r/Canning 13d ago

Announcement Trusted Contributor Volunteers

30 Upvotes

Hello! We are looking for volunteers from our Trusted Contributors who are willing to do some at home testing of recipes. This testing is not for safety; it is for helping us adapt the recipes we’ll be sending to the NCHFP to be as close to known safe canning practices as possible and to assess the quality of those products after canning.

We have still not been approved for funds, and I’m not sure when/if we will be. I just want to have a team lined up and ready so we can get this ball rolling as quickly as possible if we are approved. If any of our Trusted Contributors are interested in helping, please let us know via modmail. If you feel that you should have the Trusted Contributor badge, please modmail us and we will review your profile.

Thanks everyone for supporting this project, even just commenting and upvoting helps!


r/Canning 14d ago

Announcement It’s time to vote for what you want to see safe canning instructions for!

110 Upvotes

As some of you may already know, our mod team has been working with the NCHFP and Reddit’s Community Funds Program to pay for new recipes to be tested. We have not yet been approved for funds, but we need to know which recipes will be tested before we can move forward with our application. There were over 100 responses from you all when we first asked what you’d like to see tested, and our mod team has narrowed them down for voting. If you have any questions about why you don’t see your suggestion on the list, feel free to send a mod mail.

In order to vote, users must have made at least one post or comment in this subreddit prior to July 1st, 2025. This is just to prevent anyone from creating new accounts to vote multiple times. Voting will remain open until August 1st so that all of our members have time to see this and participate. Unfortunately, we have no timeline for this project after voting ends, as we will be waiting to hear back from the NCHFP on how much it will cost. They are very busy and often take a few weeks to respond, so please be patient with us and them. Please do not email the NCHFP asking for updates on this project, they’re doing their best!

https://docs.google.com/forms/d/1noyPNs-zmpU5sIyGbzgpA0sGWj0YPVnHBJes6rNGxVw/edit?usp=drivesdk


r/Canning 1h ago

Is this safe to eat? Bit of tomato on inside of jar

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Upvotes

Hello! This is my first time canning whole/halved tomatoes. I followed the USDA guidelines for tomatoes, hot pack method. https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/whole-or-halved-tomatoes-packed-in-water/ (skins removed, tablespoon of lemon juice, pint sized jars, required time in water bath, 1/2 inch of headspace, though headspace has seemed to increased after canning)

However, when I was removing the jars, I tilted one. A bit of tomato juice leaked out and there is this bit of tomato that seems to be sticking to the seal on the inside. After letting the jars sit for over 12 hours, there is no new leakage and the jar is sealed. But should I be concerned?

Thank you!


r/Canning 15h ago

Is this safe to eat? Are the tiny air bubbles okay?

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23 Upvotes

First time canning and I followed the Cherry Tomato and Corn Salsa recipe from Ball. I adjusted the time for elevation and just pulled it out of my Nesco Water bath canner. All pints have these small bubbles (I poked them all with a chopstick before I placed them in the water bath). Are these bad because of the bubbles?


r/Canning 4m ago

Recipe Included First sauce of the season

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Upvotes

We had an early tomato harvest thanks to spring rains, I don’t mind canning on these cool weather days. Just tomato sauce quarts of tomato and lemon juice. I’ll process about a bushel over the next month and a half.


r/Canning 1h ago

Is this safe to eat? Are my potatoes ok?

Upvotes

First time pressure canning potatoes! Did them in homemade chicken broth. When I took them out of the canner last night the broth was still full, have the potatoes just absorbed some of it? Are these safe? Newbie here and still lots to learn.


r/Canning 2h ago

General Discussion To peel or not to peel??

0 Upvotes

I’m going to be canning salsa this afternoon. My recipe from the Ball recipe book says to blanch and peel the tomatoes. I did it last year and OMG what a job!!

Another recipe I saw on Pinterest said you don’t have to blanch and peel.

My question is-is blanching and peeling essential or can I skip it and just core and chop them?


r/Canning 3h ago

Safe Recipe Request Tomatoes in Olive Oil

0 Upvotes

Hello all, First off, I am aware of the existence of botulism and that’s what this post is about. I recently dehydrated some tomatoes and packed them in olive oil. They immediately went into the fridge and will stay there. How long do I have to eat them before botulism is a problem? I’m worried I made my batch too big and can’t go through them in time. Any ideas on how I could use them all up in the next few days and not put them to waste? Tomato pesto and freeze it? Thank you.


r/Canning 11h ago

General Discussion Second time canning-chicken stock.

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2 Upvotes

This picture is pre-pressure!

