u/HappinessEternal

Hi folks,

I’ve been pressure canning lots of meat on sale lately and I’m aware of the pros and cons of raw vs hot pack. From a taste standpoint, has anyone done a mixture of both at once? I don’t see any safety issues with it since the approved recipes have the same cook times.

Thanks.

Hi folks,

I am planning to use the Bernadin recipe for pressure canning raw packed salmon into pint-size jars. One of the instructions provided is to use a non-metallic tool and basically poke their bubbles out, however, it’s raw pack. I think it’s easier for me to conceptualize if it is a hot pack and there’s water or broth in the jar. Does anybody have any idea what they’re trying to ask for? I would certainly be firmly packing the fish per instructions, which would push air bubbles out, but as far as taking the little plastic tool and trying to debubble out is a mystery to me. Link to instructions is below.

Bernardin Pressure Canned Salmon

Hi all,

I’m currently using an All American 921 pressure canner on a gas stove top and I’m running into issues with being able to hit the 1-4 rattles per minute with the weight. I find that in the first 10 minutes the amount of rattles is okay, but then I notice it begins to increase to more than 4 rattles so I’ll slowly lower the flame. It seems to work, but then there’s more than 4 rattles per minute and I’ll adjust once more. Basically, this keeps repeating until I’ve overshot the minimum required rattles per minute and I have to start all over again. Does anyone have any advice or suggestions on how to manage this?

Bonus points if you can tell me what to do with a bunch of over processed glazed carrots (Ball recipe).

Thanks in advance.

Biggest trading day of our lives and Fidelity’s charting is temporarily unavailable. What a disappointment.

Good morning, can someone please tell me why we are unable to place conditional orders when buying stock on the Fidelity mobile app? I am much more likely to be on my phone somewhere placing an order for rather than at a desk, so I’m curious why this is the case.

Marking as NSFW because they’re doing the coochie coochie 🤣😭😂

Hi all,

Followed the Ball Canning Chicken Soup Recipe and was not expecting so much broth in each jar once I evenly divided everything up. Does anyone have an alternative recipe that allows more ingredients? I don’t my broth and I know it’s a necessary component of safe pressure canning, but 3/4 jar of broth was just sad.

Sorry for the silly question, but I don’t know else to call it when you’re counting jiggles per minute. Sometimes it’s clear as day with a jiggle, pause, followed by another jiggle later. But every once in a while I hear a little itty bitty jiggle and I don’t know if that’s supposed to be counted.

I’m processing a case of round tomatoes (slicers) into sauce for canning. The first step was to follow the NCHFP recipe for tomato juice which is boil tomatoes for 5 minutes, then run through a sieve or mill. Then step two is boil the milled tomatoes and reduce by 1/3 to 1/2 depending on thickness desired. Well, I mixed the 2 recipes by boiling cut tomatoes for at least an hour instead of 5 minutes. Can I continue running what’s here through the mill and then boil down for canning? I will be adding citric acid to each jar as stated by the recipe in case anyone wants to know.

Instacart just dropped off 2 cases of tomatoes that are the round variety and not the Roma that I ordered. Is it safe to use these? Will they taste more bland than expected? If safe, would the tomato juice recipe taste better than their own juice? Not too thrilled to have 50lbs of tomatoes that I didn’t want.

I’m not new to canning, but I’m trying out canning in stages for the first time. On Friday, I boiled and removed the skins off 25 lbs of Roma tomatoes, then put them in the fridge overnight. Saturday morning, I took them directly from the refrigerator and started removing the cores, then put them in quart jars without heating them up first. Were these not properly processed because they were not at room temperature when I placed them in the canner? Is it okay to reprocess them first thing in the morning where it’ll be close to the 24 hour mark?

Good morning. I’m going to be canning some tomatoes today and I wondered how much sugar to put into each quart jar to help offset the lemon juice taste that I will be adding for acidification. I looked on the NCHFP website, and I didn’t see any kind of stated measurement, so I wondered if maybe I missed something or if there was another safe source out there with this information. Does anyone have any insight on this subject? Thanks in advance.