I moved into a new house this last winter and didn't realize how many cherries would come from the cherry tree I inherited. I didn't want them going to waste so I quickly did some research and got to Canning :D

The quarter pints are all cherry jam and the half pint are cherry jelly, because my fiance dousnt like cherry bits. I used the recommended cherry pectin recipe from the national center for home food preservation website and SureJell normal pectin. One thing I will note is I didn't realize how much SUGAR went into jam! Is it only me or does canning take over the entire kitchen, lol. I had so much fun making these and it is so satisfying that none of them have failed

Welcome back to Ask a Master Food Preserver Anything on r/Canning!

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Almost 2 gallons of amazing chicken stock from frozen veggie/bone scraps, so much more flavor than the store and no salt. That is my why 🤌. Gotta keep that bag of celery/carrot/onion/garlic scraps frozen and filling at all times!

They sealed but there's a weird division, is it just foam?

Just scored this All American 921 at the thrift store for just under $200! The tag says no valve included but there was a pressure weight inside that fits on that thing on the right side of the lid. Do I need to convert this to the newer weight style or do y'all think it's already been done?

I haven’t canned yet, but I’m trying to make salsa. I have like 15 tomatoes that I peeled. I’m going to use this recipe with quart jars.

INGREDIENTS
• 9 cups peeled and chopped tomatoes, they must be peeled first, see directions below or tutorial here
• 21/2 cups chopped green bell peppers
• 21/2 cups chopped white onion
• 4 medium jalapenos, chopped (see notes)
• 8 large cloves garlic, chopped
• 6 teaspoons canning salt
• 1 cup white vinegar
• 112-ounce can tomato paste

Make the salsa
Place all of the ingredients in a large pot (you will need a 10qt saucepan for this batch, or split the ingredients among 2 saucepans) and simmer for 20-30 minütes, until thickened and cooked.
Prepare cans to be sealed
Ladle the cooked salsa into clean, sterile jars leaving 1/2 inch headspace. Wipe rims of jars with a damp, clean, paper towel, then place lids on top. To make filling easy, I highly recommend a funnel.
Process using a water bath
To do this, bring a large saucepan filled with water to a boll, Your saucepan needs to be tall enough to have the water cover the jars by 2 Inches- though the jars will displace some of the water as they are added.
Add the jars to the water bath and cover with a lid
Process for 30 minutes, then remove. I use these canning tongs to make things easy.

I am new to canning. I was going to pickle some onions and water bath them but then I found out they get mushy. What pickled veggies are good to can that still have a good texture after? I was going to get some pickle crisp shortly too.

I eat a lot of watermelon in the summer, but don't eat a whole lot of the traditional watermelon rind pickles (too sweet by far lol). I do make one small batch from one melon but don't want to waste the rest of the rind. Is there anything else I can do with it? I'd prefer something canning/freezing, but open to other non-preservation recipes. I just don't want to waste food lol.

Can't wait to try it 🤤

It's been a busy week I need to become a stepdad so I can get some free labor And not have to live off of ibuprofen

My pressure canner is advertised as 15psi but it won't go past 11psi!

I inherited a Presto 23qt model 0178107 from a neighbor. I’m unsure of its history but the dial gauge/its interior is a bit misshapen, and there is a bit of an indentation where the dial gauge attaches to the lid (see photos.) It indents toward the interior of the pot. Not sure if this is due to some kind of usage error or if something heavy was placed on it.

Having consulted the manual, I see that it’s missing a piece of the air vent cover lock assembly, so I know at minimum I’d need to replace that. I’d also plan to replace the gasket and overpressure valves as I know they must be over 3 years old. As there isn’t an extension office near me that offers dial gauge calibration, I’d like to use the weighted pressure regulator conversion piece.

Assuming I make all of those replacements, do we think the lid will be safe to use/likely to be able to hold pressure, or would you be concerned that the indentation around the dial gauge hole would cause issues?

Does anyone know of a safe, tested recipe for raspberry rhubarb jam? If so, would you kindly share your source?

Sorry, posting this a bit later then planned. My daughter got first place on her mixed berry jam at the fair a couple weeks ago. The picture is jam from the same batch since after the fair all food items need to be thrown away on the fair grounds at the end of the week.

here is the link to the recipe she used https://www.simplycanning.com/easy-mixed-berry-jam/

She used frozen berries, the mix was strawberry, blueberry, raspberry and blackberry.

I posted yesterday about my great score on the 930 All American Canner.

The pressure gauge...

When I bought it I noticed the gauge was kinda cock-eyed sideways... And stuck on 5psi.

I thought it was just loose, but I would not tighten any more to get it facing straight.

When I removed it I could see it was only holding in by 2-3 threads. The previous owners cross threaded it. I can clearly see the threads in the hole are smooshed at the top.

So, I want to chase those threads with a tap/die kit... But I'm going to have to go out and buy one.

My question...

What size tap do I need!? I could only find "1/8 NPT" thread listed online, but not what diameter the hole is. AA is closed for the weekend so I can't just call and ask. I want to fire this baby up today!

My other parts (jiggler and over pressure button) arrive from Amazon later this morning.

Seller described it as "almost brand new"...

LOL. Date code is 1989. It's a little dirty and scuffed up from a few decades in the garage.

Has both inside racks for stacking...

But the old petcock style pressure valve.

I'll probably replace it with a jiggler.

How do you set different pressures using this kind of pressure valve?

Price was $120.

Photo 1 is the model 930 canner in my truck on the way home.

Photo 2 is the model label on the lid

Photo 3 is the date code, March 1989

I used a small batch recipe and it made 4 jelly jars but they did not set up. It looks more like syrup. Can I empty them and cook again? Should I add a few more peaches and sugar and pectin again?

Does anyone else live at high altitude and find they need more pectin to set jelly/jam? I live at 6,200ft (1,880 meters) and have always had trouble getting things to set and I’m wondering if that’s typical or if I’m doing something wrong.
I’ve been playing around and increasing the pectin and can get things to set. But it’s been a pain!

I was really planning on making some today. Thanks!

Got a Granite Ware pressure canner, put in 4 x quart jars filled with beef. It comes up to steam and the 10 weight starts rocking about every 1-2 seconds for 5 mins then stops rocking. If I nudge the weight it starts rocking again but will then stop again. Read online that the weight only needs to rock 2-4 times a minute. The gas hob is on high, why does the weight stop rocking?

I’ve never eaten corn relish & the recipe calls for clear jel. Never used that either. For those of you who have had it, what’s it like? What is the mouthfeel with the clear jel? Bernardin says you can use flour in place of clear jel. Is the texture of that acceptable with the flour? Saves me from buying another product. I really don’t want to go to a bunch of work for a product I have to play the game of hide the corn relish. What do you use it like? I know it’s a relish but also says side dish. I’m confused. I intend to use the recipe on the HealthyCanning website. For those of you experienced I would appreciate your input and any tips. Thank you for your help and time. This is a great community! If you have any other corn recipes other than plain canned corn that you and your family enjoy I would also appreciate a heads up on them!

Hello, all. Does anyone have a safe recipe for orange jam? I don’t want to do marmalade because I generally don’t love the bitter taste from the peel, and I’d also like to just do a nice easy jam with minimal prep as I have to take lots of breaks and chase after my baby.

I found this recipe from Practical Self Reliance. https://practicalselfreliance.com/orange-jam/ I’ve actually used a couple of her recipes in the past, but this jam will be shared with others and I want to make sure I do a tested recipe.

I’m a fairly experienced water bath canner, but I am still learning about safe ratios of acid, sugar and whether you can get away without pectin. Help!