Only thing missing in here are my butternut squash but they're still hardening off

I have a tradition of using the canadian thanksgiving long weekend to make a huge batch of apple pies for freezing and extra canned filling to give away as gifts.

Because there are celiac people who are receiving jars, I prefer to use a recipe that doesn't use a grain based thickener like ClearJel (even though it is certified gluten free they prefer avoiding corn-based foods) but has pectin as the thickener. Someone in this sub kindly pointed me towards this recipe from the approved source of Attainable Sustainable Pantry

https://www.attainable-sustainable.net/apple-pie-filling/

I added some extra seasoning to the filling (within the limit of 1 tsp dried spices per pint) of cloves, allspice, ginger, cardamom, and citrus zest. Turned out absolutely delicious, thickened well, and made a quote enjoyable apple crisp for dessert.

Edit: forgot to mention earlier that I also used some sweet apple cider/juice instead of water for the pie filling (a safe sub as per the recipe)

Hello canning friends!

I did a big harvest today before some cooler weather hits. Specifically, I would love some ideas for the peppers- they are jalapeño adjacent varieties like Fresno and black Hungarian and colored bell pepper. I also have a crap ton of tomatoes in the freezer. I have been wanting to do a cowboy candy type recipe if you can recommend one? I’ve already done a moscato wine pepper jelly from Ball. Thanks in advance for your suggestions!
If this is not an allowed post I’ll understand. But I’ll be sad. 😢 😆

I dont think i should be concerned about the little bubbles resting on top? It's been about 2 hours

Edit: so i think it's vacuumed sealed properly because i cant get the top off :( so no jam for my toast...

This came up as recommended in my Amazon app and I can’t help but think that Rebekah is AI generated and these recipes are going to inevitably kill someone.

Canning things with added oil feels wrong! But yes, this is one of the “exception” recipes and OOOOH IT IS SO GOOD.

Howdy! I am doing my annual round of apple canning and wanted to do something extra besides applesauce. I had originally considered pie filling but I was flipping through my Ball book and found the recipe for apple wedges in cinnamon red hot syrup. This sounds bomb, but I'm worried about it coming out super sweet instead of a more tart "candy apple" flavor I'm imagining. Seeing as I'm the only one in my circle that cans, I have no way to taste it without going through the whole process, and I'd hate to waste all the effort and apples. Kinda silly, but can anyone describe the flavor for me?

I have seen numerous posts about Marionberries. I looked around safe sources and don't seem to see a direct answer to my search. I may be missing it.

Are blackberry and Marionberry interchangeable in recipes?

THANKS! I really appreciate the expertise here!

Hey all! New to this sub, but I have a question about whether a batch of salsa I made is safe.

I made the Simple House Salsa recipe from the Ball Complete Book of Home Preserving. I was trying to use up the bounty of peppers from my garden. There is a variation in the book where you can use canned tomatoes instead of fresh tomatoes, so I decided to do that. Here’s where I went wrong: the original recipe says to use 10 cups of fresh tomatoes, but the variation says to use 4 (28 oz) cans of whole tomatoes. For some reason my brain skipped over the part where it said this would be about 6.33 cups of tomatoes instead of the 10 cups when using fresh tomatoes. So instead, I used 5 (28 oz) cans of tomatoes to get 10 cups.

So I made the salsa with 5 cans of canned tomatoes and processed for 30 minutes, because I’m at 7,000 feet in altitude. Seals on the jars all look good. So the question is: is this safe to eat? If I’m not mistaken, canned tomatoes are higher in acidity than fresh tomatoes. And the yield was 9 jars, which is what the recipe says it should make.

I’m leaning toward throwing them out just for safety reasons, but that would be a bummer to throw away all of the peppers I spent the summer growing.

Thanks in advance for any thoughts and advice!

I happen to have frozen grapes and what to make jelly do I need to sterilize the jars if I'm gonna eat it right away?

I have a 2yr old new Whirlpool gas range. I have been using the front right burner for canning for the last month, both water and pressure. Some water has bubbled over a few times.

The enamel has chipped in a couple spots and now more in the last couple rounds. So I guess I need to get some paint.

BUT does anyone have advice, tips to avoid this?? Thank yOu!

