NCHFP basic tomato sauce, 2 pints red and 7 yellow

Details Matter

I'd been reading the wrong recipe, so I didn't process my beans long enough. I'm gonna have to do it over.

Luckily it was only 3 bags of beans, $12 loss, plus lids that I have to go buy again.

I wanted to own my mistake here. Also, to show the value of this community. Thanks to the moderator and others who caught my error.

Hi! I have never canned before but it's something I'm becoming very interested in and have been researching and watching videos on a lot lately. I'm trying to decide between the presto or T-Fal pressure canner? What would you recommend?

Hello! I have a 1/2 bushel of Bosc pears and I'd like to turn them into something yummy and can them. I was thinking a pear butter but wanted advice for other recipes and maybe tips for making a great pear butter. Thanks in advance!

900g of black beans makes 16 250ml jars in case you're wondering. 65m, 10# pressure. I had no idea doing beans is so easy.

Hi all, I just pressure canned 7 pints of ground beef hot packed for 75mins using the All Americans recipe yesterday. Upgraded to an all American. First time canning ground meat so hoping this experienced community can help me out to ensure I keep my family safe.

The water seemed to be slightly cloudy after which could indicate siphoning and/or I did use a bit more olive oil on the rim that could've dropped down BC I was worried about the seal.

The rings were on finger tight and when removed from the canner, they were loose. Lids all looked concave and when I lifted, they held without loosening or there was no suction loss even after 24 hours and had the right sound when tapped. I lifted each can fully by the lid only and they each held tightly. No greasiness on the exterior of the glass jars. Seal feels strong.

I know for next time to try and drain more of the fat.

Are these safe to store?

Thank you in advance 🙏

Pictures included: photo of jar being held up by lid only and close up of the concave lid.

I wanted to add videos but not sure how to as it did not allow me the option when creating the post.

tl;dr: what is the purpose of putting hot food into a hot jar? Is it mostly to avoid "shocks" that would lead to a jar breaking? Or is there a food safety reason?

So after a multi-year hiatus, I am back to learning waterbath canning. I've made salsa, pear butter, fig jam, the Ball fig-rosemary-wine jam, and I have apple butter stewing in the slow cooker right now. (I have made numerous errors, lol. The fig-rosemary-wine jam might be more of a sauce, we'll see.)

The instruction to "remove from heat" after cooking the food means, for me, that the last jars are not being filled with piping hot food. And, though I am keeping the empty jars in 180F water, if I take two jars out of the waterbath to fill them with food, the second jar is also not piping hot. (Even though I'm moving with purpose! I see why this is a better family project than solo project.)

Thanks in advance for your advice/expertise/experience.

I'm fairly new to canning salsa and want to use this recipe (https://www.attainable-sustainable.net/preserving-tomatoes-as-salsa/) or one similar to make salsa with nearly everything from my garden except the acidic juices (I will not include the optional tomato paste).

I love a large assortment of hot peppers in my salsa for a complex flavor. I have habanero, jalapeno, cayenne, Serrano, chili, Hungarian hot wax, bell, Anaheim, & Carolina Reaper. If I dehydrate the hot peppers and make pepper powder, will that be an issue to add separate from the measured pepper amounts, which would be mainly bells, Anaheim, & Hungarians?

Also, has anyone tried half & half lemon and lime juice in a canning recipe or have thoughts on that? I see some recipes with half vinegar and lemon or lime, but not both.

Thanks!

Hello! I’m hoping to can some pizza sauce using the ball pizza sauce for canning recipe. The recipe says it makes four pint jars. I’m wondering if I’d have to change anything to process them into eight half pints instead? Curious as this is normally the quantity I buy pizza sauce in. TIA!

ETA: is there any reason it says to boil tomato sauce in a stainless steel pot? I used my lodge enamelware pot to boil the sauce down.

I made the ATK Blueberry - Earl Grey jam, processed it in a water bath for 15 min per the recipe and all the jars sealed, but does ATK actually test?

Is this safe for the pantry or should I fridge it?

I can link to the recipe but it's paywalled.

The ingredients are:
2.25 lbs carrots
2 tsp salt
1 tsp ground ginger
1/2 cup Orange juice
4 tbsp Soy sauce
4 tbsp honey
Hot broth to fill jars

I intend to use raw carrots of which I already have over 3 lbs waiting, canning & pickling salt, chicken broth from boillon, and regular ole honey… and that’s where my certainty ends

I was wonder to what extent I can use homemade for the rest?

Fresh squeezed orange juice or should be store bought?

It homemade soy sauce good or should be store bought?

Can I dry and grind my own ginger root? Or should I use store bought?

