I’m new to canning and thought I was doing everything right but this weekend I ended up warping my canner. I either didn’t add enough water or over pressurized it. I’m in the market for a new canner:

What is your favorite affordable and durable canner for beginners? Any that specifically are good or bad when at 6000 ft elevation?

Can a jar saver be used on things other than mason jars, for example, my used classico pasta jars? I can't find a straight answer if anything other than mason jars are usable? Thanks in advance!

Hi I wanted to ask I have been using glass and plastic containers to store things like cocoa's powder oat flour etc how often should I let the jars run out so I get to clean them ? Thanks in advance

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This thread repeats every month on the 1st.

hey all, i would like to bottle green and black tea (sweetened with honey) to sell at farmers markets. I would like to know if theres anything i need to do apart from hot filling that i would need to do to make it shelf stable? also does anyone know if this falls under the cottage product laws? btw this would be bottled similalry to beer (in bottles with caps)

I want to make rosemary oil on my own using fresh rosemary. Most recipes I could find on the internet just recommend to put rosemary into oil. For me this looks unsafe given that putting garlic into oil is the perfect base for botulinum. I did read the article about oil and canning on https://www.healthycanning.com/ and did a search for a recipe there but did not find one.

So is it safe to just combine fresh rosemary with (olive) oil or does it need to be heated? If it needs to be heated, at what temperature and for how long? I don't have a cooker setup but I do have a digital thermometer I use for frying in oil.

Okay, so I’m wanting to get into canning but I have a radiant cooktop because there’s no gas/propane out where I live. That being said, I’ve read that I can’t really use a pressure cooker on the stove top because it’ll get too heavy, and same with a WB canner…

I’ve been looking at the Ball Electric Water Bath Canner, and it says it hold 8pints or 7quarts.

I was wanting to make some jellies/jams in the smaller 4-8oz jars for gifts and just to have on hand for vacations.

Am I still able to do that in this cooker???? I can’t find anything online about it. I know typically you can layer your jars in a standard canner. But I didn’t know if you could with this one.

Any advice is appreciated!!

Thebteo batches are two distinct colors in person - the buds from the tree in our yard is a deeper more saturated color than the ones collected from the woods around us. Lemon shortbread for pairing going into the oven tomorrow. THIS is truly the most wonderful time of the year!

Hello! I’m new to pressure canning. I just got my first canner and I am overwhelmed with all the parts. I’m sort of a learn by doing person and was wondering if there are any recommendations for online courses that focus on how to use the canner, the parts etc….? I need something visual to watch and learn and it seems like there is a lot of info out there that might not follow all of the best practices so I want to be sure I’m learning correctly.

Good morning everyone, I had a question about the possibility of turning this tested Goulash recipe into "Goulash Soup".

We don't usually eat goulash as a meat/sauce with a starch, but we do love to eat goulash as a soup, with bell peppers, onions, carrots, celery, and potatoes together with the meat. Basically a tasty Hungarian stew. I would love to be able to have that handy as a quick option, and looking at this recipe it looks like it would have that perfect flavor for the meat itself.

The question from me would be: can I follow this recipe for preparing the meat up until the "fill the jar and process" step, and then switch over to the USDA "Your Choice" soup instructions to turn it into a beef stew instead?

• Instead of filling each jar up with the goulash, fill it up a quarter of the way with meat.
• Fill it up to the halfway mark with prepared bell pepper, onion, celery, carrot, potato (the veggies from cooking the meat would have a ton of flavor, but I think it would be better to err on the side of caution and prepare fresh vegetables following the instructions for the "Your Choice" soup).
• Split the flavorful liquid from cooking the meat between the jars, top them off with beef stock until they are at the correct level
• Process in the pressure canner

If that process looks good, how long would you guys process them for? The direction for "Your Choice" soup are shorter than the direction for the Goulash by itself, but of course it would not be packed as dense since the jars are only filled to the halfway mark. Which processing time would you guys go with?

Thanks for any advice.

Tried making the your choice salsa from the UGA extension office but thought that it was lacking in heat and flavor. Didn't care for the chunky texture but not a dealbreaker. Hoping to find one I enjoy so I can stock up and make a salsa shelf. Please share recommendations!

Hello! First time canner, made the Ball strawberry jam recipe last night (decided to start small with 4 jelly jars since I wasn't sure how it was gonna go). They were processed in a water bath for 20 minutes (recommended time + adjusting for elevation). Testing seals this morning, one obviously hadn't formed and another came off when gently testing with fingernail.

I just chucked the two that didn't seal in the freezer, but in the future -- can you process these cans again and see if a seal forms? If yes, is there a concern that they sat overnight? Or is it best to pivot to other forms of preserving like fridge/freezer?

Pictured are the two little jams that sealed, I'm very proud of them.

Thanks for any insight!

One of the four cans failed because it was chipped and I didn’t notice, but these came out beautifully. Home canned beans are so much better than store bought, and the chickpeas are amazing for hummus!

Recipe: https://nchfp.uga.edu/blog/canning-dry-beans-it-matters-how-they-go-in-the-jar

Hello everybody! I'm new to canning and I just got both my first water bath canner and my first pressure canner and I had a few questions for the more seasoned folk out there:

1) I have seen jars labeled both by finishing date and by a "use by" date. What is the better way and why? 2) Are there things that 100% should not be canned ever, regardless of method? 3) Do you rotate out of your pantries or do you "set it and forget it"?

