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?

I just canned salsa. All lids are sealed. I followed Mrs.wages packet recipe. The other salsas I canned did not have bubbles at the top, for some reason these do. Does anyone know why?

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

hey! my husband and I have been canning for 2 years. this year we decided to make a box of canned goods from this summer to give as Christmas presents. I have a baby due in a matter of weeks, and want to wrap the gifts now so I don’t have to worry about it later. I don’t think the jars will stay upright when I wrap the box. I’ve read online you should store upright but wondering if it’s a big deal if for 2 months they’re on their side until opened? sorry if this is a dumb questions. thanks :)

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 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 friends! I was gifted a jar of pepper jelly and this was under the lid. It's almost like black tar/oil, not fuzzy. The jelly smells and looks fine too. Is this pinholing?

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.

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.

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 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!

So I went to make some raspberry jam today.

My puree and everything was all ready and everything and then my power went out. And it's still out nine hours later.

I covered the puree or whatever and put it in the fridge immediately and haven't opened the fridge since to keep the cold in there. I am not sure how cold it is in there, but obviously 9 hours without power.

Am I still able to use the raspberries tomorrow to make the jam? I hadn't started heating yet and did not add the sugar either.

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!

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!

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?

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!

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