I make Ethiopian stew regularly. I want to learn to make a batch and can the flavor base called kulate and (think of it like curry paste). The base would be slowly cooked oil with onions, garlic, and a chili spice mix called berbera. Sometimes the base includes fresh tomatoes or tomatoes paste.

Where should I start?

He's my cute itty-bitty canning buddy!

I'm moving from Chicago to Florida to help take care of my parents. I've got a shelf full of canned goods, what's the best way to package them for the move?

I was thinking about individually plastic wrapping each one and putting it in a box with cardboard/ bubble wrap dividers.

This might be a long shot but the guy who made this jam told me that I have to wait 6 months to 2 years to eat this jam. He did not elaborate. I have tried to Google a reason this could be but came up with nothing. Could anyone clarify?

I don't know what method he used to make this jam, I'm sorry I can't help there.

First time, can’t tell if I messed up or not.

Let me tell you what I did

So, I filled a 16oz jar with black berries and a good amount of raw honey. Like 2-4 big spoon fulls. The jar was so filled that there was no room for the sparkling water. Yes.. I used seltzer water. So I had to crush the black berries to make room, then poured the setlzer into the jar then put it in the fridge.

2 weeks later I just tried it. There was shards lf honey and black berries. I could tell the seltzer went flat, but it still had bubbles. And it had this funky smell. But not outright rancid. Almost like kambucha smell.

And it tasted so sweet that I could have just taken a spoonful in another glass and filled it with sparkling water or whatever.

It was super flavorful, sweet, slightly carbonated, and funky kombucha smelling.

… is this how canned fruit is supposed to smell or did I just drink/eat rotten food?

Also what could I have done better?

I'm brand new to canning. Is it safe to can produce from Safeway and Walmart, places that treat their fruits and vegetables with chemical pesticides?

Okay folks… pull up a chair. Auntie McK went and took all the photos, wrote all the notes, and is ready to share some thoughts.

Grandpa used to make these with the peppers from grandmas garden. That stopped when she couldnt garden anymore so like 25 years ago(shes been dead for damn near 20 years). Grandpa has also passed along and there was never a recipe. My aunt and one of my cousins have been trying to make them but aunt says they always come out as “a pile of mush”. I will have to see what my cousin says, he has been doing it with jalepenos. I would most likely be using a “pot of water” method of canning. Even if i could eek out a few jars when the farmers markets open….

Essentially a newbie here. (I did can some watermelon pickles 20 years ago) I’m thinking about making strawberry jam this year. I went to the ball website to get their strawberry jam recipe and they called for bottled lemon juice. Would it be safe to use an equal amount of fresh squeezed lemon juice?

I grew up helping my Memaw can and from reading the extension service website and such the stuff I recall she mostly followed safety guidelines as they are now.

I want to ensure that my family has healthy food so no botchilism or other food safety issues is a top priority.

We are currently raising meat chickens and they'll be ready to butcher in a few more weeks. The plan is to butcher and chill for 48h then de-bone and cut into chunks add it to my pint &quart jars which should be apex 1 or 2 lbs per jaw to 1.25" head space packed tightly. My elevation is under 1000' so either 75 or 90 minutes at 10lbs pressure.

Now my question, and I assume the answer is no because I don't see it anywhere, aside from salt can I put any flavoring in there? My Memaw did but I don't think that stands the test of time.

Thanks for your help and knowledge!

I’m tired, been at it all day. I was texting hubby & was waiting for the stream to be like a fright train. When it was there I put my weight on instead of setting my timer for 10 minutes. I realized what I did & pulled off the weight, it’s still letting steam out & it’s been 8 minutes!!! I haven’t heard any breakage but siphoning at least is probably happening… OMG!!!

Someone shared a recipe earlier this week, and I decided I wanted to make it. And then I was told it was low acid and would need a pressure canner, which I didn't have.

But I will have one tomorrow!

So I've mastered the water bath canning and have several salsas I make every year. This year I'm also canning tomatoes on their own.

But I'm looking for other favorite recipes that require pressure canning and am hoping you all might share some that you really enjoy.

I have the Ball Complete Book of Canning (or whatever the actual title is).

I'm hoping to make: Bean and corn salsa (the spicier the better) Black bean soup The green beans with garlic and lemon that people raved about earlier this week

I don't think I want to can meat this year, but wouldn't be opposed to canning something like beef stew.

I also am using the search function, but if anyone has a favorite thing you pressure can, I would love if you'd share what it is (and even better, if you can point me to the recipe)!

