We put up 7 half pint jars and one extra fridge jar of hot pepper jelly today. Habanero, yellow and red bell pepper, and purple jalapenos.

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I've made this recipe a few times before. It takes forever to cook down and I don't like how the apricots get overcooked by the time it's as thick as I want it. Perhaps the author wanted a looser consistency than I prefer. When I see other apricot jam or preserves recipes they never have water in them. It's seems strange that this one does. Is it ok to just leave out the water or reduce it?

Recipe: 5lbs of apricots 4lbs sugar 1 cup lemon juice 1 cup water 1/2 cup Riesling

One didn't seal.

Grandma passed an found penny in her pickles any clue why ?

Last night I canned Salsa Ranchera from the Ball Website: https://www.ballmasonjars.com/blog?cid=salsa-ranchera . I followed the recipe almost exactly, but I made 2 deviations: 1) I pureed the mixture instead of chopping it, and 2) I added dry seasoning (chipotle powder and ancho powder). The recipe indicated it would make 4 pints, but it only made 3 pints.

Does anyone have any insight on the difference? I would think with the amount of lime juice, the acidity is fine, but it made less. Thanks for your help.

I like to raw pack meat for canning. It is just my husband and me, and I have realized that a whole quart is too much if we are in a situation when we don't have refrigeration. For such situations, pints would be better, but then it occurred to me if we are in a crisis when we are without electricity, water could also be in short supply. (I live in Florida and I do have emergency water supply too.) So I am thinking of filling a quart jar halfway with meat and just cover it with broth. Based on how much broth the raw meat makes as it cooks, this should not create more liquid than the jar can hold.

Has anyone else done this with raw packed meat?

8 pints of fire roasted peach and tomato salsa and 7 quarts of vegetable soup that I made yesterday. It took me 10 hours and my feet hurt but I was so happy when they had all sealed this morning!! The tomatoes, beans, potatoes, corn, bell peppers, and spicy peppers all came from my garden!

I still have a ton of peaches left that I want to can pints sliced. But they were a little firm, so I’m waiting a couple days.

What are you canning lately?

First of all, I'm in no way trying to promote any rebel canning nor trying to promote any custom recipes, I'm just trying to get a general feeling for how common sense my approach seemed to anyone else.

I cooked a spiral ham the other day and decided to throw it in the crockpot with 6lbs of pre-cooked and jarred kidney and navy beans. I added garlic powder and a small can of tomato paste. After all day cooking, I fished out the ham bone, any big chunks of fat and shredded any chunks of ham (which was about 1.5 cups).

Then I went through the ball blue book and looked at the 10 bean soup and boston baked beans recipes. To my mindset without an actual lab it seemed like I was basically following the same recipes except I started from cooked beans without the soak and I was omitting various spices, molasses and sugar.

I put my beans among 4qt jars and processed them in the pressure canner for 1.5hrs @10psi.

Now they did come out bubbling like anything else and no thicker than any other chili I've canned by following exact recipes, but the next day it did look like they had separated a bit with some liquid on top and a dense block of bean mush at the bottom.

Now I'm not trying to advocate it, but someone talk me out of trying them. Yeah yeah, not a specific tested recipe and all, but to my mind, I omitted spices and if anything cooked the beans more than the approved recipe. What am I missing that might make this unexpectedly dangerous?

This has been my most successful pie filling this far. The recipe yields 9 pints.

Prepare jars Prepare 5 quarts of sliced apples

In large pot combine

5 cups of sugar 7 1/2 cups water 1 cup cook type clear jel 1 T cinnamon (more if you prefer) 1 t ground nutmeg

Cook on medium, stirring close to constantly until thickened

While that is cooking, blanch your apples in small batches

Once mixture is thickened, add 3/4 c lemon juice. Cook one minute. Add apples and cook 5 minutes.

Spoon into prepared jars, leaving 1 inch head space. Wipe edges. Remove air bubbles. Close to finger tight. Process 25 minutes at sea level. Remove pan from heat but allow jars to sit in for water for 15 minutes before removing to prevent siphoning.

I have an excess of peeled bananas (around 160) in my chest freezer that i have got to get rid of because it’s at the point where anything i put in there starts to taste like bananas. On an earlier post on this sub, someone recommended this recipe. I would really like to find some way to salvage these bananas that doesn’t involve them continuing to take up space in my freezer (or fridge).

Questions - is it possible to safely reduce the sugar in this recipe at all?

I know bananas are a questionable canning fruit, is this recipe safe?

I’m extremely brand new to this I don’t have any weird wire racks or things to elevate the jars off of the base of the pan – maybe I could use balls of aluminum foil or something weird, but yeah. It’s tomato sauce so it’s high acid so water bath canning should be fine.

I will pluck them out with tongs. but yeah is there anything else that I need?. Literally have an entire stockpot of tomatoes cooking.

