r/CanningRebels

Hi. I do not get enough canning cucumbers in a day or two to warrant canning so every 2 days I have been doing refrigerator dill pickles. Since I am quickly running out of space, can I store cucumbers in the same vinegar/water mix as refrigerator pickles and then once I have enough, decant the cucumbers and treat them as fresh for canning? Is there a better way to store them until I have enough for canning? Thanks for your help.

Hi rebel canners.

This past weekend I had scary event using my stovetop water bath canner. The large canner on the ultra heat burner caused incomplete combustion, leading my CO detector to go off. After a visit from the FD a,d gas company, the gas tech found that the source was the canner over the gas burner. This was on a regular burner, as I had moved it off of the ultra burner when done canning. He got a reading of 300 ppm from that setup. So, for a while, I was getting a good dose of CO while on the kitchen, which led to a good dose of O2 from the fire dept.

I have used this setup several times with no issues, but needless to say, this one incident has me thinking of going electric. I did a search in the forum and saw posts about the Presto electric pressure canners. Are there any other reputable brands you use?

Thanks for any input, I obviously couldn’t ask this on another canning subreddit. 😉

This is the recipe. I don’t see anything wrong with it. Would you throw it out or eat it?

so, i have a ton of figs this year and i've already made one of the ball fig jams, but i'm REALLY wanting to do a super dark, sweet fig butter, one of the spiced ones with molasses. problem is i cannot for the life of me find a tested recipe for one i want! i have done some research on guidelines and have pH strips so i can definitely adjust for acidity safely, but the one variable that i can't figure out is processing time, since cooked down figs don't seem to have been tested for this.

i found one recipe for canned fig jam that says it's safe based on usda guidelines, but i went over those same guidelines and it doesn't seem to be true based on the processing time issue.

these would be going in 1/4 pint little jars and the recipe says to water bath can for 5min (acid adjusted) but i would be worried about that. if i increased the time to 10 minutes for the little jars would it theoretically be a little safer? i'm just not sure what rules with canning i can safely bend a little!

Soo I’m a beginner. I canned some apples using the ball recipe the first batch I did one of the jars siphoned. Doesn’t look like a ton of liquid was lost but some of the apples that were really soft got mushed and spewed out a little bit as well. The other jars from that batch I think are okay??

Did the second batch and let me tell you after a long day of canning I was this 🤏🏻 close to having a mental break🤣

I check my apples that are water bathing and one of the jars busted. Okay fine. Learning curve. But now I go to take my jars out and they are floating? One is completely sides ways. I’ve never seen that. Soo I’m concerted now. I’m a bit of a worry wart and worried that they are no good?? From what it looks like they have sealed. Can’t tell until the morning so they can’t sit.

The only thing I can think of is maybe apples weren’t cooked long enough? I did the 5 mins in light syrup like it said but this was my first time. Please tell me I didn’t ruin my second batch and have to those them🥺

Please try not to roast me too hard.. but do you really need to follow a safe recipe? None of the safe recipes I’ve found look good to me. I’d like to use chicken feet and various veggies/herbs. I’d also like to simmer the broth a lot longer than the safe recipes call for.

Do I need to follow a safe recipe? Or can I use the recipe I have?

So thats it- my tomatillos are coming up now but my chillies are not ready yet. My idea was to pick them gradually and freeze and then later on thaw it to make canned salsa verde to use all year round.

Wonder if anyone tried this before.

- did you roast them and freeze them whole?
- did you roast and make puree and freeze the puree?
- do you prefer blanching and freezing whole or puree?

Also: if you have any canned salsa verde recipes you recommend it is more than welcome.

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Cherry tomato apocalypse here. Heading out of town and just need to get these little baddies put up. I thought I found a safe recipe last year but I must have hallucinated it. Any rebel advice? Canning with an all American in pints.

Ok, anyone buy a gallon size jug of salsa without thinking about how long it will take to go thru? 😅😅😅 Seriously contemplating canning half of it..i would probably add some fresh lime juice to bring up the acidity just for my peace of mind lol, but has anyone canned store bought salsa successfully? Just don't wanna waste this salsa (it's really good salsa!). Thoughts?

So for instance if i make a salsa recipe with cherry tomatoes and test the acidity after its cooked. Does that make it safe to can as long as the acidity is correct? Is that possible? I intend to follow a recipe but i have mixed my cherry and regular tomatoes together so im not sure the acidity will be correct off gate. So if i test the ph after cooking and it stands correctly i should be safe to can it right? And if its not can i add something to make it more acidic or does that make it unsafe?

I was given a pressure canner, and have started doing some canning with a friend. This is one of my favorite dinners, and I'm hoping to can it to help make some quick simple dinners.

Do I need to heat it up and cook the tomatoes and spices before pressure canning? Or can I simply blend the ingredients and then can it?

The cream and butter will be left out to add after cooking.