I’m making apple pie filling with this trusted recipe and want to know if I can reduce the sugar a bit. I don’t like it very sweet. I will add the bottled lemon juice since I’m unsure of the acidity of the apples. Thanks for advice!
https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/pie-fillings/apple-pie-filling

All products under the Cross & Blackwell brand were discontinued (by Smuckers) back around 2020. One product they made was called Chow Chow, a piccadilly.

My family has been using it on Cornish Pastys going back several generations. During WW2 Chow Chow was unavailable & family legend is that a great uncle of ours was making it. My grandfather & his brothers & brother-in-laws all worked the copper mines in Michigan's Upper Peninsula. My grandmother was Cornish.

After four attempts I got a recipe that is damn close to what C&B made. This recipe has Cauliflower, pickles, & pearl onions salt cured (in the fridge) then cooked in a mixture of vinegar & English mustard powder. The pint jars are water bath processed & then stored in a fridge for safety.

A while back I read here in this sub that one can get a recipe tested for safety. Is that true? If so can I get a link please? I did try to locate this online but failed.

Hello! I am at the end of pepper season and trying to make sure I have put aside peppers for the recipes I still want to make.

I've never pickled sunchokes before (if anyone has a recipe based on weight rather than volume, I'd appreciate it!), but in the effort to find a way to get my family to actually eat them I want to try. But I'm not sure how to interpret "medium red peppers" - medium size? Medium spicy? Am I overthinking? But I don't want to make it unsafe by guessing wrong...?

Thanks for any advice or recipe suggestions!

I didn’t have enough jalapeños to made a full batch so it just went in the fridge. We will easily use 2 pints over the next few weeks.
My question is for future reference when I make a full batch and water bath them, can I dice the jalapeños instead of using 1/4 inch slices? Does that change the density too much?

I made this recipe last year and would like to make it again, but I had a small issue I wrote down in the notes, meaning to ask about it before I made it again.

Of course, we know the measurements don't always add up to the number of jars, especially when sauce is involved. I ended up having to double the sauce part of the recipe last year and only barely ended up with enough sauce to top off the jars of beans the recipe called for.

I know it says you can top it off with the bean liquid if you run out of sauce, and I'm wondering if I would be better off doing that instead. The finished product, while delicious, was very strongly seasoned (very peppery), and I wondered if I was supposed to only use the amount of sauce the recipe called for and water it down with the bean liquid.

I'm questioning this because the recipe says:

• Fill up the remaining ¼ of each jar with sauce, leaving still the 3 cm (1 inch) headspace.
• Add additional water to jars from the reserved bean stock if you run short on sauce.

IF you run short of sauce. This tells me it's okay to make extra sauce and top the jar off with sauce. I'd rather not end up on the opposite side of the problem by watering down all that yummy flavor, but maybe there's an in-between solution.

Has anyone made this recipe, and can you tell me what you did and how it turned out?

If you're planning on canning your jack o' lantern in November (pro tip: use the tasty little ones), or just have a harvest coming in, here's some canning math for you:

The NCHFP says: "An average of 16 pounds [of pumpkin] is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints – an average of 2¼ pounds per quart."

Reader, I began Monday with a pumpkin that, intact with stem, pulp, rind, and seeds, weighed 23 pounds. Of note, pumpkin gets canned in 1" cubes, but pumpkins have a lot of curves, so the prep process generates a lot of offcuts in funny shapes.

Today I stand before you having extracted from this pumpkin:

8 quarts of canned cubes <canned per NCHFP>
7 pints of canned cubes <canned per NCHFP>
1 hot dish of pumpkin gratin with garlic made from offcuts (not canned)
1 batch of pumpkin-red lentil soup made from pumpkin offcuts (not canned)
2 cups of roasted pumpkin seeds (honestly kind of mid)
3 quarts plus a half-pint of pickled pumpkin rind (not canned> AND
some seeds saved to grow pumpkins next year

All this to illustrate that yield estimates are really loose guidelines.

Recipes in comments.

I have water bath canned in the past but its been all of the same type in one day. Meaning to day is apple day, tomorrow is pickle day, and so on... So i keep the same water between batches. I have been given beets, a bunch of green peppers for jelly, jalapenos, banana peppers, and I still have apples to process into apple sauce. My question is do I need to change out the water in my canner between products or just lower the temp while processing the next produce and raise it to boiling point when its time for the next item?

