1. If you want a YouTube channel that discusses the science behind canning, I love rose red homestead

  2. Rose Red has a handful of unsafe canning practices in her channel. It is not a good source for new canners who don’t recognize the stuff she does incorrectly. If you want a true safe channel, use Ann’s Mini Homestead.

  3. If the recipe says peel, you have to peel. If it doesn’t, you don’t have to. Another reason to only use tested recipes.

  4. Wait, so I could just cook it down, add some sugar and it will set without pectin?

  5. You would have to know the ph of the fruit to know whether it is safe to can. A freezer jam would be safer.

  6. If it’s the Canning Diva’s recipe, that’s an example of one of her many unsafe recipes. Clear jel should only be used in the recipes it has been tested safe for.

  7. Thank you. I looked at those online and wasn't sure about getting one. Also looking at the Nesco and the Presto electric canners. I have the small All American canner that I love. But it is heavy. The electric pressure canners have a water bath option so I may just purchase one of them. Thank you again for posting a review.

  8. Stick with your AA for pressure canning. The Nesco has been proven to be unsafe and the Presto hasn’t been independently tested, yet.

  9. No. There’s more to canning than just ph levels. There’s also density, ingredients, prep, etc.

  10. That’s what I was concerned about. I know you can fiddle with the sugar to a degree in fruit recipes but I’ve never really done pickles before, especially ones like this. I was really surprised when I was comparing the two last night when I saw how different the ratios of vinegar/sugar were. I’ll probably just use Ball’s recipe then, can’t be too careful.

  11. The one you posted is perfectly safe. It’s doesn’t can up thick, it’s just syrup. It’s what everyone was using before Ball published their version a few years ago. But I understand the comfort in using the Ball one.

  12. You’re not supposed to tip or disturb the jars or mess with the lids for 12-24 hours.

  13. Lol whoops! This test run will be given out as gifts with a warning that it’s not canned to preserve. Glad I know for next time. Still got a lot of grapes to harvest. Thanks for the knowledge

  14. If they stayed down from your pressing, they’re not really sealed. Those jars would need reprocessing or refrigeration.

  15. The vinegar in the NCHFP recipe is just for tartness. Apple butter is just cooked down applesauce.

  16. What I meant was covering them with water. Some people say it's necessary, others just go up to the shoulder of the jar. So you're saying that yes, you do need to cover the jar with water, 1"at least.

  17. You’re welcome. It sounds like you’re just starting out. People should have asked for some basic info from you about what you’ve made, etc before dispensing any advice. My suggestion is to do some reading and freeze what you have.

  18. You can use Splenda or stevia, but I don’t know how good it will taste. You can’t use monkfruit. Not all sugar substitutes are approved.

  19. This is why we have such laws. Pomegranate and watermelon are no where near interchangeable. You do not have enough acid to can this

  20. Aye thanks , not really tho because it's the exact same as allllll the recipes for canned watermelon jelly online. Have the day you deserve.

  21. Most of the watermelon jellies online aren’t safe for canning, hence the botulism outbreak previously mentioned. Here’s the safe one

  22. The recipe is the same as USDA guidelines for safe canning of garbanzo beans, it’s more than what is required for garlic and there’s no real guidelines that I can find on sesame seeds but this is very unlikely to be an unsafe recipe thanks to the acid and long processing time. That being said, the result of this recipe is likely to be similar to other chickpea recipes where the liquid gets soaked up and solidified. That’s totally normal. It’s also probably not really going to taste very good because you’ve just cooked the crap out of the garlic and lemon juice.

  23. This follows the USDA guidelines for garbanzo beans and it’s very acidic, it’ll be fine. They don’t even really do testing anymore for home canning.

  24. Where are the USDA instructions for canning beans with oily sesame seeds? Acid doesn’t answer the density issue.

  25. Thank you! I hadn’t seen the Pomona recipe but the vinegar in the Bernardin recipe threw me off a bit as did the lemongrass. Think I’ll try the Pomona one!

