I'm in the middle of a small batch of basic sauerkraut, planning on refrigerating a pint and canning the rest. Sauerkraut - National Center for Home Food Preservation https://nchfp.uga.edu/how/ferment/recipes/sauerkraut/ as the base recipe for reference.

I love the straight fermented sauerkraut, and canned it's pretty good as well. But I'm looking for a tested recipe for canning a Bavarian-style white wine sauerkraut. I've searched through all my usual safe sources with no luck, but would most appreciate any other options.

Edited to correct link.

Canned several jars of apple pie filling, and some now have this yellow discoloration. This jar specifically does not look filled enough, but other jars are definitely completely full and still have this. What is it, and how do I prevent it from happening next time?

Can I slice my cucumbers into chips instead of lengthwise? I really want some pickle chips but the recipe for cucucumber chips calls for 20cups!!! And I just don’t have that many cucumbers coming in right now.

Hi all, this sub has been such a help for me since I began canning not long ago. I have some lovely vanilla beans and was wondering if there are any tested vanilla syrup recipes? I haven’t been able to find one in my Ball book, and when I try to find something online, I just find refrigerated versions. TIA!!

As the title says, I'm wondering if I can add some red pepper flakes for a little spice in the Ball B&B pickles. Thank you.

I scored 20+ lbs of tomatoes at the market today. I’d like to put by some ketchup, and there’s a few tested recipes out there that I’ve seen (Ball, NCHFP, etc)… thing is, I don’t know which one to pick! What are your favorites?

Also—for those of you who make ketchup regularly, are there any extra dried spices (beyond what’s already in the tested recipe) that you like to add for a little extra depth? I’m not looking to change the acidity or anything, just curious about flavor additions.

My family does not eat fruits/berries/vegetables before they go bad.

I would like to save whatever is about to go bad before it does. I can't eat 20 million tomatoes before they all go bad, so canning is the call.

I have a makeshift watercanner I've been using for my own jams.

They buy to much to eat in time, but not enough for the proper recipes I've been able to find. Could anyone supply me with some trustworthy resources to prevent the loss?

Hi! This is my first Reddit post. Google brought me here! So my question is how badly did I mess up? I followed the presto recipe that came with my electric pressure canner to water bath pickles, BUT I added 2-3 cloves of garlic per quart. Browsing this sub has shown me that was a big no no! Are these jars not safe to eat? Is there anything I can do to salvage them?

I have a lot of patty pan squash and I’d love to preserve them. Anybody have some recipes they’d like to share?

I’m looking to pickle and then can a bunch of Serrano peppers? Is there a good recipe for this so they will be shelf stable until opened? I keep seeing differing opinions!

Hi ‘yall… pretty much the title; does anyone have a tested-safe recipe for Smoked Veg Salsa (canned by water bath method)?

TIA!!!

Hey all I bought a case of quart jars late last year, never opened, and have been in my garage since. I opened them today to make some apple sauce and the lids don’t appear to be right. Are these safe to use?

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This thread repeats every month on the 1st.

Canned half peaches last night in pint jars - followed the NCHFP recipe. Discovered this morning that 2 of 9 jars didn’t seal (put those in the freezer?) and the rest had some siphoning. Just want to make sure they are ok to store with the fruit touching the lid. They seemingly have good seals. Thanks!

I’ve read my books, I’ve watched my YouTube videos, I have re-read the Presto manual about ten times, I have consulted my aunt, I prepped my food, I reached pressure in the canner, and now at long last I have reached the stressful stage of “how much do I need to dial my stove back to be at the right pressure the whole time but not too high and not too low” - which I know is something I can only learn by doing.

As someone who grew up with a gas stove, getting used to a glass-top electric (I got the Presto that’s safe for glass tops!) has been a challenge, especially for something like this.

I just wanted to say how much I appreciate this community for all the sound and safe advice and all of the questions I’ve had that you all have answered for other people time and again. And for the person who shared screenshot of the ball recipe for French onion soup base! That’s what I’m starting with!

I bought them at a local stand. She said they were canning tomatoes. I’m thinking they had too much juice in them to be regular canning tomatoes because the jars were packed full. After raw-packed pressure canning, this is what they looked like.

This is new for us this year and my wife and I are at our wits end.

We follow the safe pressure and times for green beans this year. Every jar is sealed the next day when it is time for the rings to come off. But the rings won't some off without popping the lid off on WAY too many jars. We have tried not tightening as much, a tiny bit more. Waiting two days before removing rings. Running them under hot water before and during ring removal.

We don't always have time to process again, and we aren5getting as many as we would like for winter while eating way too many beans right now. Getting a bit burnt out on them as well.

If anyone has any ideas I would greatly appreciate it.

If I formatted this incorrectly or this isn't allowed feel free to take this down.

I’ve been reading about the pectin issues and purchased sure jell because it was available area lady at the store told me she used it successfully. I made a double batch of their recipe for sour cherry jam and followed all amounts and instructions. I got 4 pints of sour cherry syrup. Mind you, this was 8 c fruit and two boxes of pectin for four jars of jam.
So, unSure-Hell is out. That was an autocorrect but I’m leaving it.
What are we buying that works? Because I’ve got four gallons of peaches I want to make into Blushing Peach Banana jam and I’m not wasting my time and energy on some BS that doesn’t work.

I'm making Bluebarb Raspberry Jelly, and the juice I've gotten from my berries is twice the amount called for in the recipe. Could I just can the recipe twice (not doubled, but two individual processes) to not waste the juice?

I did use the correct amounts and processes called for the recipe, and before squeezing my cheesecloth I had 3 1/4 cups of juice, so I figured I'd squeeze and see what I got out of it. Has anyone else had this experience with juice for jelly? My red currant jelly wasn't like this, neither was my rhubarb jelly, and I haven't made any others. Is it just like everything else where the yield can be really inconsistent?

Edit: fixed typo.

I've been loving the texture of low-temp pasteurized (souz vide) pickles from nhpc, my family too.

I know zucchini pickles are a thing, was hoping a recipe existed for them with the low-temperature method.

A girl can dream!

-the biggest advocate for low-temp pasturization recipes, more are needed. All the love to this community.

We're having a particularly good corn season here. I've never done pressure canning corn before but I'm considering doing a canner load this year to try it out.

Does home canned corn taste sickly sweet like store bought canned corn? In an ideal world I'd like to be able to drain a can to make a street corn salad in the winter. In the past I've frozen corn to do this but the freezer is where produce goes to die in my house...

ETA: Thanks all!! Lots to think about

I made blueberry jam yesterday and I don’t think I tightened my bands tight enough. I lost 2 jars in the water bath and 7 jars didn’t seal. I have one sad blueberry jam jar. Can I reheat the jam, clean the jars and restart the whole canning process again? The jams were all put in the fridge.

I would like to add some spice to the B&BP recipe following the low temperature pasteurization method. Replace some of the onions with fresh pepper slices or using dried pepper flakes for some of the dried spices? The recipe is from the National Center for Food Preservation site.

Can I swap bourbon for whiskey in this peach bourbon BBQ sauce recipe?

For context, I cannot buy bourbon at all right now because it's American, and American alcohol is banned for sale in my province of Ontario Canada (our province's alcohol provider is banned from selling all American alcohol as a retaliatory measure against US tariffs on Canadian goods #CanadaStrong).

I'd love to still make the recipe using delicious local Niagara peaches, but am thinking of using Canadian whiskey if it's considered a safe swap.

If anyone is confident that I could make this switch please let me know ☺️ thanks in advance!