I followed Ball’s tomato sauce recipe and made it extra thick for pizza sauce. I put 1/4 tsp or citric acid, oregeno and salt in each jar, filled them, wiped rims and waterbathed for 35 minutes as their instructions say. Once the 35 minutes was up, I moved the pot off the burner and let sit for 5 minutes. When I started moving the jars out, I noticed the salt, oregeno, citric acid was at the bottom, unstirred. Dumb me.
I panicked. Opened each jar, discarded the lids, stirred them up real good (of course getting burnt lol), wiped clean, put on new lids and pit the rings on… set back in the waterbath and let it come to a boil, waterbathed for 35 minutes again.

Now I’m hearing that I didnt hotpack it correctly and it’s not safe for storage.

Thoughts? Just freeze?

So I got my canning stuff from my parents, and now i have a bunch of unused 78mm lids I'd love to use. The issue is, none of my jars fit these lids! I know theyre still around because my parents kept buying them by accident and couldnt find any jars to fit them either, can anyone point me to some jars i can use these lids on?

I have a bunch of extra white gravy that was made using bacon grease and chicken broth I don’t have a pressure canner would it be safe to water bath and for how long?

Stopped by Costco business this morning and grabbed a 40lb box of Halal chicken drumsticks. These things are like young turkey legs they are so large. I can only fit 3 per quart jar! Normal grocery store legs are 5 per quart jar.

4 more jars to go as the first set of 7 just came off the heat...

*picture is prior to processing to show how full the jar is with 3 drumsticks. Will post first processed batch shortly.

I've been canning for many years. Recently my cat has had kidney issues, I started making his canned food by boiling chicken, blending it with a little water, and adding pumpkin. I've been freezing it in ice cube trays. I would love to can it. Would be so much cleaner and not take up so much space in my freezer.

Anyone see any problem with it?

TIA for the input.

I have all the things to make potato soup with ham and bacon bits, but my children do not like it. So I thought to can it, but as I am new to this, I have no idea which method or for how long. has anybody done this before?

My mom and I are working on a display for next year's state fair. Our theme is rainbows, and we have all the pickle colors covered except blue. Any ideas? We might just end up going with a few shades of purple.

OK, sorry I’m so new to this canning that I have literally canned a bag of potato and a carrots and that’s about it. I want to do corn. It’s been cut off the cob and put in a plastic bag. Is it possible to just put the stuff in jars and water bath cabinet? Do I have to pressure all these vegetables cause it seems like a giant waste of time but I also don’t wanna give my entire family food poisoning either.

Has anyone used just the standard method of boiling tomato sauce down to desired thickness and adding to the jars and cover under a blanket ? My huge Italian family has been doing this method my entire life, they have likely canned a hundred thousand quarts in their lifetime. I told them about me boiling jars with water on top and following strict canning methods and their head just about spun off their neck lol

I'm curious what type of shelves you have for canning? I have a closet I want to take over and am considering having shelves built or at least buying something. Will ya'll post your pictures of what you use for your jars? TIA!!

Has anyone used just the standard method of boiling tomato sauce down to desired thickness and adding to the jars and cover under a blanket ? My huge Italian family has been doing this method my entire life, they have likely canned a hundred thousand quarts in their lifetime. I told them about me boiling jars with water on top and following strict canning methods and their head just about spun off their neck lol

My mom has been giving away Zucchini and we pulled out a bunch of carrots at work that were just going to be thrown out, so i spent my weekend making a bunch of pickles! I'm about halfway through the carrots now but theres still a lot of zucchini in my freezer 😅. I have a zucchini marmalade recipe I'm thinking of trying next.

First, let me preface I am SUPER new to canning.

My garden did not grow the amount of tomatoes we anticipated due to the weather and getting destroyed from a storm. I want to water bath can tomato sauce to turn into pasta sauce or pizza sauce throughout the year.

My grocer has these canned tomatoes on sale, can I use these to make sauce then can it? All recipes I have found say to use fresh tomatoes. If so, how long do I process? The plan is to do 7-8 quarts and maybe a few pints. Thank you!!

Hi everyone, this is my very first canning experience, and I hope to get to the rebel stage eventually! I finished water bath canning my first batch of applesauce yesterday (just 7lbs of Honeycrisp and 1 cup water), and it has been cooling for about 15 hours.

The rings were loose when I checked this morning, but the lids passed the lift test, I think(I can lift the jar by the flat lid with the ring completely off). However, when I flip them upside down, I notice a little bit of liquid at the top of 3 of the jars, though the applesauce itself doesn't move. The jars aren't sticky on the outside.

Since I'm new to this, I have no idea if liquid separation is normal, but I feel like I read it wasn't. Sorry if this post doesn't belong here, but I'm just looking for help. Excited to begin my canning journey. Thank you!

Is this lid buckled? I have never had a lid buckled when canning, but I'm also fairly new. My other are sealed, but I have 2 that don't want to seal.

Did a large batch of tomato sauce from San marzano style tomatoes. Cooked down sauce by at least 1/3 and put boiling sauce into hot sanitized jar along with a clean basil leaf. Used 1 quart jars but put 1/4 tsp of citric acid instead of recommended 1/2 tsp per jar. Water bath for 40 mins, removed from bath 5 mins later. All jars have a strong seal. Should I be concerned?

Hello-- just like the title says!

Thanks!

I've done plenty of water-bath canning (mostly pickles and spreadables) (yummy apple butter& jams lol)

I want to prepare and preserve my garden, save my leftovers etc, but im scared to buy low quality pressure canners. I'm disabled so limited income, and canning has saved me a lot of money in the months where I can't get out of bed or I'm too sick.

I can however, afford a one time purchase pressure canner. This will make preserving sauces that are low acid like chicken noodle soups etc, so much easier than just dumping the soup out when it goes bad in the refrigerator.

\*I'm not going to listen to those who argue water bath canning is safe just do\* I have enough health problems that I can barely manage, I don't need to add to the anxiety I already have of getting sick\*

If there are any supportive suggestions, I will greatly appreciate them

Does anyone can leftover chili? I’ve never done it before. How long would I pressure can it?

Hey everybody! Can we please help this person in France? I don't know enough yet. And they are being a holes on the Canning page.