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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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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 have always been interested in making pickles, and stumbled upon a number of mason jars left over from our wedding. Think it is a sign for me to give it a go. That being said, I have a few questions when it comes to the whole pickling and canning process. I have found a lot of different pickle recipes (thanks Google), and my main question is, is possible to can any type of pickles? I am looking at making dill pickles, and would like them to last for a long time in storage (in the basement, not necessarily in a fridge), hence the canning process. I'll leave it at that for now and ask any other questions that may come with some responses.

Thanks!

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Has anyone tried recipes for this? I made some years ago for Christmas dinner, but I’d like to do some to save. Could I freeze it? Would it be possible to pressure can it?

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I am just genuinely curious because there is very little information on this. If a food is improperly canned and is sitting in storage. How long would it take for the toxin to form in the foods? Hours? days?weeks? months?

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I just pressure canned some stock, the first batch came out perfectly but I may have messed up the second batch. After letting the pressure equalize, I removed the kid and then immediately removed the jars from the pot. I noticed that a few of the jars just freely poured stock while I was removing them from the pot. The jars made a weird bubbling noise but didn't make the distinctive popping sound. After setting them on a towel and realizing what I did, I removed the ring from a couple and tested the seal, and they seem to have sealed just fine. All the jars seem to have sealed and are flat now.

So are they probably okay? Do I need to redo the whole batch?

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I've got more jams than a Phish concert.
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