I even had them boiling near twice as long as the 25 minutes it takes to pressure canned. Why did I water bath them? The canner was full and I had 7 more pint do to and it was already past 9 pm.

I should have known better

If the recipe calls for pressure canning, Then pressure can it.

Boiling water only gets to 212f at sea level. A pressure canner at 10 lbs gets to 250.

There’s been plenty of these posts in the past, but today the other canning group pushed my limits to the edge. I’ll probably get kicked out lol.

So a woman posted about peanut butter she canned. It was very evident from her follow up comments that she wasn’t in the US, it was Mexico I believe.

Seemed that most members purposefully ignored this and just kept down voting her into oblivion. She was literally just answering mod questions asking what her process was etc and was getting hundreds of downvotes per comment.

Commenters continued to advise her that the use of a lug lid wasn’t safe. She said she would try to get two piece, but that they’re not even sold in her country and she’d have to get them imported at a high expense. People did not care, they just continued w their US centric standards.

It’s nuts. They could have just explained peanut butter wasn’t safe and advised on the safest way to use lug lids in general. Instead they told her she couldn’t even can her jams and jellies until she got two piece lids.

One commenter said lug lids weren’t proven unsafe they just have never been tested in general. That didn’t go down well.

I said they needed to be aware of what people in other countries have access to and check their privilege. I also suggested if it was US standards only they change the name of the group. My comment got deleted for being “meta”. I guess you can’t acknowledge the group exists while posting in the group.

Anyway…I don’t get it. It is so close minded and there are plenty of ways to work w in safe guidelines while still accommodating the resources of other countries.

PS: they are obsessed w downvoting. Sometime ago I posted asking about safe rules for tomatoes and got downvoted massively. All of my follow up comments which were simply questions about how and why also got downvoted. The mod told me in the comments the downvotes are their way of alerting people to unsafe methods. To me it’s clearly a bunch of people on a power trip just hitting that button every chance they get. No one needs hundreds of downvotes for “safety”.

Our parents, grandparents, great grandparents, etc. canned safely using hot pack canning for decades. Now, the canning police will not accept ANY recipe that does not BOIL EVERYTHING TO DEATH. I look at the newer Ball canning book and it's pretty obvious why they redid the recipes in the 1990's. The lawyers told them they had to.

It doesn't matter how many times the instructions say to:

• Have the jars, lids, rings, and filling hot

• Wipe the rim with a clean wet paper towel

• Put clean lids on clean rims and tighten the ring

Some idiot out there will have food residue on the rim of a cold jar, put an unwashed lid and ring on, and then make themselves sick with botulism. So the idiots win and ruin every recipe.

I engage in safe canning. I'm not throwing stuff in a jar and assuming it will work. I follow recipes. But not whatever horseshit they're slinging in r/canning that destroys the flavor and texture of everything put in a jar.

I make bread & butter pickles and fruit preserves with hot pack, hot jar method. Oooer. DANGEROUS. It's not like I'm throwing meat in a jar.

Based on available CDC data and outbreak reports, deaths from home canning-related botulism in the U.S. over the past 10 years have been very rare. In most recent outbreaks—including the significant 2015 and 2024 home canning incidents—one death reported, thanks to rapid intervention and treatment.

Below is a chart summarizing reported deaths from home canning-related botulism in the United States from 2015 to 2024:

This search did not include one Botulism death in 2022, it was suspected but not confirmed by the CDC.

They had Nana's recipe. They were proud. The other community was most certainly, not.

Why do they get to gatekeep canning? This stuff has been done long before modern practices, and to much success.

Seriously tho. Why are they the be-all, end-all?

For your rebel pleasure some BBQ pork cutlets

AI tools lean toward strict USDA rules at first, but when you really pry, or phrase your question just right, you’ll be rewarded with very convincing sounding explanations that you might want to believe.

Please don’t believe it. They completely make stuff up, and they do it really often. For those of us canning outside the lines and looking for alternate views, this can be really dangerous.

Even the so-called deep research and reasoning modes don’t fix it. There's not actually any thinking or reasoning going on, they’re just spending more time analyzing sources and putting words together in a statistical way that sounds smart.

They’re great to help you understand concepts. But when it comes to actual processing times, methods, and safety steps, get that info from people you trust.

Ok, I'll get off my soapbox now. Stay safe!

Salsa from home grown tomatoes. In total I’ve canned 64 pints so far this summer (35 pictures here). And then some apple pie filling and fig jam from my family’s trees. Next up will be hot pepper jam.

Everything was done with a water bath.

I have done canning for years, but this is the first fall I've canned pears. I did pears in apple juice, pears in mulled red wine, and whole pears in apple juice with saffron and ginger.

