Hello fellow Canners!

I did search, but can't find the answer that I need!

I will be pressure canning dried beans tomorrow - a few different varieties. I am getting everything ready for an overnight soak today, so that I can hit it hard early in the morning tomorrow. I have three pressure canners, so I could process up to 28 pints tomorrow.

My question is: How many dried beans (approximately) do I need for each pint? I am finding little info on that anywhere. I found one website that said "3/4 pound per jar" - it didn't specify the jar size.

If anyone could help me calculate how many pounds I would need to start with, I would appreciate it!

EDIT: THANK YOU to everyone who replied - I sincerely appreciate your help! My bean canning project for today has been put off until next week - life happened.

Once I have canned some of these successfully, I will report back here.

I told my farmer I wanted 4 whole chickens. They usually range from 3-4 lbs...

She saved me the biggest ones which she said "grew like bananas!".

Friends, I have almost 27 lbs worth of chicken coming my way .

Anyone who cans chicken regularly, do you have an idea of how much in weight you get in a jar? Obviously the backs will be for stock and I'm going to cram a thigh and a drumstick in a quart jar. but I wanted to do the breast in either pints or 8 oz jars

Really trying to estimate if I have to buy more jars omg.

I have everything I need except for a pot specifically made for canning. I saw a YouTube video where she says I can boil water then put a towel at the bottom and add the hard already closed . Then just boil them for a certain amount of time and there sealed ? Is that accurate or should I look into investing in a canning pot

Hi! My grandma hobby is canning.

Feel free to share your inventory for a household of 4 people+, so I can have knowledge for the day I have a family.

On June 1st, I'll move in with my boyfriend. We will be a household of 2 people.

Eventually, I want to be able to do some canning once a year so we have everything for our household of 2 people for the whole year.

So, how many cans you have of each ingredient you're canning?

Here's what's in my mind (for now) and (?) Stands for "maybe"

-Cranberry juice -Orange juice (?) -Pickled red oignons -Pickles -Potatoes -Carrots -Ketchup -Relish -Lemonade concentrate (?) -Coffee creamer (?) -Grounded beef -Ready to eat meals (Idk wich and how many of each...)

Thank you for giving any information!

I am just getting into canning and I need some opinions. I live by myself and would like to can ground meat for whatever use. Given the similar price between quarts and pints if I use quarts for different things could they be refrigerated for a few days after opening instead of the smaller servings of pints?

I just made a batch of strawberry jam using 2kg strawberries (on the slightly under ripe side) and 2kg of sugar. I boiled until 104°C but the test amounts were not setting on a cold plate, so I carried on boiling. Still it wouldn't set. By the time I got to 120°C I figured I'd just try to bottle it anyway. But the next day when all the jars had cooled, it was still liquid.

What am I doing wrong? Is there a way to rescue it?

I was wondering if it is ever okay to use a pressure cooker in prep while otherwise following tested recipes? I think there is definitely no way to say it is always okay but I’d like to ask about specific foods I like. Also a lot of times I am already using the instant pot on saute/slow cooker for prep because my canner takes almost the whole stove lol

1. Apple sauce: I did use a pressure cooker to prep apples for the food mill and make apple sauce that way but realized I used too much water in that batch anyway and froze them. I am not sure if this is okay and leaning towards not doing it? That experience was a lesson in needing to follow recipes exactly.

2: stock: For chicken stock I really like cooking it in the instant pot though and I really feel like in this case it would be okay?? The main argument for simmering seems to go out the window when you are canning lol

3: beans: I’m also wondering if I could use it to rehydrate beans for canning? Soaking and boiling is not a big deal but I really hate cooking beans from dry without the pressure cooker. This one seems like it could be okay but I’m not confident.

I would really appreciate advice. I am trying to stay 100% by the book and have not been canning with these methods, but these kinds of exceptions seem reasonable to ask about (but not go off and do on my own!)

Edit: also I’d really like to know about stock for use in other recipes. I feel like if you can use commercial stock and better than bullion it really should be fine to pressure cook it without exact recipes but would love confirmation. The other stuff I’d be perfectly happy with a “no” but I’m really hoping this is okay lol

I’m wanting to start making and canning my own bone broth. I have zero experience with canning at all. How should I sanitize/prep my jars? How should I process them? Should I pressure can or water bath? Any all advice you guys can give would be greatly appreciated. Also, I do have an instant pot, is it possible/safe to pressure can with an instant pot?

Hello, i was hoping someone might have a recipe. I've had no luck searching. A stand at our local farmer's market sells a variety of cucumber pickles. There is one the call Lemon Pickles (not lime Pickles, trust me). Anyway, there is no discernable lemon. They're just cucumbers (and the occasional mustard seed), the cucumbers are extremely crisp, translucent, almost sticky like syrup, sweet and a little sour, with a faint flavor of clove maybe? It reminds me of how I've had watermelon rind prepared... similar flavor and that translucent, crispy quality. I'm obsessed with term and I would love to make some this summer.

Looking at the peach-bourbon jam on page 51 of the all new ball book of canning and preserving.

Can I use gin instead of bourbon? (No one likes bourbon here).