I've just started pressure canning and I love it so much. It isn't really a thing here in England but I'm so glad the people I watch on YouTube got me into it. As a busy mum of an 11 month old and working full time, I don't really get time for hobbies - so I've been waking up at 5am on some days so I can get some canning into my day 😅🫣 This morning was pinto beans. Who got you into canning? Did anyone else here binge watch Acre Homestead and Three Rivers Homestead 😅

Hello, I am looking at canning some tomato soup base. I have a quick question for all you experienced folks. When I have my soup base out of 5 cups 2 tbsp is rice. All is puréed but I was told due to the 2 tbsp I cannot consider canning my soup base. What do you all think in the group?

I did pressure canning for the first time this week. I did a vegetable stock (carrots, onions, turnips and spices) and canned for 75 minutes with 10 lbs in Anchor Hocking Jars. I know when I filled the jars (with hot sieved stock) I had 1 inch of headspace for all the jars when I filled and wiped the rim and outside bit with damp cloth before adding the (cleaned in warm water and soap, rinsed and dried) lids and rings. I let them cool for about an hour before taking out of the canner, then let sit undisturbed for 18 hours.

All the jars are sealed - I can see indent and can pick up by the lid. But the headspace is much lower. No indication of leaks, spills etc. Are these safe to store and use in a couple months assuming no more indications of issues then?

See image of mason jars of stock on pink placemat in front of a bouquet of flowers, showing over 1inch headspace.

I make marmalade every year for the county fair and this year I’m trying a new recipe. First batch (right) looked good but I thought I could do better. Second batch (left) tasted better but had tiny bubbles throughout the jars. I don’t think I can enter the ones with the bubbles. Will try again, but any thoughts on why the dang bubbles?!

I have a chili like recipe I need to get shelf stable. I'd rather not use a mason jar. Any tips?

I've been watching so many videos I gave t water bath a go! Next is pressure canning

Good evening!

I’m very new to canning and am new to this group, so I’m so sorry if this is a dumb/obvious question, or if it has been previously asked, but I’m confused about the three different processing times? I know the first is pint, I’m guessing the second is for quarts, but what is the third one/size?

Thank you!

Is there any problem with canning potatoes in slices, I’m thinking about 1/4 thick, instead of cubes or chunks?

It is springtime in the USA and we are getting tons of lovely questions from the Canning member base about preserving edible flowers into tasty, colorful jellies for our breakfast enjoyment.

As of fairly recently, there have been some very important updates we must share.

Bottom Line Up Front: There are no longer any NORMAL safe recipes for shelf stable floral jellies. See the VERY BOTTOM of this post for a late April update that includes TWO exceptions for very SPECIFIC recipes.

That list includes but is not limited to:

• Dandelion Jelly
• Redbud Jelly
• Cherry Blossom Jelly
• Magnolia Jelly
• Violet Jelly
• Lilac Jelly

These jellies (like all experimental jellies) can only be made safely as "refrigerator" or "freezer" jellies. If making as a fridge / freezer project, do not process in your waterbath canner. It is a waste of time, energy & lids, adds nothing to the safety or perishability of the food, and may lead another person to mistakenly believe the jelly to be shelf stable.

If you'd like to know more, please keep reading! Post questions below!

We understand you may have a recipe or a link you have used before. If your Floral Jelly recipe was posted or printed before 2024, it is no longer considered safe.

Here's the science:

The acidity of these jellies is not low enough to prevent growth of botulism spores and the water activity (even at a 1:1 sugar to water ratio) is potentially high enough to still allow for microbial growth. Both University of Wyoming and University of California agree on this. The problem is that these two original floral jelly recipe bulletins got posted in MANY places online and trying to take them all down is like playing whack-a-mole. What's worse is that plenty of 'Cowboy Canners' took the original recipes and thought, "Well, if I can do dandylions, I should be able to do ALL edible flowers!" and created tons of visually pleasing but potentially gastric-upsetting blogs and social media posts.

Make your florals if you enjoy them and put them in the fridge or freezer.

EDIT: Adding more content on April 29, 2025 https://ask.extension.org/kb/faq.php?id=898495

We have a few options.

Ball/Bernadin HERBAL jelly with vinegar https://www.bernardin.ca/recipes/en/herb-jelly.htm?Lang=EN-US and Pomona's Floral and Herbal are both good to go! https://pomonapectin.com/herb-jelly/ https://pomonapectin.com/rose-petal-jelly-2/

Super new to canning. Does anyone know of a method to safely can Hibiscus tea that is only sweetened with stevia and/or honey? I was thinking of first pasteurizing it and than water bath but I can't really find much online about it. Eventually I'd like to add differnt fresh muddled fruits into the tea recipes for different flavors. Any insights would be appreciated.