I see a Presto 23 says it can do both pressure and water of quarts. My old Graniteware water pot sprung a pinhole leak in the bottom and I have a 12 qt ol Mirro pressure that works fine. BUT was thinking of getting a bigger Presto so I can use one pot for both kinds of canning. I do have another old graniteware I can try to wear out! haha

Any pros? cons? Thanks!

Just a heads up that this edition does not include step 7 of the recipe!! I had to read it like 5x because it didn't make sense. You need to puree the vegetables then add to a pot, add the vinegar, and heat back to boiling.

The way it's written in the book it just has you pureeing the vegetables then immediately putting them into the jars which is very wrong.

I trusted my gut and added the vinegar and heated to boiling before canning, then I found the recipe on Ball's website and saw it is correct there. Weird! Anyway the recipe is delicious.

Hi all, I'm planning on canning my first attempt at tomato sauce. I have frozen roma tomatoes that were fresh from my garden. Looking for all the tips and tricks as canning has always freaked me out. I will be using a water bath

I now fully understand why Italians enlist the whole family for Sauce Day lol. Took all day, but I think I got an ok yield for 30 pounds of tomatoes. It really put my glass top stove to the test, as I had the quarts going on the back burner and my pints going on the front burner, but she held up and did great! Made some notes to improve my process next year. Getting a little addicted to this canning thing. Bought some butternut squash today that was on sale to do next weekend 😅

I have about 40 lbs of green tomatoes that I picked before the first freeze. I have a question about making Balls Salsa Verde. I tasted some of the really small tomatoes and the are extremely tart will the flavor become sweeter during the cooking and canning process? I don’t want to embark on making this just to be left with a tart salsa I can’t eat.

I'm not a huge fan of beets. I like them, but I just don't ever choose to eat them. My husband and 1 of my adult kids loves them though, so when I was offered about 40lbs of beets, I said sure, why not? I thought I'd make some pickled, a pot of borscht (never made it or even tried it before), and freeze the rest.

Then I realized I had no vinegar and can't get more for weeks. I know myself and knew if I didn't preserve them now, I'd forget about them until sometime in 2031 (ADHD brain is wild). Putting them somewhere in sand layers is literally telling my brain they didn't exist anymore, plus I don't have the room, sand, or containers to do so (and live in a climate where it gets to -40c in the winter so outside is a no go).

So I made the borscht and cooked, diced (about 1" squares), and froze the rest. Borscht turned out ok.

But then I wondered if I could still pickle some of the frozen, how badly does freezing screw up the texture? Do they go mushy when frozen then pickled? Or just odd? It's something I'm willing to try, regardless, but if enough people are like NO DONT WASTE YOUR BEETS, IT'LL RUIN THEM, then I won't bother lol

Thanks!

Did I just find a holy grail for 99 cents?!

Canned chicken soup base today (from the Ball book). Was stoked they all sealed and it was delicious!

I used rotisserie chicken from Sam's. I made the broth from the carcass. Turned out amazing!

The second pic is the soup in the bowl - it was what didnt fit in jars. I added egg noodles (after).

Highly recommend this recipe. Will be making it again next week to stock up.

All said and done it was about $7 in ingredients and yielded 7 quart jars.

That time for apple butter again for us. I don’t have the time to keep cooking non stop so going to be cooking it down over the next couple days in the turkey cooker. My question is once I get it close to where I want, can I freeze it before water bath processing? Following the ball book recipe too. I won’t be able to can it happen his weekend but needed to start the apples before they turned.

Are there any approved books that exclusively use weights in their recipes? So many recipes from approved books I’m seeing are super subjective ans sometimes frustrating to execute. I understand small measurements like tsp and tbsp not being in weights, but measuring chopped vegetables in cups or “4 medium onions” seems super subjective to me. I just want real numbers (metric or imperial is fine) to be able to concretely measure everything against. For something that requires such exactness, you’d think all these resources would want to be as human-proof and objective as possible. I want to know how many finished cucumber slices in grams or ounces for example. How much sugar and salt by weight. Volumetric measurements for things that can vary so much on so many factors seems really silly to me.

I'm wanting to make Ball's Green Tomato Salsa Verde recipe but would like to use pint jars. Could someone recommend a similar recipe that has been tested that uses pint jars please? I looked through several of the safe canning recipe links and couldn't find anything that was super similar.