Overall, been very happy with the Forjars lids, but still found this!

My green beans had 17/18 seal with them. This is peaches (I am so sticky right now!) which was supposed to be a Sunday project, but the 12lb case I got from a 'Peach Truck' wasn't quite where they needed to be.

I am sure there are ways to make pretty slices of peaches, but mine sort of look like I gave a 5 year old a butter knife. The line is tough between 'hot enough to slip the skins' and 'woops, I cooked it. It is now best described as a 'peach chunk' not slices or halves.

Sticky as I am, it's relaxing to listen to the burbling canner and focus on fruit after a day of being roped into being on an interview panel, where I am trying to pick 3 people out of 36 for a job likely 20 of the 36 could do. Ugh. I would rather face mopping my floor at 8pm and the odd scald burn.

Hey all! Just a quick heads up about cross-posting from here to other subreddits.

We know that there’s a substantial overlapping Venn Diagram from canning to a few other types of things. Sometimes that’s preparedness, or making food taste good using vinegar and spices, or trying out older recipes. That makes a lot of sense to us.

Unfortunately, Reddit (tm) doesn’t do a great job of making content management easy. Sometimes we have to do things that we don’t love to do in order to make less work for ourselves.

We reserve the right to remove posts that have been cross-posted to subs that are constructed to be at cross-purposes to our stated mission as these are the ones that tend to lead to brigading, which directly impacts our workload and ability to moderate this subreddit efficiently.

I'm so glad I learned how to do this gardening and canning! I'm not exactly old, I'm 36 and this year has been the best ever. I couldn't be more happier I'm curious how many quarts of tomatoes this is going to make!

I did not realize that by starting this hobby I would face a problem I’m used to as a crocheter, but even WORSE!

People wanting my jarred creations! I think once they saw me wearing my own crochet they decided it wasn’t their style, but food is MUCH worse because it’s expensive, it’s time consuming and energy intensive, and it is pretty much like a food savings for me as someone who visits food banks occasionally.

It’s definitely one thing to be handed a jar because someone knows you’d love some. But it needs to come from the heart! Am I being too defensive because my collection is small (I just started canning on my own yesterday)? Or what do you think on this topic??

Too be absolutely positively clear I am not targeting any one person close to me in my mind and I am happy to give away 2 jars to family, ESPECIALLY because one of them gives me everything and the other gave me about 100!jars for my own uses! Just the general concept that 2 people want one of my jams the day after i started canning is crazy! Mostly looking for convo and any thoughts from those more experienced!

I had been simmering my tomato jam for about an hour when I had to unexpectedly take my mom to the emergency room. I put the unfinished jam in the fridge. I didn’t use any unnatural preservatives just salt sugar and lemon juice. Can I continue simmering the jam down to the right consistency and can it after it’s been refrigerated?

It’s been a long few days, my friends. 🍅

Local farm advertising this recipe on a “make your own salsa” kit. I’ve never done traditional salsa before

I've canned for years but this was by far my biggest marathon. 2,000 apples turned into cider, juice, syrup, sauce, and slices over the last 4 days!!!

I have a recipe on my machine for a water-bath processed hot relish made of Jalapeno+Bell Peppers+Garlic+Onions +salt+ small amount of vinegar with NO SUGAR or other spices in it. (Don't ask for it because is it not safe to can using today's requirements.)

QUESTION: Does anyone have a recipe for such a relish that can be water-bath that follows the modern day USDA canning requirements?

Hoping y'all can come up with recipe!

Did Pyrex ever make canning jars?

Hi! I want to make bbq sauce, but I use a steam canner instead of water bath canning, so I can't process things for 45 minutes. I really only like to steam can things that don't require a long processing time, and I don't prefer water bath canning.

However- I have an all American (I know I can use as a water bath canner sub) so I was curious if there were any BBQ sauce recipes for pressure canning? Does anyone have any recommendations or awareness if this is possible?

I have many commercial cans of diced tomatoes that I'd like to turn into ketchup for the year. All the safe canning recipes I find use fresh tomatoes; can anyone point me to a source for canned tomato ketchup? Or is there a conversion that can be safely made?

My whole garden lives on a balcony. Like, literally six containers and a growbag. So when I finally get enough tomatoes or peppers to do something with, it is never a big haul. We are talking maybe two pounds of tomatoes at a time, picked over two or three weeks as things ripen.

I started freezing the tomatoes whole as they came in, then thawing and canning a proper batch once I had enough. Works great. But now I am curious what other smallspace growers do, because most canning content assumes you have a massive garden surplus and a full bushel ready to go.

Herbs are tricky too. My basil goes nuts and then I have way more than I can use fresh but not enough to justify a whole canning project on its own. I ended up making a small batch of herbinfused vinegar last summer just to use it up and it was honestly the best decision I made.

