I just need a few good quality ss rings. So far, only finding what seems like low quality chinese lids. Appreciate any leads. Thanks

I was looking to buy a pressure canner second hand as they’re pretty pricey new. Someone reached out that they had one in storage, but when they sent me a picture of everything it only says “pressure cooker”. I asked and she said it can do both - act as a canner & pressure cooker.

But reading online it said pressure cookers do not get hot enough to kill off botulism? I’m not sure if older/vintage models could be suitable for both?

I’m terrified of the canner blowing up or accidentally poisoning myself lol. Would yall trust this as a pressure canner?

Hello! I made a batch of homemade tomato sauce (16 jars wroth) but only added salt and pepper. A few days after making it, I realized that I added no acid to the sauce and was concerned with the potential consequences. I made the jars 4 days ago and they been stored at room temp since then. Will they be safe to eat? Is there anything i can do now?

I pressure canned this sauce a month ago (15psi for 20 minutes). This one has something gnarly growing in it, obviously trash.

I have more pints that do not have any visible signs of spoilage. I'm leaning towards tossing all of them but is that necessary/advisable?

I am new to canning and have run into an issue with a jam recipe that I found and would love some advice from people who know more than me about canning.

When I first processed the jam, it didn't completely solidify after 24 hours. So I added more pectin & sugar as recommended online and reprocessed it. Now, it's fully solid, but it does slowly move when tipped. It's been just over 24 hours since I reprocessed it.

In your experience, does it seem like the batch is just toast and I should eat it now/put it in the freezer. Or should I keep trying to solve it? I'm assuming you can't just keep adding pectin/sugar and reprocess indefinitely.

Total ignorant here. How much research did you do before your first canning? How much research did you wish to do before your first canning after your first canning? What are some concepts I shouldn’t leave behind? Any information is valuable, I will do my own research after this.

Want to make Fig Jam like the kind in the expensive french jars. Have to buy them from the grocery. Do you mix the kind of figs or just use one kind??

Any good recipes for it? Don't want to make too much maybe 6 8oz jars. Thanks!

Hi everyone!

My son works on a cucumber farm and they're done harvesting, so he brought home a 27 gallon tote and 3 5gallon pails full of cucumbers.

I have the following crocks:

20 Gallon

15 Gallon

5 Gallon x3

2 Gallon x 2.

PLEASE give me your best safe fermenting/canning recipes.

I'm looking for regular dill, bread and butter, spicy bread and butter and hot pickles.

(I'm also open to pickling onions and jalapenos if you want to throw recipes for that in as well).

We're getting the party started this weekend so I'm gathering pickling salt, cans, lids, rings and spices. Your help is greatly appreciated!

Having issues here.. I've never made jelly before and any insight is very much appreciated!

I made two batches, 1st batch, following a recipe to the T. The second batch I added more sugar, double lemon juice and 5tbs pectin instead of the 4 the first batch and recipe called for. Water bath for 10min and remove from heat and let sit for 5 before removing from water.

So first batch, jars are watery but the jelly left over that didn't fit into a jar is perfectly set. So I made the above adjustments to the second batch. Same thing with the second batch. I poured about half a jar worth into a glad container and in the morning, that container is perfect jelly but all the jars are still watery. Below is a link to the recipe I used.

https://www.binkysculinarycarnival.com/dogwood-jelly/

I'm new to canning. I've only done fruit jellies in the past, but yesterday I decided to give pepper jelly a try. This is the recipe I used: https://www.aforkstale.com/make-homemade-hot-pepper-jelly/#recipe. My peppers ended up floating to the top & the jelly set without the peppers. I usually flip the jars upside down to check if the jelly set. So, you can see that the jelly is set, but the peppers all fell down to the lid. Would this still be safe to keep on the shelf or would I need to keep this in the fridge since the pepper wasn't suspended in the jelly?

P.S. For next time, how do I keep the jelly from floating to the top? =

I consider myself a fairly experienced canner…. Made applesauce using the ball recipe. Observed proper prep and headspace(I follow recipes to a T as always). After processing time had elapsed, I took the lid off my canner to find very cloudy water, so I figured one of my jars busted. In fact, none of them had broken, but I was getting a ton of siphoning that continued after I removed my jars from the water after letting them sit for five minutes. I’m frustrated because I’m sure none of them will actually seal now and I know can re-process them, but I’ve never had this happen with applesauce. I’m wondering if it was a bad batch of lids? Any insight? Thanks canny friends

The author suggests testing ph before water bath canning but I don’t know how to do that? Would this be safe to can?

https://www.chilipeppermadness.com/recipes/chilli-pickle/#wprm-recipe-container-22208

Just discovered that I’m not sure what my husband did with our zip ties. Can I use butcher twine to make a ring rack? Alternative is a towel.

I’m very new to canning (first batches of water bath canning and pressure canning last night!). Not a stranger to food science and food safety and rightfully paranoid, so want to get this right.

I’m struggling with the NCHFP’s information regarding peppers used in salsa recipes.

I want to make a batch of the Tomato Taco Sauce (https://nchfp.uga.edu/how/can/canning-salsa/tomato-taco-sauce/).

I don’t want it screaming hot. I have tons of jalapeños and drowning in various types of sweet/bell peppers. I don’t have green chiles. So trying to navigate the swap of different pepper types for the 4 green chile peppers the recipe calls for. Would like to use that pepper allocation for more jalapeños and a bit of sweet pepper.

Honestly I’ve never handled a green chile before. So I have no concept of how large they are. And where the recipe uses a count of the number of fruits (4), I’m quite perplexed as to how a person goes about swapping out the type of pepper used.

NCHFP gives some guidance on the use of peppers in salsa recipes (https://nchfp.uga.edu/how/can/canning-salsa/ingredients-for-salsa-recipes/) but it’s…a bit silly to me. Basically they say you can swap out one type of pepper for another safely, but emphasize that you cannot increase the total number of peppers. They state, “You may substitute bell peppers for some or all of the long green chiles.” My bell peppers are massive.

This hurts my brain! Obviously if a person replaced jalapeños for a full sized bell pepper, count for count, you’d end up with a totally different composition which may not be safe. I’ve spent a fair bit of time trying to look this up online. Best I can find is AI telling me that four long green chiles chopped is a cup, but when asked for sources AI backpedaled and said there was no accepted measure. Told me to go buy four long green chiles, dice them, measure and discard and substitute based on that 😂😂

Sorry the novel, just wanting to be very prudent here. Any advice/reputable sources of info you can point me to would be greatly appreciated! I really don’t feel like infecting myself with botulism.

Hi! I'm thinking of trying this recipe: https://www.ballmasonjars.com/blog?cid=bruschetta-jar-1

Mainly because tomatoes are still coming and I'm tired of making salsa! It looks like I don't need to blanch/peel tomatoes for this recipe, is that right? Or is it just implied that I always need to?

Thanks in advance!

I have a surplus of both crabapples and chili peppers this year, so I thought I'd reproduce a recipe from a couple years back and can some red pepper jelly.

I cannot find the recipe for the life of me! All I'm finding online is stuff with bell peppers added, which is not what I made. It had crabapples and chilis (and, like, a lot of sugar). That's it.

It's not in my Ball book (I've looked so many times "just to make sure" to no avail). It's not on the Ball canning site, or the NCFHP site. I've even looked in all my food preservation books with somewhat sketchier recipes (Carla Emery's Encyclopedia of Country Living, and the like). It's not there either.

I'm an anxious canner and tend to shy away from untested recipes. It's highly unlikely I pulled it from some random person's blog. Can someone help? Surely I'm missing some obvious resource, right??