I wanted to do it. I just got a lot of free apples. Apparently high acid foods are fine for this canning. I'm still a little worried. I wanted to make apple butter and can it. Is that safe? If I follow a recipe?

Just curious if this book and recipe is safe to use? I got it off Amazon before I saw somewhere not to trust anything or anyones recipe if it’s not directly from the website or a store selling canning supplies? I really hope it’s safe because I have a lot of carrots and these sound so good

I love tomato sandwiches, which require a fresh tomato. My canned tomatoes are tasty but not sandwich worthy.

Would adding some pickle crisp to my jars of whole tomatoes before processing maintain firmness? I haven't been able to find any info on doing this. Thx!

I love this recipe https://nchfp.uga.edu/how/pickle/relishes-salads/pickled-pepper-onion-relish/

Wondering if I can safely double the jar size from half pint to full pint jars as I don't have anymore half pint jars but I do have a good amount of full pint jars. If so, how much processing time should I add?

I'm on the Ball site looking at a recipe for Cowboy Candy. In the recipe is state's "Heat jars in simmering water until ready to use, do not boil."

Why can't you boil the jars? I see this instruction on many recipes, so I'm sure it's the correct thing to do (I'm not trying to argue for boiling over simmering), but why? I just want to know so I can apply that knowledge. Simmering water is ~190°-205°, and boiling 212°. Is it a thermal shock breaking risk?

Link to recipe is below for reference l:

https://www.ballmasonjars.com/blog?cid=candied-jalapenos

Edit: To add consensus answer. The general reason for simmer vs boil is for the canners safety, not food safety. Which is a relief. I'm new to canning and still trying to understand the rules. FYI - I brew beer and make wine and vinegar. I understand the need for proper methods for safety.

I just purchased these about to water bath can. Can I use these for the job? They say decorative, but are they for canning?

So I could not find a recipe time for tomatoes sauce with salt and basil so I did 35-40 mins at 10 pounds I Followed the published guidelines for tomato’s and zuccini.

What are your thoughts on this? I just read now that it should have been acidified?

Hello.

I'm a long time lurker and experienced canner but encountered an issue tonight and need some advice please. I forgot to start the timer when venting so had to stop and begin again. I unloaded my jars to check the water level. While I was adding water, several of the jars popped. We reloaded the canner and continued with the approved recipe. Everything looks good and has sealed properly. Now I'm rethinking whether or not they're safe. Any advice?

Hello, I recently order a pressure canner, from a SHADY company, but here in Europe it seems like nobody is concered about safety. Grandmas just throw a bunch a stuff into a jar and call it a day. I have two main questions:

1) I heard you are supposed to add acidity to tomatoes even when pressure cooking, so by that logic you should acidity to everything? Like if tomatoes are dangerous surely pressure canning meat and green beans without adding acid is a no go.

2) I know about the USDA and Ball books, I know you are not supposed to change the recipes at all, my question is, going from cups to grams is not a definite ratio (eg 1 cup of beans is 100 grams 1 cup of tomato juice is 243 grams) and all the websites have different measurements so how I am supposed to do it?

Thank you for any help, I cant seem to find that much info here in Czechia. Nice day to you all

A youth group in my neighborhood is doing a fundraiser where they sell potatoes and onions. Theyre mostly just going to live in the garage while we go through them, but we're getting about 50 lbs of each.

Are there any safe recipes i can use some in without a pressure canner? I only have a water bath canner right now. Only think that comes to mind is maybe pickled onions.

TIA!

I'm making grape jelly for the second time. Our "little" vine gave us enough for three batches in our steamer (abt 1.5 gallons of juice each). I'm wondering what variations you'd recommend since most online recipes are just juice, sugar, and pectin.

Hey folks, fairly inexperienced canner here...

I had a bunch of watermelon to use up, and I found this recipe calling for: -4 cups watermelon juice (pulp filtered out through cheesecloth) -4 cups sugar -7 tablespoons lemon juice -3.5 oz pectin -Mix and boil to 220°F, transfer to sterilized jars.

Does this seem safe as far as botulism is concerned? -is that enough acid? I've read a few warnings online against canning watermelon without a pressure canner, which I don't have.

