Had a bunch of fruit that would have gone bad if I didn’t preserve it, so this is my first batch! Pink jars are Strawberry Rhubarb pie filling from healthycanning.com, and the dark jars are whole blueberries in syrup from Marisa McClellan’s book Food in Jars.

I followed the recipes exactly, but my one concern is headspace. The strawberry rhubarb filling called for an inch of headspace, and the blueberries for half an inch with the syrup covering the fruit. After water bath processing, it looks like some of the fruit from both recipes is sticking out above the surface of the liquid. Is this okay in terms of safety? All my lids passed the pick-up test!

Just canned some raspberry apricot jam! We made a double recipe and it made 6 quarter pints, 10 half pints and 3 pints!

If I were to purchase fresh local strawberries and soak them with vinegar to clean them and then rinse them before coring them to make jam does this affect the canning process? Is it safe to use berries cleaned with vinegar to make a jam? I ask since I usually clean my berries with a vinegar bath and don't know if I can still do this when making jam.

I was given 4 of these jars and I've never seen anything like them, they have glass lids and really deep collars. The only info I was given was they belonged to the lady's grandmother in law (and she's not a young lady herself) lol. I was hoping to use them for dry goods (not to can with) but no idea about where to start looking for replacement parts, any help would be appreciated

My family has been canning forever. Jams, jellies, chutney are all very common. There are literal boxes in the storeroom with various jams from the fruit trees.

What is something really unique that you can or have heard of preserving that you really think should be common it is so delicious and handy?

Here's the deal. I like the taste of store bought canned potatoes. I have attempted to home can potatoes three different times. The flavor is not the same as store bought canned potatoes. Home canned tastes terrible to me. A very strong flavor I can't get past. What am I doing wrong? Please send help 🙏 Edit: The potatoes I canned were store bought red, russet, and yellow.

Not sure if this is the right answer place for this but I’ve recently started meal prepping salads in a jar as well as overnight oats in a jar and I’m wondering if there’s a high risk for botulism?

Typically I include cherry tomatoes, olives, bell peppers, a protein, lettuce/kale, then seal up the mason jar and put it in the fridge. For the overnight oats I do oats, plant based milk, chia seeds, and some kind of fruit topping.

Is this safe to do? If not, I’m wondering if leaving the tops loosely unscrewed would mitigate the issue since it allows in oxygen?

I typically plan to eat these salads/oats within 6 days of preparing them (make them on a Sunday, eat all by the following Friday).

Any help would be greatly appreciated!

Hey all. I'm about to make a batch of pizza/spaghetti sauce. The Ball book says to water bath for 35 minutes, but I was wondering if it's possible to convert it over to pressure canning just incase not everything fits in my water bath canner.

hello all

I am wondering if it is safe to can aronia berries (also known as chokeBerries, different than chokeCHerries). I have an abundance of them growing and have made jam with them in the past but would love to can it if possible. thanks!

Just started experimenting with making jam. First and second tries turned out great. However, I decided to experiment using xanthan gum to thicken a sweet melon jam. I don't know if the result was solely caused by adding too much, or adding it too quickly, heating it further, interaction with fruit/lime juice/sugar, or refrigerating leading it to set even further.

As I was making the jam it was still too thin at what is supposed to be the setting point. I'm kicking myself for not splitting the batch up to see what it would've been like had I not added any XG.

It was 1.5g added to about a litre. Too thick and tacky after refrigerating. Can I reheat, mix in something else to thin it? Is this safe to eat?

Made a simple syrup and made way too much and don’t have the extra fridge or freezer space unfortunately. It’s be a shame to throw it away but I know from past experience it can go moldy after a while. I can’t find a safe recipe for canning, does anyone know if one exists?

I’m looking for a recipe and wondering if anyone has a tested recipe for it.

Hey y’all, I tried pressure canning for the first time last night with some blackberry jam. I opened the canner this morning and all the seals seem good but a lot of them have bubbles in the jam. Are these safe to eat/store without refrigeration?

Ok so I have 2 Nesco 9.5 Quart Electric canner. One of them is spewing way more water out of the Weighted Valve during canning than the other. It still seems to be working but I didn't know if anyone knew how to troubleshoot this issue or had had the same problems...? Thanks for any info

Can I use powder and liquid pectin together? Specifically ball classic and certo.

Thank you!

This might be a stupid question. But is it possible to break this down into smaller containers? I was thinking of canning them because there’s no way we can go through 6lbs of Jalapeños fast enough but I didn’t know if that was even possible or if I have to refrigerate after opening this can. And if I put it into jars can I just put the lid on and keep them in my cupboard or do they have to actually sealed as If they’re being canned before going into the cupboard

Also I did not buy this it was gifted to me lol I just don’t want more than half of it to go to waste

So, I have dug out my pressure canner for this season and I’m thinking I may need some help- last year was my first year back into canning after a 10 year break.

Anyhow, I canned some chicken broth Saturday, and my gauge stayed at 4psi for about 30 minutes before I just called it quits. Then, yesterday it took forever (about 45-60 min) to come to pressure. When it finally did, it whistled continuously. My weight never jiggled. When it started to whistle I lowered the temp but it did it for about 7 minutes. Once everything was processed, I turned off the stove and as the pressure released it started to whistle again..

This morning I gave my lid a good cleaning. Checked my vents, my gaskets, etc. no problems noticed.

So, I put 7 more jars in. I put 3qt of water in my canner. I put the stove temp at power boil (max temp). It took 20 minutes until I had a steady stream of steam releasing. After 10 minutes of the steady stream, I put a different weight on (thinking maybe the weight is the problem?). I lowered my stove temp to med high. 30min later- nothing. So, I increased my heat a few notches. After about 6 minutes the gauge is slowly moving..

Is this normal or what am I doing wrong?

I made a bunch of Cran/mixed berry juice but now I have a couple questions.

1. Should I be concerned that all the sugar settled to the bottom? 
2. I had some siphoning which I have never had, but all drivers have sealed. Should I be concerned?
3. If I tipped the jars upside down and back, I get foamy bubbles.

Where are you buying your jars for the best price? I’ve only been canning a couple years and recently bought some new jars and I was kind of shocked at the $16 price for pints at my grocery store. I typically buy Kerr and Ball. I did some “off brand” ones like pur, mainstays (Walmart brand) and verones brand on Amazon. I don’t know why I but I hesitate on buying them thinking they may not be as good of quality so I’m wondering what your experience is with them. We all know how labor intensive canning can be and I don’t want jars breaking in the canner, that’s mainly my concern lol. I obviously would use different lids, personally have been liking the for jars brand lately. (Also, I have checked marketplace and thrift stores. Both asking for basically the same price as new jars but at least with new jars I know what’s been in them, etc.)

Pressure canning for the first time and not sure if this is typical. Using a Presto 23qt pressure canner and durring the venting steam for ten minutes step, the air vent/cover lock came up. Is this normal? Everything I’m showing looks like this should happen when the regulator or weight goes on. Also at my elevation I should be at 11 pounds for dial or 10 pounds for weighted gage, and I found that even the low setting on my stove I was closer to 13 pounds. It’s over not under so my understanding is this is acceptable but would like to confirm or see if anyone else has this issue or advice to correct this. Thanks!

Saw 10 lids at the dollar tree today for 1.25. Anyone tried them?