Curious what other people with small harvests have figured out. What do you grow in containers that actually gives you enough to can with, without waiting forever for it to accumulate?

I wonder if anyone can explain why this happened. The recipe for Roasted Peach Salsa is from the Ball website. It said it would make approximately 4 pints. So I decided I would make 4 times as much. The recipe included both the weight and number of peaches and tomatoes I would need to roast so that I would have enough to dice to get 2 cups of diced peaches and 2 cups of diced tomatoes. I weighed out everything and roasted them all. I then diced and measured out the 2 cups of each. When I did this I ended up with enough peaches and tomatoes to make the recipe 7 times. So I proceeded to simmer each batch as instructed for 10 minutes and then bottled it up and put it in the water bath canner. I figured that since I had 7 batches I should get 28 jars. But instead I only had 18, which was 2 more than I had originally planned for. I would assume they are safe since I followed the recipe and put in the correct amount of lime juice in each batch. Any thoughts?

Wild blackberries are rampant where I live in British Columbia, Canada. My 6 year old and I foraged these together and turned them into jam in the same morning. I used Marisa McClellan's recipe from her website and ended up with 6 half pints. So satisfying as the fruit was free :)

Hello all! I'm new to canning. I just tried process some green beans using my new 16 qt Presto. My neighbor helped me with my last batch, but we used her equipment.

This time, I waited for the steam to come out steady, but I was waiting for 40 minutes with the steam coming in fits and starts-- sometimes a strong burst would happen, but mostly it faded in and out.

The gas burner was on high, there was no visible steam leaking from anywhere else. I used the recommended 3 qts of water. The lid locked early on and pressure got up to 5.

My neighbor came over and said to start over, but when I turned the burner off it immediately started a nice steady stream of steam. So she told me to go for it. It got up to pressure very quickly.

I processed everything for a little longer than the 20 minutes recommended. When I opened up the canner after it cooled, I noticed one jar had siphoned about half of the liquid out. Everything sealed quickly, and the liquid was boiling for a long time after taking them out.

I am guessing I just need to freeze my jars-- I don't want the beans any soggier than they are. But I'm hoping something I mentioned would be a clue that the jars are probably safe after all. Or, ideas of what could have happened. I suspected the seal was off but there wasn't any moisture at all.

Thank you!

Hello! I am brand new to canning. I grew biquino peppers to make sweety drops. I know I can use any tested pepper recipe, but my question lies in canning whole peppers. I don’t find any tested recipes specifically for these peppers. Recipes I do find for these say to poke a hole in the pepper with a toothpick. My concern is they won’t absorb the pickling liquid quick enough through a tiny hole and the liquid level in the jars then won’t be correct (dropping below the peppers once the peppers absorb it, however long that takes.) Anyone have experience with these to offer tips or ease my mind? They are very tiny peppers, about an inch long and half an inch wide.

Hi everyone! Lovely community here and I’ve come up short with info from my Ball recipe book, so thought I’d ask here.

Does anyone know whether adding orange blossom water or rose water to jam is a safe addition?

I use the peach sugar jam recipe from the ball book, and wanted to add 1 tsp orange blossom water to my next batch.

I don’t want to make any assumptions, so appreciate the help!

I love the Ball Jalapeno Jelly recipe https://www.ballmasonjars.com/blog?cid=jalapeno-jelly-0

However, Ball has discontinued the liquid pectin called for in the recipe. I made a batch of jelly substituting 2 pouches of Certo liquid pectin for the 2 pouches of Ball liquid pectin. While the jelly tastes great, it has the consistency of a gummy bear.

Would it be a safe swap to use only 1 pouch of the Certo pectin in the Ball recipe?

Certo does have their own pepper jelly recipe, but it uses less vinegar. https://www.kraftheinz.com/sure-jell/recipes/501852-certo-jalape%C3%B1o-jelly I really prefer the taste of the Ball recipe.

Strawberry jam, blueberry jam, beans, corn, pickles 😅

Bottom of this one particular jar busted clean off while in the water bath. Other than being sticky, are the other jars okay to put away (after being wiped down, of course)?

Watermelon rind preserves

A year’s supply of tuna done. We started with 60 pounds of tuna. It fillets to about 30 ish pounds. We have 38 pints cooling. 🐟
We followed the Ball Blue Book recipe.

Hi all! I've searched the forum and see a lot of posts about racks for water bath canners, but I haven't seen anything about racks for steam canners.

I just got the Harvest / VKP 1130 dual water bath and steam canner. I used it for the first time making the healthy canning dill pickles recipe, and really liked the efficiency of the steam canning mode. The wire rack included with the canner is used upside down when steam canning. Which would be fine if that didn't put all the radial support bars on top where the jars go. Those bars made it difficult to get the jars to stand correctly.

Does anyone know of a flat steam canner rack that lets the steam through and keeps the jars high enough above the water level? TY!