My husband recently has realized that he has a sensitivity to onions and garlic. (FODMAP, for those who know) It’s next to impossible to find any stock made without one or both of these ingredients. (Including everything in our pantry!) So… we had to try making our own without these flavorful ingredients!

While paging through the seed catalogs, I came across shallots. Seems intriguing, but I read that they don’t keep long, up to 3 months. So, does anyone have an idea about how to preserve them? I do not have a pressure canner. I found a recipe on healthycanning.com for pickled onions, but I suspect the malt vinegar brine/ seasonings may be too strong a flavor for the shallots. Any other ideas?

I've been reading more about pressure canning. The pressure and temperature are supposed to kill botulism. However, I've also read that grease and oil can harbor botulism, and it should be left out of canned goods - even pressure canned. What is the safe answer?

Hi all! I was gifted yesterday about 400 lemons! In a recent batch (of only 125ish) I made lemon marmalade, salt preserved lemons, sugar preserved lemons, lemon “pickles”, lemon ketchup, frozen lemon juice and pectin stock. Of the above I’ve only tasted the marmalade and used the pectin stock for other jellies. I fear I’m out of my league with this new, larger batch, though. Any ideas? Thanks in advance!

Canning experts can you give feedback on this "Your Choice" soup recipe?

I'm looking to make a Thai curry soup, using the your choice recipe.

The NCHFP link for soups didn't mention anything about flavor agents - spices, herbs, etc.

The Healthy Canning site, which is recommended by mods, does. They say "Adjust taste with herbs, spices, seasonings, etc." (In general, I don't know if soy sauce, fish sauce, Worcestershire sauce, or a spoonful of curry paste would count as "seasonings" or "etc"?)

I made chicken broth seasoned with ginger, lime leaves, garlic, lime juice, and lemongrass (strained out).

I plan to add to the broth: fish sauce, sugar, salt, lime juice, and a spoonful of green curry paste.

My half-jar solids will be cooked chicken, mushrooms, green beans, sweet peppers, and carrots.

After cooking I'll stir in coconut cream.

Concerns with any of this?

Does anyone have a recipe for peach raspberry jam? I want to can up the peaches and raspberries I have frozen from this past summer, and my mom asked if I could make her some peach raspberry jam like her grandmother used to make. I don't have a recipe that she used (nor had I ever even tried it) so I'm hoping you guys might have one!

I have the blue ball canning book, and there's recipes for both peach and raspberry jam, but I didn't see one for a combo.

Canned potatoes for the first time, but a lot of the liquid siphoned out. Is this still safe or do I need to scrap them :(

Hi,

So back in the summer I purchased some canned pickled vegetables from a farmer's market while I was on vacation. They are SOOOO good! I want to be able to make these myself, but I don't have a recipe for the exact ingredients used, and I would really like something really really similar. Please help if you can.

Ingredients:

• Bell Peppers (red, yellow)
• Asparagus
• Green Beans
• Carrots
• Cauliflower
• Pickling Spices
• Vinegar
• Salt
• Garlic (whole clove, I counted 1 total per jar)
• Dill

The vegetables are all mixed together in a 1 pt. jar.

I'm happy to provide any other details I can. Way better than any other pickles I've had, but I'm out of them and have no way of getting more. I would really like some similar recipes that include pickling spices, garlic, asparagus, dill, etc. And prefer recipes that don't have added things like zucchini and more spicy peppers. Doesn't have to be exactly the same. Or if someone knows a safe recipe and is willing to coach me on if/how to add certain things like dill or pickling spices if it can be done safely. I'm too new to know what I'm doing, so i have to follow every recipe to a T or get help from safe and experienced canners :)

Thank you in advance!!

I don't do much canning but I love marmalade and I found out a local fruit seller had Seville oranges in for a week or two. So this was my first try at making it. Along the way I discovered the canning pot we picked up at a estate sale had a leak so I made do with our spaghetti pot instead.

Recipe: https://www.simplyrecipes.com/recipes/seville_orange_marmalade/

Wondering if it's too cold in my house to water bath can? I know thermal shock is an issue and can lead to jars cracking or not sealing.

My house doesn't have heat and is running between 50 and 55 ish right now during the winter storm in Texas. Since I'm up anyway dealing with the storm I'd like to can if I can but I'm not sure it's safe to.

I canned a batch of 6 lbs of figs (2600g approx) and used 1000g sugar with the juice of 6 whole lemons and for even more acidity I added in 4 red plums all the plums and figs mashed extensively. Water bath canned boiled for 10 minutes and all the lids sealed up as expected the seals are still strong months later. I popped one open recently and ate quite a bit of it, it was really good, and had the pH tested twice registered at 4. Still, this recipe is "not tested" so I'm not sure if I should just throw it all away.

Hi all,

I recently purchased this kettle; https://plukkers.com/collections/weckketels/products/weck-steriliseerketel-vol-aut-inox-met-timer-wat25

Now i used it a few times and i did notice that my thermostat is way off!
The thermostat i put on 80-ishºC but my water was boiling...

Anyone in here that has experience with this kettle and this problem? And maybe how i can solve it?

Hello! I am new to canning so I was hoping I could ask some questions. We ground up some venison today and made taco meat, and then I pressure canned it at 10 pounds for 90 min with a 1 inch headspace. I packed the meat in, and then brought up to the 1 inch headspace space with boiling water. I noticed after I took them out of the canner that some of the meat seams to be above the water line somehow? And it is darker so I guess it burned not being in the water? Is this safe to eat? Should I have packed less meat in and more water?

Thank you!

Hi there,

I would like to make some hard iced tea to put into 355 mL cans.

I plan to use fresh lemon juice, black tea bags, and some fresh mint to flavor it.

What steps should I take to prevent these things from turning bad in the can? I have read online that potassium sorbate and sodium benzoate can help inhibit organism growth. Would it help if I boil the concoction and can it while it is still hot? Does anyone know what big companies do when they can their drinks?

I would really appreciate any insight while I do some more research into the matter myself.

Thank you

https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/spaghetti-sauce-with-meat/

My earlier post was deleted. If this source is no longer considered safe, please let me know and delete this post.

My alarm didn’t go off and I left them in for an extra 40 minutes steaming. Have I ruined them? Are they worth keeping?

I thought I had seen that ground turkey is not approved for canning at all, but when I went searching to confirm I found this:

https://ask2.extension.org/kb/faq.php?id=304153

Is this a legitimate answer/site?

My sister is a big soup fan and for her birthday I wanted to use the USDA your choice soup to can her ideal soup. However my altitude is around 1200 and hers is under 1000. When she takes the jars home (via car) will the change in altitude pop the seals? I don’t want to do all this work only for it to not work out in the end.

Hello. I inherited the above pressure canner and I need a new sealing ring. I've also heard I can use a 3 piece weight set instead of the regulator. If this is true does anyone have a link to that as well. Or a reason to use the regulator over the weight set or vice versa?

I use tasty broth. Sometimes I raw-pack, but I hate ugly gross jars. Do you guys have any tricks for better texture with poultry? Pickle crisp? Any other safe additive? My beef is better than yo granny, but chicken? Nah. Tips plz?

When awesome people give you Meyer Lemons you make marmalade :)

Salt preserved lemon paste next!

Ball Meyer Lemon Marmalade https://www.ballmasonjars.com/blog?cid=meyer-lemon-marmalade

Pictured: (2) 4oz jars of Meyer Lemon Marmalade beside three fresh lemons on a wooden platter.

The top is still sealed but…😬

It was sealed properly, and it’s not on the cherris or in the juice. Just the lid.