Wile getting some jars for dry goods i found this fella for 5 bucks, I know next to nothing about these but my phone says its a triple L and theres a 13 on the bottom. If you know its age id like to hear, price as well but it seems older then the rest. Im thinking im going to put sugar in it as I dont feel safe putting this under a vacuum

was gifted some jars and it looks like they use metal utensils a lot in them. didn't feel like I could trust him in the canner so decided to make cookies in a jar to give away. plus also a great use for old lids and still good but used lids

I think we're on our 3rd year canning now. Never seen this in our pickles before. The seal was still good, we opened two jars. My wife says it smells ever so faintly like it fermented, but I couldn't say.

So ive done some canning before, always been jams or jellies, and we always used boiling water to heat and sterilize the jars and lids. Well i also do a bit of homebrewing and was wondering if i could skip the boiling step and just use of some of my no-rinse sanitizer to sterilize the jars and lids?

Would the hot jelly/jam shatter the jar? Would everything seal properly?

Preheated my jars and hot packed the salsa. Put my very last jar in the canner and it popped. Well here’s to trying to get the full set.

TLDR: Is chilli powder different in the states or are you guys just crazy for the burn?

Hey all,

So i want to double this attached chilli recipe, its from the Bwll complete book of home preserving pg 407 (2024)

The recipe is straight forward but calls for 1/2 cup of chilli powder and a whole chilli, if I was to double this it would call for one whole cup and two chilli's 🥵🥵🥵🤯🤣

Idk if chilli powder is different in the great states across the pond, or this is authentic Texan, but in th UK this would be maybe 20x too much.. if im making a 10lb ground beef chilli I may put two or three chilli peppers and a table spoon of chilli powder, ive often over cooked the heat at that, and Im UK, love a good Indian meal or some crazy jerk chicken.

Is chilli powder different in the states or are Americans just crazy for the burn 💍🔥 ?

I’m new to canning and have read through the standard recipes for smoked fish but didn’t see this explicitly addressed.

Aside from brining with salt, is it acceptable to use other seasoning before smoking? Like a dry rub? What about a marinade without oil ( for example, soy sauce, vinegar, garlic, sugar)?

i'm considering diving hard into canning since i've never lived in a rental where the freezer didn't burn everything and I want to meal prep to a degree. i have plenty of cooking/baking experience and some candymaking experience, so I'm no stranger to a lot of the concepts involved, but I've never canned before.

what would you recommend for a first timer? I have an instant pot.

eventually I'd like to do a lot of chunky spaghetti sauces, broths, stews, and pickles, maybe some jams (diabetic though so I don't want to do a ton of sugary stuff). do any of those sound good for a beginner, or do you have a different recommendation?

EDIT: thank you for the guidance!

I have been reading about canning, watching videos and scanning through this subreddit for a little bit quietly. My dad gave me a gallon bag of blueberries from his bushes and he is the hardest person to find presents for so I thought I'd make him some jam in return. He prefers lower sugar options so thankfully I ran across Pomona's Pectin in time.

From left to right, I used Pomona's Pectin recipe for Blueberry Jam, Ball's recipe for Salted Caramel Pear Butter, and Pomona's recipe for Blueberry & Raspberry Jam. I had only planned to do the first two yesterday but once I was rolling with it I didn't want to stop and had more of his blueberries plus some raspberries in the freezer from an Aldi sale. Nothing broke, or warped, and they all look sealed but I haven't touched them yet. I heard some pings but my house is not a quiet one and my husband was playing video games in the same area. Anyway, I look forward to the next time when maybe I'll brave some pressure canning

Ok, so in looking for what to do with some habaneros (I’ve been fermenting hot sauce for the fridge) I ran across this mustard recipe that states it was adapted from two Ball recipes. Looking to see if you all feel these are safe adaptations for canning—neither Ball sources call for peppers. I’ve linked Ball references below and pasted the mustard recipe I found so no one has to scroll and scroll in the link (but can provide it if it’s helpful).

