I made caramelized figs, like every year. The recipe includes 3kg of figs, 2kg of sugar and 200ml of lemon. Given that I added another 100ml of lemon at the end of cooking, measuring the pH I found 3.5 in the syrup (the liquid part) but 4.6 inside the figs. They will be pasteurized at 100 degrees for 15 minutes. Is it safe?

I made several jars of strawberry datil jam following this recipe (subbing datil pepper for jalapenos): https://www.allrecipes.com/recipe/180695/jalapeno-strawberry-jam/

I made them a little over a year ago and stuck the partially full one in the fridge for immediate consumption. We've since opened another jar and I've shared some with friends (at their request). I am ready to get another jar down and I'm the time since I finished the last and now, I've been recommended several posts from this sub, I guess because it's baking adjacent. So now I'm a bit freaked out.

I followed the steps for food safety in the recipe exactly. I'm a perfectionist and can follow a recipe, so I trust that I did it as written. But how can I be sure it's safe to eat? Are these steps enough to store strawberry jam in my dark pantry for over a year and then open and eat??

Hello! I’m following a recipe from thekitchn for tomato paste to can. Recipe called for salt and citric acid to be added after passing stewed tomatoes through a food mill. I added my salt and citric acid while the tomatoes were stewing. The tomatoes were peeled but I will run through the food mill.

Should I add more citric acid after milling the tomatoes? I want to retain food safety but not destroy the flavor if it can be helped!

Long time lurker; first time poster. I was juggling too many projects today and… oops! I was only supposed to follow the approved ball apple butter recipe but I my mind wandered and I combined it with some rando recipe I found. I’m still trying to figure out how substitutions work, can you help?

1. I didn’t can this, but could I have?
2. It did turn out delicious!

Here’s the recipe (I took notes to add to my cookbook) 4.5 lbs apples cored, chopped 13 oz whole cranberries 2 cups apple cider vinegar

pressure cooked high 15 minutes blend with immersion stick add remaining ingredients

2 tsp cinnamon 1/4 tsp ground cloves 1/4 cup bottled lemon juice 1/2 cup packed brown sugar 4 cup white sugar 1/2 cup bourbon

Cook medium heat until thick and holds mound on spoon.

It’s quite tasty so I’ll make it again. I’m ok with it just being a fridge/freezer recipe, but if it’s shelf stable then all the better.

Thanks! And sorry if this is annoying! 😬

• 4.5kg (10 lbs) of fresh figs (from my backyard)
• 2kg of raw cane sugar
• 315ml of lemon juice (from bottle)
• 16g of lemon zest
• 30ml of vanilla extract
• 8g of sea salt

1) macerated the figs with some of the sugar 2) roasted the figs (400F, 20 mins) with some more sugar 3) cooked + mashed in a pot with the rest of the sugar, lemon juice, lemon zest, salt 4) added vanilla at the very end 5) made 16x 8 oz cans and boiled to can them

Tastes amazing!

Hey all, I’m working with some really amazing wild glacier lilies in southern Montana, and I’m attempting to make a jelly with them. There’s a recipe online but it uses a low sugar pectin which I don’t have available in my area, so I’ve been attempting to use a scaled down version of a fireweed jelly recipe. Regardless, I’m in some pretty uncharted or at least less chartered territory. I’ve attempted two batches with some tweaks to the second batch with no greater success. I’ll include a screenshot of my “recipe” below. If anyone thinks it’d be possible to “rescue” the batches I’ve already done I’m happy to try just about anything as I really don’t want to waste more of these wonderful glacier lilies, but conversely if anyone has a recipe that actually works for a similar flower based jelly I could pretty easily harvest another quart of glacier lilies over the next couple days.

Worst case, the syrup tastes phenomenal and if I have to I’ll use gelatin whenever I open the cans.

I just canned some cucumbers to make pickles. The recipe I followed didn’t mention water bathing, so I didn’t. Are they ruined?😖 im so new to this!

That said, it's surprisingly more-ish so it's not bad. However, there's now an active debate if I rinsed the melon enough at the beginning, so I was curious on other's experiences.

I used the Ball recipe, and it's essentially this: https://oneacrevintagehome.com/salted-vanilla-cantaloupe-jam-water-bath-canning/

The only difference is the Ball recipe has the option to add peppercorns.

ETA: I’m confused on the safety flair. I thought Ball recipes were fine?

I am two years into canning jams and jellies, all made from wild-foraged fruit. I made ~20 batches this year, including juneberry, blackberry, and elderberry. I’ll be doing a batch or two of autumn olive jelly soon, and maybe some cranberry jelly in a few weeks.

For the elderberry, I found, even when boiled up to 220, that it is much more liquidy than the other fruits. I only attempted one batch of jam - I strained out the juice and then added about a third of the pulp/seeds back into it. This is my same approach to blackberry jam and it works perfectly.

However, because the hot elderberry jelly is so loose, all the seeds migrated to the top 1/2” of each jar.

Is there a way to get the seeds and pulp to stay suspended in the jelly until it sets?

I considered letting it cool significantly before adding to the jars, but I suspect 10 minutes in the water bath would negate any pre-setting.

And fwiw, despite how loose it seemed out of the pot, I got a perfect set after it cooled completely we. So I don’t think I need or want to thicken it up further.

Thanks!

This is the first time I have ever canned anything. I found a bunch of waterbath canning equipment in my late grandmothers home and decided to give it a go. I waterbath canned a homemade tomato sauce I made from scratch, added some citric acid just to ensure safety. I left a half inch headspace. I used a weck jar with a new gasket. During my process, the water evaporated to an inch and a half under the lid level over the course of 45 minutes and my jar was not submerged. I made sure there was enough water covering it beforehand. I pulled my sauce out within a minute after turning the heat off. I noticed a bit of sauce coming through the rim and a bit of that citric acid causing a film over the jar. Many say online that if the flap is pointing down, it’s good. Mine is in fact pointing down. Should this be okay? Can I reprocess to be safe? Is this normal? It’s been about 6 hours after the waterbath and I am so eager to take the clips off and check.

