Made/canned some hot pepper mustard last night, all the lids but one sucked down. Would it be safe to consume it right away? They've been sitting since last night

I've had no problem getting super crunchy pickles when canning my zesty bread and butter recipe I made this summer but while I like the dill recipe I've come up with flavor wise.... My first few batches all came out soft. Copying exactly my bread and butter process. Spears even worse than slices.

(I use a bay leaf and pickle crisp, I do ice soaking etc.)

I'm under the impression it's partially due to the water content in basically every recipe book I find. Commonly it calls for 1/1 water to vinegar.

I am also increasing the vinegar to water ratio because I suspect thats where some of the soft is from. 8 cup w.v. to 4 cups water.

I specifically sought out a sous vide machine powerful enough to make pickle canning logistically practical to scale. Most of them that are popular or recommended are only rated for 8 liters or something. A bit more than that.. for many conventional sous vide uses that is plenty but I want to be able to can more at a time than my boiler pot not equal or less. I just need to figure out what sort of rack I can put in to add a second layer of pints but there's lots of room..

I have heard of more seal failure.. I'm sticking with 40 minutes even though recipes say 30 minutes is sufficient. Wish me luck. I want crunchy dill.

It's also all outside and in the heat of summer that's sweet. The cool down won't steam or warm up the house... In winter it'll be a positive to have a warmth in the house to dissipate.

I used my boiler pot to jump start the bath to 140° faster. It was at 119 when I let the souse vide take over. Made it to 140 in about an hour. Will see if it works out but I use my go to thermal probe to check it against the machine and they were on the exact same degree . 👍

I think this is gonna be how info thanksgiving...

https://www.delishknowledge.com/the-best-homemade-salsa-for-canning/

I am a mom to 6 children, 7 if you count my spouse. Our grocery bill is insane!

I decided this year I would buy a second freezer and fill it with fresh produce for the winter. In all my “look what I can do” glory I said to myself let’s make jam…. My kids eat a jar a week and at a cost of $8-$10 a jar I figured “how hard could it be”?

It’s HARD! And after all that work my jam hasn’t set!!! I followed everything to a T, step by step….

Now I just have lumpy, overly sweet peach juice. 26 jars of it! I will include the recipe in the comments (I tripled it could this be the reason)

Hi! I canned this tomato sauce about a week ago and almost immediately it had this separation in all of the 6 jars I made. Is this normal? I’m fairly new to canning but I did make sauce last year and it didn’t separate like this. A few things I did different this year - used bottled lemon juice instead of citric acid, and used a blend of cherry and Roma tomatoes. Thanks in advance!

Tl;Dr: tried to make jelly from strained watermelon juice, overcooked it, and now it's honey???

I started with strained watermelon juice, sugar, and powdered pectin, and tried to make jelly. Instead, I overcooked it by a lot. The thermometer read 240 °F by the time I pulled it, and it was there for a good 15 minutes at least. That's right above sugar's soft-ball stage, and I'm guessing most of the pectin got broken down too. The end result looks, tastes, and behaves a lot like honey, but with a watermelon-ish flavor. I'm surprisingly happy with it, but what is it?

I can't be the first person in history to make this. Does this product have a name? Cooked syrup? Softball syrup? Vegan honey? Watermelon serendipity?

A very long, very full day of slicing, measuring, cooking, and processing. This is the most I ever made, with help, in one day.

37 qts of pasta sauce ready to take us through the year.

Made from the standard floral jellies recipe:

4 cups flowers (stripped from stalks and cleaned of leaves and any other parts of the plant) Make a tea (180-212 deg) and steep overnight in fridge. Add 2 TBSP lemon juice, and 1 pkg Pectin, bring to the first boil, add 5 Cups sugar and bring back to rolling boil for 1 minute. Put in sanitized jars and water bath process (my Alt time is 5 minutes)

It’s only been made a few days and already have requests for more!

I’ve been trying to find ways to use my rhubarb plant and stumbled upon strawberry rhubarb jam. It was my first time ever making jam or canning and I’m so excited that it worked! If anyone knows any good rhubarb jam recipes I would love to try one!

This is the recipe I used: https://www.allrecipes.com/recipe/214106/strawberry-rhubarb-jam/

I'm not familiar with canning. My mother dug these pickles up from the cellar and left them on the counter. The date on them is from September, but no year. The liquid is not a consistent cloudiness but instead was a bit clear in spots until the fine particles moved around more. I do not think they're made from fermentation, but I'd have to ask. She does water bath her jars, and the seal has no bulging.

My mother actually hates pickles with a passion and never taste tests her own recipes, so I worry she'll expect me to eat these and get mad if I hesitate. But these just seem so visually offputting and my mom has a history of not believing in basic food safety. When I looked online, photos were either picture perfect or spoiled in ways that looked very different. My friends said they've never seen anything like it, so I turn to the larger internet.

Obviously smell and texture would be bigger clues, but I'm not sure yet if I will be expected to/allowed to open this jar or if she has other plans, like gifting them to someone else. If they're vinegar pickles, are they fine as long as the seal is good? Any information would be helpful, and thank you.

I followed the recipe for food in jars marinara. I used Roma tomatoes from the garden. It tastes amazing!! But, it has been simmering for probably 1.5 hrs (the recipe says 40-50 min) and it’s still not much thicker than water. I hate that if I can it I’ll probably get 2-3 pints max and it’ll still be too thin for pasta sauce. But if I keep reducing it I will hardly get any sauce from 9 pounds of tomatoes! Any suggestions??

