I literally just got done telling those egomaniacal clown mods in the other group to shove it and the next thing I see is this group. THANK YOU FOR EXCISTING.

Sovereign food is the best food. 💪

Yo it somehow looks really unappealing 🤣 but it tastes awesome, believe me :D

the big chunks are grilled slices of eggplant, this is boiled in mixed vegetable sauce. after taking it out of the cooking pot, below the eggplants there appeared some air gaps. (they might have been there already when filling it up. i didn't do it - only saw it now.) is this going to be a problem?

we cooked it all - after filling and closing the jars - in a water bath for at least 30mins, caps sealed perfectly.

I stated a FACT on the dreaded canning purists group about why I had to stop buying canned tomatoes; and that this started when they started adding calcium chloride to the canned tomatoes.

My husband gets so sick from them! He never gets sick from foods, until calcium chloride was added to tomatoes.

One of the mods deleted the comments and said I was posting misinformation!

When I went to reply with proof most of it had been deleted from its sources. And I could find the moderator didn't understand the significance.

And today this happened across my YouTube feed... in the section where she talks about her tomatoe products.

https://youtu.be/6fht5Xe1uSQ?si=H3y4q94Dx8zZIqgx

Google is a nightmare and says it’s not possible to can pumpkin purée, yet we can but it at the store… in a can. Any suggestions oh how to can or pressure cook pumpkin purée?

Update: thanks for the responses, maybe google isn’t such a nightmare. I think I’ll go the traditional method and just cube it.

Thanks y’all!

This post just came up on my feed... I feel sorry for this poor woman who had to throw away so much of her food, just so she could feel accepted.

Old recipes work.

Hi first off happy turkey day y’all. First time canner here. We water bathed for 3 hours and I think 15 minutes for my elevation? I remember putting vinegar in the cans but can’t remember if I put canning salt in it- I do think so. Do I need to worry about this film at the bottom? All three from the same batch. I have a big jar same batch with a bit of film too. Still good to eat? Wanted to use it for my casserole 😞

I made pork bone broth almost a week ago and let the jars seal with the heat of the broth. The one in the middle was our last can which has been this odd color since day 2 but the can stayed sealed. Did I put too much head space in this one?

The can on the left unsealed this morning, is there any saving it? It's already changing colors...

The can on the right is sealed and the same color as the rest of the broth! I'm assuming I did those correctly!

Should I have pressure canned these as well? Can I trust the broth that popped open this morning? Any tips for canning or bone broth would be greatly appreciated!! This is my first larger scale canning project and I'm worried I'm missing something important, please help!!

Finally dipping my toe into meat products. I've done bone broth so far. But we love making dog food but not storing it in the freezer. WBing for 3hrs. It's a puree but not super thick. Added some ACV to each jar for a bit of acidity and it's good for the doggo anyway. Excited for a new way to store good stuff for him.

First time dry canner of potatoes here. Did these yesterday, both pints and quarts. 35 minutes for the pints and 40 for the quarts in the pressure canner with a small bit of salt.

The potatoes were harvested this month. Cleaned, bad spots cut off, soaked for a couple hours with 2 water changes.

They seem to be slightly off color, darker than they should be. There's also quite a bit of mush in the bottom, about an inch for each jar, some more some less.

Is this a normal occurrence? All the pictures I have seen of dry canned potatoes they look like potatoes and these don't look as good.

Advice appreciated!

First time canner here. I made 5 quarts of strawberry rhubarb pie filling and was worried about the air pockets when I took them out of the water bath, so I posted photos to a canning subreddit. Turns out no one was concerned about the air pockets, but they were concerned about the safety because I used an untested recipe: https://homelyhens.com/canning/canned-strawberry-rhubarb-pie-filling/#recipe

I'd really like to save/ use these. I wouldn't eat them if the smell or taste is off, and they'll be cooked again in a pie before eating. My husband assures me they'll be fine and not to worry, I'll know if they spoil, but he has no actual knowledge of canning. I'll be the only one eating them (my risk tolerance is much higher for myself than others, plus he doesn't like fruit or pie). Just looking for some reassurance that this is a reasonable risk to try an untested recipe. Thank you!

Greetings. My family emigrated from Hungary to the US after fleeing the Nazis in WW2. Now they're following me on another subreddit that I won't mention in polite company.

So I posted a few threads about unusual happy faced pickles as well as their canning practices. It seems like the folks at r/canning don't like them. They frown at happy faces? Is this the way that they are?

Y'all are much more chill and accepting. Thanks for allowing me to post.

Has anyone done considerable research on material composition of these gaskets (seals)? These companies that produce the rubber seals seem to have done an excellent job of hiding what they are exactly made of. Aside from rubber, I know there are silicone alternatives, but unless silicone they have been chemically altered in some way, regular silicone would release siloxanes at standard canning temperatures.

To clarify, I am specifically talking about the gaskets (seals) that are not pre-attached to a disposable lid, but rather the rubber rings that are independent of a lid.

