r/Canning

Last year I discovered fridge pickled peppers, and homemade hot sauce. I had a number of mystery pepper plants to pickle, and habaneros for the sauce. All my salsas were way too hot, but the rest was fabulous.

So of course I doubled down on the peppers this year. Unfortunately, last month I suffered an accident from which I will soon be recovered enough to visit the garden and kitchen again (with a walker.)To face all the peppers and tomatoes.

So what to do with all of the peppers? I know I loved the refrigerator pickled peppers, and the habanero hot sauce. But which peppers do I use for what? No time to figure out how they all taste and go slow.

If you all were to have:

Poblanos
Anaheim
Capelienti/Birds Eye
Hungarian Wax
Serrano
Thai Hot
Habanero

How would you prepare/preserve them?
Earlier on, all my cucumbers and peas died, a combination of a heat wave and Canadian smoke, I think. Probably for the best, in hindsight.

I still have dried and frozen peppers from last year, maybe I should try something else.

Any ideas or recipes would be greatly appreciated.

Hi!

Pretty much what the title says. A friend gave me a jar of jam that she made. I have finished the jam and washed out the jar. I was wondering if it would look bad to return the jar and the lid outer ring. I threw out the lid "seal" insert because I heard you shouldn't reuse them.

I appreciate any guidance you can offer.

I am going to attempt to can for the first time tonight. We have so many banana peppers and also want to make tomato sauce.

Any must know tips for newbies? I have watched many videos and think I know what to do... but any info helps.

I appreciate it!

Heat Treatment: One effective way to store water is in clean canning jars. Fill clean Mason-type quart or half-gallon jars with water, leaving 1 inch of headspace at the top of the jars. Attach two-piece metal canning lids. Fill a boiling water canner half full of water and preheat the water to approximately 140° F. Place jars into the water bath. Add more boiling water if necessary so that jars are covered by 1 inch of water. When water returns to a rolling boil, process jars for 20 minutes. Remove jars from the canner and allow them to cool. After seals set, remove screw bands and place jars in storage. Canned water often will have a white mineral precipitate or ring at the water level. This is normal.

This is from the publication from the Utah state university on emergency preservation.

I think this is a safe method posted by a university extension, however previously I thought only canning two types of Juice were able to be canned in half gallon jars. Would you do this?

Do home-canned green beans have the kind of metallic taste that store-bought ones do? I am trying to decide if I want to can plain or only do dill/pickled green beans this year.

I'm running into the problem where the blackberry freezer jam just won't set. I had to add pectin twice on the first batch (pour the jam out, add more pectin and put it back in the jar), the second batch I doubled the pectin and it has done absolutely nothing after 24 hours in the fridge, it hasn't even set a little bit.

The only advice I could find was to leave it out at room temperature for 24 hours, but this was AI advice with no source.

Recipe on the package:
4 cups crushed fruit
1 1/4 cup of sugar
1 pouch of pectin
combine dry into the crushed fruit and stir for three minutes.
This batch I did 1 1/2 cups of sugar, two pouches of pectin and stir for 8 minutes.

Researching provisioning records for 18th and 19th century voyages has been a recurring part of my work lately, and the overlap between what sailors ate on long passages and what we do now in home canning keeps pulling at me. Ships carried salted meat, hardtack, dried legumes, and pickled goods expected to last years under genuinely rough conditions. No temperature control, no consistent humidity, constant motion.

That context made me think more seriously about shelf life on the canning side. Not just the standard oneyear recommendation, which I understand is about quality rather than safety for properly processed jars, but what people have actually observed holding up well over longer periods. Pressure canned meats seem like the obvious candidate. Certain highacid fruit preserves too.

The question I keep coming back to is whether anyone here has opened jars that were two or three years old and found them genuinely good. Not just technically safe, but actually worth eating. And whether some categories deteriorate faster than others in practice, not just in theory. Texture, color, flavor intensity after extended storage. I know there are variables involved, but I'm more curious what people have observed in their own pantries than what the guidelines say.

Provisioning for a long passage, even a hypothetical one, seems like a useful frame for thinking about this.

My husband and I both absolutely love canning and have been doing a lot of jams, relishes, and stock this year. Next year we're expanding our garden and I want to focus on growing & canning things that will feed us through the winter. Jams are great but tbh we don't really use them much, we mostly end up gifting them and only save a couple jars for ourselves. And even if we did eat them more, they aren't really a substantial part of a meal.

We have a pressure canner so we could can meat. I'm also thinking maybe tomato sauce? But I'd like other ideas! I just love the idea of putting in a bunch of work through the summer and really enjoying it in the winter.

Thanks!