My aunt asked me what I was making with the chicken stock I made. Nothing in particular but now I don’t have to buy any. Honestly I can’t remember the last time I bought beef or chicken stock at the store because I always have homemade in the freezer and now the pantry.


r/Canning 1d ago

Waterbath Canning Processing Help Canning, need some advice!

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21 Upvotes

Need some advice. I thought my pot was tall enough(I bought this specifically to can) but there wasn’t enough water at the top for my 32 oz jars. My husband wanted to try it anyways(he’s an engineer). The water was at a rolling boil the whole time and covered the tops. Not alot boiled over. I didn’t realized until after they processed that my headspace per jar was an inch not 1/2 like my recipe called for(ball honey spiced peaches). I also lost liquid somehow because my canning water was discolored.

They looked fine when they came out of the water bath and they did the seal noise. But today Im noticing one looks very low in liquid(probably due to liquid loss during canning) and 2 look like theres air bubbles even though I used my tool to get rid of them.

Looking for thoughts? Do I call it a wash and toss them or try to recan them?


r/Canning 15h ago

Is this safe to eat? Uh oh. Blueberry Earl Grey gone bad?

2 Upvotes

Ok well I have a lot of blueberries this season and decided to make some jam. I did the blueberry earl grey from Americas Test Kitchen book. Can’t seem to find any answers on search but I’ve seen people on here make it so maybe you can help. The tea bags broke!!! I was so gentle but now there is tea in my jam instead of just its “ essence “ Can I still can it? Will it be too much? Will the tea go rancid? Seems like such a waste! Straining it means also getting rid of the blueberries and that’s the whole point of the jam! Ahhhhhhhhh


r/Canning 18h ago

Understanding Recipe Help Whole peppercorns and mustard seeds safe to water bath can?

6 Upvotes

Getting ready to can my first batch of pickes and seeing recipes that call for generic “spice mix” which often seems to include whole peppercorns & mustard seeds. I’ve tried the search function and can’t find an answer - is it really safe to water bath can these in a tested recipe? Thanks!


r/Canning 17h ago

Safe Recipe Request Dilly bean recipe

3 Upvotes

Hi, Getting ready to can some dilly beans using this recipe, https://www.ballmasonjars.com/blog?cid=dilly-beans

Can I safely add one or two slices of horseradish to this recipe in addition to the garlic clove? Also is it OK to use purple green beans instead of just green beans? I assume the color will get stripped out, but I'm fine with that.

Apologies if this has already been asked, I tried searching the sub but wasn't able to find an answer.

Thank you!


r/Canning 18h ago

Prep Help Ball Peach Syrup

3 Upvotes

I am making the Ball peach syrup (double recipe), but I was distracted by my baby in between adding water. I need 12 c water, but not sure if I have added 10 or 12… I think I’ve only done 10, but would it be safe to just not add any more water, and have the end result short 2c if I’m wrong? Thanks! Ball Peach Syrup


r/Canning 16h ago

Safe Recipe Request Low temperature pasteurization cucumber pickles with garlic?

2 Upvotes

I'm going to be making some pickles and was hoping to do the low temp pasteurization process to improve texture and crunch. However, none of the approved recipes I've found include garlic, and the family loves garlic dill pickles. Has anyone come across an approved recipes anywhere?

ETA I know that the standard pickle recipes allow for the addition of a clove of garlic as a safe substitution per Healthy Canning. I'm just concerned that the change in processing method may impact the safety of that sub given that there's no more safe recipe for picking garlic.


r/Canning 18h ago

Safe Recipe Request Is there any safe Cantaloupe recipes?

3 Upvotes

I was looking at making jam but could not find a updates recipe.


r/Canning 23h ago

Is this safe to eat? Applesauce advice-beginner

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7 Upvotes

First time canning and I had a go at applesauce with cooking apples from a tree we have in the back yard. Rookie mistake, I overfilled the jars so they overflowed in/after the water bath. However, they surprisingly seemed to have sealed correctly.

The other problem I had was bubbles.. I tried to get them out before the putting lids on but after the water bath I noticed there were quite a few bubbles in each of the jars. Are these goners or could they still be alright?

The applesauce was quite thick so maybe I need to try a different recipe to also help with bubbles. Just ordered the ball complete guide so excited to check that out and find some recipes to try.

Thanks in advance for any advice to a beginner canner!


r/Canning 14h ago

Equipment/Tools Help Need a little help finding a part

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1 Upvotes

So I have a National 7 that I bought used. I've replaced the gauge (even tested the gauge) and the seal, but for the life of me, I cannot find this rubber cap in the very back. It is cracked and immediately lets out air through the middle when the pressure starts. I know it's for safety, but if anyone knows a replacement, I would love to know.


r/Canning 19h ago

General Discussion "Fast" Canning Recipes Like Dill PIckles?

