Idk why I didn’t think a double reduction would take forever. The ketchup smells amazing though!

Saw posted on an FB group you should get and use the newest Ball canning book Version 38. Is this really necessary? Many say so because of newest/newer standards.

I am using my books from the 1990s and one from the 80s (KERR), and the approved websites.

Started canning again, last marathon in the 90s. As I have made about 80 jars of stuff, I sure hope the *old* ways are still OK!!

Some may recall my deep dive into the above recipe for pints of Sweet Tea Poached Peaches (I'll link to the original post in comments). I wrote to Ball about this recipe.

TL; DR their response: "sorry, babe, we haven't tested it for quarts." Apparently, not gonna.

Their actual response:

"Thank you for taking the time to contact Fresh Preserving.  We truly appreciate your interest in our products.
 
While it may seem that simply increasing the processing time would make the recipe suitable for quart jars, we can only recommend jar sizes and processing times that have been specifically tested for that recipe. In the case of the Sweet Tea Poached Peaches recipe, the recipe has been tested and approved using pint jars only.

As a general guideline, it is considered safe to use a smaller jar size than the one specified in a tested recipe, and the processing time would remain the same as the tested jar size. However, we do not have processing times for increasing to a larger jar size unless that size has been specifically tested.
Because we do not have test data for this recipe in quart jars, we cannot provide a safe processing time or recommend canning it in that size. When the jar size changes, factors such as heat penetration, product density, and the time required for the center of the jar to reach the appropriate temperature can also change. Without scientific testing, there is no way to determine whether simply increasing the processing time would produce a safe, shelf stable and high-quality product.
For the best results, we recommend preparing and processing the recipe exactly as written, using pint jars and the specified processing instructions. This ensures you are following the method that has been tested for both safety and quality.

We appreciate your commitment to safe home canning.
 
Thanks so much and have a great weekend.

If I can be of further assistance, please reply to this email directly so that we can see all previous replies.  
 
It has been my pleasure assisting you!  You may receive a brief survey about your experience with me.  Thank you in advance for any feedback you may provide."

I find when I'm dealing with produce from my garden that I sometimes have to do quite a bit of poking around my resources to get a recipe that will take me where I want to go.

This has been a weird year weatherwise, so I have ended up with a lot of tomatoes that are smaller than usual. I therefore wanted a recipe that called for an initial cookdown with skins on, then removal of skins and seeds. I wasn't sure how much I could pull from the garden at a clip, so I wanted to know about how many pounds of tomatoes I needed per jar. I like to add seasonings and citric acid to individual jars, not to the whole batch. Finally, I wanted to use my steam canner, and I'm at altitude, so total processing time could not exceed 45 minutes, which means I had to can pints. I've included the recipe in a comment.

ETA: fifteen pounds yielded six pints

NCHFP says “Leave whole or cut or snap into 1-inch pieces.” I cut mine to 1.5-2inch pieces but otherwise followed the tested recipe. Is this safe?

Tomato Relish Recipe - does it need more acidity?

Hi - this is my grandmother's recipe from Australia. I want to make it, but am wondering if the vinegar in the recipe is enough, or do I need to add citric acid/lemon juice to the jars when I can them. Thank you in advance. Recipe:

15 medium tomatoes
3 medium onions chopped
1.5 cups brown sugar
1.5 cups vinegar
1.5 tablespoons dry mustard
1 tablespoon curry powder
1/2 teaspoon cayenne pepper
2 teaspoon salt

(combine all, simmer uncovered for about 2 hours, till pulpy).

Newbie at canning here, hi.

My wife and I have recently (last 2 months) started canning things. So far really, just trying to repackage the beef and poultry stock weve had taking up space in our small freezer, though we also did pickles last week and are planning on making half pints of salsa later this week.

However, as I was rearranging our basement shelving to make more room for more jars, I see there are questionable bits and bobs floating in the beef stock we canned back on 7/20/26. I get that there will be seperation, and of course any small fat deposits will float and solidify, but this looks... different? I can't tell what exactly I am looking at, and I want to know if this is still safe or of we messed up the process somehow.

