Followed to NCHFP process for crushed tomatoes in their own juice.

It was a rush to finish them before they went off, it’s been hot and humid here! And I had to split the work up in to a few sessions to prep them all to be processed.
Had the fans blowing on the tomatoes overnight to dry them out after I spread them across the whole counter for the night

I checked on my canned beets today and there was some mold on the outside of the jars. They're still sealed and as far as I can tell the beets themselves look fine. My instinct is to say that it's just from goo on the outside of jars and the beets are fine, but what's the general consensus on this type of situation? I used the recipe from the national center for home food preservation and a water bath.

Just spent an hour making Kiwi preserves, is this much space at the top a dealbreaker?

This represents thirty-eight plus pounds of plum-ish tomatoes from my garden. Final yield five quarts, nine pints, four half pints. Used the Big Unit (my larger All-American) for the first time this year, and processed the quarts first, then the pints and half pints together. NCHFP method linked in comments

My recipe yielded more than I expected. I still have probably 3 pints I could can yet. But I’m tired, I don’t have the jars cleaned etc etc. if I throw the salsa in the refrigerator and reheat tomorrow, will it be safe to then can it tomorrow? Thanks in advance.

I used a canning recipe from a better homes and gardens canning magazine that says all the recipes are tested to be safe. I made the hot garlic pickles variation of their dill pickles recipe. It says to use 1-2 thai chili peppers. I could not find those so I used 2 habanero peppers per jar instead. Is this a safe substitution? I also halved the sugar because I had read that it was safe to do so and the first time I made the regular dill pickles they were too sweet. They are all sealed but the headspace is looking a little bigger than a half inch to me now. Are these safe to eat?

I’m looking for a safe tested recipe for canning tomatoes. I originally wanted to do diced tomatoes and crushed tomatoes because that’s how I like using them in my sauces, but I read somewhere that canning whole or chunked tomatoes is a rebel canning method? I plan on using some for salsa as well but I have a recipe for that already.

I have almost 3 large freezer bags full of frozen tomatoes and still so many in my counter with more to come off my plants. I need to make room and start processing them.

Also if I wanted to can my own sauce with spices of my choosing can I do that and just follow a basic sauce recipe, sub what I like and add whatever acidity is needed to each jar? TIA!

In prior seasons, I canned more meats than I'd expected to cycle through, and need to free up some jars.

What are your favorite uses for canned ground beef?

The dog has been helping some.

Long time lurker, first time canner. Be gentle.

I waterbathed quarter tomatoes for the first time and some of the lids bent. What did I do wrong and what, if anything can I do to save this?

Is it possible to replace the lids and try again later?

Just finished canning 140 lbs picked the same day from a farm. We’ve done this many times: Blanch tomatoes and remove skins Pack in jars, ensure no air bubbles Leave a half inch of space Add 1 tsp salt per quart Process in water bath for 45 minutes

I revisited recipes before we started but couldn’t convince my husband we should add acid since we’ve never done it before. So now I can’t let it go and think we’re idiots and wasted time money and food.

Is there any way to salvage this? Can they be used? What about boiling for 10 minutes? FWIW I ordered a digital ph tester arriving tomorrow.

First time canning so probably stupid question. I’m making the ball blue book kosher style dill pickles. The recipe calls for 8 lbs cucs for 3 quart jars. I was not able to fit that many in 3 jars probably about half or a little more. And I didn’t have pickling cucumbers only slicers. Does the recipe remain safe if you end up using less cucumbers than the recipe calls for?

This is my first time canning and I think I really messed up, I put the rest of my tomatoes in the fridge and will be attempting to hot pack tomorrow instead of cold packing. These just came out of the water bath, can I save them or should o toss them?

Looking for a sweet pickle recipe that has pearl onions in it. Trying to recreate the sweet mix jar of pickles that comes from the store with cukes onions and cauliflower but without the cauliflower.

I bought a Weston food mill / strainer. It looks almost exactly like the one in this photo.

I would like to make grape jam, but I can’t figure out how to remove seeds while keeping skins and pulp! I would like to have pulp and skins in my jam, but no seeds.

The output from the strainer in this photo looks magical to me vs. actual based on my own experience trying to use it. I wonder if this photo was staged to look so good.

I have tried to use the Weston machine multiple ways. I have tried warming and softening the grapes. I have tried different sized strainers. I have tried mashing and then putting the mash through multiple times. Most of the time I only get liquid out. Or, if I use a coarse mesh strainer, I get seeds out too.

Can anyone tell me what steps and what attachments (or what machine) will spit out a grape mash that looks like the one shown in the photo? Is it even possible?

What size of mesh, type of piston, number of iterations, etc? Basically, what technique works that is fast to de-seed but keep everything else? I’d like to get a jam, but without going through each grape 1 by 1 and taking out the seeds by hand. THANK YOU.

P.S. most of the other posts I see about grape jam to me look more like grape jelly (too clear, made with juice).

Hey Community! As the title suggests, I’m making raspberry jam using frozen berries from my garden this year. I left the berries to defrost in the fridge overnight due to poor planning on my part yesterday. Prior to defrosting they weighed 2lbs 9 oz. I pulled them out this morning and am surprised at how much liquid drained and am worried if this is an issue. I weighed them just now and berries are only 1 lb 8 oz and the liquid alone is 1 lb 1 oz.

Im hoping you all can give me some advice before I start after the task. Should I add juice back in? I’m planning a no pectin recipe using fresh lemon juice, lemon rind, and 24 oz honey.

I overcooked the plums while making Ball Plums in heavy syrup hot pack. I filled jars but there was no extra room after filling to add more syrup. Is it a problem to have the plums basically mush? I’m sure they will taste good but is it safe?
This is to show the texture of the leftover syrup, the jars are filled with the majority of plums cooked.
Asking about safety and also what to do with leftover syrup??

What’s something that you wish you would’ve known? Or a lesson you learned the hard way!

Hello canning brigade! I am new to this community and I love how clear the values and goals are, and how kind and helpful everyone is!

I've got 3 crates of organic homestead tomatoes and will be turning a good portion of them into crushed tomatoes for canning. If I use a pressure canner, do I have to use citric acid or lemon juice? I do not know who to trust in the wide web of internet opinions 😉

Thanks, friends!

Water bathed pints of applesauce. Looks like we had some sauce around the outer rim. Everything sealed, but perhaps had some seeping going on. Safe, errr no?

Sooo many salsas. Need to make sure I write down which ones I like!

Feedback on Healthy Canning Roasted Tomato Guajillo Salsa? before I go to the trouble Roasted Tomato Guajillo Salsa - Healthy Canning in Partnership with Facebook Group Canning for beginners, safely by the book

Anyone? Salsa Ranchera roasted veggies Salsa Ranchera Recipe | Ball® Mason Jars

This enchilada sauce says to use *New Mexico* chili peppers. Can I substitute Guajillo chili as I have those on hand? Enchilada Sauce Canning Recipe | Ball® & Kerr® Fresh Preserving

Thank you so much to the members here!

Water bath canned apple sauce for the first time tonight and followed the Ball recipe exactly. Just wondering if this is an air bubble or if this looks normal/ok? I did use my little tool to remove air bubbles on each jar.