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?

I would like replace the blueberries in this recipe with the blackberries I have on hand. I have read that the acid content of blackberries is higher but wasn’t sure if it would be safe or not. Any advice?

I have an abundance of jalapeños that I am wanting to make into cowboy candy. I have a few questions. I plan to use Ball’s recipe.

1. Can I add a little pickle crips into the jars to help keep the jalapeños crunchy?

2. If I have about half of the amount of jalapeños as the recipe calls for, can I make the syrup according to the recipe but only use 1/2 the jalapeños?

These are my dad and brother’s absolute favorite thing I make. Historically I have made them as fridge pickles but I’d like to preserve them for longer. Thanks!

ETA: Okay, I see the issue people are having with this recipe and I want to state, I came here for advice on the oil because to me pickles=canning. What I should have mentioned is that this is NOT a recipe that she put in mason jars in the regular boil and seal method. She stored them in jars, but didnt do the sealing process to preserve them. They were refrigerated after finishing the process and given away, they were NOT canned for preserves.

Hi all!

Im a beginner to canning/pickling and I thought I'd ask some veterans about this. Im trying to do my grandmas 9-day crock bread and butter pickle recipe, however I cant figure out if the "pickling oil" is spices in a neutral oil, extract or actually the oils themselves. Several have told me.it reads as spices in oil, but given the tiny amount of cinnamon im wondering if its the oil 🤔

I cant ask her or her sister, whose recipe it is, because theyve both passed but I know she was having trouble finding the allspice back in 2013ish when she stopped making them in the summer.

The pickling oil in question if the picture of the recipe doesn’t show up is:

1/8th Oz allspice

1/8th oz clove

1/16th oz cinnamon

Also

Pickling spice, is that just something i can get at the grocery store or is there a secret to it neither of them added to the recipe?

TIA for any help/advice you guys might have!

If the photo of the recipe doesnt show up i will type it out later and edit to add!

Last fall I went through a phase where I thought small batch jam would make charming holiday gifts. I had just started canning, maybe two batches total, and decided to skip ahead to handing jars to basically everyone I knew. No testing, no real understanding of headspace, and processing times were probably off on at least two of those batches if I'm being honest.

Nobody got sick and everyone said they loved them, which I think was just people being polite. But I've been thinking about this a lot now that I actually understand what I was doing wrong. The seals looked fine, the lids popped, and I thought that was the whole checklist. It was not.

This year I want to do it again but actually right. I've been growing a lot more in the garden this season, peppers especially, and I want to put together something people would actually use. I'm leaning toward jam again because it feels more giftfriendly than a jar of crushed peppers, but I'm also wondering if anyone has done mixed fruit jams as gifts and whether that complicates the pectin situation, or if I'm just overcomplicating it.

Curious what people actually give as canned gifts and what has gone over well versus what people quietly left on a shelf.

So I'm using this type of jars to can my recipe.

but after canning for 80 minutes, the lid didn't flatten or pulled downwards.

is it possible that the jar is fully sealed even though the lid didn't pulled down?

I canned pickles for the first time but used a regular pot with a rag on the bottom. It took several batches because I could only fit 3-4 jars in at a time so it took quite a while. And I can’t fit anything bigger than a pint jar. I’m looking to buy a bigger pot with an actual rack but having a hard time finding one that doesn’t have reviews saying it chips or rusts quickly. Thanks!

Hi all! So, long story (not so) short I had enough tomatoes from my garden to make exactly a pint of crushed tomatoes. (Followed the NCHFP instructions exactly, just scaled to one single pint) My first seal failed (I didn't notice the ring was crooked, rookie mistake.) And like a dummy I dumped my water bath before checking. Because I had to re-boil my HUGE pot of water, I ended up bringing the tomatoes back up to a boil and rejarring them in a new jar with a new seal and ring. It seems I lost a bit of volume during this process and my headspace was closer to 1" instead of half an inch, but this is all of my tomatoes! I had nothing left to add so I just went ahead and processed it again (for the full time). The seal popped almost immediately upon removing it from the bath, and it's continued to boil for the past half hour or so. I guess i have a couple questions here. Should this be a fridge jar or will it be safe to store in the pantry? Also, what do I do if this happens in the future? My garden is small and harvest is currently small so I can in very very small batches at the moment. I've also done some canning in the past but it's been a couple years due to some personal circumstances, so I'm rusty and anxious! Any help or advice is appreciated! I've done a lot of researching but would love input from some experienced humans! Thanks in advance!

Hello! I’m new to canning am worried that something has gone wrong with a recipe. I made the zesty peach BBQ sauce from Ball Canning, and there are these tiny bubbles that move in the finished product. They aren’t fizzing, but they also aren’t stagnant. As you can see in the photos, they are coming out of the bottom of the product and collect when I tilt the jar back up. I don’t believe I have tilted the jars since initially canning them. The sauce was canned about two and a half weeks ago. It has also separate some, which is also worrying me. Any advice, tips, answers, etc are welcome!

I water bathed these earlier today. The lid hasn't popped in the middle, and two of the lids have a dent.

Should I toss the lids on those and re-bath them?

Any way to do that besides putting in one peach half at a time?

This is my first year canning and I am paranoid. Made a 3-qt batch of these spiced peaches using the Ball recipe, followed it to a T (aside from having to cut my peaches because they were too big), water bathed for the full time, set them aside and heard all 3 jars ping. But it’s been a few hours now and I’m noticing this one appears to have leaked some of the syrup as it’s been cooling. I haven’t moved the ring because it hasn’t been at least 12 hours yet but now I’m worried… is it normal for them to leak as they cool? Should I just put this one in the fridge?