r/Canning

Hi everyone! I'm a new canner. I made a great batch of low sugar blackberry jam using the Sure Gel recipe on their website. I use blackberries that I grow, and in their prime they're really sweet. Right now we're in a bad drought and the plants are on their way out for the season, so I've started picking a lot of berries that aren't very ripe, and pretty sour. My question is, I have another box of the low sugar sure gel - can I use that box of pectin and up the sugar amount a little bit that I use to account for the less ripe fruit? Or do I need to buy another box of the regular pectin and use a full sugar recipe? Thank you!

A friend who wanted to learn canning came over and we canned 34 jars of various peach goodness, made some mini peach cakes, and a loaf of bread so we could try the jam. Started at 9am finished at 7:30pm.

Peach bbq

Peach jam

Low sugar peach jam

Brown sugar vanilla peach jam

Peach syrup

Peaches in honey syrup (with vanilla or cinnamon or cloves in them depending on the jar).

I also boiled down all my peach scraps with the left over syrup for the peaches in syrup and have a prettty peachy syrup I've used in coffee and teas, would be a delicious cake syrup too.

I had some issues with the pectin and jams but it seems like I'm not the only one as of late.

With the mushy peach left over from the peach syrup i made lewch pull apart bread. I just made burgers using the peach BBQ as a condiment, delicious.

All recipes are from Ball.

Until this year, I couldn’t can due to renting a house and not having a good space for the canned goods! I’m so excited to finally have the space to can now since buying a home! My husband built me a canning shelf for easy storage ♥️

I also had a little fun creating my own labels
This next week I’ll be canning strawberry pie filling, strawberry lemonade concentrate, cherry pie filling and cherry limeade concentrate!

Hello all, I just bought a lot of tomatoes and want to can em. I plan on making tomato paste, diced tomatoes and crushed tomatoes and hope to keep them good for a couple months to a year. Is there anything special I need? I have an immersion blender, regular blender, and sous vide. Thank you

Hi! I want to make my father in law some canned vanilla peaches as a gift - they’re his favorite. I’ve never canned before, but I found the below recipe. Can someone help me make sure I do this safely? Thanks in advance for anyone willing to share their time/knowledge. I know this recipe is Australian, but I’m in the US in case that matters.

https://www.delicious.com.au/recipes/silvia-collocas-preserved-peaches-vanilla-syrup/99976a6c-b283-4ae2-a92a-097f3f57853f?nk=0002d3039315c514a10b26a2b2bccb58-1781236723

ingredients (4)
1.8L water
550g caster sugar
2 vanilla beans
16–18 yellow peaches (unblemished, not too ripe)
method
1.
Wash and sterilise the jars and lids (make sure to use new lids). You can sterilise the jars by placing them in the oven at 170°C for 20 minutes or in a pot of boiling water for 15 minutes. Once they are sterilised, allow to dry on a clean kitchen towel.

2.
Make the syrup by placing the water and sugar in a large pot. Halve vanilla beans, scrape the seeds out and put seeds and pods in the pot. Bring to a simmer, then plunge the peaches, 2 or 3 at a time, and poach in the syrup for 3–4 minutes. Lift them out with a slotted spoon and gently pinch off the skin. Set aside on a colander and repeat with remaining peaches.

3.
Take the sugar syrup off the heat. Cut the poached and peeled peaches in half and remove the stones. Pack 16–18 halves in each jar along with 1 vanilla pod. Place the sugar and vanilla syrup back on the stove and bring to a simmer, then, using a funnel, pour the liquid into the two jars, making sure it reaches the rims and neatly submerges the peaches.

4.
Screw the sterilised lids onto the jars firmly and cool down at room temperature to create a vacuum. The seal will contract and become slightly concave. Label and store for winter in a cool, dark place. When you open the jars, the seal will release, a good sign that your fruit is as fresh as when first picked.

Hi there. The tart cherry pie filling Ball recipe is this:

https://share.google/ceRZaRWb4lyOpJ5Is

It requires 8C of cherry juice, which I do not have. I can't see how anyone would extract that much juice without completely grinding the cherries into pulp. There has to be another SAFE recipe that doesn't require that much juice.

Or if you all are making this recipe, where do you get all the cherry juice?

Thanks.

Edit: I have thrown it away! I kind of figured it wasn't safe to eat anyway haha! I have a jar of green beans that is labeled "Balsamic Vinegar Green Beans Nov 2023" that i got from my Dad's house (he recently passed away) and I was wondering if it's still edible. The top isn't popped or anything. I want to try them but I have never canned and know nothing about it! It doesn't look cloudy or anything.

So guys yesterday I canned Peeled tomatoes and I pasteurized them for 40 minutes but I think water came in some vase. What y'all think?

Ok i tried canning pickles for the first time ever did everything they told me to do in videos left 1/2 inch headspace and everything only problem was my water TOOK forever to boil but once it did i let them boil for 15 mins rest 5 then out . Ok problem 1 (maybe) most of my pickles are floating to the top is that ok? Problem 2 . The squash on the right was my only can that didn’t fit so i did it alone and it fell sideways towards end of process :( the can also lost some juice but it somehow is sealed properly is it ok to eat ?