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Posted by
I've got more jams than a Phish concert.
2 years ago
ArchivedStickied postModerator of r/Canning

Hi guys. I'm sure you've seen the influx of pornogtaphic spam recently. I am but a simple man with a cell phone. I don't check the mod queue every 15 minutes. I'd you see a post that looks like blog spam or isn't directly canning related, go ahead and report it. But if it's obvious pornographic or offensive, please send me a mod mail message. Include a link if you want. Or just send "porn spam in canning." Either way, at least I'll find it and delete it sooner. Thanks.

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The recipe for fig jam from Pomona calls for sugar or Honey. Has anyone tried making this using only Stevia or Splenda? How did it turn out?

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Looking to pickle whole cucumbers for the first time. What's your favorite fool proof recipes?

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I have a lot of blueberries. I like bbq sauce.

I’d like to make several batches of something like this: http://www.eatingwell.com/recipe/251884/blueberry-bourbon-barbecue-sauce/ and can the results. Will it work? I know blueberries are water bath cannable. But I’d rather not experiment randomly.

Anyone have any suggestions?

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My brother-in-law got his hands on some corn....lots of corn. When canning corn can you shuck it and blanch it one day then cut and pressure can the next? If I refrigerate it over night do I need to hot pack it into jars or can I still raw pack?

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Two of my absolute favorite things are pickles and sauerkraut. However due to health issues I've been put on a low sodium diet of no more than 2000 mg a day. This makes fitting these things into my diet extremely difficult. Especially when you consider how much i love them. Is it possible to make salt free pickles and salt free sauerkraut? I've tried searching for the answer myself, and have actually found some recipes, but the information is few and far between. For example... a search for salt free sauerkraut turns up more information about making it with salt than it does without. So to me it seems like it would be possible, just not something that is done often. Does anyone have any tips, tricks, or just any more general information on this subject? I want to gather a much information on the subject as I can before I actually attempt to do this

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As the season rolls on and we all think of what we are going to can from this seasons harvest, what are some different or unique recipes your gonna try?

Mine are zucchini relish (made it last year and so amazing) and hot pepper jelly (just found out about this an hour ago!)

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I been looking all day for information about vacuum sealing meats with out keeping it in a freezer, but I keep coming up with the microbe problem. Has anyone come up with a solution?

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Hi all, I am new to canning (and gardening but that is another matter, but suffice to say I didn't have high expectations for the amount my garden would produce and am now about to drown in green beans). At I have read that beans and other veggies need to be canned using a pressure canner, and while I have minimal experience with canning peaches and other fruits using a water bath, I have never entered into the world of pressure canning. Does anyone have any suggestions for a good pressure canner (on a grad student friendly budget)? I also am looking for recipes and heard that the Ball guide is really good, any other suggestions? Thanks!

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Recently moved and got an electric glass top stove. The water bath granite ware canner I have isn't compatible with the new stove and I'm looking for alternatives. I've been eyeing an electric water bath canner that ball makes but don't have the money right now and am a little sceptical because of some reviews I've read about it breaking. Does anyone have any suggestions to an alternative to get me by for a little bit?

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I made dill pickles using a Ball recipe, but I didn't use all of the liquid that you pour into the jars. Would it be okay if I put the left over in the fridge and then bring it to a boil again and use it for another batch of pickles? It would only be in the fridge for 2 or 3 days.

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And I mean a BUMPER crop. Once harvested, I expect at least a half bushel. I HATE to toss them, but boy they are HOT!! I usually grow jalapenos, and use them for pickling. I slice them and make 'rings', which we use. But would it be ok to do the same with serannos?? Too hot??
The plants were mis-labeled. We have 4, and they are simply loaded.
Any ideas or recipes will be appreciated.

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Hey y'all. My wife and I are moving toward that self-sufficient homestead life, and I'll be canning some garden veggies starting soon. I've never canned before, though my parents and aunts and uncles always have. I'm starting with some San Marzano tomatoes tomorrow. As I've been researching canning, I've developed a few questions:

  • I read that the only way to ensure a safe product is to follow approved recipes to a T. How do I know if a recipe is "approved"? For example, we were gifted a book, "Food in Jars," that has some small quantity canning recipes, which is good because I just don't have like 30lb of tomatoes ready. I want to use the recipes, but not if they aren't safe.
  • I read some info from the USDA about how to slightly tweak recipes: the type of acid, the type of spices, the amount of salt/sugar, etc. I don't want to tweak for the sake of experimenting, I just want to work with what I have without having to go to the grocery store much, which might require me to use a different type of herb, etc. Can anyone sort of flesh out the idea of safe tweaking, so that I can understand the boundaries a bit better?
  • I would especially like more info on tweaking in terms of volume. My garden is not producing enough for super large quantity canning, but it is producing more than we can eat in a reasonable time. I assume large quantity recipes would be adequate for smaller quantities, just not the other way around, correct?
  • How fresh does produce need to be to can? The tomatoes I'm planning to do tomorrow - some developed some dark moldy spots. I just cut them off and blanched them last night. I assume the heat/acid of canning will prevent any issues?
  • I'm going fishing soon -- any info on how to can fish? I know a pressure canner would be needed for this.
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Hi y’all. We have our first vegetable garden this year. Well, my first since I was a kid anyway, so my first in 30+ years; wife’s first. We’re having a bumper crop of cherry tomatoes, harvesting 3-4 cups a day. I know nothing about canning, but my best friend’s girlfriend knows the basics. I was wondering if y’all thought it would be feasible to make a large batch of roasted cherry tomatoes and can it for later use? Are there any reasons using this recipe would be a bad idea? Any red flags? I would like to have several jars put up for later use, but I’d also prefer to avoid botulism or something. 😬 Any advice will be appreciated, and thank you for reading.

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I've got more jams than a Phish concert.
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