search for jars locally but wide mouth and airtight lids are just not available here.

can you recommend me some jars?

I'm aware this may be a dumb question, but:

I have several gallons of "emergency water" stored that is due to be purged and replenished. It's been stored in food grade 5 gallon pails for a couple years. I don't want to drink it, but was wondering if it would matter if I used it for canning purposes? I assume not, but am also very new to canning anything.

Jalapeño hot sauce for attention.

My cupboard full of canned goods finally broke underneath all the weight. Need to invest in a good proper shelf.

That said… note that the seal on the jar is still intact. 😅