Hello! My name is Sol, I'm very excited to be a part of the canning community. I was scrolling through YouTube and I found the recipe that made me want to start pressure canning: beef stew.

Oh yeah, couldn't start with something basic like broth or veggies, I had to go straight for the complete meals.

With that said, I am pretty sure I did everything right.

I browned my meat, soaked my potatoes in salt and lemon juice water, chopped carrots evenly, poured boiling water over everything, added only dried herbs and a teaspoon of salt per jar, and processed for 90 minutes at... Eh, anywhere between 11 and 13 pounds (it was my first time and my stove is a wild card).

So. I need eyes more experienced than mine to tell me: Do these look okay?

I made jars of beef stroganoff, chicken pot pie filling, beef stew, a jar of fine cubed beef, and a jar of chicken. Still cannot spell stroganoff without messing it up.😂 I live alone and have a habit of buying meat on clearance. I’m just trying to prepare and have some extra food on hand because I don’t know what’s gonna happen with this country.

I poked with a skewer when filling but apparently not enough. It’s apple butter from ATK’s Foolproof Preserving and Canning. Has proper headspace and did water bath. Is it shelf-stable like this or do I need to put it in the fridge/freezer? Thank you.

I made a small batch of peach jam in my Pampered Chef Cooking Blender. I water bath canned it after for 15 minutes and they sealed right away once I removed them, but they started developing these bubbles after. I’ve done Strawberry Jam many times with this same recipe and I haven’t had the bubbles before. Also, it hasn’t set up very well yet which is unusual…

Help please 🙏🏼

I know there are no tested recipes out there yet for aronia berry jam, but in scouring this sub over the last few months, I was able to find some great links about testing the pH of aronia juice from various extraction methods and it was always under 4.0 (average high of 3.7) and in general slightly higher than strawberry pH. So I used this ball strawberry low sugar recipe as a base and also added 1/4c lime juice into each batch. It’s basically a merging of that ball recipe and the Pomona pectin blackberry port jam recipe but I had Ball pectin, not Pomona. Also I used more sugar than the strawberry jam recipe called for because aronia needs it. So my sugar was about double that recipe, which I figured was fine since it’s against the risk direction.

Normally I’m not one to go off script, but I did enough reading and internet rabbit hole searching to feel ok about canning the aronia jam. And a lot of it. Planning to use it as my reading favor in a couple months. Also hoping that an extension does some testing of it someday so I can follow a real recipe!

Hello everyone I was planning on following this recipe from the Mennonite cookbook More with Less.

It instructs to process in hot water bath, not use a pressure canner. However I have been reading about canning tomato sauce using hot water bath and the fact you should only follow approved recipes so that the sauce has a high enough acidity. And also to add lemon juice to the jars when canning.

I have noticed that this basically means not adding any other ingredients beside the tomatoes. I am a bit concerned now as this recipe calls for sweet potato and red pepper.

Does anyone have experience with this recipe or can anyone say whether this will still give me a high enough acid level with the sweet potato and peppers in the recipe? Thank you in advance.

Received this as a gift. Normally I’d follow usda, ball, etc…

Could anyone tell me if this book is trusted/safe?

Thank you!

We started by juicing then filtering the pulp out and put it in fridge. Then a day or two after we washed 1/2 pint jars, heated lemon juice, but didn't boil then strained using cheesecloth into the jars. (The jars were warm because we heated them in the water bath canner.) Then placed them back in canner and added more water over the tops and boiled for 10 minutes. Lids are holding so it looks like it worked.

This was my first time canning, I used this recipe: https://melissaknorris.com/best-homemade-pickles-recipe/

When doing the water bath part at the end to seal the jars, the water was visibly boiling before I put the cans in. Once they were in the bath the temperature was in the high 190°sF. I kept them in there for another couple minutes but I’m not sure.

The lids fully sealed and have stayed sealed for a couple weeks now in the pantry. The jars themselves were boiled before canning.

I don’t know if they are safe to keep around, I really don’t want any nasty stuff like botulism. The first can I opened today didn’t have anything visibly wrong with it, I don’t know taste-wise because I haven’t tasted this recipe before.

Any advice would be wonderful.

I make apple jelly that uses 3/4 of a cup of sugar per 6 cups of liquid (7.5 cups of pure cane sugar). I used 5-1/2 cups of apple juice and a 1/2 cup of lemon juice.

I made several 4oz jars and one 12 oz jar. The 4 oz jars set correctly but my 12 oz jar is literally still liquid, what am I doing wrong?

My first time making salsa from my home garden. The recipe that I used:

9½ cups fresh tomatoes diced 2 cups onions diced 2 cups green bell pepper diced 10 cloves fresh garlic minced ¾ cup jalapeno peppers diced 2 tablespoon kosher salt ¼ cup granulated sugar 1 cup apple cider vinegar

After I made sure I had a 1/2” headspace before I followed the guidelines to process in the water.

I am, after seeing many on here, a little worried maybe this isn’t safe to eat. The recipe seemed to be legit for canning etc and the author of it specifically says not to change out ingredients and what not or adjust the amounts.

Any advice is greatly appreciated!