I bought these peaches at a farmers market today, being sold by a very nice Amish guy. But then when I got home I started to think about all of that head room at the top… Do we think this is safe? The seal seems perfectly intact, it has a pop lid and it is not popped.

Hi all, I’m looking to purchase an electric burner that can support 30 lbs (my All American 921 + water + canned jars). I’m really struggling to find a burner that can support that weight! Any recommendations?

I'm looking to vacuum pack and freeze roasted coffee beans and open up a batch as I'm using them. For how I use the coffee, something around a 10 to 12 oz jar would be perfect (8 oz is too small). The problem is jars in this size are hard to find. Anything new from Ball or Kerr doesn't seem to be available in that size currently. I've found the British brand Kilner does sell some in that size in the USA but replacement lids aren't sold here (but the bands are) and I can't discover if Ball wide mouth lids will work on the Kilner. There are various other ones on Amazon (e.g. https://www.amazon.com/dp/B07VMXK2ZD), but again the supply of lids/bands is not available nor compatibility with Ball. Can someone offer some suggestions of what might work? I know 16 oz is very common but I'm trying to stay smaller.

Just curious about what everyone’s favorite things to can in the spring are? Any must-haves for your shelves?

I’m getting together my yearly list of things I’d like to get into jars this year and I love hearing what others like to do too!!

Starting a jam business. Do you know where I can get jars with flat sides better for attaching labels? I usually buy Ball jars

I used the recipe from Whitney Johnson (The Appalachian forager) and MAN, this stuff tasted amazing. It’s like she said—honey and sunshine.

I’m looking at this recipe and it requires two teaspoons of salt. Are they talking about table salt or canning salt? Thanks!

Pressure canned Ball’s recipe for white potatoes, hot pack. I chose red Idaho potatoes for their low starch and better ability to hold their shape, so we’ll see how this works out. I’m going to open a jar later this week and make mashed potatoes with them and if I like them I’ll do more.

Recipe below is herbed potatoes but mine were the plain ones from the book.

https://www.canningandcookingiastyle.com/recipe/herbed-potatoes-ball-recipe/

Has anyone tried frying them up in a skillet? I know freezing is best for that, but wanted to see what other options I had for use of my canned potatoes.

So I bought 2 pressure canners this week. One is a fairly new Presto. I'm not worried about that one. The other one is a model 21B or 01/CA21. The seal does not appear to be removeable. Should I keep trying? Also I am not sure I have all the parts. It has 2 pipes coming out the top, and it came with a 5/10/15 weight.

Any insight on this canner would be appreciated.

Is there a gallon, or larger, glass or PP jar that accepts a normal wide mouth mason lid? I figured this would be the best place to ask

Hi - I'm new here but just bought my first pressure canner. I make soups and have recipes that I can safely convert. But I usually put plant based meat crumbles into chilis, veggie soups etc. Does anyone know of safe recipes that incorporate plant-based meat?

Help- I pressure canned this chicken broth a few months ago and three of my large jars have this. Is this sediment that made it through my cheese cloth?

Hi y’all, I’m new to canning and looking forward to trying my brand new Presto 23qt cooker this summer for the first time! I’ve seen a lot of people recommend switching the gauge out for a weighted system. The ones I’ve seen recommended come in 5, 10, and 15 lb increments. I’ve noticed that a lot of the recipes I’m looking at (I pretty much live at sea level) recommend 11 lbs of pressure. If I’m only using the 5, 10, or 15 weights, how can I ensure 11 lbs of pressure? Is there a supplemental 1 lb weight I can add to the 10? Thank you for any help or recommendations!

Red onions with honey and wine, in Ball’s Blue Book Guide to Preserving magazine, also in healthycanning.com website. (Pressure canned)

https://www.healthycanning.com/onions-in-honey-and-wine

Red onions in vinegar, in Ball’s Complete Book of Home Preserving, photo attached. (Water bath)

Had a little siphoning with the first one, but I’m wondering if that’s because the pressure was too high? I used a presto pressure canner with no dial gage, only a weight gage. Thoughts on that? Was very careful to let it raise in temp slowly and let it come down slowly, followed by a 5 minute wait before I opened the canner and pulled them out. 100% seal rate on all jars.

