Let me know what you think! I'm pretty happy with them! Now to wait and see how they turn out:) the small jar is for my best friend because he's never had them before!! Each jar has 2 cloves of garlic and a teaspoon of peppercorns:)

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 made Alton Brown's Orange Marmalade twice now. My first try used Cara Cara oranges. My most recent version used a mix of Cara Cara, Minneola, and Blood Oranges; it's a gorgeous ruby jeweled jar. Both versions set and canned beautifully.

However, in both cases, I have found that the citrus flavor is almost an afterthought. It seems like I'm just eating a sugary spread without a significant bitter or citrus punch. Other online recipes seem to have the same ratio of citrus to sugar, so I'm hesitant to mess with the ratio.

But what's going wrong? Any tips on how to make a very citrus/bitter forward marmalade? I still want a sweet spread, but mine honestly just tastes like a sugar gel with a hint of citrus. :(

4 out of 9 lids I wanted to use today have dents in the edges. Is this amount normal? I feel like I shouldn’t use them.

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 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

Hey y'all,

maybe my google fu is off today, but I am looking for a tested recipe for diced tomatoes and green chiles (basically home canned Ro-tel). All I can come up with are sauces or salsas.

Any help would be appreciated!

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 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.

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?

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

Hello, everyone! Longtime lurker, first time poster.

I’m new to canning and currently am only doing waterbath recipes. I want to make this taco sauce recipe from the Ball Complete Book of Home Preserving but I’d like to add additional dried herbs and spices (garlic powder, onion powder, cumin, paprika, chili powder, etc.) in small quantities.

Will that still be safe to eat? Since I’m so new I don’t really know how much I can alter a recipe and it still be safe.

Thanks so much!

Found this in my fridge tonight. Doing a big clean-out after a 6-day power outage (ice storm). I'm guessing this jar maybe didn't seal, because the salsa looked really watery, and then maybe I put it in the fridge after, then it got lost in the back. What the heck though?

I found an old recipe leaflet from 1955 from the University of Hawaii Cooperative Extension Service that has a passion fruit jelly recipe. Because of the age and the suggestion to use a paraffin wax seal, it’s obviously not a recently tested recipe. I was wondering if it would be safe to make a passion fruit jelly recipe with the same fruit : sugar : lemon juice : pectin ratios of a fruit jam like strawberry? Passion fruits are more acidic (around 3) than strawberries (3.5). Thanks!

I’ve made apple cider vinegar from apple peels in the past. Does anyone know if you could can it to make it last all year? Couldn’t find any info. #vinegar

I’m not sure if I bought a 12 quart or 16 quart pressure canner but it is this brand (presto) and I bought it from Walmart.

I think that I followed the recipe correctly (to the best of my knowledge), except that I think that I had the heat on higher than I was supposed to and the book says to add 3 quarts of water to the canner and I think I added more like 3.25. I waited until a week after I bought the carrots to can them and they were looking a little old. I ran them under cold water but I did not peel them.

When I finished the canning process I waited between [12 and 24) hours before checking the lid. When I checked the lid it was concave and I could not take it off with finger pressure and I could even tilt the jar but the lid would still not come off.

But today as I went to take the pictures the lid fell right off, it was not held on by pressure.

Q’s:

what did I most likely do wrong?

What kind of fungus (I assume it’s fungus) is this?

Should I throw the whole jar away or just wash it?

Is there a list somewhere of the different versions of Ball canning books? I have one book and one magazine but would like the others so I have other recipes to choose from.

Also wouldn’t mind other brands of books for safety tested recipes.

I'm probably moving when my lease ends later this year. I've read not to use All American canners on glass tops because they weigh too much. Can I still can if I only do one layer of jars at a time? How the heck do I find the weight limit on an electric stove top? Will I have to give up canning?

Mostly just a question of is it ok to can potatoes per the usda guide using broth instead of water?

I’d love to dump out a jar, add some flour and butter and have potatoes in gravy

Okay y’all my great grand mother gave me a recipe for sweet pickles forever ago. I put the recipe in a cookbook which now I can’t find anywhere. They were so dang good. I thought I saw the recipe on the back of some pickling lime one time. I have looked all over the place for it. Anyone know the recipe I’m talking about? Thanks in advance for the help.

My husband found these at my local hardware store. He knew I was looking for this specific size and asked the guy behind the counter. They had one case left. They don’t make them anymore and I really have missed them!

Hello! My name is Sol, I'm very excited to be a part of the canning community. I was scrolling through YouTube and I found the recipe that made me want to start pressure canning: beef stew.

Oh yeah, couldn't start with something basic like broth or veggies, I had to go straight for the complete meals.

With that said, I am pretty sure I did everything right.

I browned my meat, soaked my potatoes in salt and lemon juice water, chopped carrots evenly, poured boiling water over everything, added only dried herbs and a teaspoon of salt per jar, and processed for 90 minutes at... Eh, anywhere between 11 and 13 pounds (it was my first time and my stove is a wild card).

So. I need eyes more experienced than mine to tell me: Do these look okay?

I did it according to Ball. It's possible I added pink salt but I thought I forgot that step

These are only a few weeks old

Found this at the thrift store today for $1.99 & thought you guys might like this

I canned white potatoes 5 days ago, I used a recipe from a Ball canning recipe book. The seals seemed completely fine but a couple jars a little cloudy. Is that normal? This was my first time pressure canning and I had to restart the timer once because I let the pressure drop below 10 so I think the potatoes got a little overcooked maybe.