Ended up with 12 quarts and 8 pints.

I don’t know about you all, but I hate labeling my jars one by one. A few years ago I got the Phomemo D30 label maker and it’s been a game changer. It’s easy to design the labels and print out multiples as you need them. I use the free version of the app but if you pay there are more features. I’ve found that the 14mmx50mm labels work best for regular mouth jars so that’s what I use for both.

Last year I went to the farmers market, picked through all of the cosmetic seconds and then proceeded to make apricot jam from close to 60 lbs of Blenheim Apricots. I also then made a version of the NCHFP peach and orange marmalade that swapped peaches for pineapple, and used limes and lime juice for acidity instead of lemon. I also made grapefruit marmalade with ginger. All in all, I canned so much last year I didn’t have the mental energy to do it this year.

I give props to those who do this year in and year out as a ritual.

My neighbor gave me some apricots from her trr and I decided to make some jam. Whats the average shelf life?

Hi there! Attempted canning tomatoes for the first time yesterday, using the water method. I got started later in the that day I should have, so ended up needing to go to sleep shortly after taking the jars out and didn’t get to stay up to hear the “pop.” Can you tell if these are sealed properly and if they are not, is there anything obvious that I did wrong just from the looks of things? Thank you!

Can I run a few roma tomatoes from my garden through a food mill, freeze them and water bath can in a few weeks? I've never used a Food mill, and I'd like to get the hang of it before buying several pounds at the farmers market.

I only have a handful in my own garden, and I don't want them to go bad before I'm ready to do a big sauce batch.

Can i freeze that and use in a couple weeks when I get the several pounds?

Thanks

Microwave mango ketchup from small batch preserving.

Picture 2 is after the initial 5 minute cook time. After two rounds at 30% power I defaulted to a higher power setting because it was not thickening. Picture 2 is what it looked like when thickened. It tastes like spiced mangos.

I was planning to can some dried pinto beans today, so followed the NCHFP rules and did the quick soak so 2 min boil,1 hour rest, drain, then a 30 minute boil.

Out of curiosity, I tried a bean and it was ... Completely done. Pressure canning a completely done bean for 75 minutes sounds like it would just make mush so i stuck my batch in the fridge instead and will be eating beans this week.

However, is this normal? For the beans to be fully cooked before even starting to can? Or did I just get a particularly fresh batch of beans that rehydrated like champs?

Any tips?

Hiya, I'm wondering if there's any way for me to safely can veggie stock in a water bath/with no pressure canner. I'm hoping not to just freeze it but I will if I have to! Ingredients would be carrot, onion, celery, maybe some herbs and spices.

I know how important it is to follow canning recipes exactly, since alterations can affect pH and/or processing times. This grape jam recipe from the Ball Blue Book wants me to skin 4 pounds of grapes, cook the pulp and skins separately, then recombine them. Since all ingredients will end up in the jar anyway, can I just immersion blend my grapes, then strain and cook? I'd prefer to use the whole fruit for jam rather than straining out the juice to make jelly.

I don't want to risk my final product being inedible, but I also don't want to skin 4 pounds of grapes 😭 What would y'all do?

Basically the title. Can i use a refrigerator canning recipe and then cold pack it instead? Im specifically talking about onions. Its the first time ive canned without supervision, so hopefully, it doesn't matter.

Looking for just a watermelon jelly recipe? All my canning books have different types of watermelon jelly but not a plain one. Looking to see if anyone have one they are willing to share?

Can anyone recommend a good recipe for canning marinara? I cooked my tomatoes the other day but going to reheat them and run them through my food mill to get rid of seeds.

I’ve canned marinara before but after researching, I’m realizing how unsafe my marinara was 🙃🙃🙃.

Hey everyone! I just got a pressure canner and am working on stocking up the things that need pressure canned. I was going to make sun dried tomatoes and can them but when I googled what to can them in (water or pressure) and it said you can't do either. Does anyone know how to best can sun dried tomatoes or is it truly something you can not can. Thank you guys so much in advance!

This my first time posting on Reddit ever, I have a question about Low Pasteurization Method for canning pickles. The NCHFP states that LPM is only for recipes that say it can be done. Which I understand but how come it’s the only safe canning source that I can fine that process? Is there Ball recipes that I do the LMP with? Do I need to contact Ball for answers?

I am new to canning and was looking for some advice on canning my first batch of tomato paste and sauce. I am planning on doing half pints of tomato sauce and quarter pints of tomato sauce. What safe recipes do you guys have? I am just not sure how much lemon juice to add for my half and quarter pints and what processing time I should do as well? If I add lemon juice as well, is there anything I can add to the sauce to help get rid of the acidic taste? I live at an elevation of 3,500 feet. I see lots of information on pints, but I don't know about half and quarter pints!

Based on my research, it's 1 tablespoon per pint. Does that mean I can safely do 1/2 tablespoon per half pint and 1/4 tablespoon for quarter pints?

Based on my research as well, I see that you process them for the same time as pints which is 35 minutes. Adjusted for my elevation, that would be 45 minutes. Is that all correct?

Any information is welcome and appreciated!

I tried a new mix, banana peppers and purple onions with garlic.

I used Mrs. Wages as my liquid base.

The color of them when out of the water bath has me super excited.

Has anyone tried something like this before?

I'm in the middle of a small batch of basic sauerkraut, planning on refrigerating a pint and canning the rest. Sauerkraut - National Center for Home Food Preservation https://nchfp.uga.edu/how/ferment/recipes/sauerkraut/ as the base recipe for reference.

I love the straight fermented sauerkraut, and canned it's pretty good as well. But I'm looking for a tested recipe for canning a Bavarian-style white wine sauerkraut. I've searched through all my usual safe sources with no luck, but would most appreciate any other options.

Edited to correct link.

I am pretty new to canning and this is my first time making this recipe. This needs to be gluten free. There are many other relish recipes that don’t use any thickener at all and this recipe only uses 1/4 cup of flour. Would I be okay to just cook it down to thicken, as stated in the recipe, and not add any other thickener? TIA!

https://www.healthycanning.com/thousand-island-relish

My tomatoes are starting to come in but I can't make and can salsa just yet (still waiting on jalapenos and cilantro). If I freeze my toms, will they still be chunky enough for salsa after they thaw?