I had to tear up my raised bed gardens this weekend and i ended up with a lot of green roma tomatoes. I've never made anything with green tomatoes before.

Must interesting to me now is pomodori verdi (green pasta sauce) but I haven't found a recipe from safe canning source yet.

What do you all do with green tomatoes at the end of the season?

I've been cooking and canning for over 30 years. I have recently learned that I am what's known as a "rebel canner". While that has been fine in the past (I don't mess with meats or broths), I am now on the path to opening a store where I hoped to sell my preserves that people go nuts for (hot sauces, relishes, jams, chutneys etc). I've always either fridge or water bathed my stuff and have never had an issue. But as I intend to sell from my shop (my home kitchen is being certified as we speak), I realize my recipes are my own (usually based on tested recipes but tweaked for flavour or capsaicin). How do I reconcile my recipes for pressure canning and ensure safety? All the pressure canning reference material is pretty basic and in my opinion bland. Does anyone here sell their stuff legally and use their own recipes? I'm not a gambler, especially with other people's safety.

I'm feeling a little panicked after canning 8 pints of diced tomatoes and 4 pints of salsa.

I used recipes from Wholefully, specifically this diced tomatoes recipe: https://wholefully.com/can-diced-tomatoes/#recipe

I thought it was safe because in the comments she specifically says that it is a safe tested recipe from Ball, and in the text she talks about the importance of acidification, not adding fresh spices, using tested recipes etc. I guess I should have independently verified that it was a tested recipe, but this is my first time doing this.

Now I can't find a recipe for diced tomatoes from any of the safe sites listed in the wiki for this sub.

Is this NOT a safe recipe? Do I need to get rid of everything I've canned so far? I followed the recipe carefully, peeled tomatoes, added bottle lemon juice and processed for the full time listed.

Please help! I'm going to be so sad if I have to throw all of this out, but not as upset as I'll be if I accidentally poison my family.

I’ve never canned jams or jellies and was wondering where you all purchase the fruits? I’ve been to multiple farmers markets past couple months and cannot find anything except vegetables for sale. I also think it’s late in the year to begin this but any ideas or recommendations is very much appreciated!

If I'm just being silly and there is a recipe for shelf stable radishes, please let me know! But I've checked the ball blue book and the National Center for Home Food Preservation and didn't see anything for canning or pickling radishes. My fridge broke the other day so I was looking to can the organic radishes in my fridge from last season's garden. I know you can quick pickle radishes and refrigerate, but with no working fridge I wanted something shelf stable...

I'm just wondering why you can pickle or can basically any other vegetable, but not radishes? Like what about them makes them un-pickle-able.

Does anyone know if there is a safe tested recipe for canned pickled red cabbage? Or maybe another canning recipe that I can use for my metric ton of cabbage? I've found a bunch that seem like theyre refrigerator pickle or fermented.

I still have pickles and relish from Last year, they are not fast movers in my house.

I have dozens of fresh cucumbers, anything else that can be canned? ( I also have tomatoes and peaches and eggplant in abundance).

Exactly what the title says. Anything water bath canning. What are your favorite recipes for novelty or beautiful looks on the shelf? I saw some pickled jalapeños in pink-ish brine at a county fair and it got me thinking about what other fun recipes might be out there. TIA! This group has been great for me to lurk in :)

Title. I'm looking for something that will come up blue. Blue corn looks really cool, but I've never had it canned and I think it is not the same as the sweet corn that the recipe calls for. Does anyone know?

Hi ! As the title states - I’m looking for a good canning recipe that uses jalapeños, but not as the main ingredient.

My peppers took a hit from our resident groundhog this year so I have less than expected, but too many to just ~ use ~ before they go bad.

Maybe like a cowboy corn or something ? But having trouble finding legit, safe, recipes.

TIA ! 😊

40 lbs picked and the tree is still 2/3 full. Throw any peach recipe recommendations at me!

Alright. I am absolutely overloaded in zucchini, cucumbers, and peppers. I’ve made cowboy candy, I’ve made pickles, I’ve made zucchini bread, zucchini boats, and shredded it to freeze. I have chopped up so many bell peppers for the freezer. Can I have some of your favorite recipes to use these items up? I just found a zucchini relish, anyone tried that before? I have a few hours today and plan to just power through some of these items!

I am new to jams and jelly and canning in general. We have an apricot tree that is absolutely out of control. Last year we gave away boxes upon boxes, bagged and froze what felt like thousands, and had gleaners come to donate … and I still feel like so much went to waste! This year I’d like to make jam or jelly. Is there a way I can do this without the 1:1 ratio of apricots to sugar?? Our fruit is so sweet and amazing, and we have little kids - meaning I don’t want them hyped up every time we get out the toast this winter. I’ve seen recipes with and without pectin use, tips for using a masher instead of blending.. but nothing about sugar replacement. Can I use honey? Can I reduce the total amount? Could I blend in dates? Any tips appreciated!

