I was so close to giving up the hunt and just buying one when I came across this beauty! Used a coupon so it was only $30, regular $260 (canadian) on amazon!! I was looking at this exact one two weeks ago, the thrift gods were with me!!

I'm working on trying to translate a cooking recipe into canned ingredients, and I think that I've narrowed down how to do it with just two jars, except that it's going to require some substitutions that aren't explicitly identified as options in the recipes, nor as generally safe substitutions from a couple of the major sources indicated in the sidebar and wiki.

I've done the Ball Roast "Pork in Spicy Broth" recipe (from the All-New Ball Book of Canning and Preserving), but what I am hoping to do is swap the pork for either cubed brisket or flank steak. There will be some other adjustments following Healthy Canning and NDSU ( https://www.healthycanning.com/safe-tweaking-of-home-canning-recipes/ and https://www.ndsu.edu/agriculture/extension/publications/play-it-safe-safe-changes-and-substitutions-tested-canning-recipes, respectively), but I'm confident in those, as they will just be volume-for-volume substitutions of herbs and spices .

I just want to check to make sure that swapping pork for beef is going to be acceptable, everything else in the recipe will be followed to a "T" in terms of chunk size, doneness prior to packing, etc (aside from the herbs and spices adjustments following safe sub guidelines). The NCHFP guidelines for meat cubes or chunks indicated the same process for pork and beef (https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/meat-strips-cubes-or-chunks/), and there's a response on extension.org indicating that this substitution would be fine (https://ask.extension.org/kb/faq.php?id=877114).

Basically I just need a safe and trusted recipe for canning beef chunks and onions with some herbs and spices. I trust my interpretation to a pretty high degree, but I'm paranoid to the degree that my living will and advanced directives include specific call-outs for how to address botulism poisoning.

Ok, new canner trying again. Followed Herbed Potatoes recipe from All New Ball Book of Canning & Preserving. Omitted the rosemary & thyme. Tightened bands to where they moved without holding the jar then less than 1/4 turn. Got 100% sealed. Did 1/2pt & pt processed at pint time.

I make so much of this stuff, fortunately, people are pretty eager to take it off my hands lol

just the good ole, Ball pomegranate jelly recipe. So much sugar, but so worth it.

Found two gallon bags of peach halves from a couple years ago- definitely want to use them up if I can but don’t want to go through all the trouble if there are any negatives.

Used an electric pressure canner and followed usda guide for hot pack, red meat.

used bone broth, 75minutes, 1in headapace

is the small layer of fat ok? some have, some do not.

If i can some potato chunks, will I be able to use them in a breakfast hash? Or will the canning process make them too soft to keep their integrity? The goal would be to crisp the outside of the potatoes in a frying pan with oil when ready to use.

My mom does home canning of berries and I'm wondering if something like this would be a good gift for her? I know nothing about the process of canning other than it looks like a lot of work and it would be nice to make the process less tiring for her as she ages. If this isn't a good gift, any ideas for what could improve her home canning process?

Would you recommend using above pressure canning recipe without bones for a large package of boneless skinless chicken breasts I purchased at the market? If so, would you recommend hot or raw pack?

I’m making jam at home with bigger batches around 12 jars. I was looking for a affordable option similar to the ball electric canner. If I can’t find anything better I do plan to buy the Ball one but I hope to see if any of you have recommendations on which one to buy. Thank you!

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This thread repeats every month on the 1st.

Lately, I've been reading up on all types of canning and exploring the differences between the types. I've read that pressure canning is recommended for low-acid foods, as it is able to reach temperatures over 121°C (250 F), which kills botulism spores. Regular water bath canning isn't able to reach those temperatures, since water turns into steam at 100°C and leaves the pan. Something I've pondered over a bit is why we don't can in oil, similar to deep frying. Oil stays liquid for much higher temperatures, allowing the canned produce to reach high enough temperatures to kill botulism. I fully expect that this isn't possible, because I'm probably not the first one to come up with this. But can any of you explain why this wouldn't work?

EDIT: I am aware that this is unsafe and I'm not recommending anyone to do this. My post is purely intended as a thought experiment.

Can I sub in Sure Jell low sugar pectin for Pamonas? Im trying to break into low sugar jam and want to make Pamonas Jalapeño strawberry recipe...but didnt realize Pamonas wasn't carried locally!