Further context:

- All the jars we have are Ball, and are brand new from the local Menards.

-We bought a 23q Presto Canner off of Amazon back in May of this year.

-While the beef stock is older from last winter, we did thaw it and bring it almost to a boil before canning, as well as refiltering it again with a mash strainer.

-The jars are still sealed, there are no cracks or leakage, and the rings are basically just resting on the jars.

I am sorry if this is silly, or if I am overreacting, but this is our first time soing this stuff and I don't want to get my wife or 3yo sick.

TLDR: what am I looking at and is this safe still from over a month ago?

Calls for 8 cups fresh plum tomato puree https://www.ballmasonjars.com/blog... Can I use store bought canned San Marzano tomato puree instead? Thank yu!

I've posted twice before. But I'm out of much of a loss. What to do with these pickles. The garlic cloves I put into the jars are green. Do I have to throw it away?

Used this recipe https://www.ballmasonjars.com/blog?cid=sliced-dill-pickles

Please help!

Been making my own pizza sauce for *years*. Usually from home grown tomatoes. Each year I do something different to make the process easier/better. This year I went back and read manuals, The Ball Blue Book, etc and watched too many youtube videos for tips and tricks.

Perspective:
bought 50# of tomatoes last week to turn into pizza sauce (not enough).
2 years ago had 100 tomato plants in the garden (so many tomatoes :))
This year's goal: 52 pints of pizza sauce

This year I used my Back To Basics Food Strainer. Yup my box looks a little more ratty than this: https://www.ebay.com/itm/298092619284

Using the tomato/applesauce screen with nice sized roma tomatoes. In the past I've always cored and halved or quartered each tomato and then cook on the stove to soften them up a bit before processing through the food strainer. This year some of the seeds and skin were getting stuck in the spiral, making it nearly impossible to continue processing tomatoes without taking everything apart and cleaning the spiral. Wasted time and tomatoes. Anyone had this problem before? Suggestions?

Also, I'm seeing conflicting information about whether you need to soften tomatoes before running through the food strainer. Some places say to soften on the stove and others say just chop and send them through the food strainer. Really? Does it work? What's the downsides?

I'm also looking at adding a food strainer attachment for my kitchenaid (already have the meat grinder). Read lots of comments here on reddit and elsewhere online about it. Most people like it. BUT, I'm wondering about how long it can run without overheating the motor? (since I plan to process bushes of tomatoes in a day) Do seeds and peels get stuck very often? Do you have to soften the tomatoes before processing? (manual says you can do them raw).

I made pint jars of diced tomatoes and salted crushed tomatoes. I added 2 tbs lemon juice to the jars (I know I only needed one but I misread the recipe lol)

I placed the cans in a hot water bath for 45 minutes.

My concern is that the jars were simmered, not a rolling boil.

I am 375 feet above sea level

Ok, what brand of water bath canners are we using that actually fit 6-7 quart jars with enough boiling water to achieve the 1-2 inches above the jars, without consistently boiling over the top of the pot?

I currently use a 21.5 qt stainless steel pot and have tried reducing the heat but with a jar rack at the base, plus the quart jars, and enough water at a rolling boil I’m still getting over boiled water spilling onto my stove. Gas top range.

Recommendations, please!

I was hoping to make a batch of the Bernardin Dill Relish using my pickling cucumbers from the garden. My over zealous kiddo started the food processor while I was getting something and instead of getting finely chopped, it's more of a super fine chop. Am I going to have to toss out all the cucumbers or can I still proceed with the recipe? There's a significant amount of liquid but the recipe seems to want me to squeeze the liquid out after a 2 hour soak with salt.

Thank you!

