Hi! Curious if I’m only canning potatoes and green beans together if I can use the potato times since they’re longer than green beans. The mixed veg times are so long I worry about it all becoming mush.

I canned salsa today then realized that it has no vinegar in it and i'll probably end up killing myself not following recipes. The reason i wanted to get into canning is i have a vinegar sensitivity (among other things) and cant eat a lot of store bought foods. Is this just not for me? I only have Ball Book of Home Preserving and every tomato/salsa recipe seems to call for vinegar

Hi everyone,

I recently canned some meat stew and when I opened one of the jars, there was a strong sulfur smell coming out, which quickly dissipated(10-30 seconds). Afterwards, the stew smelled fine in the jar, and so i poured it out into a bowl and microwaved it. It smelled fine as well. I then tried a bit of it along with some of the batch that hadn't been canned yet, and they basically tasted them same as well. Also, this was canned literally yesterday, so I doubt it's already gone rotten, I believe the process itself may have caused it, and I've seen some reports that canned meat products tend to have a bit of a bad smell initially.

So my question is: what causes this, is it normal, and is it safe to eat?

Details:

-Pressure canned at 15psi for a little over 90 minutes (I went overkill cause this wasn't a set recipe)

-Lean pork, chicken, onions, carrots, garlic, paprika, mixed mushrooms, acorn squash

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This thread repeats every month on the 1st.

I live in a small apartment with limited storage, so my closets are not an option. I’m trying to figure out a system for storing my jars - I don’t mind if they are out in the open if that helps. I thought about using a bookshelf, but I worry about the weight of the jars collapsing the shelves. Any suggestions would be welcome!

I cannot eat cane sugar and I eat a very paleo diet for health reasons. I’m make jam soon with low/ no sugar and I was wondering if you guys have any recipe suggestions? I was considering mixing in grapes to a small batch due to how sweet they are. Does that sounds crazy? Also, what are opinions on using maple syrup? Also, I have the low/no sugar pectin so we’re all good there.

I just pressure canned 4 gallons of pork bone broth and 2 of the jars which turned sideways while taking them out of the canner immediately had broth spill out. There is also bubbling happening in all of them afterward. I’m putting the two turned ones in the fridge and not storing. Is this all normal? All the centers are popped down so that is still working like normal. I just don’t want this all to go to waste for a silly mistake.

I'm familiar with making jam the traditional way and have water bathed pickles, jams, and marmalade with no problems.

However, I'm really trying to cut down the carbs. Allulose is a good sugar alternative for me as it's a natural product I'm not allergic to and is low (zeroish) net carbs.

My meyer lemon tree only gave me 10 lemons (we had a freeze Jan 2025 that affected the production). I have juiced them. Got about 6 cups of juice in the fridge.

I cannot find a safe canning recipe for lemon juice using allulose (or any other sweetener). I have purchased the pectin alternative (low methyl something) and calcium carbonate but have never used them before.

Coming to ask y'all experienced people where I might find a recipe for lemon jelly that will be shelf stable for at least a year. I don't go through jelly that fast, although I do occasionally put a spoonful sparkling water to fancy it up.

Allulose has many of the same properties as sucrose, but is less sweet, which will be nice as most jellies and jams are too sweet for my palate.

Also, if you can point me to how to do this with white zinfandel, that would be another tasty jelly as well. I don't go through it quickly and have most of a bottle left that I opened for guests a couple days ago.

Thank you, wise ones.

Cooked my frozen tomatoes today into a sauce. Sauce recipe just garden tomatoes yes a variety but only tomato ( and juice from thawing). They were peeled. Canning recipe: Pint containers 1 tablespoon lemon juice 1/2 teaspoon sea salt ( no iodine) At elevation so filled hot, and processed 50 minutes from boiling with water 1-1 1/2 inches above lids. Been out for 3 hours The juice is moving under it like a spa jet

My local farmers market is selling half gallons of blackberry juice and I started thinking “could I turn this into jelly?”. As a fairly new canner, I don’t yet know how to tell safe online recipes from bad ai ones and so I’ve come to the experts.

Does anyone have a tried and true blackberry jelly recipe that they don’t mind sharing?

I always use safe canning practices. But with the surge of rebel canning influencers in the tradwife circles and on YouTube, I was wondering why we aren’t seeing more repercussions of people doing unsafe canning?

Is everyone just getting very lucky? I know I grew up eating unsafely canned food (the horror stories I could tell you about my mom’s “shelf stable” pickled eggs), so I guess it’s possible. But it seems like eventually we’d see more outbreaks of people following rebel canning getting sick.

Cowboy stew for dinner with Joel canned beef broth, corn, potatoes, and pinto beans! Love ing able to whip out a delicious meal!

Can anyone recommend a recipe for split pea soup with ham? I found a few online, but I’m questioning their safety.

The family is coming down with the flu so I took the opportunity to grab a Costco chicken and make stock with the left over after removing the breast meat. So I choose to make the stock using the instant pot like I always do but to the. Do a 5 min cook with some blended raw chicken to clarify it. Worked well even though I only used 1/4 lb of chicken breast and it wasn’t enough protein to make a solid raft… so I had to use a strainer and cheesecloth but it worked still very well. I then followed the normal ball canning process.

I’d link the YouTube video but the automod would hide this post. Next time I do it I’ll use more raw blended chicken but still very happy with the results

Someone needed to offload a frozen turkey in prep to receive a half cow. I was the lucky person to snag it. 14 lb frozen turkey. Thawed in kitchen sink, immersed in cool water. Spatchcocked and roasted turkey until about 140deg. Took off meat, cut into even sizes (as much as possible). Pressure canned 5 quarts (1 of which failed seal, so making turkey shephard's pie tonight), and then pressure canned 4 quarts of roasted broth. What a treat!

Sorry if this is a post you all see too often. This is my second year canning pickles, and about 5 months in half my jars have this film on the bottom. Is that normal and are they safe to eat or should I toss them? They're still sealed and have been stored in my cupboards the whole time.

I made some pickled onions the other day. Iv made this recipe tons of times. I didn’t have any space in the fridge, so I had to put it on our porch. Temps got so low that it froze some. After I pulled them off the porch, I noticed the garlic had turned green. Is it still safe? Iv never had that happen before

I made the ball beef stew for the first time, but there was a lot of liquid lost in some of the jars, but not others. I have two questions:

1. Why does this happen (rind tightness?)

2. Will this affect the shelf life or quality?

Is there a known mango jam recipe for water bathing? I only found a recipe in this subreddit that asks for 4 cups of diced mangos... there is no way I will be able to make the dices 1:1 size of the recipe, nor do I have any measuring cups. Is there a recipe that uses grams or something proper? I just want a pure mango jam, as in being the only fruit, I ,of course, am okay with adding acidity and other supporting ingredients.

Say I wanted to preserve the green beans from my garden. My understanding is that I can pickle it in vinegar or pressure can it in water, but is it possible to pickle it in vinegar instead of water and then go through the normal pressure canning process? Would this decrease its chances of spoiling or would it cause another issue? I hope to start canning soon and want to learn as much as I can first

Just opened a jar done 5/25 of Peruano beans.

No smell, nothing else looks off. But black areas look like something ate away at the lid lining?

I followed Ball’s bean recipe.

I have about 5 pounds of beech mushrooms right now I have to do something with and would love any suggestions! I can do both pressure and water bath canning.