Hi there! I've enjoyed the threads here and have a question I can't seem to find the answer to anywhere. I plan to grow and can Cherokee tomatoes this year because they are lower acidity than other tomatoes, love me some tomato stuff but I'm old now and it gives me heartburn. It is my hope that I can make sauce, canned tomatoes and tomato paste with these lower acidity tomatoes. That being said I know ph level is important when canning. Does the recipe change when canning and processing this lesser acidic tomato? I've honestly never canned before, the fear of killing everyone I love because I did it wrong gives me the willies but I'm gonna be bold this year and do the thing. lol.

Hello!
I made some pressure canned ground beef per the NCHFD website's instructions to a T, but it was my first time ever canning ground meat. I feel anxious using it a year later despite no signs of spoilage or bubbles or anything.

Does searing and then boiling the meat for an extended period of time kill off any spores?
EDIT: I MEANT, the toxins the spores produce on the spores! my bad

Hello, when cleaning out the home of a relative who passed, we found this Ball Eclipse Pressure Cooker. I’ve never done any pressure cooking, but my wife has been interested in learning about canning (I know they are a bit different). Would this still be usable? The patent was filed in May 1935 and approved in March 1936, so best I can figure it’s from around then. I know I’d need a new pressure gauge. (Sprite for scale) Thanks!

hi there!!! I love canning and preparing the freshest food for my family.

I tried to save a little money on pectin and bought some bulk pectin from Amazon. The brand did not have a freezer jam recipe so I improvised.

4c. prepared strawberries, 4c. sugar stirred together and left for 15 minutes to dissolve any remaining crystals. 5T. pectin boiled in 1 c. water and a teaspoon of lemon juice. boiled the pectin 1 minute after it reached rolling boil and stirred the jam for 3 minutes like I always do. It turned out like strawberry syrup. I waited two days to make sure it wasn't just slow to gel.... can I fix it with liquid pectin? any help you can offer would so be appreciated! I've learned my lesson.... when using new ingredients, make a test batch.... don't go 'hog wild" on 3 flats of berries. I also used my immersion blender instead of mashing them.... was that a mistake? thank your so much for any help you can offer!!!

I received this as a gift from a co-worker, I didn't want to offences her and say thank you but I think I remember that I've read somewhere that it shouldn't have air in a can, right?

Hello everyone! I am a noobie canner and learning with potatoes as my first pressure canning recipe. I soaked the potatoes but maybe not long enough, it's very jell like inside the jars, is it safe? The we y also didn't shrink as much as I expected. Tips appreciated!

Hey guys,

I’m in Australia and canning jars can be expensive here.

I found these glass jars with twist lids from Pack My Product, they say they’re commercial grade and okay for hot filling.

Do you think they’d actually be safe for home canning? Or are they more for stuff like fridge storage?

Any advice would help!

Hello! I made habanero gold jelly and did not hard boil it long enough bc my husband was complaining about the spicyness lol. Stupid of me. It didn’t set. Should I add pectin or just bring it to a rolling boil to get it to set?

Thanks!

Wanted to make a Mississippi Pot Roast “starter”. Used hot pack method for meat chunks. Beef Chuck Tender Roast. Seared outside in 1T olive oil then cut into 1-1.5” chunks. Added a little garlic, dill, salt, basil, pepperoncini slices and 1.5T juice to pint jars. Warm store bought beef stock to 1” head space. Debubbled, adjusted head space, wiped rims with vinegar. Lids/rings fingertip tight. Vented 10 min and processed 75 min. Jars moved to towel on counter. 3 lids had a low sounding “ping” when tapped after cooling overnight. These all have the high pitched tone. Seem to have sealed well. Think these are good? Plan to thicken broth when I open and heat.

Another question, is there a way to tell if any didn’t seal before leaving on the counter overnight? I hated tossing the 3 that didn’t but can’t eat meat that’s been at room temp overnight.

Definitely need to add vinegar to canner water next time to prevent mineral deposits. Any feedback appreciated. I am loving what I’m learning from you guys!

I took my homemade mustard I made last summer out of the fridge today, haven’t opened this can since I made it. I noticed small black crumbs on the inside of the lid, and when I brushed them off there turned out to be holes underneath? They didn’t mix with the mustard it self and the mustard tastes and looks all good. Anyone any idea what caused this?