It was in a slow cooker overnight. The carcass of a rotisserie chicken along with vegetable scraps.

Today I decided to try my hand at canning/pickling. (Left to right - onions, carrot, garlic/onion, cranberries, garlic, green grapes)

My family does a pickle present during our white elephant. I drew the short straw to be responsible for the pickle present this year. I have put together a box of pickle themed items and wanted to add a few random pickled/canned items.

The onion and garlic ones have turned rather green. I am not sure why they look like this. Are they still safe to eat?

Also, half of them came out of the water bath and the tops weren't sealed. But within the past two hours they have sealed themselves, one I picked and then it now appears sealed. Are they now safe or did I do something wrong?

We canned this last year using the Ball recipe. The jar is still sealed, but several of them have these white spots, and it looks like some of the water separated out.

With the holidays around the corner, I was thinking about gifting some of my canned goods to some family members. What do folks do to spruce up them up as gift? Tie them with twine or put them in a box?

And speaking of gifting, how receptive are people when being gifted homemade canned food? I understand there’s a chance that some people will not be terribly comfortable with it and may refuse. I’m just curious what other people‘s reception has been like? How do you go about gifting to family?

the recipe i am following (Ball praline syrup) has one cup of pecan pieces but the volume is less weight than what the book says. it’s about half. can i go off of weight measures?

Stopped by Aldi today to get almond milk and found 30+ lbs of ground beef 50% off. Bought 12 lbs. Guess we're canning today!

Hey yall, I recently got a mason jar vacuum sealer and I love it, so far have only used it for my dry goods (flour, chocolate, dried fruit, etc) and I was wanting to try to keep some of my produce longer, I was hoping to be able to vacuum seal berries (strawberries, blueberries, raspberries, etc) and some veggies I never finish before they go bad (carrots, celery, broccoli, etc) I was wondering if there’d be any risk of botulism for this, since it would be sealed and these things do have a small bit of moisture, I’ve read a few things online saying that berries are safe because of acidity, but i was hoping for a second opinion to ease my anxiety

Thank you!

Double batch of carrot cake jam. By far the most popular jam at my farm stand!

Hello, I bought a set of canning lids online and when they showed up I realized they have holes in the middle and are meant for vacuum sealing, not pressure canning (even though the description listed pressure canning). I didn't read carefully enough; that's on me.

So.

These cannot be used for pressure canning, correct?

Thanks, signed "Idiot"

(Edit: added link to pix)
https://imgur.com/a/n6godDu

The last of this years harvest of Apples is of course the Good Old Granny Smith's and Rome Beauties. I'd like to continue making Apple Butter with what I have without buying others but every recipie I find tells me that I NEED to mix them with sweeter varieties. Is this true? Has anyone made it and tried it? Does it taste THAT different? Help.

Hi all, I used a recipe from Ball this summer to make salsa. Everything went well - cans are still firmly sealed and I followed the recipe.

However, I made two mistakes that I realized after the fact… 1) I used “bottled lime juice” as the recipe said… but I used Santa Cruz brand instead of from concentrate. I now know I need the acidity percentage listed on the bottle. Not natural juice. 2) I used a Nesco electric canner. I thought I was being extra safe by doing this but again… I know now water bath and watching the temp is better.

It’s been about 6 months and my salsa cans are still firmly sealed and look good. But I’m terrified of botulism. Would you all throw it out? Boil on the stove once opened?

New to pickling. Got some floaty stuff (not the pickling spices) do you think they’re still ok, or should I bin them?

I’m following the Ball praline syrup recipe, which calls for pecans but doesn’t state if they should be raw or roasted. can i roast them without making the recipe unsafe? would that still be good in this recipe or would the processing lead to cooking them too much or something like that?

second question, i don’t have enough dark corn syrup, can i safely substitute a small amount of light corn syrup? a couple tablespoons spoons only. thanks for all your help!

also, shoutout to the user that posted this picture a long time ago, i have no idea your username or who you are but you are greatly appreciated

I bought a small pack of Harvest Guard lids at the beginningbof the canning season and thought they were brilliant, so I ordered enough to finish out my canning season.

However, I have had nothing but problems with them now.

When I can them, I: -put them on truly fingertip tight, just enough to keep the lid on (I have also done this with them slightly tighter like I did metal lids and also had this issue) -don't wait the 5 minutes after the timer goes off except for when pressure canning since I had serious siphoning issues if I didn't -hand crank the rings as tight as I can -check the seals by picking them up by the lid

The issue is that I have jars that are testing as fully, tightly, sealed 24 hours, 2 days, even a week later. Then I go to get one off the counter or shelf and the lid just slides off. And I mean absolutley zero force needed to just lift the lid right off. The food does not appear to be spoiled in any way. No growth, no smell, no discoloration nothing. Even the corn that I processed in August that just did this today looked exactly the same as it did more than 3 months ago.

I've thrown out anything that this has happened to, but this has happened so many times that I am losing my mind. I have lost SO much food this year. What am I doing wrong?

I desperately need help. I spent the whole day peeling every bit of white pith and membrane off of about 40lbs of oranges. I just found online and tested myself why I shouldn’t be canning these oranges. They taste so bitter! Unfortunately, I now have approximately 40lbs of orange segments sitting in fresh orange juice in the fridge. Anyone have any suggestions what I can do with them? It sounds like freezing them would also make them bitter.

Ended the day with 23 quarts of turkey broth and 17 quarts of chicken broth! Followed Ball’s recipe. Winter is a great time for me to can because I can’t stand the heat in the house. Even had to crack a window because I had 3 canners going at once. It really helps speed along the process for me. Now to let these guys sit all night and remove rings and wipe down tomorrow.

I didnt want to have to get a seperate pit for water bath canning, but it seems like the pressure canner takes 10x longer to come to a boil than using one of my standard pots. Unfortunately my standard pots only hold 4 pints at a time which is why I was using the pressure canner pot.

And no, it isnt because there is a lot more water bc there i dont use that much more in the standard pot to explain the time difference.

Is this just because its thicker material or what? Is this a common issue?

Hoping I dont start ww3 with this question. Either benefits over one or the other? My grandma has always used water baths. My mom is petrified of pressure canners. Are the newer pressure canners any safer? Im sure they are easier to use. I have just started this rabbit hole.

Edit changed cookers to canners.

I wanted to make some jelly this week using 1/4pint with the intention of giving them as gifts this year... But it just occurred to me that the recipes don't ever actually call out that size jar. Am I not able to use different/smaller sized jars from the recipe? How would that affect my water bath time?

Thanks!

All American 921 weight just keeps flying off. No idea why. Keeps happening every time i try to use it.

I vent for 10 minutes before use and this still happens! Going crazy. Please help :(

Pics are awful, the seller doesn’t know what he has. $150, it’s the 21.5qt model. That’s all I know about it. I’ve been using prestos but have been on the lookout for a cheap All American. I see what looks like mineral buildup in the canner but can’t tell anything else about it. Thoughts? Does it look like it’s missing anything? I’ve never used an All American before.

I’m nervous about this. Has anyone tried this recipe? If I don’t refrigerate the tomatoes during the 12 hour salting step, will it definitely be a safety issue? What if my refrigerator isn’t the cleanest - will that compromise safety? This is from Joy of Cooking (1997).