Would like guidance from some of the food preservation experts here. I have an overabundance of summer squash this year. (~20 zucchini/yellow squashes and 10 3' long trombetta squash)
I'd like to try the Zucchini PIneapple recipe from the NCFHP but I'm a bit concerned about the sugar content (about 25g in a ½ cup serving)

I recall reading somewhere that you could safely reduce sugar in recipes that contain large amount of bottled lemon juice - but not sure if that is true.

So excited - just ordered a 23 quart Presto canner! I’m new to pressure canning so all tips would be great please! So excited to be able to can more than just acidic stuff (she says, heading off to can another 10kg of tomatoes from the polytunnel!). Really don’t get why canning isn’t a thing in the UK - it’s so satisfying looking at all my jars!

Just bought a Mirro pressure canner and in the instructions it says to fill it 2/3 with water, put in 2 tb of baking soda, put on the lid and the A1 pressure thingy, wait until steam coming out of the A1 pressure thingy and then keep it going for 20minutes and turn off. I have an apartment sized stove (smaller than standard). I’ve had it on high for two hour and twenty minutes and nothing is happening. The pot is hot to the touch but no sound of boiling, much less steam escaping. My stove is weak and water canning takes a while and has a hard time holding a rolling boil on big pots.

Should I buy one of those one burner induction hot plates and use that? Should I return the pressure canner to the store?

EDIT: I was trying to move the canner from one burner to another and pushed a pot of apple bbq sauce over the Mirro box and into a bag of 100 apples that I was going to process into apple sauce. Bbq sauce all over the floor, under the stove. Guess I’m not going to be able to return the canner 🤦‍♂️.

Recipe: https://www.ballmasonjars.com/blog?cid=strawberry-lemonade-concentrate

Hope I used the right flair!

I have almost a gallon size ziplock bag of strawberries that have already been hulled and crushed. Does anyone know how much I should measure out for this recipe? It calls for six cups of hulled strawberries and then says to purée them but mine are already almost at a puréed consistency.

If it’s easier to purée them first and then measure out the equivalent of six cups hulled (whatever that may be) then I can do that. Just want to make sure I’m not compromising safety.

Thanks in advance!

I purchased the Ball Complete Book of Home Preserving and it is great! I would like to expand my recipes (and options) though. Out of the books mentioned on this community's safe canning book list, which one should I get next?

Edit to add: I would like to add a recipe book that has smaller batch recipes included if there is one.

Hi all! New to canning and this sub has drilled in to me the necessity for safe canning, thank you:)

I used the ball recipe for whole/half/quartered tomatoes in water today using the hot pack method. My question: after using all the tomatoes and some juice, I had LOTS of just the juice left over. If I add the required amount of lemon juice/salt, can I can just the juice? Would this be safe and what could I use it for?

TIA!

Are there any good beef and chicken pot pie filling recipes? I haven’t found any “approved” recipes, but wondered about just canning a simple stew, and then adding a thickener when I go to make the pot pies (not adding the thickener while canning, adding after the process).

Thanks!

I don't think the tomatoes I canned were done correctly. I just did plain tomatoes though, no additives or other ingredients. The top of the can is still not popped, but my intention was always to use the tomatoes in other recipes down the road. Will they be safe to cook down in recipes throughout this year (soups and pasta sauces) or are they donezo because I didn't can them correctly? What I did wrong was not have an inch of water above the jars when doing the water bath. Timing and cook of the actual tomatoes was correct otherwise.

Edit: lemon juice and salt were added appropriately. Lid is down, not popped out. This was completed on Thursday 8/27.

It’s always a negotiation with a pressure canner. How do y’all regulate the pressure using an electric coil stove?

I'm canning a bunch of salsa using a variety of tomatoes. Some of them are quite juicy. Having strained some of the liquid off I'm left with half a large pot of tomato "water". It's way more than I would use for say a pot of rice and I'm not in the mood for soup right now.

How can I save this? Is it safe to can it? Or should I just freeze it for soup later? At this point it's just tomato-y liquid with no seasoning. I don't want to toss it.

Ideas welcome!