Canning newbie here im Using this recipe from ball https://www.ballmasonjars.com/blog?cid=salted-caramel-pear-butter

What does it mean “holds it shape on a spoon” is it like scooping cream or like a thicker gravy texture I’m going for? Currently on hour 3 in the crock pot and wanna make sure I stop at the right spot.

I typically ferment all my hot sauces, but as I start dabbling in canning, I'm excited that this will allow me to make hot sauces that finish sweet.

But browsing through the reliable websites I'm familair with, I've only come across this apple hot sauce and a sweet chilli sauce that uses fruit from healthy canning.

Does anyone have any favourite recipes for hot sauces that are fruit-forward, or a source with more testing hot sauce recipes? I've been surprised by how little there seems to be.

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

This isn’t necessarily canning I don’t think, as I don’t plan on keeping this preserved in a can for long or anything. But I went out and pulled about half a cup of wild onions and I wanted to make something for my mom because she likes onions, so I thought this would be a good addition to her breakfasts! I just wanted to share because I have never attempted to make something like this before and I am rather proud of how it came out!

Thank you for reading and I hope all have a blessed day/night!<3

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?

Hello I am hoping to try a batch of the green salsa in the link. I quite like it because it has proportionally less lime juice and vinegar than the other two options I've found:

https://www.ballmasonjars.com/blog?cid=tomatillo-salsa

And https://mfp.ucanr.edu/Resources_/Recipes_and_Information/Recipe_Card_Library/Vegetable_Recipes_594/ -- I have tried this one and it tasted both too cumin forward (I can safely modify this in the future according to their instructions) and too intense for a line flavor for my family.

However, I know my wife enjoys unroadted salsas better than roasted ines. So first question:

Is it correct to assume that in the recipe linked (https://www.ballmasonjars.com/blog?cid=roasted-salsa-verde) one should NOT skip the roasting step? If so, could someone educate me into why? The recipe brings things to a simmer but I'm guessing that's not enough to pasteurize everything? I suppose boiling ingredients instead of roasting then would be theoretically possible but that feels like it's too far of a departure from the safe and tested recipe.

Second question: if I wanted to make 6 pint jars of this, is the best way to do it by prepping all of the ingredients and then bringing two pots to simmer? I saw in another post here that it's not safe to just straight up double recipes, though this one gives no set time for how long to simmer, so I would imagine it'd be okay to just simmer the double batch.

Anyway, just trying to be safe here. I'm looking for a recipe that can stay with my family over the years (we love green salsa) so I want to find something that doesn't feel like a compromise for my family but also follows safe practices.

I like my jam to have some seeds & was wondering if anyone has any tips to remove half the seeds in a batch from frozen raspberries? (Side note- I bet the removed seeds would be nice in like a body conditioning scrub bar. Hmmm…)

So I make my own salsa, my own recipe. I make pretty big batches so I was looking into canning it but I guess you should only can tested recipes?

Do I have to send my salsa to a lab in order to make sure it's safe? Is there another way to preserve it?

Hello everyone! I just wanted to reach out and make sure I'm interpreting these directions properly: The canner needs to be brought to the full listed pressure before the processing timer is started for the jars inside, even if the water is boiling before that point. Right?

How do these look? Is the amount of sediment okay? Hopefully they don’t taste mushy. I did the long soak method and pressure canned for 75 min. I had a couple jars with some siphoning but overall not too badly.