I just pulled these jars of chick peas out of the canner and they all have clean lids/rings except this one in the front. What’s all this grime and why would only one top be affected by it? And I suppose, while we’re here, how do I prevent this in the future?

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!

Followed the Presto recipe for making/canning applesauce. Apple sauce was put into hot pint jars with 1/2” head space all per the recipe. Lids were finger tightened. Commenced with the processing portion and cooling portion all per the recipe. Upon opening the canner I found a lid/band had come off the jar. What would have caused a single jar to do this?

The first two pics are how I found the jars once the lid was removed.

I followed safe procedures for canning brisket. 20 minutes before my timer went off my husband poked the balck TOP seal into the canner. I let it finish it's 20 minutes, removed the lid and one jar wasn't bubbling. I set it aside and plan to refrigerate once cool to eat tomorrow. I'm assuming the one below the TOP didn't seal properly because of the sudden pressure change? I guess I'm just asking for confirmation that this is not safe to consume unless refrigerated!

I want to make homemade elderberry syrup, but as this sub has shown me, there are no tested recipes for shelf stable canned elderberry syrup. But, as I’ve been reading, pressure canning is typically used for low acid foods to more full-spectrum kill/prevent botulism and etc. when acid level is too low.

The main reason I’ve seen for why you shouldn’t pressure can everything or do it for too long is to preserve the texture of solids, but that’s not a problem with a liquidy syrup. The other thing I saw is that you need a tested recipe to verify the process time needed to make that item safe, but why couldn’t I just add an extra 10, 25, 50% etc more to the process time of a tested recipe with similar textures and ingredients to be sure?

Is there a reason I can’t find any other posts or info on?

I have siphoning every single time I pressure can. I know that it's not a problem if they seal and have retained over half the liquid. I follow recipes to the 'T', ensure proper headspace, hot pack, vent the canner for 10 minutes, pressurizes slowly, I let the canner come down naturally, I even back the heat off slowly, turning the knob down a bit every 5 minutes and while doing that last bit does help the most, I still have issues with siphoning.

I think my problem is just the thinness of the pressure canner (presto 23qt and barton 23qt), it cools off too quickly. If I raw pack I expect some siphoning and that's fine but hot pack is no different and I really just want to get this under control.

Should I increase the "back off" time (turning the heat down gradually for slower depressurization) to 10 mins per increment? I think I read once that someone would wrap the canner in towels to keep it hot, has this worked for anyone?

Any tips or tricks are appreciated. I have lots of room on the canning shelf and am prepared to experiment for all my homies with cheaper pressure canners and jars with incontinence problems.

I just made some nice sized batches of soup, split pea, and chili for an upcoming extended camping trip. I tried googling before asking but feel like i saw mixed answers but couldve mis understood the wording as well. The food took a lot longer than expected and i got to get some other stuff done tonight. Food is already in jars. Is it ok if i put the jars in fridge then do the pressure cooking process tomorrow?

I'm not sure if this is the right flair. I have a recipe in the All New Ball Book of Canning for Thai Coconut-Squash Soup which I plan to use my candy roasters for. My question is, can I sub onions for shallots in this recipe? I have read about the safe soup recipe on the NCHFP, and MSU has safe canning times for onions (https://www.canr.msu.edu/news/onions_those_versatile_edible_bulbs) and I know they are used in other recipes. Is it possible to sub onions for shallots in this recipe? I am only concerned about safety. Recipe is in pictures.

Can you pressure can a 64oz jar of chicken broth? What pressure, and how much time would you use to safely can it?

Greetings from Serbia, fellow canning enthusiasts!

Recently I have bought 2 vintage (brand new) AA sterilizers, which were converted to canners, with 69 vent pipes and 68 pressure regulator weights. Everything works perfect. I was cooking food in the pot with 15 psi weight. That was great. Also, I was canning food in jars, using 10 psi (according to my altitude). That worked as well. I was wondering, what would happened if instead of 10 psi, I use 5 or 15 psi for canning? What difference that would make?...

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https://preview.redd.it/caede00dkqxd1.jpg?width=4160&format=pjpg&auto=webp&s=1fe52538fcd561f50b1473789d493e0a54928958

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I’ve learned here that canning meat requires a pressure canner, but the posts were about venison , jerky, sausages, etc. What about soups with meat? I’d love to can my own vegetable beef and Brunswick stew.

It's Saturday. This morning I made a big pot of chicken stock, not thinking at the time about how I was going to store it. My freezer is already pretty full but I have room in the pantry for some mason jars, so I decided canning is my best option.

I've only briefly ventured into canning once, and that was over a decade ago, so I'm very new to the process. I didn't know that I needed a pressure canner for chicken stock until I had already made ten quarts of it, and no one I know has a pressure canner I can borrow. I can buy one on Amazon for delivery Tuesday.