This simple syrup is very hot, and it’s going to be stored in a refrigerator as i use it, but what should I do in the meantime? Does it need to cool in some special process or can I throw the lid on and put it straight in the fridge? (sorry, I don’t use jars ever)

Hi everyone. First time poster, second year canner/pickler.

I made some canned dill pickle jalapeño and cucumbers last year. They turned out tasting real nice, but I have a couple improvement I’m hoping to make.

First improvement: I want to make the sliced pickles to be crunchier. I see a lot of suggestions for how to make whole pickles crunchier, but what about slices?? Mine turned out really soft. Did they perhaps cook too long in the canning process?? Should I let the pickling liquid cool down before boiling to can?

Second improvement: the herbs and spices take up a lot of the jar, so much so that when taking out a slice normally you’re pulling out a dill stalk or a bunch of spices too. Can I make the pickling liquid before hand so it absorbs the flavour of the spice and herbs, and then the spice and herbs don’t go in the jar?

Thanks for any advice

I've boiled it like 4 times. It will not set in any meaningful capacity. "Add more pecti-" there's so much pectin that it's precipitating out of solution. That white stuff isn't mold, it's pectin. It forms every single time as the substance cools. This is about 2 hours post-boil. So it simultaneously will not solidify yet has so much pectin the jelly can't hold it all. I've tried adding more water, I've tried adding citric acid. Nothing works. Wtf do I do about this

Hi I have just started canning and this question is about water bath canning fruit like sliced pineapple or pears in light syrup.

I have followed the recipes a couple times with preparing syrup and pre cooking the fruit in syrup to hot pack. My concern is I have been using more syrup than needed because I want to cover the fruit during this step, but then I have waste (or at least jars of syrup in my fridge.)

1. Would it be safe to reuse the syrup, like if I do a batch of one fruit and prepare a batch of the second fruit while the first one is in the canner, could I just keep the leftover syrup and cook the next fruit in it and use it for hot packing? This seems okay, but it is not actually mentioned anywhere I have seen and I want to make sure I am okay.

2. How do you deal with this? Should I just use less syrup, maybe preparing smaller batches as I go? It's a little more difficult in my small space because my canner pretty much takes up the whole stove top and I do my prep in the instant pot on saute in a different area. I guess I should just try using less since as long as it it is already hot when I put the fruit in it seems to look a lot better than the amount of water the fruit is staged in.

Sorry these are pretty basic, but this is one area where I don't like trying to dredge info from google, with the quality of the content these days!

I am making the Ball Blue book Boston baked beans recipe. Would it be safe to bake the beans for 2.5 hours instead of 3.5 hours? I don’t want them to be mushy after canning.

My students and I made these with our fresh green beans, using a Ball recipe. We were sure to measure the 1/2 inch headspace.

Are our beans just too short? What do we need to do in the future to preserve the headspace yet pack the beans properly? We thought the beans were just a little under 1/2 inch from the top) or is there a technique we need to learn?

Thanks for any help you can give us!

Hello friends, I am trying to get started with canning! Any tips besides reading and reading lol, I am excited to start but I know some knowledge only comes with experience. I am ordering multiple books and have been reviewing the links in this thread. Please let me know if you have any advice!

I have made strawberry jam a few times before but my absolute favorite type is strawberry rhubarb I have not been able to get it anywhere for a long time I recently bought a jar of it online for $8 but it's a teeny tiny jar. It might be expensive but I figure if I make some myself I could make several jars and at least have it and not need to make any more for a long time. The problem is I do not believe that rhubarb is in season anymore and the only place I know of that carries it is either canned or Frozen. Will canned or frozen rhubarb work for a jam recipe? Also any recipe recommendations would be great I only have some that I have found online.

I am looking at the NCHFP website for canning tomatoes. I am out of lemon juice, but I do have lime. Can I use that instead, or should I go get lemon juice?

I canned some chicken stock about a month ago, turned out great. I opened a couple of jars to use for something, and even after running the jars through the dishwasher a couple of times AND scrubbing them by hand, the jars have this 'stain' on them. Are these still safe to reuse (with new lids of course)?

My raspberry jam is on the stove and has not even started to jell. It’s been on there for like an hour. I’m using the ball recipe, 9 cups raspberry, 6 cups sugar.

HELP

Edit: it set 🙃

Would it be acceptable to use Peeled and puréed oranges as the prepared fruit in this Ball low sugar jam recipe?

Specifically asking if it would be safe to eat, I understand that it could be a gamble whether it properly sets.

Also, for other batches using full pint jars, would the water bath time on the following fruit puree canning recipe be long enough make it safe?

https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/fruit-purees/

Lastly, the directions state to use preheated jars, would the oven be acceptable for preheating, and if so, what would be the best temperature?

I just got finish turning about 30 lb of Concord grapes that I grew into juice and it seems kind of thick and concentrated after straining everything so I was wondering should I dilute it first before processing it into jelly or just keep on going as is?

So I’m trying to can some grape jelly using the Low or No Sugar Sure-Jell, but I can’t find the insert. I’ve been searching the internet to see if I could find an image of it. I was wondering if anyone here had the insert and would be willing to post photos of it? I’ve also tried scanning the QR code on the box and gotten nowhere with it, so any help would be appreciated.