13-ish pounds of apples and a few hours of work later, I have some delicious apple pie jam and applesauce! I used Pomona’s apple pie jam recipe and followed Healthy Canning’s guidance for the applesauce. I have one more quarter pint and two pints not pictured because they didn’t seal, but I’m pretty happy overall!

Directions say to remove cores before cooking down plum tomatoes. But Why if they are going through the strainer or mill anyways to remove skin and seeds? I do follow the safe tested directions, just wondering why on what I think is an extra step. Thanks!

My wife is making this recipe: https://www.ramonascuisine.com/perfect-quince-jam/

She insists that last year, she didn't process in a how water bath after putting the boiling hot mixture into sterilized jars. She claims that I was there when she did this. I know I would have said something.

Now, we have 20 pints canned. Most lids have popped, but some haven't. I said that it was weird that some of the sticky jam on the sides of the jar didn't wash off in the hot water bath, and she said that she didn't do that.

She says that since the recipe doesn't say to hot water bath, she didn't do it.

i know i didn’t do my usual quick heating to deter separation, i was dealing with a needy pup recovering from surgery and got distracted. it’s been over a decade since i’ve had sauce separation. but having some seperate and some not is new to me. and yes - i did stir the pot of sauce between scoops, and it was on very very low heat whist doing so - like i always do. thx for any info!

Just finished. This makes it 175 quarts from my 36 plants. Over 1,000 lbs! I ran out of quart jars so did some pints too. Still had 3 quarts of sauce left that are in ziplock bags headed for the freezer.

I still have a bunch of green and some blushing on the vine…maybe 100 lbs more. I’ll put those in boxes and wrap with netting to keep fruit flies out, and we’ll just eat or cook with those as they ripen.

First time making the Ball tomato sauce recipe and we have a large bowl of leftover tomato pulp. What's a good way to use this up? Are there any safe jellys, chutneys, or dehydrated recipes that your family likes? Something other than just freezing for soup or pasta?

Hello! I wasn’t sure where to ask this question so I landed here.

I made some maple brown sugar bourbon blackberries about a month ago. I did not can them! They were in a pasta sauce jar filled to the brim in the fridge. Unfortunately, my fridge died!! They sat unrefrigerated for 4 days before I could get a new fridge. Should I toss them?

I’ve included a link to the recipe, but I added in another 1/4c bourbon than that or so. If this where I should ask this question, please point me to where I should. Thank you!!

https://lifecurrentsblog.com/maple-brown-sugar-bourbon-blackberries/#recipe

I bought some brand new jars today, and the lids were on so tight that the seal is compressed. I assume that these are not okay to use?

Hi.. I recently made and canned this apple sauce. I had one jar of of the 30 that have this weird bubbly buckle. Is this safe? If I lift it by the lid, it's sealed.

Hello all,

I need help understanding what went wrong. This weekend I made the ginger pear marmalade found in the Ball Complete Book of Home Preserving. I thought I followed the recipe to a T, but it seems like I've produced some really tasty pothole filler. It might re-liquify if I throw it in the microwave for a while, but it's absolutely hard right now. Now I've never made jam or marmalade before so I'm not sure where I went wrong. Any ideas? The flavors good so I'd actually like to get this right eventually. Thanks so much.

I have been canning for years and always use safe tested recipes. A salsa might sit canned for months, then when I open it I do not use all of it, so I put it in the fridge. How long do we think it is safe to keep said salsa in the fridge for? I have always gone by smell and taste, but am curious what others think.

Hi everyone,

I am going to give canning a whirl. My MIL is going to teach me but I have ZERO supplies. Going to start with water bathing some easy stuff. Please give me your tried and true product recs... from XL pots, lid and jar types, any other things I might need along the way. Not really concerned about price, but want good quality. Other tips you might have are welcome. TIA!!!

Hi, I have a garden full of beautiful peppers and I want to put up some harissa sauce. They only real one I can find is on the ball jar website, but it calls for four bell peppers and eight Birdseye. That seems kind of dumb because my bell peppers are vastly different in size from each other and so are my chilies. I want to scale this up. Also, does anyone have either advice or a recommendation for a harissa sauce recipe for putting up that measures by weight? Here's the one I'm looking at.: https://www.ballmasonjars.com/blog?cid=harissa-sauce

I didn’t find one on the list of sites in the community info and there’s not one on the Ball website, but this site says it came from Ball. Do you think it’s safe? A lot of recipes in my Ball Blue Book are not on their website either?