r/Canning

I've fallen in love with pickled red onions and have been looking for a recipe to make those pink delights at home. The problem is, I'm only finding recipes for refrigerator pickling online.

Does anyone have a recipe for pickled onions I can keep in my pantry?

Thanks in advance!

It's about that time to start making some jellies and I was wondering what things people put in in their dandelion jellies besides lemon or orange zest/juice. I had the idea of adding some local herbs from tea store and just looking for some ideas.

I have a bunch of wild Blackberries, about 11 pounds, and i decided to make jam.

I looked up several recipes but i was kind of confused about the sterilization part.

The goal is to can the Jam and then boil it for 10 minutes and thats it? Theres no need to sterilize the jar previously right?

And, are the screw on lid jars good for canning jam? I saw a lot of recipes and all of them used Mason Jars, here in my country they are pretty much nonexistent, everyone uses the regular screw on lid jars.

Most people keep the jam in the refrigerator even when unopened. Im unsure if that changes anything. Im very new to this.

Hi all, I have a 23qt Presto Pressure Cooker, I used it a month ago and noticed that steam and water were escaping before it had built up pressure. I replaced the seal and rubber plug with a new genuine parts and it is still doing the same thing. Any suggestions please?

So i made strawberry jam today. Its been about 5 hours since i pulled the jars out of the canner. One jar didnt get up to the right headspace so i let it cool on the counter then into the fridge.

The one in the fridge i opened the jar just now to check the set and the top was jelly hard but the inside was still just a hair loose. Like not runny but definitly started to fill in the the divit i made with the spoon slowly.

Is my batch toast? Do i toss it?

Edit: i mean toast as in its not shelf stable and my batch might need to live in the fridge.

Im new to canning, not sure how the set impacts it.

Hi everyone. I have a freezer full of frozen tomatoes from last fall that I didn’t get around to canning. Are they still okay to can with? I’m planning out my garden and if I can use these tomatoes, I won’t have to grow as many this year. Also, gardening is hard and I don’t want to throw them out lol.

I actually don’t need a recipe, I have the FDA approved book on canning. It says I should add sugar, but I’m diabetic. I use an alternative sweetener, that I plan to add after I open the jar.

Please don’t say rhubarb will be too mushy, because I use it in recipes, and it cooks down to mush for that anyway. No more room in my freezer!

Fresh tomatillos are hard to come by in my area and I would love to make the roasted tomatillo chipotle salsa and tomatillo salsa from the Ball complete book of home preserving. Is it safe to use store bought canned tomatillos?

Hello all

I am new to reddit and canning. I found this wonder through Pinterest and knew I had to create an account so that I can take advantage of all the tips, tricks and knowledge that is being posted here.

I have a few questions and would of course appreciate any information that will help me as a beginner. I have yet to purchase any equipment because I'm not sure on what's best. I originally thought that water bathing was the best but now think that pressure canning is the way to go.

My goal is to be able to can anything and everything. I already make many staples myself but have never made enough to store as I find canning a but intimidating but am ready to take it on!

A couple of questions to start:

~How do I find the fully approved list of books?

~Pressure/Water canning what's best?

~What equipment do I really need? General research seems like I need a lot of equipment to start. I already own a variety of Mason Jars and don't want to waste money.

~Mason jars vs Weck jars? I own Mason jars but Weck jars seem more sustainable?

~Any other tips or information for a beginner would be appreciated.

I would like to start off with chicken broth as I save all of my scraps and have accumulated several lbs over the past few months. I purchase my meat in bulk and process it myself to save on cost so I have a ton!

Also, stock vs broth? How can I get the most out of my chicken and veggie scraps? Please help a girl out, thank you in advance!

I've noticed my preferred jar brands generally do not offer wide mouth half pint or quarter pint jars. For those that have experience canning with them, have you noticed any issues compared to regular mouth versions?

I only have wide mouth lids at this point so I'd prefer to just use 100% wide mouth unless the smaller jars are more prone to sealing issues.

So my mom had started canning around 2020, which is fine by me. More power to her! However, she only does the water bath. No pressure canning anything anymore. Any veggies she grows in her garden, any meals (like spaghetti or something), and any meat she only does a water bath for a few hours. I don't really agree with her methods, but I can't really do anything about it. Here's the thing, my 2 kids are going over there for the weekend and spending the night (first time in several years). My daughter said something about eating Chicken Alfredo when they're there for dinner, and I would bet money it's going to be made with the canned chicken my mom only water bathed for a few hours. I've done some research on botulism, and while it seems pretty rare, I really don't want to take that risk with my kids. I don't know how to bring this up to her really, she's pretty stubborn and thinks there's nothing wrong with water bathing. Are there any good articles that I could send to her to convince her pressure canning is safer? Preferably nothing from the CDC or any government site. She's VERY anti-government so she wouldn't believe them anyway. I'm going to tell her to please not feed her canned stuff to my kids, and hopefully she'll listen but apparently she's fed it to us before without our knowledge at the time so I'm not sure. Anyways, any advice, articles, or wisdom will be greatly appreciated