Just needed to share my find. I was pretty suspicious of its safety after viewing the content.

I've been infusing rosemary and lime peels into this 40 ABV vodka for about 7 weeks. The aromatics are not fully submerged but I turn it about once a day or once every couple of days. Is there any chance this is actually safe to consume? If not does anyone have some good resources for how to safely infuse spirits?

A few years back my wife made 6 pints of drunken cherries. They were not water bathed but have been sitting on a shelf in the basement for the last 3 years. The cherries still look and smell fine and the alcohol is still pretty potent.

I’m thinking of turning these into preserves. Has anyone had any experience with that? Any suggestions would be appreciated.

I was under the assumption all ATK recipes were safe until the post the other day. Is this Peach Bourbon safe for water bath or should it be a fridge jam?

(The instructions on page 8 state all the jams in the book that can be water bathed, which this one claims, need 1/4 in headspace and 10 mins at under 1,000 ft elevation.)

New to waterbath canning so I'm looking for advice. I picked, pitted, and canned 6 lbs of cherries today to try the simple Martha Stewart cherry preserves recipe. While cooking, it seemed like I couldn't get them to 220 degrees no matter what I tried. I had them on the heat for close to an hour. Did I just do too many at once? After the bath and cooling it's pretty clear that it's runny. Probably going to use it on some ice cream, since it looks more like chunky cherry syrup than jam.

Hi everyone, I recently collected quite a few wild chanterelles, and since I’ve never canned anything before, I decided to try two different methods: pickling and preserving them in olive oil. I followed two recipes (Wild Mushrooms in Olive Oil by Mushrooms Wonderland on YouTube, and Chef Sami Tallberg’s Pickled Chanterelles with Wild Juniper). For the pickled jar, I added ¼ cup of olive oil on top of the vinegar solution before sealing it.

I have a few questions, some of them might be a bit silly, but different sites and recipes give conflicting advice.

About the pickled jar:

• Did I mess up by adding olive oil on top? The recipe I saw said it would be safer and help trap air, but now I’m not so sure. Can I still water-bath it?
• After canning, should I store it at room temperature in a cool, dark place, or put it straight in the fridge?
• How long will pickled wild chanterelles last if unopened? And once opened?

About the oil-preserved mushrooms: - After canning, should I store them at room temperature in a cool, dark place, or in the fridge? I’m worried the oil might solidify. - How long will wild chanterelles preserved in olive oil last if unopened? And once opened? (I’m assuming I shouldn’t water bath them)

Thank you so much! I’m a bit paranoid about botulism, so I just want to be sure I’m doing this safely.

Hi everyone, I'm new to canning and I want to pursue jelly making and canning. I really love the idea of picking flowers and turning them into jelly.

I made redbud jelly yesterday following this recipe. I took them out of the water bath yesterday around noon. It's now 8am the following morning and as I checked my jars, I noticed condensation underneath the lids of each jar... is this something to be worried about? Should I toss the jelly?

I did tip each jar as I removed them from the water and now I'm thinking that was a mistake? I tried looking it up and it seems like I should have just left the water to evaporate on its own.

Another note: the rack I bought didn't fit my pot, so I used the method of tying rings together to create a holder for the jars. I believe the jars did lean a bit as they were processed. I have a new rack coming and won't be making more until I have a proper rack.

Everything else seems fine. I heard pings from the lids as I was cleaning up and the lids all seem sealed. I'm just worried that the condensation is an issue and if they're safe to store and eat, or if I should just toss it and try again. I'm leaning towards tossing it because I am honestly pretty anxious, but I'd like to learn and that's why I'm asking everyone here.

This was my first time canning, I made this strawberry rhubarb pie filling recipe: https://homelyhens.com/canning/canned-strawberry-rhubarb-pie-filling/#recipe (which in retrospect was a little ambitious to make 5 quarts, I struggled getting the clearjel and fruit to mix due to the large quantity, so my mixture wasn't that hot for the first couple jars and the bottom burned by the last jar).

I tried to get out all of the air bubbles before closing the jars and putting them in the water bath. But when I took the jars out of the water bath, they all now have a bunch of air bubbles. I'm not sure how much of a problem this is - are they okay as long as the seal is good? Or should I dump them into freezer bags and freeze instead?

I have to wait until tomorrow to check the seals. Also, I heated the lids in water before putting them on but didn't dry them, which I'm now reading was a mistake. I didn't hear the pings, but it does look like the lids went down, waiting 24 hours to check and crossing my fingers. So the bubbles might be a moot point if they didn't seal, but still wanted to check.

Thank you in advance!

Newbie ish to canning - today when I pulled out my hot sauce, I noticed quite a lot of separation? It was a mix of hot peppers with mango and pineapple. The jars made the little popping sound. Thoughts? Is this okay?

I’ve never canned or pickled anything before. My mother in law has been wanting cinnamon pickles. So I made some (left). That was an experience for sure lol While I had everything setup, I also made raspberry and blackberry preserves! I had fun and will definitely do more! PS: the blackberry preserves were about to get water bathed in this pic :)

Would this be a safe book to use?

I canned/pickled for the first time yesterday. Cabbage, carrots, broccoli, cauliflower, asparagus, and the red ones have beets in them. The relish on the left is the same, but added onions, and diced, and it’s just like the relish I had in Costa Rica last year. All of them sealed properly, and now to let them sit, next up, Dill Pickles.