r/Canning

Does anyone have a pressure canner in the UK? Struggling to find one, most only seem to be available in the US.

Recently got back into making jellies and jams. Had my first big success with a mixed berry jam, wonderful color, set up right, good seals and tasted great.

I decided to try this Mango Jalapeño jelly from the ball website. Turned out great again, good color, set, seal and taste but was a tad bit sweet compared to what I was looking for. My fiance had originally requested mango habanero and that was the only recipe I could find. I read up that you could safely swap peppers as long as you used the same amount. So I made a batch with 2/3 cup seeded habanero peppers. Oh my goodness did that burn my tongue and throat when I tried it. My fiance tried it and likes the initial flavor but the burn after is excruciating. I think if I attempt this again I will only use 1 or 2 habaneros and supplement the rest of the required volume with the jalapeños.

Any ideas on what I can use the 6 half pint jars of this burning jelly for? I'm thinking maybe a hot wing glaze but that might even be too much.

Hey helpful canners! I recently had a beautiful daughter, who we have come to learn has a rare genetic disorder called prader-willi syndrome (PWS). One of the main features of PWS is hyperphagia which is an extreme, insatiable hunger or a relentless drive to eat. Individuals with PWS feel like they are starving all the time ( good news! New FDA approved meds are on the market and are changing lives!)

All this to say- one of the things they recommend for PWS individuals is a no sweet/sugar diet. As a lifelong canner, I'm at a loss on how to safely modify my recipes to remove sugar and be safe for consumption.

I would be so grateful if you would spam me with your no sugar-no sugar substitute safe canning recipes. Especially if you have something for pears, apples, or an amazing pickled beet (my recipe leans on the sweet side...)

Hello! I'm very new to canning, have done maybe 10 to 20 water canning jars under supervision for jams and fruit preserves.

I live in a very small flat (30 square metres, my kitchen is less than 1), but my boyfriend's grandparents are farmers and we're often gifted with a lot of vegetables, which we have sadly let go bad a few times since we don't have time to eat them all. I recognise this is an incredible blessing and that's why I would like to try to learn how to preserve them as best I can to honour the fruits (and vegetables) of my boyfriend's grandparents' labour.

My issue is, I have a very small kitchen and flat in general, and no freezer. My refrigerator is also quite small. I can manage to store canned goods in cupboards and the like, but I'm more worried about the process of canning itself. Is there any sort of machine that I could use, that is small enough for my home ? Also, how do you recommend I go about it in general ? Has anyone ever tried this ? Is it even feasible?

We are starting to look at canning and was looking at this one Carey DPC-9SS, Smart Pressure Canner & Cooker, Stainless Steel, 9.5 Quart

Does this one do both water bath AND pressure canning? Does anyone know.

We want to do pickles, which i believe is water bath. But some other things we want to try are pressure canning.

Hello, does anyone know a tested and safe salsa verde with beef and potatoes recipe. I've found some recipes that use a sauce or salsa for the liquid but haven't been able to find a specific recipe for what I want to can. Basically, I want to can seared beef and potatoes with a cooked tomatillo salsa as the liquid. Instead of water or broth. I know the salsa has to be thinner than I would usually make it to ensure it covers everything, but would this be safe to do and does anyone have a link to a recipe for specifically what I want to do. I've just never used a sauce or salsa as the liquid for canning. So I wanted to do some due diligence before proceeding and wasting food. Thank you.

Hello all, I'm looking for some help from the community. I've finally been able to get back to gardening again this year, although just in containers for this year. I've gardened off and on before, but never have tried canning. I'm wanting to get started with canning this year, but have ended up with questions. I was looking at the Granite Ware 21.5 qt pot that seems to be a good inexpensive option that gets recommended regularly. I finally read the description enough to see that it says not recommended for glass cooktops. After a quick google search the opinions range from don't do it, to it SHOULD be okay, to it will likely break your stove at some point. Unfortunately I have an electric stove with glass cooktop, and the house doesn't have gas at all, so switching to gas is not an option (and honestly any new stove is probably 1 year to 3 down the road anyways, since the one we have works). It sounds like the Granite Ware options aren't the best option after researching, as it sounds like they aren't flat on the bottom. I need to go to the store to look at sizes, but I'm honestly thinking about buying a cheap 8 or 12 qt to get started with, as I don't expect to be processing lots of jars at this point. I also am expecting the largest jars I'll be using to be pint jars, MAYBE quart jars, and thats a BIG maybe. Is 8 to 12 qt an okay size to start with for small batches? Would 8 to 12 qt sizes be safe for a glass cook top? What brands, materials, or styles should I be looking at to use on a glass cooktop? Are any of them considered safe? Or do I need to find a different option?

Thanks.

If your suggestion is budget friendly, even better. If you have a link to a safe recipe, that would be great!

I was checking my raspberry jam jars and found about a third of them have a strange discolored section in the jars. When I opened one of them, the top popped and was sealed. The jam wasn't moldy and smelled normal. What could cause this coloration in the jars? I'm wondering if it's safe to eat now. The jam was canned 3 years ago. All the other jars from the same batch look fine.

Hi all! My mom was recently reminiscing about the rhubarb jelly her grandmother used to make her and I’d love to can some for her upcoming birthday. Unfortunately, all of the recipes I can find (including in the newest Ball recipe book) have other fruits / inclusions and not just rhubarb. Does anyone have a water bath canning recipe to share that is safe, tested, and only includes rhubarb as the main ingredient?

Our power went out for about 6 hours, thankfully we have a generator that we can hook up to our tractors PTO so we are only actually out of power for 4 hours and the freezers downstairs were safe as well as our refrigerator.

The problem here is that I have three kids who eat a lot of food. Thankfully I can like crazy every summer, because this happened right when I needed to start making dinner. They actually ate pretty damn well considering that I did not have a heating source or access to the fridge. Peanut butter and honey sandwiches, some canned peaches, applesauce, some pickled bell peppers and green beans. It only sounds like a lot of food until I remember that my oldest is extremely active, so when the power went out all three kids bolted outside and were out there playing very hard. 🤦‍♀️

Im new to canning and dont have anything to hold the Mason jar up, ive seen people say you cant place them directly on the bottom, so im curious, can I use a dark gray cake pan to hold the mason jar up? Or will that also get too hot?