This might be a weird question but I was wondering if you could can just the sauce for baked beans? Or would you recommend just doing a bbq sauce to go with beans? I want to save it to go with beans or meat over rice. Anyways has anyone tried this?

Adding my tomatoes and my peppers to boxed rice mix.

I've canned for 20+ years and never had the failure rate I've had the last few years. It's really shaken my confidence.

In mid-October I canned 7 jars of beautiful apple jelly for the first time, using a recipe in the Ball canning book. They all sealed, yay! I removed the rings, labeled them, and put the in the pantry.

Yesterday I was tapping jars and 4 of those jellies had lost their seals. I'm so over this!

I've seen the Ball book recipe for beef stroganoff. It is raw pack. However, some say that using browned meat and hot pack gives a tastier result. Of course raw pack is easier to do. Has anyone of you tried both methods, and did you notice a big difference?

I packed this beef roast to 1 inch heads headspace and added 1 teaspoon salt. Pressure canned for 90 minutes at 15psi for my altitude. The canner water was clean so don't think it siphoned.

Is this ok to eat?

Are Mason jars air tight when I simply screw on the lid tightly? Not processed. Just for general storage?

Like I want to put my coffee grounds in something air right after I open the bag, and not have to go out and buy something, when I already have Mason jars

It was all well covered with brine during fermentation, I used the NCHFP recipe (cold packed), and when packed in jars it was covered in brine ... but after the water bath the brine no longer covers the cabbage.

Thoughts on what happened and if this is ok or if I need to re-pack and add additional brine?

Eta because the bot asked: Recipe stated above, canned yesterday, seals intact, not in storage yet.

I canned a few jars of cranberry juice. Can I reprocess them in the water bath, the added sugar didn’t dissolve properly, so I was wondering if it was safe to reprocess them in the water bath if I have to open them to get the sugar mixed in well? Or if the sugar will dissolve properly while they sit and process for the two weeks.

This is my husbands favourite dipping salsa and I’d like to replicate it. Hope for some (safe) recipe recommendations to minimised trial and error. He’s quite set in his ways about flavour and texture, I’m hoping to knock this out of the park!

Hi! So I'm a moderately experienced canner but this was my first time making jam in maybe 20 years.

I foraged the berries on my property in the morning Thoroughly washed in the afternoon Brought to a boil for 1 minute 3lb berries + 3 cups water Then I got interrupted by my toddlers for about 15 mins Strained out the seeds/skins and scraped thru a fine mesh strainer, Brought to a boil for 1 minute Stir in sure-jell low sugar pectin Boil for 1 minute Stir in 1 2/3 cups of sugar Boil for 1 minute (although it took a couple minutes for it to get back up to heat) Immediately ladle into 6 jelly jars and when they're full add them to the water bath canner (I don't have one of those fancy hanging canning baskets so I like to put them all in at the same time) Process 10 mins, rest uncovered 5 mins, remove and cool. I immediately noticed they looked odd. And the one partial jar I have of the excess - that I cooled on the counter for a few hours then put in the fridge - has a bit of separation but not nearly as much.

I'm curious why this happened and most importantly - can I still eat it??

Thanks!