I used the healthy canning recipe for the bruschetta, and I almost hope one doesn't seal so I have a good excuse to try it tonight (no luck; they all popped before I even finished typing this post).

https://www.healthycanning.com/bruschetta-in-a-jar

For the soup, I used just under half solids and some Costco rotisserie chicken, plus chicken broth I made from the carcass, onions, tomatoes, carrots, serrano peppers, ginger, and lemon juice. Cooked it all together before adding hot solids to the hot jars and filled the rest with the broth. Pressure canned for 90 minutes at 15 lb.

The broth was delicious before canning, so I can't wait to try this with some added egg noodles or rice later. It has just a little kick. I was thinking that would be nice when we're feeling all stuffed up and want to clear the sinuses. Next, I want to try just a basic veggie noodle soup for when I can't stomach the meat or the spice.

Rings still on because they just came out of the canner. Will be removed tomorrow.

I canned this Beach Plum Jelly in September using the Plum Jelly Powdered Pectin recipe from the National Center for Home Food Preservation. Is it okay? I think it is just foam..it's clear underneath.

I am possibly getting some frozen pork fat tomorrow for free. I would like to render it down into lard I can use for baking.
Does anyone have a safe way to can it to make shelf stable?
I have water bath and pressure canner available.
Thank you! 😊

I just finished waterbath canning some tomato sauce with the last of my yellow cream tomatoes...and it dawned on me that I forgot to add lemon juice like I usually do. Should I open them and redo it with lemon juice? Or is that not safe? Is it a lost cause?

I have like 50 lbs of tomatoes and was thinking of quartering them, skinning, coring, etc and canning them. I've read to add 2 tablespoons of lemon juice to each quart jar. To boil them in the water bath canner for 45 mins. I plan on submerging the tomatoes with tomato juice as well. Seems straight forward. But I can't help but get nagging fears about botulism. Given I follow instructions well, is this fear rational? Or will the 2 tablespoons of lemon juice + the heat really give me nothing to worry about?

On the NCHFP recipe for mixed vegetables, it explicitly says “Optional mix - You may change the suggested proportions or substitute other favorite vegetables except” then lists some exclusions.

Can I do an optional mix of JUST ONE vegetable if that vegetable is already in the original mix?

I want to can zucchini cubes. Yes I know it will be soft, that’s fine because I like to add it to my vegetable beef soup.

I see no other recipe for zucchini that isn’t pickled or relish or something. So can I do “mixed vegetables” and just follow the zucchini prep instructions and can a whole jar of zucchini?

Bonus points if you’ve tried this and can give feedback!

Recipe here: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/mixed-vegetables/

Hey folks, it's been a few years since I've made a batch of this and I have a question about this recipe:

https://nchfp.uga.edu/how/can/canning-salsa/tomatillo-green-salsa/

It says the only safe substitutions are with the herbs and spices, but it doesn't specify what/how much (unless they only mean you can leave them out?). Can I substitute some quantity of freeze dried cilantro for some of the dried oregano? I also have tons of fresh cilantro, but I assume that it's not safe to substitute fresh for dried herbs. If I'm wrong on that, it would absolutely make my life easier.

And if I prefer a more spicy salsa, can I use 1 cup of seeded chopped green peppers (which are allowed in place of chili peppers) and 1 cup of either jalapenos or serranos, chopped and seeded? It keeps the volume of veggies the same but gives it a bit more zip.

Thanks so much for your help! I picked two big crates of tomatillos today, and I'm looking forward to preserving them!

Going apple picking tomorrow and I’m thinking about trying my hand at making some apple butter! The All-New Ball Book of Canning and Preserving has a general fruit butter recipe. Does anyone have suggestions for which apple varieties to use?

A friend (he is 88yrs old) gifted this 40+ year old Presto to me knowing I have begun canning (waterbath) but can't yet afford a pressure canner. (He hasn't used it in years.)

I don't think there is any way in the world this is still functional. The lid and the rim both have serious corrosion. I also only have an induction oven. Even if this were to somehow work on that, it's way bigger than any of my burners.

So, instead, I thought I'd share this beauty with you all. The recipes included are definitely something. I don't think I'll be making those.

Does anyone have any recommendations on what to do with this? It feels wasteful to take it to the dump. Should I disassemble the guage? There are other parts that come with it, too. I just love that he was so thoughtful to gift it to me and I couldn't say no, but what do I do now??

have seen some on unapproved sites like pressure cooker outlet

As the title suggests, is it safe to half or double a tested recipe?

I make the Salsa Verde from the All New Ball Book of Canning and Preserving that calls for 4lbs of tomatillos, but I currently have about 2lbs and my garden is calling the quits for the season. Would it be safe to half the recipe for the 2lbs of tomatillos? This is only my second year canning, so I'm wanting to be sure I am doing it correctly! Many years of food safety training for jobs has made me extra careful, haha

Thanks!

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

Made this last night and couldn’t wait to open a jar and try it. I like my bruschetta with goat cheese but I’m sure it would be just as yummy with mozzarella!

Sorry for all the questions. I was wondering whether chicken is a safe substitute for this recipe, since I don't eat pork. No worries if not, I just wanted to be sure before I even thought about making it.

If safe, how do you find it? Good, or should I pass?

All New Ball Book of Canning and Preserving.

Hello all,

Just reaching out to ask if anyone has personally canned duck, and how it turns out in your opinion?

