Used the Ball recipe for Strawberry Jam. Lots of the fruit floated to the top. Top area looks discolored. Is it safe to eat?

I truly hate my glass top electric stove. It’s slow to warm up, slow to change temperatures, and impossible to clean. My partner is the one to clean it, as I am not strong enough. Hate it!

I recently bought a steam canner, and chose a steel one, just in case….

The other day the microwave failed spectacularly. So, as it must be replaced, partner says “why don’t we get a new stove, as well. And while we’re at it, we may as well get a new refrigerator.” I took him to a store where there were people other than myself could explain to him what as induction stove is, and he loved it. So as of next week …. I will have an induction stove!

So, do you have any tips or tricks or simple instructions for using it? I’m looking at stainless steel cookware on Amazon, but I don’t really know what I’m doing. Any advice?

TL;dr. I’m getting a new induction stove and steel pans, and would seeking advice on using them.

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Aight y'all. I'm most likely gonna end up tossing these to be safe...

But last month I jarred these pickles, and now I'm seeing like, little whispies? My immediate concern is obviously mold. But a tiny part of me hoping it's just something else. But there's a few whispies floating that I see, kinda hard to photograph but circled in blue. I also see it coming off the seeds? Which I circled orange. Could it just be the vinegar doing something weird??? I'd add a video as well but doesn't wanna let me.

Water canned. Liquid inside was boiling when I eventually removed from water. Top looks perfectly sealed. Ingredients are 1. Cucumbers 2. Water 3. Vinegar 4. Salt 5. Sugar 6. Pickle crisp 7. Dill flowers 8. Garlic 9. Mustard seed 10. Peppercorn.

in my last batch of of grape jelly. I'm reading conflicting advice. Are wild grapes acidic enough to be shelf stable after water bathing? 🥲

Starting my 🍇concord grape jelly today 🍇

I follow the instructions in the manual as precisely as possible. In this case, boil okra for 2 minutes, hot pack with boiling hot water with 1 in headspace, pressure cook at 10 lbs for 40 minutes. I feel I quite thoroughly remove air bubbles. I carefully clean the rim, I use name brand, and the lids are new every time.

I follow the manual‘s instructions, to add 3 quarts hot water, immediately after packing add jar to tray, secure lid, when steam is coming from valve to allow to heat for 10 minutes, then add weight. start timer when weight begins to rock back and forth. when timer is up remove from heat, allow to fully depressurize.

i have a Presto canner.

All of my garden vegetables come out like this 💔💔 I have heard it’s safe to eat because it’s sealed.

please help

I made the "Ball" Habanero-apricot-jelly recipe and it did come out very good! The recipe called for 1/4 cup of Habaneros and I used a 1/2 cup with seeds and I BARELY can taste any heat. The recipe calls for 6 cups of sugar. I want to make another batch and would like ideas to make it hotter without affecting the consistency or texture of the jelly. I thought about using less sugar or more Habaneros but wasn't sure if that would affect how it sets up or not.

Wanted to let people know that there's a great deal on the All American 925. It's selling for $500 on their website. I just picked one up. I've been waiting for the price to go down and today is the day!

Are these two useful books? Newbie here and want to get into jams!!

Making this. Did my 6lb of apples. Ended up with 8 cups of puree not 12. Now what? Used a regular measuring cup like you would use to measure flour. The apples I weighed with a scale 6.5lb.

Can one water bath a puree or do I have to make salsa? Thanks.

My family has been canning for years and has always done things the same way. Since my husband and I started researching canning on our own, we want to make sure we’re safe!

Once you open a jar, how long does it typically keep in the fridge? I know jams/jellies would show mold, and pickles last a long time, but what about salsa? My parents always have an open jar in the fridge, and they don’t always eat it within a week or so 😬
And what about other tomato based cans?

I was canning tomato sauce (following National Canning Institute recipe) and I assume I must have overfilled jars (despite measuring with a ruler) because after the 45 mins water bath canning (I'm at 1200ft) they leaked sauce. I opened them immediately, scooped out some sauce to bring back to the headspace required, wiped the rims, put new lids on, and put back in for another 45 mins. At the end of that time they were again leaking, though less. Lifted the lid, wiped the rim, and when I set the lid back on it immediately stuck and sealed on two of them (button down). The third the button dropped as it cooled overnight. Are any of these safe to eat? And what could have gone wrong on the reprocessing? I don't have a picture but the jars did have air pockets/bubbles in them when I took them out of the water bath. Did I take them out of the bath too fast?

Editing to add: the recipe I followed is https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/standard-tomato-sauce/, canned last night (10/1) and sitting since then on my counter. Seals seem to be holding (buttons are still down).

To the mods - is this allowed? Maybe added to FAQ. So many extensions have free classes/training/information

Food Preservation 101 | NDSU Agriculture NDSU Extension and Cankdeska Cikana Community College have partnered to bring you seven educational modules on food preservation!

• Course topics include Drying, Fermenting, Water Bath Canning, Pressure Canning, Freezing, Foraging and The History and Usage of Herbs.

Looking for recommendations for an electric food mill to process around 150 pounds of Barbera grape into jelly. Want to make a traditional Calabrian pastry

I’m new and I’m looking to purchase only is needed. I want to properly seal and store veggies to start.

Hi friends,

I'm building up a good supply of canned goods, to the extent that I now have to get creative about storage.

I like to do small portions of a great variety of things, so lots of my jars are tiny. My shelves, however, are not tiny. So I seek guidance; can I stack these little guys or will that increase risk in a failed seal situation like leaving the rings on? Can I store them on their sides or upside down? I'm working within scant budgets of cash and square footage, so I'd love to not have to buy shelves of a more appropriate size.

I appreciate your wisdom and advice. 🩷

Been making bone broth for quite a few years. I use it in the place of regular broth for just about everything.

Couple pickle jars showing some cloudiness. Couple initial batches did use regular table salt rather than pickling salt and I was warned some cloudiness could occur because of that. Just hoping to verify that's what it looks like and not something worse. Was much more concentrated white at the bottom of the jar before I agitated it looking at it.

Is not present in all the jars, maybe around 1/3 to 1/4. Unfortunately I only labeled with the year so I can't verify which ones I did pre-purchase of pickling salt as they are all from this year. (First year canning)

Hello! I'm hoping to make some cranberry apple jelly. I have the Ball Complete Book of Home Preserving recipe book which has recipes for regular apple jelly and crabapple jelly.

Is there a way I can make it a cranberry apple jelly instead and still have it be safe?

Would I add the cranberries at the juice making phase?

Thanks!

There’s lots of good Apple cider made in my area and I’d love to make jelly with it. Are there any tested recipes that start with pressed juice instead of the chop-and-poach method?

I made the Ball-approved recipe for Salted Caramel Pear Butter. The recipe took a few hours longer than I expected to reduce to the correct texture, so I didn’t have time to make the recipe and process in the same day. The butter has been refrigerated since I made it and I brought it back to boiling before processing in a water bath per the recipes instructions. Was my refrigerated period food-safe or should this batch all go in the fridge? I’m a canning newbie so would appreciate any advice thank you!

Recipe: https://www.ballmasonjars.com/blog?cid=salted-caramel-pear-butter