Maybe I figured out the source of my woes. But maybe not. Okay. The big blue aluminum canning pot with the handled wire rack. Do you fill it with water and start it to boil while you are working on processing your tomatoes (Blanche, remove the skin, back in a second pot to get hot, into the jars, wipe rim, lid, ring finger tight, ouch that’s hot, into the rack, carry heavy rack of filled jars to the now-boiling point of water, down into the water very carefully for fifteen minutes after it’s returned to a boil.? Or do you put the packed jars into the big blue pot, fill it with water, then bri ..read more

It appears to be rust from a store bought can of banana peppers, it still made the pop when I opened it. Is this okay to eat or should I toss it? submitted by /u/beckywinchester1 [visit reddit] [comments ..read more

Not sure if right place to ask but I have no idea where to post. I'm making raw cheese, I have milk left in a half gallon glass jar but my room temperature is not quite high enough for the whey and curds to seperate. It's around 19C but needs to be above 23C. I thought about buying a cooler https://www.amazon.co.uk/cooler and placing a warm jar inside along with the milk. Will this warm up the cooler inside enough and will it keep temperature? I don't know what else to do. I bought a heat pad but milk might spill and it's electronic so not gonna use it. Anyone here have a way to keep a jar co ..read more

Hi all! New to canning and having fun so far! My sister and I are both pregnant (even due on the same day!). As summer approaches, I'm realizing how hard it's going to be without alcohol haha. Are there any good fruit syrup canning recipes that would be good for mocktails? submitted by /u/barefootdancer11 [visit reddit] [comments ..read more

I pressure canned salsa last night and checked the lids today and 3 didn’t seal. Since I left them on the counter to cool overnight, are the salsas that didn’t seal ok to eat? They didn’t seal ( I believe) due to lids being old and the ‘rubber’ on the lids disintegrated. Since I pressure canned them previously, I’m thinking that I can just leave them in the same jars and do a water bath today. Any suggestions? submitted by /u/Independent_Job_4403 [visit reddit] [comments ..read more

So I’ve picked several gallons of wild blackberries and would like to make some kind of preserves with them. I think I remember making refrigerator jam/jelly with my grandmother, where you didn’t actually do any “canning” but the finished product just went right into the fridge (though I could be remembering wrong). Does this sound like a recipe/technique ya’ll could direct me to? (Real canning still scares me but I figured doing something with my blackberry haul would be a decent place to start) submitted by /u/threefrogsonalog [visit reddit] [comments ..read more

I made a small test batch of canned coleslaw (1 jar), and am a bit concerned because after cooling and sitting, it seems to have a fair amount of air in the jar. When I put it in the pressure canner (ran for 15 minutes at full pressure, BTW), I made sure the vinegar brine was right to the top, and pressed the coleslaw in firmly to dislodge any bubbles. The jar sealed just fine, and is still sealed 2 weeks later. But, when I look at it, there's brine in maybe the lower third of the jar and the cabbage at the top *clearly* has empty space (air?) around it. I *think* there was some when it came ..read more

Hi Everyone! I recently had Black berry and Pepper Jam at a cafe and was really impressed by it. I really want to try to make a berry and pepper jam at home. I am new to canning so I don't have a lot of experience, I would really appreciate if you guys can share some safe recipes for berry and pepper jam that you guys have tested and love! Thank you so much! I am looking forward to your recipes ? submitted by /u/Hypnos898 [visit reddit] [comments ..read more

The title is pretty self-explanatory, but I'll flesh it out a little here. I make and eat a lot of pickled cauliflower, so I would like to make quarts instead of pints. I have not found a safe or tested recipe for pickled cauliflower in quarts, though I know commercial producers make quart sizes. I just did a big batch of this last night in pint jars and hot water bath, but quarts are easier for me. Does anyone have a recipe or guidance that adheres to safe canning/pickling practice? submitted by /u/vmodus [visit reddit] [comments ..read more

I made some pear preserves a while ago and steam-sealed the jars as per usual. However, I forgot to steam-seal one. I checked and it DOES have a seal, I'm assuming because of the heat of the preserves when I put the lid of the jar on, but I'm not sure if it's ok to eat. The jars were all sterilized beforehand btw. EDIT: after reading the comments I'm going to toss it. Thank you! submitted by /u/a_very_fungi [visit reddit] [comments ..read more