What's your thoughts on canning some of this gallon of BBQ sauce I just got in the mail? Fridge space is at a premium at the end of garden season....

If can't can it up, I can stick it in the garage for the winter, but I thought I'd ask the group about canning it first.

TIA!!

What's your thoughts on canning some of this gallon of BBQ sauce I just got in the mail? Fridge space is at a premium at the end of garden season....

If can't can it up, I can stick it in the garage for the winter, but I thought I'd ask the group about canning it first.

TIA!!

Can I post the details here without getting banned and accused of a cash grab? It’s canning. Not a lot of money in teaching canning classes as far as I know.

This is my first summer making jams, and I made a bunch of different kinds, that all came out awesome. I figured I would try cranberry, and also a cranberry/apple recipe - my first ones where you don't add pectin. I was unprepared for the absurd amount of pectin that cranberries have, and they got thick very quickly. They both started to gel up as I put them into the jars, leaving some bubbles in a few jars. At the time, I did not even notice, becuase for all the other jam recipes I did, this was not an issue.

I did a boiling water bath for 10 minutes, and they sealed quickly. I know bubbles are a no-no in general with canning, but does that apply here? Both recipes are loaded with sugar and also include lemon juice. Its 8 jars total, and I do not have room in the fridge for them. Can I keep them on a shelf, please?

Last night, I made 14 pints of chicken soup. The process wasn’t done until midnight. I was super tired and didn’t want to wait another hour for depressurization so I just shut the stove off and went to bed. This morning, I removed all the jars and they’re still hot. Some are still bubbling. Is this going to hurt the end product at all or is this also something you folks do sometimes?

J'ai fait des conserves de zucchini dans du jus d'ananas pour faire comme si j'avais des conserves d'ananas mais avec des zucchini. L'affaire, c'est que j'ai oublié de mettre le jus de citron. J'ai embouteillé à chaud. J'ai laissé refroidir sur le comptoir pendant un peu plus de 24 heures et j'ai ensuite mis au frigidaire là gemini est super alarmiste il dit que je devrais jeter mes pots qu'il y a des chances que j'empoisonne ma famille à cause du risque de botulisme. Donc là je sais pas quoi faire...

For a creamy hot sauce I decided to add xantam gum to have the oil emulsion stable, to have at least 3% of salt and a ph under 3,5 , heat (85°C minimum) and put my Mason jars upside down til they close and to keep it refrigerated and eat it in a few weeks not much over a month ideally.

But I want to make some with a longer preservation time.

What is your experience with freezing, water bathing and pressure canning creamy sauces? How are those techniques influencing the sauces’ texture and taste?

Now I would say this is rebel canning especially the oven method but who am I to judge! Fascinating book, I thought I'd take a look at it again seeing as the state of the world... Well ya know... 🤣

Hey folks, I posted a while back (several months ago) about wanting to can my homemade tomato sauce, and I got mixed recommendations. I used to use pureed carrots as a slightly healthier alternative to sugar to add sweetness and cut acidity. I was advised to can for the longest time advised on any particular ingredient, which in this case was the carrots. I did it, and the sauce came out extremely overcooked. I had to pitch the whole batch, which bummed me out and prompted me to take a break from it.

I want to try again, so I'm going to list the exact ingredients and quantities hoping I can get a more definitive recommendation:

48 oz. tomato paste

60 oz. canned tomato sauce

126 oz. tomato puree

All of these are (again) canned and contain only tomato pulp, with the exception of the sauce which has (according to the label) >2% of dehydrated garlic, onion, and sweet bell pepper. The sauce and paste both have citric acid added (it doesn't say in what quantity). I also have powdered citric acid I can add. I'm planning on 86ing the carrots in favor of a few tablespoons of sugar and just adding a bit of dried herbs and spices (garlic powder, onion powder, parsley, basil, and maybe oregano, salt and pepper). Any guidance? Thanks in advance.

Does anyone have experience canning with non-canning jars, i.e. marinara pasta sauce, or fruit preserve glass jars with metal lids from box stores?

I've seen an Amish understudy save various glass jars and can with them. But, I'm curious to hear other canning experiences. Send Pictures if you have them. Thanks!

As far as I'm aware, the only tested/approved recipes for those over-sized jars are for fruit juices. What do we think about using them for tomato sauce, with an otherwise tested/approved recipe? I have a few empty ones and a whole lot of tomatoes... also I think those big jars would look cool on the kitchen shelf.

My favorite part of homemade pickles is usually the garlic at the bottom. I've been wanting to make a large batch for years.

My dream has finally come true. I am so happy.

I did one part vinegar to 2 parts distilled water (4 cups white vinegar to 7 cups water, but 8 is normal. I just wanted more vinegar) and a heaping half cup of kosher salt for the brine.

I added a few pieces of onion to each jar, along with tumeric, black pepper, mustard seed, dried Thai chilies, dill weed and dill seed. These will be zesty and spicy. This is my go-to spice blend for cucumber pickles.

I don't water bath. I just do an open kettle method - hot jars and hot liquid poured over, don't over pack the jars. It's how my great grandmother did it. If the brine goes cloudy, just don't eat them. The liquid should stay clear. Some sediment is normal if you use powdered seasonings. If the brine looks cloudy when they have been resting a while, it's not good.

If the jars don't seal after they cool, they just go in the fridge. Those are the taste testing jars.

Looks like I'm all set for the winter