Is it possible to Sous vide pork to a safe internal temp and then pressure can that pork to extend the shelf life of it? And if so, how long of a cook time would achieve my desired result? Thank you, I'm having trouble finding any answers surrounding this question online. submitted by /u/kazper1234 [visit reddit] [comments ..read more

For a science project I need to grow botulism bacteria. Any ideas on how this could be achieved through canning? submitted by /u/black______mamba [visit reddit] [comments ..read more

I have some hot peppers that have some great sweet and citrusy notes. I was wondering if anyone out there has a recipe that uses lemon juice or citric acid instead of vinegar. submitted by /u/InMyNirvana [visit reddit] [comments ..read more

I followed this recipe in Food in Jars by Marisa McClellan (which I think is a safe canning source) but afterwards I got paranoid because it used so much less vinegar (2cups verses 5) than other pickle recipes I've made. Within a couple hours of it cooling down to room temp, I popped them in the fridge. Am I just being paranoid? Would the heat be able to penetrate all the way through while canning? They have a great seel. Are they safe to eat? If it is safe, can I now leave them at room temp after they have been on the fridge overnight? (The other onions in the second picture are picked p ..read more

A friend gave me a water bath canner, and I was disappointed to find out that most things I want to make require a pressure canner (stocks, soups, veggies, etc). However, I love pickled beets, and it looks like the acid from the vinegar makes water bath canning a possibility. My question is, do I need all the sugar that most recipes call for (e.g. a 1:1 sugar-to-vinegar ratio)? They all sound REALLY sweet and I'd prefer to make them low-sugar. Is sugar important for preservation, or can I cut it out? Sorry if this question is repetitive - I've mostly seen people asking about jams and wasn't s ..read more

Hi! Sorry if this is a dumb question. I’m a first timer wanting to make strawberry jam. I’ll only be making a small amount (12 oz) that we will immediately start using the next day. Do I still have to sterilize my mason jar or is that only for jam that will be stored and used later? submitted by /u/Longjump714 [visit reddit] [comments ..read more

submitted by /u/Ambugger [visit reddit] [comments ..read more

I've been looking for a tested recipe for canning chowchow without any luck so far. I like to make this chowchow to use on sandwiches, but even a small head of cabbage makes more than I can use. It would be nice if I could can part of what I make to keep for a month or two, but I'm not entirely sure how to do it safely. submitted by /u/dryguy [visit reddit] [comments ..read more

I have been water bath canning for a few years now and only pressure canned a few times and those times were with a more experienced pressure canner. I just canned quarts of chicken according to NCHFP guidelines after I let the pressure naturally release and removed the jars 2 of them were not still bubbling, is this normal? They are also the only 2 that don’t have the button depressed on the lid. submitted by /u/Tacticalsandwich7 [visit reddit] [comments ..read more

What are your favorite canning / preserving recipes for kids? I already pickle eggs and veggies, make jams and jellies, and make homemade trail mix and Chex mix. Just looking for other things to make for the kiddos homemade. submitted by /u/Loose_Recording6970 [visit reddit] [comments ..read more