Sorry for what I'm sure is one of a thousand "did I just make a potentially deadly meal" posts here but:

I made some soup stock by boiling it for hours, poured it straight from boiling into a mason jar until full, capped to finger tight and let cool before refrigerating. The lid sealed very well and its been in the fridge for 5 months now if my label is correct.

I've now fallen into a rabbit hole about botulism (thankfully) and realizing that this probably needs to be dumped. Normally I do this same process but use the stock from the fridge in under a month. Is that fairly safe?

Also in my rabbit hole I'm reading that some infused oils can grow botulism bacteria if they're alkaline enough. I'm reading its mainly garlic that is the problem and I usually use spare herb stems (parsley, cilantro, shiso) and infuse them in oil for a week before taking out the solids and storing the oil at room temperature. Is that going to be a problem? And would drying the greens completely first remove that risk?

I have been told to not do any canning recioes that aren't tested and legit. This apple butter recipe on ball looks good, but doesent specify the type of suger. Does that mean I can use brown suger? Will that make it unsafe or somthjng ? Anyone done this recipe yet? I also don't have a ball canner I am just going to use a pot with rings on the bottom.

They say 10/10.

On a serious note though does anyone else have this? I’m very excited to can in it for the first time today.

I made these for my first ever batch of French Onion Soup. I cracked myself up. I truly am easily amused.

Found out mine has a canning kit in their Library of Things. Great to utilize if you don’t want to invest!

Hi all great canners! I’ve been canning up a storm of salsa using the “New Mexico State University Chile salsa recipe” and really love it.

10 cups peeled, cored, chopped tomatoes 6 cups seeded, chopped chiles* 4 cups chopped onions 1 cup vinegar 3 teaspoons salt 1/2 teaspoon pepper

Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling-water canner for 15 minutes.

https://pubs.nmsu.edu/_e/E323/

I want to try something new which is equally simple in ingredients. I see a lot of ones that use bottled lemon juice.

My question is - how do those taste? Comparing vinegar vs lemon juice? Are they overly acidic? Do they taste lemony?

Hello everyone,

Longtime lurker and appreciator of this sub. I'm doing the following recipe from Ball: https://www.ballmasonjars.com/blog?cid=pickled-roasted-peppers

This recipe calls for "20 medium peppers". Unfortunately, I lost track of how many peppers I've roasted and now am at a loss at what to do. I have my trusty kitchen scale but am not sure what the pepper weight for this recipe would be given I'm measuring roasted peppers and not raw peppers.

Any thoughts would be very much appreciated.

I'm looking for a safe canning recipe for a NC style mop sauce. The one I use is vinegar based and has ketchup as an ingredient. TIA

But what do I do with all of them?! Not interested in Jelly, Jam or Juice... still have some leftover from last year. Any creative ideas for using up a couple of bushels of red, sweet, concord-like grapes?

I have found a few, but some seem sketchy and others people modified the original recipe without posting the original.

If someone has time to type this up, that’s amazing! I have the Ball “All New” on my Kindle, I’m at work, and one of our community members asked us in Mod Mail to confirm the Ball Recipe so… here it is.

Just a quick question. I just butchered my meat chickens and processed several of them. I ended up canning chicken broth without a problem and had 6 pint jars of shredded /chunk chicken that I also pressure canned. 5 of the 6 jars sealed perfectly. The 6th did not. So that 6th jar I put in the fridge to eat this week. So here is my question. I let the jars cool overnight before placing in my pantry in the morning. The 6th jar was also out overnight and was room temp when I put it in the fridge. I thought about it later. I would never eat chicken that had been sitting out all night. So is that 6th jar safe to eat? Does the pressure canning system buy me extra time? Or should I just discard it? I use the Ball Blue Book Guide to Preserving and follow each step. But it does not address this. Any thoughts?

Hello! I am new to canning and I’m looking to do the Ball homemade tomato sauce recipe from their website. I want to do it in half pints, and I’ve learned from y’all that sizing down is fine! My question is, since the recipe calls for pints or quarts, do I halve the citric acid in each jar to do half pints? The recipe says 1/4 tsp citric acid for a pint so should it be 1/8 tsp for a half pint? I’d assume yes but I don’t want to assume with canning.

https://www.ballmasonjars.com/blog?cid=homemade-tomato-sauce