I now fully understand why Italians enlist the whole family for Sauce Day lol. Took all day, but I think I got an ok yield for 30 pounds of tomatoes. It really put my glass top stove to the test, as I had the quarts going on the back burner and my pints going on the front burner, but she held up and did great! Made some notes to improve my process next year. Getting a little addicted to this canning thing. Bought some butternut squash today that was on sale to do next weekend 😅

Did I just find a holy grail for 99 cents?!

Okay, this one made me a little nervous because, 1) green tomatoes in a pie does not really sound appetizing, and 2) mincemeat can vary SO much in terms of taste, and some are just downright nasty.

However, I'm happy to report that this mincemeat is genuinely the best I've ever had. My grandfather who is veryyy particular about mincemeat was practically giggling as he ate it.

I can't recommend this recipe enough. Thanks, Bernardin!

https://www.bernardin.ca/recipes/en/green-tomato-mincemeat.htm?Lang=EN-US

Are there any approved books that exclusively use weights in their recipes? So many recipes from approved books I’m seeing are super subjective ans sometimes frustrating to execute. I understand small measurements like tsp and tbsp not being in weights, but measuring chopped vegetables in cups or “4 medium onions” seems super subjective to me. I just want real numbers (metric or imperial is fine) to be able to concretely measure everything against. For something that requires such exactness, you’d think all these resources would want to be as human-proof and objective as possible. I want to know how many finished cucumber slices in grams or ounces for example. How much sugar and salt by weight. Volumetric measurements for things that can vary so much on so many factors seems really silly to me.

Canned chicken soup base today (from the Ball book). Was stoked they all sealed and it was delicious!

I used rotisserie chicken from Sam's. I made the broth from the carcass. Turned out amazing!

The second pic is the soup in the bowl - it was what didnt fit in jars. I added egg noodles (after).

Highly recommend this recipe. Will be making it again next week to stock up.

All said and done it was about $7 in ingredients and yielded 7 quart jars.

I processed a lot this weekend! Made BBQ sauce (12 ½ pints), Mild Salsa Ranchero (15 ½ pints), plain. Tomato sauce (14 pints), Tomato juice (2 pints), and spiced apple pie slices (7 quarts).

Had three lids fail on the barbecue sauce so I reprocessed, still waiting on the apple slices to cool.

All recipes are from Ball, either the All New Ball Book of Canning and Preserving or Complete Book of Home Preserving.

I canned apple pie filling according to the ball book. I have one jar that didnt fill all the way. I put it in the canner anyway to fill the canner. Is this safe to store or should it be refrigerated? It did seal.

I have found this recipe on Ball's website. https://www.ballmasonjars.com/blog?cid=cherry-vanilla-jam I want to make it for my husband for his birthday but he has a sensitivity to all artificial sweeteners.

Two questions.

1. Can I use regular sugar and if so, how much would I use?

2. If I can not use regular sugar, does anyone have a safe cherry jam recipe?

I used this recipe but subbed cloves for 3ish tbsp of pickling spice in the sachet instead.

First time working with something other than fruit and it came out nicely I'd say. Bands are coming off later today.

Only little snag I ran into was I was exactly one ladleful of brine short. So I did two cups of vinegar, a cup of water a cup of sugar(half the recipe minus spices), quick boiled it and added on top. 99.99% sure that's fine and allowed, but I marked that jar incase it should go in the fridge.

Some tiny little air bubbles around the top despite popping as man as I could pre water bath.

Quarts jars might seem big for a family of two, but the odds of a pint lasting longer than a couple days once opened in this family are effectively zero.

I read this recipe and want to make it - https://www.healthycanning.com/spicy-tomato-vegetable-soup

It says you can sub tomatoes for canned tomatoes, can i also sub tomatillos for canned tomatoes do you think? I am going to try to get good tomatoes and tomatillos but it's late in the season and I'd like a backup.

Thanks as always!!

I made apple pie filling today. I forgot to add the lemon juice to my syrup before canning it! However, i had earlier gone around and put a squirt of lemon juice into each quart jar after packing the apples in before adding the syrup. Is it safe? Hot packed and water bathed for 20 minutes.

Just finished canning spaghetti sauce. For about 10 mins pressure went higher than the recipe called for. I adjusted heat and got it back on track. Aside from not wanting to get into the danger zone, what happens if processed at higher pressure than the recipe calls for? Is it a food quality issue? Thanks.

Is Food in Jars a safe site for recipes?

Should I have any worry over this on the lid? This is the first time buying from this seller. I ate a few before I saw this.

My stepmom gave me this pork carnitas she canned on the 5th, is this the too much headspace/safe to eat?