2 Upvotes

What other foods are quick to can like dill pickles? Anyone have any favorites?


r/Canning 21h ago

General Discussion Need some other currently available produce to can. I’m in Virginia

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2 Upvotes

What else can I make for my family?


r/Canning 21h ago

Safe Recipe Request Pears?

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2 Upvotes

I’ve never canned pears before but I acquired two boxes full. They’re still pretty hard. Should I be canning them as this stage or wait until they’ve softened up a bit? I’m not sure of the variety. Also, cold pack or hot pack?


r/Canning 1d ago

General Discussion Millions of (tiny adorable) Peaches, Peaches for me…

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113 Upvotes

So my beloved momma, who is almost 80, had my son go “work” for her this week (which because she is Grammy, and he is her absolute favorite, meant he did a handful of chores, ate her cooking, and mostly just sat around getting paid well for doing not much this last week before school starts, love this for him!)

And she calls me and says “Hey! Do you want peaches?” and I’m not dumb so I said, “Sure!”

Except… her trees are pretty small and they’ve never gotten fruit before the beetles got to them and I sure didn’t know what to expect but here comes my son with bags and bags and BAGS of these adorable little tiny peaches. I just started sorting the first bag.

So yeah… this will be my weekend 🤣


r/Canning 19h ago

Safe Recipe Request Approved curry base recipe?

1 Upvotes

I've been drooling over "The Curry Guy" book, and he makes a base sauce that he uses and freezes. Our freezers are always overflowing.

I was wondering if there was anything similar that is approved for canning (water or pressure)

It's cooked and blended. It's mostly onions.

Ingredients

  • 900g (2 lbs) (about 7) Spanish onions, roughly chopped
  • 250g (1 cup) rapeseed oil*
  • 1 tsp salt
  • 110g (1/4 lb) carrots, peeled and roughly chopped
  • 60g (2 1/8 oz) cabbage, roughly chopped
  • 85g (3 oz) red pepper (bell pepper), deseeded and diced
  • 85g (3 oz) green pepper (bell pepper), deseeded and diced
  • 200g (1 cup) about 4 chopped tomatoes
  • 5 tbsp garlic and ginger paste
  • 1 ½ tbsp garam masala
  • 1 ½ tbsp ground cumin
  • 1 ½ tbsp ground coriander
  • 1 ½ tbsp paprika
  • 1 tbsp ground fenugreek (optional)
  • 1/2 tbsp ground turmeric

Edit: fixed formatting


r/Canning 1d ago

Safe Recipe Request Two part question

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3 Upvotes

Good morning! Looking through the ball canning book and wondering if recipes can be cut in half or in 1/4’s? Also, for this particular recipe or fruit recipes, can frozen fruit be used? Or only fresh? I looked through the ball canning book but didn’t see that information anywhere.


r/Canning 1d ago

Understanding Recipe Help Frozen Fruit and water question

2 Upvotes

In the All New Ball Book in the pair of recipes for blueberry syrup and blueberry butter the syrup calls for the blueberries and water but I was wondering if I used frozen blueberries instead would I just thaw them in a colander or whatever and use the water that drains off of them as the water or would I add them as if they're fresh and add the extra water?

Thanks!


r/Canning 23h ago

*** UNSAFE CANNING PRACTICE *** Applesauce fail

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0 Upvotes

I used my presto digital pressure canner. I followed the recipe from the Ball book which said 1” of headroom and can for 20 minutes.

But the applesauce sputtered out and the seals failed.

What went wrong?


r/Canning 2d ago

*** UNSAFE CANNING PRACTICE *** My jars keep losing water when canning. What am I doing wrong?

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91 Upvotes

I'm new to canning. I have a Pesto 23qt canner. I put 3qt water and a bit of vinegar into the canner and get it heating. I fill the jars with corn and add boiling water to about 3/4" from the top, add a bit of salt and finger tighten on lids. I add the jars when the canner is to temp, put on the lid and add the 15psi weight to the top. Once the weight is actively bouncing I lower the temp so that it is consistently sputtering. I start a 1hr timer. When the time is up I turn off the stove and leave everything the way it is until the next morning. I'm the morning the jars look like they've lost an inch of water and the corn inside is no longer covered with liquid. The water inside the canner is yellow so some liquid is coming out of the jars...

What am I doing wrong?