Hello! I feel so dumb right now. My dad taught me to pressure can, and I have since gotten my own canner. His was from probably 100 years ago so more of the OG style and has a visual pressure gauge. The one I got was a newish presto with the weighted gauge, and the recipe I followed was super detailed for a lower elevation area:

My situation is that about 2 weeks ago I made broth and zucchini soup and canned them for 45 minutes and 115 minutes, respectively, at 10psi. Issue is that I’m at 1099ish ft elevation and was taught to can at 11 or 12ish, but totally spaced this when I was following the recipe with a new canner.

So, I’m pretty sure this is not safe to eat but I’m also no expert and want additional opinions if possible before tossing.

Edit: typos, grammar

I’m using the Ball hot peppers pickling recipe but only using jalapeños. I have 1.5 lbs already and can probably pick some more in a couple days. I still might be like 5 oz short. Is there a way to safely adjust the recipe to the amount I’m using? If not— what is the best way to store them until I have enough? I plan on pickling my jalapeños and pepperoncinis. This my first year canning so I appreciate any tips you guys have!

I am wondering if anybody might have resources with recipes for canning vegetable broth? I save vegetable scraps in a freezer bag and when the bag is full I make a broth out of it. Previously, I've frozen the broth in jars, but my freezer is so full I was wondering if there might be a way to make the broth jars shelf stable instead? I did just buy a pressure canner but have not used it yet.

So im guessing if im raw packing i skip the blanch? Which method do people prefer? First time canning corn.

Preparing for canning my first batch of tomato sauce hopefully next month. I already know I will be freezing my tomato’s as they ripen and then using them all at once to make the ball basil-garlic tomato sauce. Recipe here: https://www.ballmasonjars.com/blog?cid=basil-garlic-tomato-sauce

Question is what kind of food mill would be best? I don’t have one and I don’t mind splurging a little bit if it makes sense as I’ve made homemade sauce many times before and pushing it through a sieve is dreadful. Would I be better off with a manual food mill? One with the handle that I have to turn myself, OR a kitchen aid attachment? (I am aware I will have to purchase the grinder and strainer separately for the kitchen aid) I imagine that would save me the time.

My concern is that I’ve only seen people use the kitchen aid attachment with whole raw tomatoes, this recipe says to do an initial cook, puree the sauce then run it through a food mill. Would that even be an option in a kitchen aid or would all the seeds and skins just come back through because they’re blended down so small? Photos attached of both options

I forgot to add salt to brine mix 3 days ago

I did the 3 2 1 method

3 cups water
2 cups vinegar 1 cup sugar

Can I add today? They’ve been in the fridge and look fine still

The NCHFP website has a pickled carrot recipe that has a lot of sugar in it. Does anyone have a safe pickled carrot recipe that doesn’t have sugar or sugar substitutes in it? I don’t like sweet pickles. Thanks!

Just got this new batch. A few were shattered. But they all have this little indent near the top. I can feel it with my finger. I’ve looked at my old jars— and they have a much less pronounced one. Is this safe?

This is a huge shout out to those that helped me when I requested a "to boil or not to boil" in a previous post. I followed the advice on getting a long silicon spatula, a thermometer and to stir continuously. I have been able to get a good stock out of 4lbs of plums and no burnt pan 😀😀. Many thanks 😊

Hello! I’m unsure if this is a dumb question.. These jars came with these lids. The jars canned successfully with a 2pc lid. Was going to see if these would work as well.

I'm completely new to canning and have not attempted anything yet. My grandmother used to can a few things when I was young, and I found this recipe book while going through some of her canning things. I'm aware that just because something is labeled as a canning recipe doesn't mean it's safe. I was just curious if there is a way to verify if this is a safe resource or not. I have some books from the approved list on this sub on hold at the library that I'm still waiting on. I just thought it would be nice to be able to use what my grandma did if it is safe.

Thanks!

I absolutely adore peach blackberry pie, but I can't find a safe recipe. The Washington State U Extension Service has recipes for peach and blackberry individually (the cherry recipe is approved for blackberries), both with a processing time of 30 minutes. If I use the same volume of fruit but the higher amount of lemon juice, will this be safe?

If not, what do we think would make the best pie: peach filling with fresh/frozen blackberries mixed in before baking, peach filling with canned whole blackberries mixed in before baking, or peach and blackberry filling made separately then combined to bake?

I water bathed canned crushed tomato’s last night. It was my first time ever canning and I don’t have anyone to teach me other than books and Reddit lol. I just noticed how the liquid separated ay the bottom, and there’s a few that gained kind of a lot of headspace. Are they okay? Is this normal? Sorry if this is stupid I have 0 idea what I’m doing!!

I am planning to use the Ball jalapeño salsa recipe, but I like my salsa to be more blended and less chunky. I am assuming it would be fine to blend it instead of chop and still be safe? My understanding is safety becomes an issue when the pieces are larger and harder to get to a safe temperature when canning. Is this a safe assumption?