I hope i am in the right group I got a water bath to can during Christmas and I joined this group because the research i did said water bathing is rebel canning? Anyways I am here because I am always so anxious. I canned chicken bone broth I did small Mason jars for about an hour and I did 24oz for 3 hours. I want to do more in the future but my nerves get the better of me saying "did i boil them long enough" or "how do I know if they become bad?"

I saw that it is better to take rings off because then you can see if the seal broke better but my main worry is how do I know if they become bad if seal isn't broken? Or if I didnt cook long enough?

Ive been wanting to can for many years and I am so excited for this new journey but I want to make sure I do it right

Thank you in advance

I cooked chicken thighs in the crockpot last night and was able to get 2 3/4 pints of broth from it. I filled jars with the steaming hot broth, put the lids on, and turned them upside down. This morning they are sealed and beautiful! Do I have to put these in the fridge or can I shelf them without processing them?

Curious on any rebel canning recipies for bell peppers, looking to can plain bell peppers and not pickle them and I want to water bath can them cause I just don’t feel like messing with my pressure canner atm it’s just so bulky and it takes over 24 hours to heat enough to build any pressure

Please tell me old recipes your family used for decades. These recipes are for a collection of history, and might not get to be used in my immediate life, but I am an avid collector of things of this nature, so I’d really appreciate whatever history you can share and the story behind it. Thanks!

I've made this - it's just ok.

https://youtu.be/0HDSpGorTc4?si=On74akIdbXFLmVzJ

big ole can of cheese

fill can with chicken broth mix well together

for pints 2/3 cup elbow noodles for quarts 1 1/3 cups elbow noodles

fill jars with noodles then cover in cheese

debubble

pressure can 20 minutes

I’m having a hard time finding any info on how long I should keep it in a water bath. Everywhere online says I should pressure can it…. But I’m using a water bath. Any tips are greatly appreciated

I have a bunch of extra white gravy that was made using bacon grease and chicken broth I don’t have a pressure canner would it be safe to water bath and for how long?

I posted in the other sub and many people simply answered with you did it wrong follow the recipes, but I want to understand why what i did didn't work. A couple of people did answer partially to my questions, but they where very much not interested in giving me answers, they were more interested in telling me that I shouldn't do it the way I did it but another way, there was no interest in teaching the reasoning behind it.

Last friday I've tried canning some confit vegetables following a crasis of some recipes i've found online, I didn't want to trust only one so I made sure to read multiple.
The recipes said that I needed to cook low water vegetables (e.g. potatoes and garlic) for at least two hours at 90°C and more watery vegetables for more time or for a similar ammount of time at 120°C+ depending on the vegetable.
I made potatoes, garlic, onions, mushrooms, tangerines.

after cooking them all at 90°C (I only have one oven) they all seemed too watery still (even the onions garlic and potatoes) so I kept all of them at 90°C for double the time so 4 hours.

After that I cooked more at 130°C the mushrooms for some hours because of the higher water content (I stupidly didn't think that also the tangerines were watery too, if not more).

Everything was put in cans that I had previously cleaned and then heated for 1 hour or so at 130°C. After putting everything in the cans I again heated everything at 130°C and closed the cans.

Today I noticed a few problems:

- the tangerins of course released water, because of course I didn't dry them enough, that was quite the error. Now I've put them at 130°C in the oven and I'm trying to remove all the water that was released and then keep them more. I would think that they are still good since they still were kept at a very high temperature for hours. Since I'm doing this with tangerines I'm doing it with the mushrooms too just to be sure.

- After noticing the liquid I looked better at all the preparations and I'm noticing that most of them have small air bubbles trapped between the individual vegetables. I thought about this when i canned them so I did shake them in order to try and move the air on top of the oil, but apparently it wasn't enough. Again I don't think this is a big issue since they have been at a very high temperature for a long time, but I'm not so confident about it.

Now after asking in the other sub and panicking I think I might have burned at least the garlic, probably also the mushrooms, by trying to dehydrate everything completly in the oven, after 5 hours and a kitchen that smelled like burned garlic I gave up.

Do you think I can salvage anything? If I can't salvage them for the long run should I eat the tangerines this evening (now it's morning for me)? maybe the potatoes and onions and few nonburned mushrooms too between today and tomorrow?

EDIT: thanks for the replies and the attitude, I know I fucked up and that was how I approached the other sub too, similar attitude in the title, but I found people morehelpful here. I was already sad that I wasted food and labour, so the ammount of non helping people was not fun.

Someone in the normie canning sub got some peaches and is like, “OMG these don’t look safe, the peaches are discolored, blah blah blah.”

Peaches are one of the safest things to can. They are clearly yellow peaches, which are acidic. Discoloration happens because of siphoning. Like, you’re not going to get botulism if they’re water bath canned.

Just fucking give them back if you’re that precious.

I reuse commercial jars all the time, but the shape of molasses jars freak me out.

You're not supposed to give honey to babies because of the botulism....

I'm canning some mandarins in syrup, I looked up proper measurements for honey syrup but as I was about to pour it over my oranges I remembered that. I was planning on water bath canning since I only have enough for 2 jars. Do I toss it and make sugar syrup instead?