Is this a safe recipe to can? It seems similar to the Ball fruit butters, but enough different that I’m a little wary.

Alternatively, is there a safe cranberry butter recipe you’ve used?

I just made 10 half pint jars of apple jam and didn’t realize until it was time to add pectin that I only had “low to no sugar pectin”. I also had one less cup of sugar than the recipe called for.

I added the pectin I had and will simply pray 😂 is there a rule of thumb on this for the future?

Obviously I will make sure I’m more prepared and have the right things, but I’m just curious because I tried to look it up and didn’t get much info!

Maybe I shouldn’t can on a Tuesday night after a long day of work? 😂

Hello! I researched and can't find a definitive answer. I didn't have enough ketchup in my last jar to make it to 1/2 in headspace. Maybe only have 1 cup in there. I went ahead and filled it and it's currently processing. Is this safe since there wasn't enough in the jar or should I just stick it in the fridge once I take it out (and let it cool) and use it up??

I (mostly) understand the headspace in recipes and why they're there. But when I don't have enough I'm not sure what to do. I want to save some foods that we've grown or not used all of, but when I don't have the exact headspace for a recipe I don't end up doing it.

TIA!!

This year I started canning and learned to store with the rings off so you know if the seal breaks at all. Is this business being safe?

First time canning pumpkin today - and now worried I didn’t squish it down enough in the jars. Does this look Ok??

According to my gas company I use more gas than any of my neighbors (haha). And my water bill will be coming showing all the pots of water I added to my big old Graniteware water bath canning pot.

Who has a steam canner? Any good? Seems to use so much less water.

Seen differing opinions on the Ball electric. Beats trying to life the pot of water but seen a few comments the unit burns out.

And then of course I thought to get a new Presto 23 qt pressure canner that can also waterbath quarts, but then again all that water. What to do??

The recipe I have for pickled beets first roasts them whole in the oven at 400F for about an hour.

After that I make the pickling liquid and pour it over top in sterilized jars. The jars would presumably seal at this point but is there still danger of botulism after the beets have been roasted?

I'm curious as most things I water bath I am not cooking first and I assume the water bath brings them to a safe temperature. Thank you

This sure looks like a great deal to me. $129 for the 23 Quart, free shipping. I would buy but they don't ship to California for some reason.

Anyway, take advantage if you are in the market. And if you think we'll see this price again somewhere else or for Black Friday or something, let me know. I'd love to grab this for this price or similar (if you agree that it's a good deal).

I have hundreds of Ball and Atlas jars from around 1920-1930s. Any idea of the value of these or what I can do with them?