  26. Although this one looks okay, Pomona doesn’t test their recipes, so be cautious with them. Cross reference (like you can with the two above). You can always use a different vinegar as long as it is 5% or more. You can also substitute bottled lemon or lime juice for vinegar, but not vice versa.

  27. If you have a pressure canner you safely can them and without adding any acid.

  28. You cannot can tomatoes that were frozen on the vine, even if you pc.

  29. Did they feel frozen to you? To me a light frost means unprotected vines will probably die, but it wouldn't be cold enough to actually freeze the tomatoes.

  30. That article tells you that you cannot can tomatoes that were frozen on the vine. It then tells you you can take tomatoes from the freezer and can them into a soup or sauce (but not a salsa).

  31. Some of them are gritty but none are bitter. They generally lack flavor, I was hoping the apples would help with that.

  32. Asian pears can’t be canned as a sauce or a butter, so you want to be positive what kind of pears you have.

  33. Here's the test I ran.. Note that colors are staggered top and bottom:

  34. I haven't gotten anything yet lol. Want read up on it see what I need to get started and go from there. I will check out the YouTube page as well. Appreciate that!

  35. Since you’re just starting, avoid the red rose channel. She does some unsafe and sketchy stuff, including using digital pressure canning. You want to get used to safe practices so you can recognize the red flags on blogs and such. If you do want videos, look for Ann Crum’s channel. She’s 100% safe.

  36. I didnt know it was not approved.. It was written from the manufacturer that it was the first one approved by USDA guidelines 🤷 I bought it because im a nwebie in canning and I thought I could familiarize myself first with it and then buy a real one later. Its been a year now, and except for my beets that have the texture to do mash potatoes, it does the job kind well for everything that doesnt need to stay firm.

  37. It supposed to be tested by one of the extensions but we haven’t heard any results yet. An extension has tested three other brands so far, and they all failed to can safely. Best to only use this electric appliance as a cooker until we know some results and use a stove top pc to can.

  38. As others have said, RoseRed Homestead reviews this canner on YouTube and she found, when canning tomato meat sauce, that the temperature inside the jars did NOT reach the botulism kill-zone temperature. She had some sort of probe that she placed inside one of the jars, and then downloaded and analyzed the temperature data after the jars were done processing. She also reviewed the Nesco pressure canner, which I think fared better.

  39. NCHFP thoroughly tested the Nesco/Carey in an actual science lab and it failed, along with two others brands.

  40. I have my own recipe for corn chowder I've been using for years (I can post that too if you're interested!) I used this recipe's canning guidelines for temperature & time:

  41. You need to use tested recipes for canning, or at the very least make sure your recipe compares to a safe one. Canning recipes are very specific, it’s different than cooking. The pressure and time of the canner depends on your altitude, but it’s irrelevant if the recipe isn’t safe to begin with. If you want to post yours, someone can look at it.


  43. Careful with this site, it has had a history of unsafe recipes. Using modified food starch in an untested recipe is questionable.

  44. If you know you processed something incorrectly, it’s best to reprocess within 12 hours. That being said, a TESTED water bath canning recipe with high enough acid content will actually show signs of spoilage (visible mold, bad smell, etc). If you didn’t use a safe recipe and acid wasn’t high enough, the anaerobic environment inside the sealed jars will “activate” botulism spores, which is not detectable by sight or smell, and can make you very sick, and in some cases causes death. Can you share what recipe you used and l’ll do some digging to see if it’s safe?

  45. Processed incorrectly is 2 hours, not 12. Processed correctly is 24. Even if a safe recipe was used, it was processed incorrectly so they had 2 hours to fix it.

  46. Hmm I followed a water bath canning approach for salsa but why risk it. I’ll store them cold. Thank you.

  47. You have two hours after canning to refrigerate food that wasn’t canned correctly, whether it be the recipe or the method. After that it’s too late.

Leave a Reply

Your email address will not be published. Required fields are marked *

Author: admin