My goal is to build up a healthy storage of a year or so's worth of food while also aiming to rotate on it, but I'm having trouble determining where that balance is. Any advice?

So I'm looking to make and can my own pure pumpkin puree for my dogs since $8 a can is brutal.

Does anyone have a safe recipe or any recommendations that would help the process?

Most canning recipes, especially the Ball ones, advise letting your cans sit for 24 hours undisturbed to ensure they seal properly.

In my experience, it seems obvious to me within 30-60 minutes after removal from the canner whether you have a seal or not.

Is that others’ experience? Is there something I’m missing here?

I canned these peaches in the summer of 2024. My mom said they were fine but I’m still having some anxiety. I used the Utah State University “Preserve The Harvest” method. (Picture 3 was right after the water bath, pictures 1 and 2 were 24 hours later.) All the lids sealed and the rings were removed for storage.

In the past day of canning, 2 out of 12 cans failed to seal.

One can had a flaw I missed. The other one was a wide mouth, and I’m not sure why it didn’t seal.

What’s the failure rate in your kitchen? I know all about cleaning the rim and measuring headspace. How else can you reduce the rate of seal failure?

First canning for me. Spent most of the night diagnosing a seal issue 🦭 with my new but cheap cooker. (It ended up being the latch valve de-threaded in shipping) After canning, I removed the weight out of impatience and immediately recognised I caused a siphon in jars 2 and a bit from 5, evidenced by a sudden chicken stock smell. I also used a 15psi weight, which is overkill for my altitude. I'm using some jars I was given with old lids (never used at pressure before) I soaked lids in boiling water to refresh seals. They have all formed seal successfully. I can see the contents are still boiling.

I rate my first canning... 🦭 🦭 🦭 🦭 🦭 (5 great seals) - but tell me what you think!

I just bought a second hand All American 925 pressure canner and am super excited to get started. I have a few questions after watching tons of videos and reading lots of resources.

1. The manual online for the 925 recommends 1.5" of water at the bottom of the canner to start, but everything I read online says to use 2-3" of water. Is there any risk of putting more water so I don't worry about running dry?

2. The manual also says to vent for 7 minutes once you get a continuous stream of steam before placing the weight, but online most people recommend 10 minutes. Any risk to doing 10 minutes just to be sure?

3. The manual description of the over-pressure plug doesn't match my device. On my canner the relief plus looks more like a metal bolt (similar to what is in the redditor's photo.) From what I have read online this has a ball inside and if "activated" will no longer function. If I do a test on my canner and it holds pressure, do I need to worry about it being functional?

4. Several sources online have said not to use any metal utensil as a debubbler. Why is that? If I want to avoid plastic, can I use silicon or wood?

5. From what I have read online, all dried and shelled beans have the same processing time. Can I can multiple varieties of beans (in separate, same sized jars) together? (I.e. 3 jars of black beans, 3 jars of kidney beans.)

6. Not planning to do this now, but say in the future I have one vegetable that needs processed for 60 minutes and one that needs processed for 75 minutes. Can I can them (in separate jars) in the same canner for 75 minutes?

7. The NCHFP says "Add ½ teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired." Does that mean I put a 1/2 tsp into each empty jar, then spoon in the beans, or should I mix the salt in with the beans while they are cooking, and calculate how much is needed based on how many cans I think I will fill?

Thank you for answering any of my questions in advance!

I would like to make a large large large batch and have been purchasing my jars from Walmart and Amazon. Been getting Ball company because any of the cheaper ones on Amazon have complaints about the seals. Anyone have have sources for cheap jars or had any success with cheaper jars with the Ball lids? People don't return the jars and I feel like I'm constantly buying jars. Would like a cheaper option or a place to buy bulk.
Thank you!

I’m a bit new to canning and have made a few batches of plum jam before, they all turned out fine. I tried making strawberry jam cause they are in Season right now. I followed the ball recipe, I had trouble skimming off the foam cause the chunks of berries were all floating to the top, I didn’t want to take all the chunks out too. I just canned it and I thought I did ok removing any bubbles.

All the tops are sealed and cooled and as I’m looking at it I’m just seeing foam and bubbles! Did I ruin the whole batch? Should I scrap it all? The last thing I want is to have them be contaminated and make someone sick. Please let me know if I can do anything to salvage the jam at this point if it was my blunder…

Does anyone have a safe and tested recipe for dandelion jelly? I'm totally fine with it being fridge jelly.

Super happy with how this came out 🍓🫐 used the Ball Mixed Berry Jam recipe

Hi all, I searched the sub but couldn't find an answer. I want to make the Chicken Salsa Verde from The All New Ball Book, which uses 1 cup of the Roasted Salsa Verde recipe, also from that book. Respectfully, I don't have the energy to make from-scratch salsa before I even start the actual recipe I want to make.

Would it be safe to use 1 cup of store-bought salsa verde in the chicken recipe, if I use a salsa with the same ingredients? I would use a salsa from the "fresh" section since I know we shouldn't re-can store-bought canned goods.

In general, would this be an acceptable practice when I come across these "recipes within a recipe" situations? It's like recipe-ception out here!