I found those beautiful jars at the thrift shop today and couldn't resist buying them. I'd like to have some pickles or other relatively "fridge stable" foods in it. Do you have any recipes to share ? (I wasn't sure where to ask, but if I'm in the wrong sub please tell me where to post)

I canned six quarts of beef stew yesterday, but I have more beef to go through at some point this week. It's not ground beef (although I'm not against grinding it up for the right recipe), but I was looking around for any other beef recipes you love to make. Half of it will probably go into a marinated freezer meal anyway, but I'm just feeling around for tested recipes with recommendations.

The leftover stew that I had was delicious, so if anyone is thinking about making the Ball recipe I would recommend it.

I got this can of home made salsa from my grandmother and I didnt see the lid when it was opened bc someone else opened it and I ate half the jar. And now I'm worried about like botulism or some shit.

Made from the standard floral jellies recipe:

4 cups flowers (stripped from stalks and cleaned of leaves and any other parts of the plant) Make a tea (180-212 deg) and steep overnight in fridge. Add 2 TBSP lemon juice, and 1 pkg Pectin, bring to the first boil, add 5 Cups sugar and bring back to rolling boil for 1 minute. Put in sanitized jars and water bath process (my Alt time is 5 minutes)

It’s only been made a few days and already have requests for more!

Hi everyone!

I'm not sure if where I'm from makes a huge difference to the context of my post, but just in case: I am from Newfoundland, Canada. Everyone back home "bottles" leftovers, usually in a way that I have recently learned is probably pretty unsafe. Excuse how long this may be. Any insight, resources, help, etc. would be AMAZING. Thanks in advance.

So, if my mom made a large pot of vegetable soup, unstuffed cabbage rolls, moose stew, chili etc (almost anything that didn't have dairy in it), she would heat the left overs to a boil that night, fill up her jars, close em tight and let them cool on the kitchen counter over night. We knew they were sealed when we heard all of the lids make a "pop" sound. Of course, when opened, each bottle is inspected, just in case.

Oh! And, all bottles, rims, and lids were re-used once or twice. I learned this wasn't good practice a few years ago and stopped doing it, but I thought I'd mention it.

This is how I store leftovers if I don't think we'll eat them before they spoil. This is how my mom and all of her sisters do it. How my grandmothers (mom's mom and dad's mom) did it. It's incredibly common where I'm from.

Is this not safe? Have we been tempting fate for generations? As Newfies we have a pretty extensive history of food preservation between bottling, curing, and drying food (mainly with the help of salt), so I'm just wondering what the general concensus is on this method?

I assume you good folks follow some sort of guidelines? I would love to be pointed toward those guidelines so I dont accidentally kill me and my husband when we eat my half-assed bottled leftovers. 🙃

Note: I can remember once in my childhood when my parents used a large pot to boil bottles full of moose meat. There was a rack at the bottom. I never asked why they did it differently that time around.

Anyway. For the sake of safety until I hear some feedback, I wouldn't recommend doing the "method" I described above. Thanks, everyone, in advance.

Edit: typos and grammar.

I’m new to canning and thought I was doing everything right but this weekend I ended up warping my canner. I either didn’t add enough water or over pressurized it. I’m in the market for a new canner:

What is your favorite affordable and durable canner for beginners? Any that specifically are good or bad when at 6000 ft elevation?

Can a jar saver be used on things other than mason jars, for example, my used classico pasta jars? I can't find a straight answer if anything other than mason jars are usable? Thanks in advance!

Hi I wanted to ask I have been using glass and plastic containers to store things like cocoa's powder oat flour etc how often should I let the jars run out so I get to clean them ? Thanks in advance

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hey all, i would like to bottle green and black tea (sweetened with honey) to sell at farmers markets. I would like to know if theres anything i need to do apart from hot filling that i would need to do to make it shelf stable? also does anyone know if this falls under the cottage product laws? btw this would be bottled similalry to beer (in bottles with caps)

I want to make rosemary oil on my own using fresh rosemary. Most recipes I could find on the internet just recommend to put rosemary into oil. For me this looks unsafe given that putting garlic into oil is the perfect base for botulinum. I did read the article about oil and canning on https://www.healthycanning.com/ and did a search for a recipe there but did not find one.

So is it safe to just combine fresh rosemary with (olive) oil or does it need to be heated? If it needs to be heated, at what temperature and for how long? I don't have a cooker setup but I do have a digital thermometer I use for frying in oil.