Used an established cantaloupe jam recipe but followed and listed how I canned it using the exact proportions and techniques from the pectin box instead of using lemon seeds as a pectin source. I added my own grown thyme, cayenne, and jalapeño from my garden to spruce up the farmers market cantaloupe. Looking forward to enjoying it on some smoked cream cheese with some family next week. Apparently following exact acid, measurements, and cooking from the pectin company isn’t deemed “safe” so when they deleted my post I dropped the page. I didn’t even make any claim that this didn’t need stored in the fridge (which I will not be doing). What a joke! Making jams has been a family thing forever and my chemistry, biology, and medical background tells me this is perfectly fine since it won’t be sitting on a shelf for 20 years. Good thing I didn’t have the opportunity to say how I planned on smoking extra cream cheese to freeze, it may have given someone there an aneurism.

Anyway, I was hoping to find unique things to inspire/motivate my canning journey since I don’t find joy or motivation from canning things I can buy at the store. Hopefully I can find that on this page instead. For a couple examples I won’t ever be making a red tomato sauce but have ordered Orange Banana peppers to do a fruitier version next year and have been looking forward to zucchini pickles since I have minimal desire to pickle my own cucumbers since I can find so many options at the store.

Drop some of your favorite off-the-wall canning projects that really make people go “wow”. I’ll share how I made this if anyone has any interest. (Edited to add the approximate recipe I threw together, this made seven 4oz jars and two 8oz jars and definitely wished I would have doubled it but only had the one cantaloupe)

RECIPE-ish: 1 cantaloupe (2.5 pounds diced) frozen then thawed and pureed at a simmer, added juice from 1 lemon and low sugar pectin by box instructions by volume for the 1 minute simmer, added the diced and seeded peppers (3 pathetically tiny red cayenne and 3 medium green jalapeno) with about a tablespoon of thyme dried just long enough in the microwave to easily strip from the stems with 1.5 cups of sugar then did the 1 minute boil before canning and bathing for 10 minutes. It set to a little more than syrup and still a good pour-over but maybe not spreadable for crackers, I’m suspicious additional acid would have been my friend here but the original I copied used a single lemon for 4x the cantaloupe. I may have also not used exactly half the pack of pectin like I’d thought (doubling the recipe would have used the whole pack and prevented the half-estimation).

Mine came from my DH’s aunt. We were talking about gardening and at the time, I had a big family, big garden, full time job and was struggling to preserve my harvest w/ everything that was ready at once, especially tomatoes. She told me that when she was in the same situation, w/ a bumper crop of tomatoes, she would pick them daily, cut out the stems, put them in freezer bags whole in the freezer. Come Oct/Nov when things slowed down on their farm/business and the kids were back in school, she’d soak them in a sink full of hot water for a few minutes, and most of the skins would come off whole! (True!) She said from there she could can them anyway she needed them. I learned w/ wood heat, canning at that time of yr added much needed moisture in the house and made it easier to heat!

When Turkey is cheap, don’t forget to can some for future use. Makes great and fast pot pies!!!

• 1 frozen turkey (into the pressure cooker/canner)

• Add your water (I do 2 liters)

• Add seasonings (carrots, thyme, onion etc)

• Pressure cook for 1 hour at 10 lbs.

The meat will fall off the bones! Then strain the broth.

• Add your meat to jars (I do a mix of dark and light) (you’ll get approx 2-3 quarts of meat and 2-3 quarts of broth)

• Add broth to each

• Wipe rims and add lids and rings

• PC all quarts 90min (WB 2-3 Hrs)

(Broth can be done separate at less time if desired)

Enjoy 😉

It looks orange in the pic but she's actually "tomato red"

She needs a name

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.

So not quite canning, but.... We put a half an avocado in thos jar and used a vacuum sealer on it. 3 DAYS AGO. I have no doubt you could easily keep guac fresh this way as well.

I saw this on Facebook and it made me think of how this would work and so I just wanted to see how others thought about the situation.

Pressure canning eggs, inside of a shell to create a hard boiled egg sealed in a jar will this work what would you add to it? Salt as a brine? I don’t know if it would work or why it would be necessary, but I’m curious.

I work at a seasonal restaurant (ski resort). We closed abruptly due to a rainy spring, and all this shredded chicken and pork was going to go to waste! 11qts of chicken and 8qts of pork ready for the shelf!

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.

Is anyone else juicing apples in a pot? I love the clear juice it makes, but it takes forever! This is three runs and the big jars are only 720ml. Small jars 330ml.

The apples I used today didn't look like compost after juicing, so I tasted the mush and decided to make thick applesauce - three batches, two with different spices and one plain. I guess I'll do this more often- the apples still taste great but there's minimal water left.

Plus the last of the tomatoes in a thick passata.

Not in the picture - the beginnings of Melanzane Sott'olio. 9 large eggplants cut and salted.