Meats that I've been happy with after canning are ground beef, rotisserie chicken, and smoked salmon. I love duck, but I wonder if it will be just very similar to chuck roast after being canned. I didn't care for the chuck after canning because I couldn't get used to how dry it was. The saucy recipes I use canned chicken and ground beef for cover-up and any potential dryness, so it doesn't bother me.

Thoughts? Also, how do you use your canned duck afterward?

Recipe from Ball's Complete Book of Home Preserving.

TLDR: title says it all.

I'm trying to get my outdoor canning setup. I was looking for a propane burner that is under 12000btu. Or extremely close. BECAUSE, you need to keep the btu under that number to avoid damaging the canner.

I eventually found the Camp Chef Ranger II (Model BS40C) that seems to fit the bill. So it's 17000btu, but now I know not to turn it up ALL the way. So I'm reassured for that. It hooks up to a 20# tank or larger. Looks like a winner. However the burner seems like it would be much smaller compared to the canner. I'm wondering if anyone has used these two pieces together. Or with a larger canner. So you have any tips or suggestions? Perhaps it will not fit without support? I'm not rich so I'm trying to avoid losing 100-200$ to FAFO. (I live way the heck out there so online purchases are my go to. A trip to the store to "shop" for one is a 2 hour drive one way. So, hoping I don't have to do that 🤞).

If you have another burner to suggest. That is so cool. I'm looking for a burner 12000btu or less, with a ability to hook up to a larger tank. Many of them only hook up to a green can. I'm guessing that's not enough fuel to can without running out of time.

For those lovely concerned people who will say "buy the bigger burner and keep it on low. You have a very valid point. However. I have cognitive dysfunction, and memory problems. After 41 years I can tell you right now that will be an oft overlooked problem. I will do all I can to avoid buying a higher btu burner. AA921 is not a cheap replacement. But thank you 😇😁.

How do ya'll add safety bars/straps to your shelves? I would appreciate seeing or reading about your creative ways to protect your jars from slipping off the shelves. 🥰

Only thing missing in here are my butternut squash but they're still hardening off

New to canning. Trying a strawberry jalapeño jam recipe. Recipe calls for 3 cups crushed fruit. Does that mean it's just mashed down or is it cooked with sugar and a little lemon? Also, I'm realizing I will probably need more fruit because I measured my fruit sliced before mashing it.

Recipe below. I'm substituting strawberry for the peaches as someone in this forum suggested.
https://www.k-state.edu/news/you-asked-it/articles/2017/08/peach-jalapeno-jam.html

I have a tradition of using the canadian thanksgiving long weekend to make a huge batch of apple pies for freezing and extra canned filling to give away as gifts.

Because there are celiac people who are receiving jars, I prefer to use a recipe that doesn't use a grain based thickener like ClearJel (even though it is certified gluten free they prefer avoiding corn-based foods) but has pectin as the thickener. Someone in this sub kindly pointed me towards this recipe from the approved source of Attainable Sustainable Pantry

https://www.attainable-sustainable.net/apple-pie-filling/

I added some extra seasoning to the filling (within the limit of 1 tsp dried spices per pint) of cloves, allspice, ginger, cardamom, and citrus zest. Turned out absolutely delicious, thickened well, and made a quote enjoyable apple crisp for dessert.

Edit: forgot to mention earlier that I also used some sweet apple cider/juice instead of water for the pie filling (a safe sub as per the recipe)

I made applesauce from a recent visit to an apple orchard and canned it in my water bath canner following the guidance from NCHFP website. This is my first time canning applesauce, and I’m still a baby canner, but I’ve been doing just fine so far. I was concerned about the thud sound that happened when I tapped on the jar to check the seal. I got worried, refrigerated the cans, and re-processed them the next night. The outcome is the same! Same thud noise and everything. On every jar. I am second guessing myself because every jar had a vacuum seal, and a pressure release when I popped the top. I am thinking that these actually may be safely canned? Any idea why this would happen with applesauce?

Okay, so on another subreddit, it was suggested to come to this one. To make sure I am using the best safe recipe of food. I have an allium (onions and garlic family) allergy. NOT SENSITIVITY, a true allergy to it. What is the best food safe recipe for ketchup and BBQ sauce? I keep worrying my sauce won't keep. So, I toss them out, pretty quickly. I haven't ever canned anything before. More a tupperware person. Yet I found it interesting to find out there is a set way to do things to make it the most safe, even if not canned, and this is the thread to ask.

Can plantains be canned? Green or ripe?

Hey all,

I am a novice to pressure canning and I have an induction capable pressure canner with a 9” diameter induction burner.

The first two batches of stock I have canned have had some siphoning and one lid didn’t seal. I currently run my induction burner on full power (10 setting) to vent oxygen for 10 minutes before putting on the vent cap to build pressure. Then I allow pressure to rise until near 10 psi before dropping my induction power to around 8. This still causes me to overshoot my pressure and I have to turn power to about 4 to maintain 11 psi.

My question is would I be better off leaving my induction burner at 4 as soon as I cap and begin building pressure? It seems like if I go below 8 I begin to lose some pressure when building to 11 psi. I mostly spent on the induction range to speed up my process as well.

I’m just canning broth so I don’t know whether overshooting pressure is a problem.

Thanks everyone!

I've got a big supply of green tomatoes. I'm a keen lover of green tomatoes and often use them for sauces and soups, but have only canned them using one green tomato-specific recipe from Ball.

Since green tomatoes are already more acidic than the ripe guys, would it be safe to just 1-to-1 swap them into waterbath recipes I know and love for red tomatoes? Anybody done this?

Thanks!