Pints of spaghetti sauce with meat added to the larder using the last of this year's home grown.

Went thrifting on vacation and found a spot with 25 cent jars! My local thrifts price every jar at $2+ so I was thrilled and bought every Ball and Kerr jar I found 😆

Bonus set of 9 bamboo wide mouth lids for dry storage

Has anyone canned pumkpin puree before?

I usually get one BIG pumpkin (like this 37 pound tan cheese beauty!) then use it year round and all my recipes call for puree. But the canning recipes I'm seeing call for cubing & blanching pumpkin.

Typically, I freeze the puree but we're running out of freezer space! I would love to make use of my canning jars to create the best of both worlds.

What do you all think? Can I can pumpkin puree?

I just got a couple jars of my canned apple pie filling from the panty and one jar was no longer sealed (button popped up). I threw that one away and made the pie with some jars that were still sealed. Is the one unsealed jar indicative of a problem with the whole batch?

I'm spinning out a bit second guessing myself.

Looking at the Bernadin Tomato Paste canning recipe and just wanted to confirm a couple potential changes for safety:

1. Id imagine this is safe to scale down, maybe by 1/4 or 1/3? I do not have 16lb of tomatoes and dont need 9 jars of tomato paste besides.

2. Does this work with non-paste tomatoes? I dont grow them, as i didnt have the plan to make tomato paste at the time I started them.

3. Can i remove the red pepper? Can i add hot pepper? (Hot pepper in a smaller quantity, or would the recommended way to incorporate this be to subsitute it directly for red pepper?).

Or, is there a better recipe that would be better for me to follow? I saw also the recipe from National Center of Home Food Preservation University of Georgia, which has no red pepper, but I do not have citric acid.

i just got an old used presto 21qt, I tried to sterilize for the first time today but as i was venting to start processing i saw the cover lock didnt go up at all and the pressure gauge stayed at 0 after a good 20 minutes, also some steam escaped below the lid.

I noticed my gasket is slightly loose (though in good condition maybe thats normal?) i looked on the presto site to change it but i cant find my model.

So my question Is, Is there any possibile issues other than the gasket? And if not, do i need to get the new gasket strictly for my model or are they interchangeable?

Sorry for the dumb questions but as i said i literally just started, probably buying used wasnt the smartest idea but i didnt think it'd be such a hassle to fix minor issues

I followed the Ball recipes but the sizing of the peppers for the chili sauce seems to (of course) be variable, and it’s a tad on the spicy side. I worried it was too much, but the color matches the picture perfectly, so I’m going to go with it!

https://www.ballmasonjars.com/blog?cid=zesty-peach-barbecue-sauce

https://www.ballmasonjars.com/blog?cid=Sweet-Pineapple-Chili-Sauce

I want all the cranberry recipes compiled here! These are the ones I’m bringing to the table: these are in the ball blue book guide to preserving!

I plan on making cranberry ketchup!

Link, text, or pics of more welcome! Of course if the recipe is not free you don’t have to include the actual ingredients - just the name of the recipe and where to find it will do!

I would like to make some cranberry pie filling and can it. I LOVE cranberries, and I might make pie, or use it as a compote on my pancakes/French toast, put it on vanilla ice cream or on some pound cake, or just eat it with a spoon.

I'm not finding any tested recipes for such a thing. Would i be able to use a tested strawberry or blackberry pie filling recipe, and substitute cranberries for the blackberry/strawberry? (I have found recipes for strawberry and blackberry pie fillings on sites deemed safe by the experts here.) Would that make a safe, shelf stable pie filling for me to enjoy cranberries year round? Cranberries are pretty acidic, I'm hopeful this would be a safe substitute.

Thank you for any guidance you guys can give me!

I've already done the caponata from Ball... My family hated it. (Too tangy).

Anyone have a good rec for recipes for eggplant?? (Yeah I know it isn't acidic enough to go by itself which is exactly why I'm asking for a safe recipe)

Looking for a safe recipe (new to canning) for canning fresh tuna with olive oil.

Is there such a thing, please?

Looking for a cranberry apple sauce recipe. It seems like it should be fine, but i can't find a tested recipe. Has anyone seen one? Thanks

I’m canning beans today and for some reason thought I only needed to can them for 40 min. I realize now that it’s actually 75min for pints. They sealed and they are still hot on the counter — can I put them back in the canner as is? Or do I need to pop the seals before I totally reprocess them for the correct amount of time?

I tried multitasking and rushing to get ready for to a wedding while I canned apple butter, and i think i messed up the process…like royally. Before starting I sanitized everything, and wiped the rims. Several of my jars tipped over in water bath canning while I was putting them in (I did fix them immediately) and honestly I cant even remember ever putting the ring on (I mean I must have, otherwise they would’ve spilled everywhere - right??), but if i did, i took it off immediately after processing. I also left the jars yo process for 5-10 minutes longer than the recommended time. I did have a little siphoning.

I’ve never been good at the tapping sound test. Two of my jars sounded a bit different than the others, but one of them I opened, and it gave resistance and sounded like a seal opening. I canned them a week ago, and after a 24 hours passed I lifted them by the lid and they were fine. No buttons were up. Today, I did that test again, and shook them around by the lid and everything was still fine. Am I ok to keep these?

Used the recipe from the Ball complete book. I think it turned out great! Husband is unsure and thinks I wasted wine haha

The last of my tomatoes became spaghetti sauce with meat.

I came across a few cans of beef broth I canned a little over a year ago. They looked a little iffy to me so I opened one up outside, expecting the worst. The lids were still down, and there was a very strong vacuum and a satisfying *ssshhuuuuck* sound when I opened it. Did a sniff test and it smells super beefy and not at all rancid, sour, gross, etc. I didn't really do a protein or fat skim before canning so I'd expect there to be plenty of "stuff" floating around, but I've never really let my canned broth go more than a few weeks so I don't know if this is normal or not.

Does this look like it might be okay?

Recipe: pho beef broth canned in a Presto pressure canner according to the Presto recipe book guidelines. I always either increase the pressure (15 instead of 10 lbs) or increase the time by ~50% when I can.

Date canned: 1-1.5 years ago

Storage conditions: room temp in the back of my cupboard

Seal still very strong.

I’m looking to make Pomona’s Apple Pie Jam and I have a couple questions:
1. The first step is to make applesauce. I usually make my applesauce in the Instant Pot to speed up the process a bit (peel, core, cut apples into chunks, add 1/2 C to 1 C water, pressure cook for 8 minutes)—would this be safe to do for this recipe instead of simmering on the stove?

1. Would it be safe to use unsweetened apple cider as my liquid for the applesauce instead of water? Just think it would add a bit more flavor and natural sweetness.

Thank you all for your help!

We made broth a week ago but haven’t gotten around to canning it. Is it too late? We have very little freezer space.

Apple sauce and some pickled beets

hey guys, I made bone broth and canned it recently. I just ladled to hot bone broth into jars, and submerged them in the boiling water bath for 15 minutes. Google ai is now telling me I need to throw these away because I didn’t skim the fat off the top, which can ruin the seal, and because I did a water bath canner instead of a pressure canner. this feels extreme to me, so now I’m thinking of keeping them in the refrigerator and eating them relatively soon, within a few months. what do you guys think? Is this still safe to eat? it sat in a cold part of my home overnight, definitely below room temperature, mayb refridgerator level maybe not.