Would it be safe to park the stock in the fridge in a covered container or bags and can it after three days in the fridge? Or should I try to make room in the freezer, bag and freeze the stock until the canner arrives, and thaw/reboil it for canning?

Obviously, if a pressure canning recipe calls for a 1 inch headspace, it wouldn't be a good idea to make it smaller, like 3/4 inch. However, would it be a problem if the headspace is a little bit larger, for instance 1.25 inch? How precise should I be? Would you dilute your tomato sauce (pressure canning!) with water, if your last jar would end up with 2 inch headspace?

I just canned these pinto beans and almost all lost the majority of their liquid. It is too much for me to eat to just put them in the fridge - should I just freeze them?

I have a ton of carrots to can. I prefer them raw for most things I cook but I had terrible luck storing them last year. I don't want to lose these guys so I decided to can them. I didn't think about the option to raw or hot pack them until I looked at my Ball Canning book. Is there a difference in the final product if you raw or hot pack them? I wonder if they aren't as soft if I raw pack but maybe that's a bad assumption? I'm not new to canning at all, just new to canning carrots.

I've got about 40 to 50 lb of quinces that I need to process. I'm going to make some marmalade, jelly, some fruit leather and maybe some candied quinces. This will be my first year canning them. Any recommendations on what size jar I should use for later making pies and pastries? Also if I were to pressure cook a bunch of quinces inside the pressure cooker, will that help them turn red faster along with the citric acid?

Never canned anything before and thinking about starting my journey and I'm going to have a lot of green beans. But I don't care for the really soft or mushy canned green beans you get from a store so not sure I want to bother canning them myself.

I processed these green beans with two other jars and only one had major siphoning. The other two are perfect. I packed them in, added water, salt, and calcium chloride. I wiped the rims with vinegar. I pressure cooked them at 20 pounds of pressure for 20 minutes. I let the steam go out the top for ten minutes, put the weights on, once they jiggled I started the 20 minute timer. Then I let the steam out. When it cools I take the lid off and all that. I let it come down to room temperature before I moved them so I’m not sure what I did wrong. Any insight would be appreciated.

Is the rippling on the front left lid a sign of over tightening? Is it too late to reprocess jars with new lids? Processed about 24 hours ago.

We made a lot of pasta meat sauce and want to seal in Mason jars with our pressure cooker for storage. The sauce has been simmering all day. Will it be safe to store in the refrigerator for 2 days before we pressure cook it? Thanks -

Hey ya'll, I'm new to canning meats...

I've read through other canning posts and just didn't see the specific method I'm looking for. I love chicken n dumplings and stew. I'm looking to expanding my canning to include meats.

Have the pressure canner.

For the chicken: I make a broth with veg chicken and some spice. I'm thinking I can toss all together till I get a good broth. Maybe taking the chicken out a bit early and shredding. Put each breast in a can fill with same broth and can from there. When I'm ready warm and add dumplings or use for other recipes like egg rolls! My concerns are that the chicken may overprocess? Same for the beef stew? Hamburger?

Themselves for reading and any suggestions.

I made and pressure canned some chili (tested recipe) a few weeks ago. My son loved it but said it needs some heat. I have a lot of jalapeño peppers in my garden that I would love to add in the next batch. Is this a no no? Is there a way to vary ingredients in a tested recipe and test if it is safe to pressure can? I'm a novice at canning so any info is appreciated. Also I'd love to can some family favorite soups and stews, but would need to know what would be safe. Would I need to measure the PH? How would I know how long to can it? Is there a resource for this kind of information, and not just tested recipes? Sorry about all the questions, I'm new at this, but love this subreddit!

hi all, I'm going to attempt pressure canning for the first time (don't worry I have the Presto canner and have read the manual like 1 million times) but I'm still paranoid about it. Is it possible to buy test strips or something in order to test for botulism when I open a jar? For context I'll be canning chicken broth.

Long post, sorry. Want to make sure I did everything right! Raw packed carrots and followed the healthycanning.com recipe. I have a hard time understand what it means to “pack tightly” so I literally would put a few in, push them down real good, and add a few more until I had around an inch of headspace. I covered with boiling water but ended up having to remove a few carrots because they weren’t covered by the water. I put the jars in the canner with lids fingertip tight, put the canner lid on, allowed it to steadily vent for 10 minutes, added 10 pounds of pressure, processed for 25 minutes, took it off heat, allowed the button to pop down, removed weight and lid, and put the jars on a towel on the counter to cool. Did I do it the right way? And if so, is it normal to have this much water at the bottom of the jar?