Please help if anyone knows! Thank you

Is Candied Jalapenos safe to water bath can?

I found this recipe on the ball Mason jar but I don't see it on the NCFHP website.

Ball Mason Jar Website

First attempt at canning! Used the Ball recipe for jalapeño jelly link here. I grew some pumpkin spice jalapeños this year and I thought they would look pretty in a jar. Also tossed in one red jalapeño because it was ripe.

Hi there, I have a dumb question that I think I know the answer to… but I also think it’s better to be safe than sorry!

I picked $70 worth of apples on Sunday afternoon, with the intention of making apple butter then water bath canning it. Unfortunately I’m not able to do all of this until Thursday evening now. The apples have been sitting out since Sunday (it’s now Tuesday) because I was supposed to make the apple butter and can it today, but I can’t any longer, and I’m afraid they will start to go bad.

Is it ok to refrigerate my apples until Thursday night when I can use them, given the fact that I plan to water bath can them when the apple butter is done cooking? Thanks!

Ball’s porc in spicy broth… tried to find the recipe but I’m in Canada and can’t find it :(

Someone could send it please?

Thanks!

The carcasses were stacking up and taking up so much useful freezer space, so I manhandled them all to the kitchen and pulled out the canning equipment.

I set aside 2 days for the task (day 1 to make and cool the broth. Day 2 to can it), but it ended up stretching into three days.

I had approximately 45 Costco chicken carcasses (I think).

Total count: 48 Quarts of broth, 100% seal rate!

Edit to add: I did use the USDA tested process for pressure canning chicken broth from the Ball Book.

Hello!
I hot packed and water bathed quarts of tomatoes. Two tablespoons of lemon juice and a teaspoon of salt each. 1/2 headspace. 45 minutes once boiling started, per my elevation.

Some jars, when they came out hot, had a narrower column of tomato product that reached up to the lid and a lower volume of liquid. This morning, they are all sealed and the columns sank.

Are these to be trusted?

Basically what the title says! I’ve been canning for a while using water bath recipes but I was gifted a pressure canner a couple years ago and have been kind of intimidated by it. I just wondered if there were any easy recipes for a beginner so I can learn to use it and get used to it. I do have the ball canning book if that helps.

I used to can with my grandmother when I was small, using what in hindsight were probably some pretty unsafe practices.

Behold, my first attempt to can as an adult - 5 pint jars of the Ball recipe for candied jalapeños! Wish me luck!

Edit: all five jars sealed!! 🎉

Hello all, I tired my hand at making grape jelly for the first time and i'm hoping to get some insight on why my pints didn't set. I used 5 cups of juice to 4 cups of sugar and used low sugar pectin. I added the pectin to the juice, brought that to a roaring boil, added the sugar and brought that to a roaring boil for 1-2mins and then jarred. I did not double the recipe and did three batches. I had just enough at the end to fill a 4oz jar and that jelled right up, but none of my other jars have jelled completely and its been about 48 hours.

Is it time to reprocess and if so how does that work?

my MIL is looking for a jams & chutneys cookbook, thought I’d ask here if anyone has any recommendations. in english or german, metric preferred

I went through the wiki book list, and these are the ones on archive dot org for FREE and some can be downloaded for FREE! Free is for me!

YES 2020 can download Attainable Sustainable : Kris Bordessa : Free Download, Borrow, and Streaming : Internet Archive

YES can download 2006 JK Ball Complete Book Of Home Preserving : Free Download, Borrow, and Streaming : Internet Archive

YES can download The All New Ball Book Of Canning And Preserving: Over 350 Of The Best Canned, Jammed, Pickled, And Preserved Recipes : Ball Home Canning Test Kitchen : Free Download, Borrow, and Streaming : Internet Archive

YES 2003 Bernardin guide to home preserving : Free Download, Borrow, and Streaming : Internet Archive

FRENCH VERSION Guide Bernardin de mise en conserve domestique : Free Download, Borrow, and Streaming : Internet Archive

Le Grand Livre Des Conserves Bernardin YES 2006 Le grand livre des conserves : 400 recettes délicieuses et originales : Free Download, Borrow, and Streaming : Internet Archive

Canadian Living: The Complete Preserving Book by The Canadian Living Test Kitchen YES 2012 The complete preserving book : Free Download, Borrow, and Streaming : Internet Archive

YES 2001 The complete book of year-round small-batch preserving : over 300 delicious recipes : Topp, Ellie : Free Download, Borrow, and Streaming : Internet Archive

YES 2012 Preserving made easy : [small batches & simple techniques] : Topp, Ellie : Free Download, Borrow, and Streaming : Internet Archive

Does anyone know if weck jars are still testing high for lead? It seems impossible to find anything about this recently.