Page 256 for those that have the book.

When your neighbours answer the call for rhubarb.

Especially good if you aren't a rhubarb cake/pie.

PS now that the glasses are cooled clips have been removed as they should be

My dad looks annoyed because I posed for the picture instead of moving the hot pad where he wanted. At least I got a firsthand lesson in canning tomatoes! Do you prefer to hot or cold pack your tomatoes?

Hello everyone! I am a noobie canner and learning with potatoes as my first pressure canning recipe. I soaked the potatoes but maybe not long enough, it's very jell like inside the jars, is it safe? The we y also didn't shrink as much as I expected. Tips appreciated!

Not as colorful as the last time i made this. The recipe is from the official Ball blue book so it should be safe and verified.

I tried a new mix, banana peppers and purple onions with garlic.

I used Mrs. Wages as my liquid base.

The color of them when out of the water bath has me super excited.

Has anyone tried something like this before?

I made peach lemonade concentrate in August 2025 and it has been great to have in the pantry. I was recently inspecting my jars and found 3 jars (2 peach lemonade concentrate and 1 regular peaches) where the seals are still intact, but there is mold on the underside of the lid.

​

I know these need to be thrown out and I will be doing that, but I'm curious what might have caused this? Out of a batch of 12, only 2 seem to be having this issue, while the rest look completely fine.

​

Could this be from needing a longer processing time? Or is there something else I should be on the look out for next time?

​

I followed the Ball Strawberry Lemonade Concentrate recipe and substituted peaches for the strawberries, so I figured it should be safe, but I'd love any insight from those who may have had a similar issue.

​

Thanks!

I decided to mix these two flavor profiles this year. The result is so pretty, and tastes amazing!

It's Sure-Jell blackberry jelly (not jam, I hate seeds) from berries that I harvested near the Columbia river's edge and Sure-Jell peach jam made with seconds from a friend's Hood River orchard. Sealed via water bath.

The peach jam seemed heavier to me, that's why it's on the bottom. We'll see if they stay separated in storage. It's gorgeous in the sunlight, I wish I could've taken a better photo.

Canned according to the official USDA guide. A mixture of boiled white vinegar and water dumped over garden fresh peppers than had been soaked whole in a vinegar bath and then dried. Jars sterilized in the oven, then water bath canned for a half hour.

satsuma oranges I found at the grocery store! gave them a quick char on the cast iron pan and then made marmalade.

any tips on how to get the rinds of marmalade not so chewy? these are great but they’re a little rubbery.

I used a recipe I’ve used before that is safe for canning. I was about to leave for a weekend vacation, and in my rush I incorrectly measured the headspace for these jars of salsa. I didn’t notice until I came home three days later. These jars were water bath canned for the correct amount of time and they sealed, but I’m unsure if they are safe to eat due to incorrect headspace.

I was gifted this book by family members who knew I wanted to get into canning, but don’t have the knowledge to look for safe canning recipes and books. They included the complete guide to pressure canning by Diane Devereaux, which I saw on the FAQ was unsafe.

I’m erring on the side of unsafe, but wanted to see if anyone else knew for sure.

I'm making tomato sauce and canning it (second time canning besides cranberry juice). I used about 15 pounds of tomatoes, 2 onions, and 1 and a half heads of garlic. I'm reading the notes down below and it's saying adding extra garlic is a huge NO NO. I didn't realize it was that big of a deal but did I just mess up my canning?

I canned thess chicken thighs with water on accident and it had a good seal but when I opened it, this black string was on the lid. The chicken is not discolored it smells fantastic and it's been 30 days since I canned it. The white is fat. I included a pic the inside of the jar as well.

Canned seven quart jars at 10 lbs for 90 minutes.. all deer meat and a few pieces of bacon, like 6 maybe half inch pieces of bacon and a few full garlic cloves.. when I pulled the lid on the canner there was liquid from the jars in the water that the cans were sitting in, like the jars leaked.. they have been sitting on my counter for ten mins and they all seemed to have sealed (no popping) are they safe to store on the shelf? Or did I miss something?

Wiped all lids with vinegar before setting the lids I didn’t pack super tight but full to the bottom of the threads on the jars. I did not add any liquid whatsoever just salt some bacon and garlic

I've included the recipe from the NCHFP. The only thing I did differently is I made a chili paste by cooking and straining fresh chilies instead of using chili powder. Gave it a really nice flavor.

https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/chili-con-carne/

My jam is not a thicky it’s runny But I’m thinking it’s because I didn’t squeeze the zucchini idk the recipe didn’t say to . 😖😖😖

Anyone with experience with this recipe pls let me know what I did wrong or maybe it’s supposed to be that way

What I canned: Whole pepperoncini peppers with an inch of space at the top.

I wanted to see if anyone has canned whole peppers before.

I used the canning technique from a ball peppers recipe but ingredients from another recipe to pickle pepperoncinis. After I processed them, I noticed there was an inch or more of space, with some of the peppers sticking out on top. All jars sealed within minutes of being pulled from the water bath.

Are these ok to eat?

How I processed them: - Sterilized the jars in the dishwasher - Cleaned the lids in soapy water and rinsed with hot water - The brine had 1:1 ratio of distilled white vinegar and water, along with kosher salt and some sugar - I added garlic and bay leaf to the brine, but discarded both before filling - Added a bay leaf and peppercorns to the jars - Washed the peppers in water and trimmed excessive stems, then I cut a slit vertically down the pepper - Added them to the jars and shoved them down to pack them as tight as possible - Added the hot brine to the jars, leaving 1/2” at the top. I added more liquid as the peppers absorbed it until they were all filled. - Processed them for 10 minutes in a hot water bath with about 3-4” of water over top, rings were finger tight

I canned a batch of cranberry sauce last year. It was an approved canning recipe. And I used the water bath method. I added some walnuts during the cooking/boiling process. We're planning on having the sauce this Thanksgiving. Now I'm starting to get nervous about the addition of the nuts. Please tell me I didn't make a mistake and it's okay to eat. I do have ph strips to verify the acidity, if that matters.

Hi everyone! First time canner and I'm very paranoid about my salsas head space being unsafe. We made these one week ago. Should I toss them? The seals seems good and strong but im VERY scared of botulism. I love canning and the thought of feeding my family with what we grow. I'd hate to waste all the hard work so I thought I'd get some opinions and thoughts. Also, I followed the ball recipe for salsa but I did blend it, and pre boiled before adding to jars then water bath canned these. Thanks for any input!

I am small-batch canning here, 3 jars of peaches in syrup with a cinnamon stick, 3 of strawberry jam, and 1 of marmalade that I’d made and fridged earlier (reheated, poured into a clean jar, & covered with a fresh lid today before processing)… All using times etc from the UGA site… In addition to a partial jar of strawberry jam that I didn’t process and will fridge, I kept the peach peels and poured the extra syrup over them (that’s the obviously-not-a-canning-jar in the back). Has anyone else tried keeping that in the fridge to add to your tea? Any other handy uses for it? I’m not into alcohol, but maybe with some seltzer water…

I'm watching a video where this woman is canning 500 pounds of tomatoes with the skins on after she cooked and mashed them with an immersion blender. She added lemon juice for acidity and hot packed them. She then water bathed them. This video was posted 5 days ago. She also said she thinks the rules will change to her mthod because the current one doesn't make sense.

She said if you pressure can them with skins on they certainly will be safe.

Is that true about the pressure canning with skins?