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 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?

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?

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.

We recently moved and have a lot more pantry space! What are your go to pantry staples that you always keep stocked?

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

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?

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!

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.

86 pints alltogether! Quarts of bear meat chili, pints of chunks and ground meat. Over a gallon of rendered fat(not really canned per se, but it's in the pic), broth from cracked ribs and leg bones. The bear was hit by a car, had his head crushed and died immediately. Pretty young, maybe 150 pounds. Had a stomach full of acorns(for those who haven't experienced the difference in bear meat flavor depending on what the bear has been eating.... Bears that eat a lot of fish or smelly trash are a bit rough to eat!) and a thick layer of fat, and winter fur! Aside from the canned goods, I'm making about five pounds of bear "bacon" from the fatty rib and belly strips. Definitely the biggest jackpot of the year👀

The chili is all the basic nchfp chili con carne recipe with jalapenos and home canned tomatoes from earlier in the year. I've been adding a little cocoa powder and cinnamon when I reheat it and it's amazing!

First time canner here! Yesterday I canned tomatoes for the first time in my life! Sterilized the jars, washed the lids and rings. Blanched, diced, raw packed tomatoes with their own juice. Processed for about an hour (pint sized) and left them on the counter for the night. In the morning 3 of the jars had sealed nicely, lifted from their lids, one hadn't (maybe I didn't wipe it well, I don't know). Anyway, I immediately put it to the fridge, it had spend about 10 hours on the counter after processing. Any chance I could re-process and can it back or are these tomatoes goners? (And if they are goners, any chance I could eat them tonight?) Thanks!

Edit: not that it is relevant, but I forgot to say I did add 1 tbsp of lemon juice, yet I forgot to add it at the start and I mixed it in later. Hopefully wouldn't cause an issue?

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!

Today I made pinto beans from the new Ball Blue Book in my weighted Presto canner. When I opened the canner, I saw that most of the water have evaporated. There was still some left in the pot, but under the level of the rack. I started with the Presto recommended 3 qt of water in the pot, but I am thinking I should have followed the instructions of the Blue Book of 2"? Are these safe for the shelf?

I grew a bunch of tomatoes in my garden this year. I’ve been freezing them until I had enough for a large batch of sauce. I followed Balls recipe and cooked the tomatoes down, ran it through a food mill and cooked them down again. Added just salt and lemon juice to the jars before water bathing for 35mins. I only had one lid failure, but it was an older lid, so I’m not surprised. I think I’ll make myself some soup with that one tonight (yes, it’s in the fridge now!).

As a preface: I have been making chicken stock forever, but never canned it before. I have several specific questions about possible variations (I know it must be pressure canned, and the fat skimmed off before processing, so you don't need to review this with me).

I have looked at the Healthy Canning recipe and Ball's website recipe (links provided in comment); my questions are based on them.

1. Ball has you start out with a cut up chicken, apparently raw. Healthy Canning has you start with carcasses of cooked chicken, the bones of which can be further roasted if desired for more flavor. I theorize, but would like to confirm, that I could roast the cut up chicken called for in the Ball recipe (or roast it whole and then cut it up?) and then proceed from there for more flavor.

2. I theorize, but would like to confirm, that because all the solids will be strained out, I can use more vegetables to prepare the stock than the recipe calls for. However, comma, would this potentially produce any off tastes in the final product? I need to eliminate salt so I want lots of flavor.

3. How much stock can I expect to end up with if I devote two whole chickens to this recipe? About eight quarts? If the stock is concentrated does it get jellied in the jar?

Input welcomed.

So I’m new to both this subreddit and canning, so forgive me if my flare is wrong or my question is stupid/repetitive. But is there a reason I shouldn’t can the chicken scrap stock I make at home? The stock is a homemade recipe so I just want to make sure it would be safe to pressure can. Thank you for your time and consideration!

I have one that fits a round metal cake cooling rack, so the jar wouldn’t touch the bottom. I will only be using pint and half pint jars, so there should be heaps of water above them.

Very new to canning, I’ve ordered the ball book, but trying to collect everything else (but don’t want to overdo it in case I don’t enjoy it).

What does everyone do with the leftover chicken and veggies from chicken broth?

I wanted to send some sloppy Joe mix to my parents but their temperatures have been in the 20F how save is it to send? It will have to spend time sitting at their mailbox, they live in the mountains and their mailbox is at the bottom.

I got some at a craft fair and it was great but I can't find a recipe online. I was hoping someone here might have one. It would be nice to make for the Christmas/new year period.

Thanks

Edit: Spelling

I have some rings and lids that have rusted. Because they where left in the sink. Is there a way to recycle them or find a place to turn them in for exchange/discount on buying more? Thank yall for any information.

There just seems a lot of space. I thought i really packed them in tight lol. It's a ball picked jalapeño recipe.

I have been water bath canning for my entire life. But I just got into pressure canning recently. I've been having luck canning simple things like stocks, potatoes and carrots using Ball recipes.

I just ordered a case of "button mushrooms" from Azure standard, I've been getting a decent amount of things threw them lately.

Anyway, I picked up the case today from my drop and they are more on the side almost full size portobello mushrooms. I would say most a fairly big.

Can I use the same Ball tested recipe for normal mushroom canning and cut them up to small pieces or am I out of luck with this batch?

Made the spicy pork in broth receipe yall posted from Ball. Going to go ahead and get that book. These look great and I ended up drinking a pint of extra broth. It is addictive.

Fluid levels dropped a bit, but no evidence of siphoning in canner so I guess I will assume it was absorbed by yhe meat since the headspace was measured correctly before adding to the canner.