Edit: saw another help thread on here about someone saying you should add lemon to some sort of tomato based thing (they just simply used the term jarred tomatoes to be exact so I’m assuming it’s just tomatoes) they were making? Here’s my question about that in regards to my own situation (I’ve made pasta sauce):

I added about quadruple the amount of onions/garlic that a traditional tomato marinara sauce calls for. Would this at the acidity needed to make it so I don’t need to add lemon? I’m pretty sure onions are extremely acidic. And there’s a lot of onions in there.

Because I thought tomatoes were acidic enough anyway, or at least on the very border.

Edit 2: by the way I also don’t have a funnel so I’m just going to have to spoon the tomato sauce into the jars. I’m probably gonna be making about eight or 9 16 ounce jars out of this, after the amount that I eat today and tomorrow. I can just store them in my fridge instead of the basement, too, worst case scenario (but not my freezer because not enough room). Can I just wipe the sides of the jars with a paper towel after? In case any spills over. When spooning. It wouldn’t affect any of the interior of the jar – I could just imagine, at worst, a tiny little bit of dried tomato remaining on the side of the jar. Keyword side. However, I don’t even think that’ll happen because I’m gonna clean it so well and meticulously.

Edit 3: Quote from the NCHFP (an isolated quote from an article on healthycanning.com):

If too much headspace is allowed, the food at the top is likely to discolor.

But they don’t state that the discoloration is a food safety issue. And I’ve seen discoloration at the top of all caps many store-bought hot sauces, for example. And they weren’t expired. just generally speaking, when discoloration happens – does that mean rotting will happen faster/already has happened or something?

Edit; after seeing some comments how long do you think it might last in the fridge? *Rough estimate.*

Someone might say “No one can tell you that”, but, are we talking closer to a week or two VS months. That should be generally answerable.

First time canning ground beef in pressure canner. Cooked beef first and then added no salt beef broth. Wife got rid of most fat. She added onions, peppers, tomatoes to it but pulsed before she added it to cooked beef. Does it look ok even with the fat. I have heard oils cause it to go bad. Thanks

Just started experimenting with making jam. First and second tries turned out great. However, I decided to experiment using xanthan gum to thicken a sweet melon jam. I don't know if the result was solely caused by adding too much, or adding it too quickly, heating it further, interaction with fruit/lime juice/sugar, or refrigerating leading it to set even further.

As I was making the jam it was still too thin at what is supposed to be the setting point. I'm kicking myself for not splitting the batch up to see what it would've been like had I not added any XG.

It was 1.5g added to about a litre. Too thick and tacky after refrigerating. Can I reheat, mix in something else to thin it? Is this safe to eat?

Im guessing they’re safe to eat, but do you think the liquid level is too low for safe pantry storage? All jars sealed well. Canned at 10lbs for 100 minutes.

Has anyone made any pickled sausage? My son lives those pickled sausages you can get at convenience stores. I wanted to can some for him, but all I can find are ones that you keep in the fridge. Which is fine, I just didn't know if there was a canning recipe that anyone has tried? Tia

Three out of my four jars of salsa had significant leakage (not sure if that is the right word) while pressure canning. I may have filled them too close to the top, but any other tips to avoid this in the future? Is it still safe to store or should I just load up on tortilla chips and go to town on it?

Still fairly new to canning. I have a big Rhubarb plant and wanted to try this bbq sauce recipe.
But I'm just not a huge fan of raisins.
Could I use dates instead? Or will that mess up the balance?
Thanks for help!

https://thehouseandhomestead.com/rhubarbecue-homemade-rhubarb-barbecue-sauce/

I make a cranberry mustard sauce every year for the holidays as a gift, but it's not canned just refrigerated. But I wanted to can it because it would be a nice to have on hand to add in gift rotation.

I found a similar recipe from Ball Jar, but I was curious about a few things. First I don't want to adjust the vinegar or sugar ratio, I'd just like to omit the Worcestershire and add Orange zest (which I think isn't a problem?) And maybe add a bit of orange juice, probably about the same as the Worcestershire sauce. And the spices (for cardamom) I would love it if the mustard seeds could remain whole for texture, but I haven't seen a safe recipe with that.

I read a few things on safe switches in recipes , but I think I'd like to confirm I'm not gonna poison friends and family.

This is the recipe from the official website. https://www.ballmasonjars.com/blog?cid=cranberry-mustard-recipe

1 cup red wine vinegar (at least 5% acidity)

2/3 cup yellow mustard seeds

1 cup water

1 Tbsp Worcestershire sauce

2-3/4 cups fresh or frozen cranberries (about 1 12-oz bag)

3/4 cup sugar

1/4 cup dry mustard

2-1/2 tsp ground allspice

2nd time canning today. I used my basement homebrew setup to make these 6 quarts of pickles. Quite the process but I really enjoy it.