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?

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).

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??

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? 😂

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

Have you ever noticed that friends seem to feel oddly entitled to ask for your home canned items? Context: I post about my urban homestead on my personal insta, just to share about my life, no huge following or fancy content. Every single time I post a successful canning day, someone I kind of know but am not close with asks for a jar. It’s so bizarre?! Anyone understand what about home canning brings out the acquaintance gimmes?

If you’re making jack o’lanterns this week, use an old canning lid to get the guts out. It works amazingly well!

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?

Posting here because I need someone who will understand.

Been saving my apple cores and peels for the last week while preserving all my apples in a dozen different ways. Finally started my apple scrap jelly today - I was gonna have about 14 half pints to share as Christmas gifts. Spent hours cooking the apples down. Added almost an entire bag of sugar, almost an entire bottle of lemon juice. Had all my jars cleaned and prepped. Thought I’d attach my candy thermometer to the pot to help me watch the temp. Well the clip jumped off the side of the pot and the thermometer dropped a single inch to the pan - and shattered.

I am crushed. I’ve been teaching myself to water bath can as preps to really scaling my homestead garden next year and this feels like a kick in the teeth. I’m sure it’s just the first of many!

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!!

I have a 10 pound weight on my pressure canner. And it's spinning around like crazy and releasing steam. But the little pressure gauge to the right is not popped up. Is this an issue? Anyone know why it's not popping up?

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 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?

I read advice here on pressure canners. After considering the All American vs Presto I decided on Presto, largely because of the weight difference.

Is there a reason not to buy the induction capable model? I have a regular ceramic stovetop, but who knows what I’ll be using 5-10 years from now.

Thanks!

I did the 1-quart "test run" recipe of the USDA apple pie filling to see if we like it - it turned out very good with gala apples. This is in the fridge now and will be used up as a topping over yogurt and ice cream, yum!

I really like the idea of testing out a small amount to make sure you like the final product. It also allowed me to test out canning apple products for the first time. I blanched the apples and left a generous 1" headspace, happy to report no siphoning!

Two things I learned for the full run:

1. I cannot eyeball 0.5", I need to measure because my apple pieces were cut way too thin.

2. I do have some serious air bubbles even after de-bubbling thoroughly. Does anyone have advice on de-bubbling apple pie filling thickened with Clear Jel?

Not sure where I am going wrong. I pressure canned 6 quarts of chili. Using brand new ball jars and new superb lids. Filled it with 1” headspace, cleaned rim properly, loaded, and maintained a constant 10.5 psi for 90 minutes. Afterwards I let it drop pressure, removed weight and lid, removed jars carefully and had 4 not seal. I reprocessed those 4 but utilized new ball lids and only had 1 seal.

I am new to canning, only have canned salmon, chicken thigh, chicken drum, and beef stew. But have had one 1 seal failures to this point. Any tips on why this may be happening?

from healthycanning. I made some, not opened yet, can someone tell me what it tastes like? Would it sub for Heinz chile sauce I need for a recipe??

Thanks Roasted Tomato Guajillo Salsa - Healthy Canning in Partnership with Facebook Group Canning for beginners, safely by the book

I am always impressed with what people are sharing they canned on here. This is just my own curiosity-- are you growing your ingredients for canning or buying them? If so, is this Farmer's Market produce?

I would love to hear from people-- how much do you grow and how much canning you get out of that. For example, this year I had 4 tomato plants and I have 12 pints of pizza sauce, 20 pints crushed tomatoes, and 6 pints salsa stashed away. That by no means was all my tomatoes, as I use lots fresh and mostly make fresh salsa.

I also did buy a box of peaches at the Farmer's Market and made 8 half pints of peach habanero jam using habaneros from the garden.

Your turn! I would love to hear what you grow (how many plants) or bought and then what you made!

The picture isn't that great, but I picked my beets from my garden finally and pickled them. Used the recipe from Healthy Canning. Can't wait to try them!

Now for my question... I would like to make the Ball beef stew recipe. But, I'm wondering how to keep proportions of the meat, potato, and carrots right in each jar if I'm ladeling pre-mixed stew into jars. I thought about separating everything for the pre-cook (meat in one pot, potatoes in another, carrots/onion/celery in a third) and layering it in the jars so I can better control how much of each ingredient goes in each jar. I'm thinking it would be a density issue having each ingredient consolidated in one spot. But, I figured I'd ask the experts here before I try it. Either way, I'm still making the recipe, but if my plan is not safe then I'll scrap it and follow the directions. Thanks!

I have a Mirro 12 qt pressure canner. My understanding is the minimum jars in a batch is 4 pints or 2 quarts. Correct?

So if I have 3 pints of product - do I just use another pint jar with water and lid/ring? I have saved some used lids for this purpose. Thanks

I canned tomato soup yesterday. I realized this morning I didn’t put any acid in the jars and it might all be a waste. I also used a pressure canning recipe but I used the water bath method. I did a bit of research and none of it sounds like it’s in my favour and being human kinda sucks sometimes.

Here is the recipe: https://www.therusticelk.com/canning-tomato-soup/?utm_source=Pinterest&utm_medium=organic#mv-creation-174-jtr

I water bathed for 50 minutes and it has been sitting on the counter since last night.

PLEASE HELP ME, it breaks my heart knowing I might have to throw it all away. Posting in different groups to get all the opinions

We just got some new shelves for our basement. Planning on setting up a basement grocery store with my full jars :) but I’m also looking for creative and space efficient ways of storing the empties! Right now, I just have haphazard cardboard moving boxes full of jars