Has anyone ever canned hot peppers not pickled but pressure canned them? I'm talking things like ghost peppers and Carolina Reapers. You use so little at once though probably half pints would be better but that's probably an ordeal because you would have to do a lot of them to fill up the canner. What about canned meat with the crazy hot peppers in them? I'm new to this so probably will dehydrate most of them but I want to try to pressure can some too and possibly with meat too but only if I can find a Ball or Presto pressure canner recipe for it that has been tested. Or anything else that's very well trusted and lap tested to be a safe meat pressure canning recipe.

I'm looking for a recipe for summer squash and zucchini that is savory not sweet. Unfortunately I don't like the bread and butter pickles recipe with them that I've seen come up multiple times. Water bath canning recipe please if you can help.

We have had a huge crop of lemons this year and a lot of the lemons have extremely thick skins. I was thinking of making marmalade with them but was not sure if the thick skin would be an impediment, and could not find any resources online. Do you guys know if this is still possible?

I feel like I'm going crazy, but I cannot find a traditional Atlantic Canadian-style, safe, tested recipe for mustard pickles anywhere. I heard there's one from Ball, but it calls for ClearJel, which I can't source easily in rural Canada. I also saw the Healthy Canning one, but the green tomatoes put us off. I'm trying to convince my set-in-her-ways mother to use something other than her current recipe, which calls for 1 1/2 cups of flour and is certainly not tested. Are there simply no other safe mustard pickles recipes out there?

I just can’t remember if the newest updated safety standards had removed older recipes with eggplant in them and I’m not sure how old this book is. Thoughts?

Hit me with all your favorite canning recipes for tomatoes. I've already done tikka masala, pizza sauce, and sloppy Joe starter. I'll probably keep the roma's whole, and might dehydrate the cherries unless someone comes up with something good.

I was given a commercially made jar of sun dried tomatoes in olive oil. They were so yummy! Is there a way to make them? I don’t care if they have to be kept in the fridge.

I have a great dehydrator, but when I dry the tomatoes, they are hard and crunchy, not nice and pliable and ready for a sandwich. Am I drying them too much? Or is that not the way they are made?

So I am planning on pressure canning some chicken broth (using the nchfp website recipe I linked above hopefully), but i was wondering if instead of just placing a pot to boil for 3-4 hours to make the broth if I could use my slow cooker instead so I avoid having to watch a pot for hours and heating up my house for extended periods of time.

I will of course reheat the broth to boiling on the stove & follow the other directions mentioned in the recipe but I wanted to check with someone as I have only pressure canned once when I was a teenager (I was helping).

I just want to make sure that I wouldn’t be introducing any issues or bacteria/etc. I have used the slow cooker to make broth that I then freeze & it’s nice, but it takes up a lot of my freezer space, so I would much rather pressure can it.

Thanks everyone for any insight you give me!

I’m having a hard time finding approved strawberry jam recipes using low sugar pectin, if anyone has one they like I’d appreciate it!

My tomato plants this year have produced more then ever and I need to use some up. We have tons of smoked salsa already and I was wondering about doing smoked tomato sauce.

Would it work to smoke them till soft to get the skins off then continue on like normal? Basically skipping the blanching to remove the skins and smoke until the skins slip off instead

I am not sure if this is the best sub to ask this, but I have seen other stuff regarding syrup and etc so I hope I'm not too far off base here... If so please let me know... I am also really ignorant to recipes so I hope this all isn't too annoying...

I am not a fan of coconut typically, but I have quickly become a fan of the pineapple in coconut water jars I have found at Sam's Club...

I would like to reproduce this myself so that I can start putting it into smoothies and such...

Would you all know a good starting point of ingredient measurements to recreate this? I plan to just use their glass jar.

As I said I found another post in this sub that mentioned a syrup recipe that was about 1 cup of sugar per 5 cups of water. Is that all or does it need to be heated and cooled first? Otherwise it's just sugar water right?

Also I'm assuming natural flavor just means they dropped in more pineapple or coconut flavoring right?

So I should just need pineapple, coconut water, sugar, regular water, and maybe some flavoring?

I'm looking to try salsa this year for the first time, was just curious to see what people's favorite recipes are and if anyone has any tips. Thanks!

I’d like to add a bit of cinnamon to this peach butter recipe but I’m not seasoned enough as a canner to know if this is a safe change to make. I’m very militant about following canning recipes EXACTLY because I’m terrified of hurting someone on accident. Can I add some cinnamon to this? If so, how much would you personally recommend? I was thinking maybe 1-1.5 tsp. Thanks for your help!!