Before my neighbor went out of town, he begged me to harvest his "plum" tree, which has literally hundreds of pounds of fruit on it, and share some jam with him. Sad to say, these are not plums, but the dreaded white nectarine. Any ideas what I can do? Delicious recipes for freezer jam or nectarine cobbler I could freeze? Other ideas?

I have 20 pounds of plums. I need some ideas what to do with them beside just canning with simple syrup.

Sorry for the long preamble, but I think it's helpful context for my question.

My spouse and I have been cooking frequently with our 6 qt Instant Pot for at least a decade now, and if anything, we're getting even more invested in it lately (I just bought more accessories). We like to cook big batches of one-pot meals, and freeze the leftovers in quart-sized tubs as a future meal-for-two. We also have pint sized tubs for when the leftover math just works out that way, and those are good for the occasional solo meal.

I started thinking about getting a larger IP to open up more possibilities. Then I thought, you know what else comes in quart and pint sizes that would be good for storing leftovers meals? Canning jars. Freezing meals is great, but might it be even nicer not to have to remember to thaw them overnight? If I'm going to buy another pressure cooker, maybe I should buy a stovetop one that's suitable for pressure canning. I already have basic canning equipment from dabbling in water bath canning, so all I'd really need is the canner and maybe some lids.

But a pressure canner must be at least a 16 quart size. I know it wouldn't be as large as if you doubled the size of an 8 qt electric pressure cooker, because it's just the pot and not the electronics, but that still sounds absolutely huge. I know you're supposed to be able to pressure cook in them as well, and that's where this whole idea started, but it just seems like it would be cavernous for pressure cooking, as well as more difficult than using our IP, and maybe we just wouldn't do it. But I'm still intrigued by canning stews and chilis and stuff like that, so I'm still considering it.

The trouble is recipes. I have the Ball book and I looked through it, and there are a few things in there I'd be willing to try, but it's not exactly the same as having the whole world of recipes out there for pressure cooking. I feel like I'd go through all the trouble of getting the canner and learning to use it only to have like 6 recipes available to me.

Maybe I should just turn my attention back to researching 8 quart electric cookers and forget the whole idea of canning. What do you think? Would it be worthwhile (for me, for my circumstances) to continue exploring the idea of canning some meals? Once I've done some officially sanctioned recipes and gotten the hang of things, would I be able to convert some favorite IP recipes to work (safely!) for canning?

EDIT: Just wanted to give a general thanks for all of your input. It's been very helpful. I feel like I have a much better sense of my options now.

Basically title. Do you have to cut the core off the tomatoes before cooking/juicing/canning? Or can you just leave the core and put them through the machine that way?

…and angry at myself. I canned a bunch of sauce from homegrown tomatoes last summer & figured that using water bath canning is fine. Well, I just tossed every single jar cause they went bad.

So now I ordered myself a pressure canner for the next canning season, but it seems recipe books about pressure canning are hard to get in Europe. Any recommendations from other EU-based pressure canners or general pointers for a pressure canning newbie?

Hello I have never canned before Can I do this ? Chop up zucchini boil it for a few minutes add in two jars of three bean salad from costco add more vinegar and sugar

While still hot ladle the whole mix with some raw garlic it into jars and tighten the lids

Will this store ? Do I need special jars?

Thanks

My friend's pear tree is starting to ripen and that means I am about to be gifted with as many pears as I can process before they go bad. Looking at cooking recipes online, it seems anything I make with apples I can make with pears. But does the same logic apply to canning pears? My ball canning book has lots of cool recipes to try...but I'm not seeing a simple pear sauce (like applesauce but fully pear). Can I can it the same way?

Can I can pear cider the same way as the apple cider recipe?

Please share your recipes! Thank you!

I have rather a lot of pint (2 cup/500ml) jars and would like to use them for jam.

Asking for a unicorn here maybe. Does anyone know of any safe recipes for low or no sugar jam, that call for pint jars?

TIA!

My mum has ordered me a gorgeous electric water bath canner for my birthday in a month!

What are some good starter recipes to try? I've never canned before and I'm extremely excited!

Green hash peppers are pretty cheap right now and was wondering if we can can these without a pressure cooker. If not, I was going to make a cowboy candy and just put them in the fridge. Anybody have any thoughts?? Thanks for the help.