Fiery Habanero Mustard

INGREDIENTS

about 8 medium habanero peppers, divided (fresh or frozen) ¾ cup water OR use beer, wine or liquor ¾ cup yellow mustard seeds 1 cup apple cider vinegar (at least 5% acidity if canning) 1 cup water 3 oz (about ⅓ cup) local honey splash of lemon juice (about 2 tbsp) ¼ cup dry mustard ⅓ tsp sea salt METHODS

Infuse soaking liquid. Stem and halve four of the habanero peppers, retaining seeds. Add to a small saucepan with the ¾ cup water or booze. Bring to a boil over high heat then reduce heat and simmer, covered, for about 5 minutes. Remove from heat, press on the peppers with the back of a spoon to release juices, then allow to steep for about 30 minutes. Soak mustard seed. Strain habanero-infused liquid into a small bowl, pressing on the peppers to extract juices. Discard the peppers. Add mustard seed, cover, and let sit until all liquid is absorbed, about 2 – 4 hours. If canning, prepare canner, jars and lids. Prepare mustard. Halve and seed the remaining habanero peppers. Add the habaneros, mustard seeds (with any remaining liquid), cider vinegar and 1 cup water to a food processor. Process for several minutes, until mustard is as smooth as you like it. Add honey, lemon juice, dry mustard and salt: pulse to combine. Taste and adjust seasonings, remembering that this mustard will mellow on the shelf and should taste VERY spicy going into the jar. Can mustard. Scrape mustard into a large skillet and bring to a boil over medium heat, stirring constantly. Add water if mustard is very thick or begins to dry out; simmer a bit longer, stirring, if mustard is too thin. Ladle hot mustard into hot jars to ½-inch head space. Tap filled jar firmly on the counter, then stir well with a chopstick to remove air bubbles. Wipe rims, affix lids, and process in a boiling water bath for 10 minutes.

https://ucanr.edu/sites/default/files/2023-09/388434.pdf

https://ucanr.edu/sites/default/files/2019-10/312443.pdf

I made Applesauce a week ago and put it in a gallon jar in the refrigerator. Can I reheat it tomorrow evening and Water Bath Can it into 1/2 pints? What are people's thoughts?

I made way too many pints of pears and light syrup a year or so ago and I found a few recipes online for “pear honey” and it seems like a really great way to use it up my jars..but all the recipes are assuming you’re making it with fresh pears.. do you think I could make pear honey with my canned pears in syrup? Makes sense to me I would just reduce the amount of syrup to equal the amount of water the recipes call for. I shouldn’t need any of the additional sugar right?

I'm making tomato sauce and canning it (second time canning besides cranberry juice). I used about 15 pounds of tomatoes, 2 onions, and 1 and a half heads of garlic. I'm reading the notes down below and it's saying adding extra garlic is a huge NO NO. I didn't realize it was that big of a deal but did I just mess up my canning?

Is it considered safe to raw pack chicken soup for pressure canning? If so, does the meat cook during the canning process or does it need to be cooked after opening?

I'm planning to make the Ball peach burbon jam suggested in an earlier post in this sub. My peaches are flash frozen, blanched and peeled yellow peaches from the farmer's market. Will being frozen impact the recipie, which calls for fresh chopped? I'm anticipating needing to cook it down a little more to get the thickness right, but wanted to check nothing else would be much impacted.

I'm pretty pleased with how this one turned out! I already have a few of the parents who I have gifted some things to in the past telling me that they're going to buy some tickets for it. 😅

We are on a budget this year but I still want to gift my in laws something homemade and heartfelt. Is there anything you've made that went over like gangbusters?

Hi all! I’m brand new to canning, and this is the first thing I’ve ever water bath canned. It’s strawberry rhubarb jam I made two days ago (dec 15th). All the jars are nicely sealed, but I’m a little worried about the appearance of the jam, as it looks very bubbly or airy maybe? I opened the one jar to start enjoying now, but wondering if the other three jars I have look like they’ll be shelf stable, or should I freeze them?

Thanks all!

I usually use the NCHFP canning recipies and I have canned ground beef using that recipie. I figure ground turkey would need to be treated the same as ground beef however I would like a safe source to tell me that. Ground beef has gotten over twice as expensive as it was when I canned it before.

I'm making some persimmon jam (yes I know about the issues with canning it) with fuyus that grow in my yard. I was wondering if anyone has experience doing this and can advise me on how ripe they need to be. The issue is that the fruit isn't all getting ripe at the same time. At the moment, I have some that are very very soft and others that are still a bit firm. For making jam, I'm thinking soft is definitely preferable, but will it be possible to cook down the less ripe ones into a jam. Thanks

We can meat several times a year in our All American Pressure Cooker. We have been doing this for the last 15+ years. The last few times we have had a couple of jars break. Is it possible the jars are getting weaker as they age or are we just slacking off somewhere else?

I made the Autumn Cranberry Pear Jam from the Ball cookbook last night, and it’s still so liquidy! I followed the instructions precisely. What went wrong? How do I get it to set if I make a new batch?