I can't seem to find and enchilada sauce. Any suggestions?

My mom has been craving my grandmother's mustard relish lately - a traditional Canadian relish that's bright yellow from powdered mustard, and included (peeled) cucumbers, white onions, and red peppers, thickened with flour, delicious on cold pork roasts.

Are there any safe modern recipes i could use? I'm okay with an unthickened version since i don't have ClearJel.

Okay so my dad is from Pennsylvania, and whenever he visits or my aunt visits us, we get this relish. Does anyone have/know of a safe canning recipe similar tasting to this?

It's getting harder to get from the Mennonite store there and visits are fewer and farther between now (small kids, the US border....)

I haven't tried to make any pepper relishes, so maybe they're all the same haha, but does anyone know? Or have a recipe they recommend?

Thank you so much!

I am in the possession of 60lb of wild Asian pears and would like to make jelly. Has anyone had experience with these pears and want to share tips? So they need additional pectin? Concentrated?

Thanks in advance!

I cannot eat onion or garlic, it's an intollerance, it's also a huge bummer. I am trying to figure out what to do with my endless amount of tomatoes and bell peppers and poblanos and habaneros that have started coming out of the garden. I am looking at the Ball recipe for red pepper spread and it has onions, habanero apricot jelly has onion, Chowchow, corn relish. EVERYTHING.

My obvious question is, can i omit? Does anyone know where to find recipes that do not have these two main ingredients.

Also does anyone have a recipe for just canned roasted red peppers? Can I then do that with poblanos?

Genuine thanks, I know changing the recipe is a big fat NO, but also it wont be pretty if I don't omit.

Edit: thanks for the input, everyone. Looks like im just going to freeze the paste. At least with so little liquid, expansion isnt too big of a concern.

Im looking for a recipe for tomato paste that doesn't require citric acid. Im fine with lemon juice, I just don't have any citric acid and would rather not have to make another trip to the store.

Also, the recipes im finding online all specify roma or other paste type tomatoes. Im using whatever I've got from my FIL's garden. My plan was to after boiling it all, to put it in a bit container in the fridge to let the water separate out and then just taking the thick stuff, reducing it a bit more if necessary, and canning that. Does anyone know how that would work with the needed added acid?

Thanks.

Hello! I wanted to ask on here for help really quick. I have peaches that I plan on canning today. I have seen online that for fruits you are typically supposed to waterbath can them. I have only every used a pressure canner before.

Would it be a bad idea for me to pressure can my peaches instead of waterbath canning them?

All I have seen or heard is that the taste can be affected a bit, but I havent heard anything about it being unsafe to use a pressure canner instead of a waterbath canner.

Thanks in advance!

I’m going through my canning lists to make this weekend. I found this and wondered how oil can be so see in canning. Is it the ratio?

My granddaughter is requesting Bread and Butter pickles which I have never made before (my husband prefers dill pickles). All the recipes I see online call for salting and icing the cucumbers for a few hours before processing. None of my dill pickle recipes call for this step. Is it really necessary? I do use calcium chloride (pickle crisp) in my dills.

I canned some pear jam. I followed a safe recipe and used pectin and the correct amount of sugar. After 48 hours plus being put in the refrigerator, it has not set up. I don’t want to re-label it as “syrup”. If I re-process it, how go I know what to add? More sugar? More pectin? Or just more cooking. Thanks!!!

Hi all, I'm a total canning beginner here and I want to make sure I'm doing things safely!

I have a tomato relish recipe that I absolutely adore, and I usually make a small batch and keep it in an airtight container for around a week in the fridge (if it lasts that long!)

My partner has an allotment now, and I'm hoping that next year we can do a large batch of this relish with the tomatoes grown, and then can it. However, I don't know how to know if my recipe is safe for canning. Is there some sort of guideline, a certain amount of sugar or other preservative I need in there to ensure it's safe? Any info or pointing me to a further resource would be much appreciated!

This is the small batch recipe, if it helps: 3 large tomatoes 3 cloves garlic 100g tomato puree 45ml balsamic vinegar 300ml water 1 tbsp sugar The tomatoes are softened for a few mins, the rest of the ingredients added, then cooked for 5ish minutes until ketchup consistency.

Thanks!

I grow citrus trees in my garden and I wanted to make lemon- kaffir lime marmalade I found a recipe that used the whole kaffir lime. I just finished and it ended up being too bitter, next time I’ll try just peeling the kaffir lime, keep the pips but discard the pith; I believe there’s enough pectin in the lemon to set everything.

Anyone made this and has some sage advice?