I used the Pamona's recipe for a double batch of pepper jelly. The jelly has set up really stiff. I was hoping for more of a slightly runny consistency for using over cream cheese. Do you think I can achieve that consistency if I microwave it slightly before using? Just for future reference for myself, what might help produce a looser setting jelly in the future? What steps should I be troubleshooting? I tried very hard to stick to the recipe exactly.

I got apple peppercorn jelly for Christmas about 10 years ago and I loved it. Can't find it anywhere so I finally just made it.

I made these sliced apples in light syrup. Followed directions but still siphoned like crazy. All sealed but obviously lots of liquid loss. Is this safe. Im about to do apple pie filling and am scared 😵‍💫

I went to a friends house to make homemade pasta sauce and loved it! My friend had a manual stovetop pressure canner that the pressure gauge went up pretty high. I have a small farm where I grow my own veggies and would love to can them or make pasta sauce. I bought a Mega Chef 24quart stovetop manual pressure cooker and realized the pressure gauge only goes to 20 psi when we canned pasta hers went to 30-40 to safely can the pasta sauce. Will this work? I’m new to all this!

This is the recipe i used.https://nchfp.uga.edu/how/make-jam-jelly/marmalades/apple-marmalade/

I added 2 extra tablespoons of lemon juice because my apples weren't tart and i wanted to increase the acidity just in case. One of my jars is short and the head space is an inch rather than 1/4". I water processed for an extra 3 minutes to ensure the seal took and the air was removed. Is this safe?

TRIED to can small batch 4 pints plain apple 1/2 inch slices. Recipe says simmer 5 minutes in very light syrup. So now total MUSH. Now in crockpot to be apple butter (I Hope). Used Empire and Sweet Tango.

I did use half water and half apple juice and cane sugar to make syrup they were simmered in. So what did I do wrong? Thanks!

I've had this chili jam recipe as a *fridge* jam, and it's fantastic. Looking for a safe, tested recipe for water bath canning, if one exists.

The link provided has canning instructions, but looks to be open kettle so I don't trust it.

Thanks in advance!

https://feedmekate.com/chilli-jam/

I like to have jelly on hand as hostess gifts and coworker gifts for the holidays but I'm kind of burnt out on looking through recipes. Did peach bourbon last year; looking for a different one this year. Any suggestions?

i haven’t bought anything for canning yet but i’ve been keeping an eye on marketplace. is this a good deal? good products? i’m so lost on what to buy. thanks!!

Yes it is a good recipe. Just finally got the motivation to can last night like 9pm was only up til about 1 am haha.

Can you swap red tomatoes for green tomatoes in a recipe? I know you can do the opposite but I can’t seem to find anything about this. Maybe I’m not looking in the right places, thought I would ask here TIA.

I usually time it so that I have a load of bath towels needing to be washed, I load them into the washing machine. When I'm done canning, I've got a pot of water that I paid for, heated with energy that I paid for, so in the washing machine it goes.

Hey all, I used the Ball sweet apple cider butter recipe (in phots). First timer and realized after canning I missed the stir step after filling and now have tiny air bubbles. Does that mean they are not shelf stable? One on the last photo no air bubbles.
Edit: canned yesterday 10.20.26
Seal seems strong

My family is absolutely obsessed with lemon curd, and this weekend we happened to find a great deal on strawberries and so have a glut of them. Out of curiosity I looked it up and found a strawberry curd recipe, it does include lemon juice and I know that to safely pressure can lemon curd you use bottled lemon juice, is there a way I cam safely water bath can strawberry curd, or is this a limited time treat?

I’m learning how to pressure can! It’s an investment I’m fully prepared to embrace. What brand is affordable but will last me for years? Affordable to me would be around $200 and I have a standard coil stove top.

Thank you in advance to anyone that takes the time to respond❤️❤️

Wondering if worth it. Has recipes for pressure canning meals in a jar for $10. Central Sierra - Master Food Preservers - MFP Bookstore | UC Master Food Preservers of Central Sierra This publication covers a wide variety of pressure-canned foods.