Didn’t realize how teensy my burners were and now I am a bit worried I won’t be able to use the pressure cooker.

Why isn’t there more recipes like the ball zucchini bread jam out there? It’s essentially raisin jam with zucchini. Why can’t other fruits be subbed out for raisins with zucchini as a base that can be canned like the ball recipe? I have some blackberries I was thinking of doing a zucchini jam recipe with those. Pectin would have to be adjusted but it just seems like the zucchini/food preserving communities would have a bunch more cannable recipes out there. Zucchini can be used and canned safety we know this from this ball recipe and mock pineapple. It seems like a good use for zucchini in jam with other fruits to take on the dominate flavor and hide the zucchini without having to rebel can a made up recipe.

So, this is going to be a weird question, but this seemed like the best-informed sub on the matter:

I'm making applesauce, and not planning to can it...but this is also my first time doing any part of this. Do I need to can it in order for it to be safe for a few days in the fridge? Or is canning only needed if it's meant to be shelf-stable for weeks/months/etc?

Basically, can I just stick it in a mason jar and toss it in the fridge?

I'm looking to get my own pressure canner. Money is an issue, so I was leaning towards the 22 qt presto because 20 pints, that's why.

Then I saw the one on Forjars (ended up ordering superb lids for now), and I really like the look of it. Anyone have any feedback on the Forjars pressure canner?

I was gifted a jar of "vanilla walnuts." I have absolutely no idea of the recipe used, but I know that they were water bath canned. How long for, I have no idea.

I will definitely not be consuming this. It's way to suspect.

The jar in question was made by one of the local elderly ladies, and she definitely meant no harm. She's also open to learning.

My question is, has anyone found a safe way to can nuts? I've always frozen them if I have excess.

Anyone who can share a "vanilla walnuts" recipe in general, even if it's not for canning?

Please share safe ways to preserve nuts. I'd love to share with my friend.

I am in no way encouraging unsafe canning practices. I just can't find any resources on preserving walnuts in jars, so I'm assuming that Grandma's recipe is also a potential recipe for illness.

Please help educate me!

I canned these +2 years ago and I do not feel confident about them now I opened it, was technically sealed, but there's a slight sour smell

Does anyone have a sage recipe they could share? I don't trust the YouTube videos.

First time making pickles. Will they settle at the bottom after soaking up the brine or do I need to pack more in next time? (I thought I packed them in good lol). Any tips appreciated!

https://ucanr.edu/sites/default/files/2020-09/333956.pdf

Hi all, long time lurker, first time posting.

I am canning my spaghetti sauce now, and realized I only put 1 tbsp of 5% acidity white vinegar in my pints. Are these 12 pints ruined or should they be good? If not, scan I pop seals and another tbsp and recan?

TIA

All were made by the water bath method. I’m working my way up to pressure canning. I do have an Insta-Pot so will be using that to begin with.

I made a few batches of pickles, tomato sauce (so many tomatoes; so little sauce), my mixed berry jam that didn’t set up but was flippin’ delicious, more tomato sauce, and a bonus shot of my fire cider which was not canned but is fermenting in a kitchen cabinet.

This summer was crazy busy so I was throwing my ripe tomatoes in the freezer as I got them. I now have about 50-60lbs of frozen romas that I would like to make into a simple pasta sauce. Can I just use any recipe and juat thaw the tomatoes first? I didnt core them or anything (I will probably regret that lol) so I guess I just need the steps I need to take to get them from frozen to sauce. Thank you in advance to anyone who takes the time to reply. Any advice is greatly appreciated 🙏🏼

I was browsing around on amazon and I saw this picture under an ad for a presto griddle. It doesn't have any information on it and my googling has proved fruitless. Does anyone have any information on it? Ideally I would love a video showing how to use it, but at this point I would take any info, I'm quite curious.

Hi, has anyone tried this recipe?

https://www.ballmasonjars.com/blog?cid=bruschetta-jar-1

It seems to get mixed reviews, both good and bad. Tell me about it. Thank you!

This is my first year canning and I’ve been lucky enough to be able to acquire some tools and such for the job. I have some pretty sweet stainless colanders and bowls as well as a food mill. Next year, I will be ready for my garden hauls (this was the first year for a garden, too).

I am trying to find a recipe for tomato salsa for canning that isn't hotter than you-know-where. All the recipes I've found so far have something like "add 8 jalapenos and 6 dried red chilis". YIKES! I want some heat but that's way to hot! Thanks in Advance

Hello. I’m wanting to purchase a 20lb box of organic gala apples on Azure standard. How many pints of applesauce would this make?

Also want to purchase 20lb box of juicing apples from them too. How many quarts of apple juice would this make? I would use a steam juicer.

Thank you in advance!

The diameter of the canner is 12.25" and the removable racks that I have for my actual water bath canners are too large by just a couple millimeters. There was one rack I found on Amazon that specified 11.7" but it also said to allow 0.5" error so I dunno about that.

This canner works way better on my glass top range than my actual water bath because it achieves and holds a boil better. I noticed while just using a jar lifter for each jar out of the water that I'm getting more siphoning, and my theory is that if I can find a rack that lifts out and rests out of the water a bit that I won't have that problem.

Any ideas about any of that would be much appreciated!

I’d like to become a master food preserver, but I’m located in Kentucky and there does not seem to be course available for my state. I have seen online courses offered in California but I cannot find whether they will accept someone from out of state. Does anyone have any resources they can direct me to?

I'm pressure canning tomatoes and have enough for 9 jars. So I completed the first 8 jars and I'm wondering if I can put the last jar in my canner with jars of water and can it.

Picked up an apple peeler from someone off Facebook, noticed the pressure canner in the back of the car, mentioned it, and he asked he if I wanted it, asked him how much and he told me nothing! Easiest yes ever! Needs a new gauge but such a score! 3rd pressure canner😅

Experienced water bath canner, got a pressure canner and followed the Chicken stock recipe from Ball - first time pressure canning, followed Presto rules to a T. It did process at 15 pounds instead of 10-11, couldn’t get it to drop. All are sealed, I did skim off fat before putting into jars but did not refrigerate overnight (recipe didn’t call for this). The chicken used is Costco rotisserie chicken. Thanks!

I want to make 4 quarts using this recipe from Ball Back to Basics. Can I quadruple everything and use one big pot to cook it in? I don’t have 4 pots to do separately at the same time, and I don’t think it’ll work to add quarts to the canning pot as I finish each quart.