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I think this may be a silly question but I want to double check because now I hesitate to eat it. I followed an approved recipe for a southwest style chicken soup for canning. The recipe stated to boil the chicken and then cube or shred it. I wanted more flavor to the chicken, so instead of...

Hi. I made a mistake and fell asleep before my canning round ended....I used a presto electric canner (I know there are debates on those, I've done tons of research and I'm comfortable using for the short run - I use both stove top and electric (this when doing larges batches and want several...

I apologize for all the posts this weekend. I'm on a canning roll....Here's my question - how/where do I find if a recipe or item is safe to can? For example, I would love to pressure can caramelized onions. I know you are able to can onions in many recipes, including an onion jam. I also know...

Hi! There is an updated guideline that says to raw pack chicken with 1 1/4 headspace. I did this, but it shrunk alot.....I use air dried organic chicken, I'm afraid that gave me too little natural broth with my raw pack too? Is this safe to eat? See picture attached. The liquid seems about 1/2...

Hi - I saw a couple of videos about canning ground beef with taco seasoning added. The ground beef was mostly cooked, like the raw pack method, but no water was added to the jars in any of the videos I saw about this. Reading USDA about canning ground beef, you are supposed to add liquid to your...

Hi! I pressure canned red and gold potatoes. Everywhere I read, said only white potatoes. Also, instead of blanching them for 3 minutes, I put them in the fridge overnight, in water. These were diced, not whole potatoes. I had read somewhere that the only reason blanching is needed was because...

I have a bag of 13 bean mix for making soup. Green split peas, pinto beans, lentils, small red beans, yellow split peas, navy beans, black turtle bean, light red kidney bean, baby lima bean, blackeye beans, red lentils, garbanzo & large lima beans. Are all of these beans safe for canning? I...

Hi! I canned green beans for the 1st time. None of them sealed, I was really surprised! I did open a new package of ball lids, maybe they were faulty? I've never reprocessed a canning session that failed. I typically would just freeze these but I can't imagine freezing cooked/processed green...

I just started to dabble in fermenting over the weekend. I fermented chopped tomatoes with garlic and basil and salsa. I did not need added liquid in either because the tomato juice fully covered the vegetables. I put them in pint sized jars with 2 teaspoons of Himalayan salt. It's been 3 days...

I posted a question on the forum and noticed later that ISO was posted in front of my title/subject? Curious why.

I plan on canning kidney beans this weekend. Have you all found any difference in the quick soak vs the overnight soak, when canning? Also, any trick with preventing the skins from floating around after you can them? I had that happen with canning my pinto beans earlier this year. Which is fine...

I canned a couple of rounds yesterday and my last batch I used a mix of the ball lids and Tattler lids. I've never had a failure with the Tattlers before but I was rushed and I forgot to tighten the lid immediately after removing from canner. This morning, I woke up and discovered it not sealed...

Why do you have to wait at least 12 hours before you touch your jars after you finish canning, even if the lids "ping" and the jars feel totally cool? Will I ruin the food if I move the jars around sooner?

Hi, For some reason I thought I read you could use citric acid when canning salsa - if you pressure canned (not water bathed). I made salsa 10 days ago - VERY basic. It was mostly tomatoes (more than 5 pounds) with maybe 6-7 jalapenos and some garlic. That was it, no onions, cilantro or...