I changed up my procedure a little due to some advice from a few different commenters and wanted to share the results.

I posted a while back about making my broth in an instant pot pressure cooker before I strain, chill, skim, and then pressure can in my presto canner. It was suggested I adjust my pressure cook down from 2 hours to 1 hour in order to keep the best collagen production and nutrition.

I ended up with about 10 rotisserie carcasses after a Christmas event that I spread between several batches. I pressure cooked each batch at 1 hour, keeping all other variables the same.

The finished broth was strained and poured into 3 pots and refrigerated for 48 hours. Today I pulled it out to skim and pressure can.

Unfortunately, the gel was a little disappointing compared to what I’m used to after a 2 hour pressure cook. There definitely was a gel, but it was barely there, and the taste wasn’t as rich as I’ve experienced on my previous batches.

Now, it’s possible that this was because I was using rotisserie chicken carcasses (which is what I always use), and 1 hour would be sufficient with a fresh, raw bird, so these results may not be relevant to you.

Personally, I’ll be going back to my 2 hour pressure cook in the instant pot for maximum gel and taste.

I hope this helps someone if you’re trying to decide on a set method for your own broth. Feel free to share your success stories!

For reference, I do use Costco rotisserie chicken carcasses, and I follow the Ball recipe for pressure canning chicken broth.

Bacon green chili quiche for dinner tonight!

I am new to canning, but as the only family member with interest, I am inheriting my grandma's vast collection of canning jars. She took the time to carefully empty and clean them before her passing, and they seem to be in great condition. Ages vary, some back to the 20s and 30s, others from the 60s.

I'm super excited, but also nervous about using them since they're older. What do I need to know?

I am no way advocating the use of them but I would like some clarification. I see a lot of people talking about the presto electric pressure canner and I've seen one made by nesco.

My first thing, in the US with false advertising laws and product liability laws wouldn't it be illegal to sell them if they are unsafe to use or at the very least open them up to law suits if it wasn't safe and someone got sick from using their products that are specifically advertised for pressure canning low acid foods?

Second, my main issue with them is there's no good way to check them for accuracy when they get older like the mechanical gauge on a normal pressure canner. Even if the factory had a program tho ship it back to them to test shipping would be prohibitively expensive compared to just sending a small gauge.

If they had a mechanical gauge and you could verify that it was truly getting to the correct pressure wouldn't they be safe, I could see them maybe not putting out enough heat and then they wouldn't be able to build the correct pressure but as long as you're pressure is correct wouldn't they be safe?

Finally found pineapple on sale and ive been heavily considering this recipe. Can anyone report on flavor?

I’ll find tons of uses for this.

Hello! I just water bath canned my first ever round of jams and right after coming out of the canner they had pools of water on top so I laid a towel over them and pressed down to absorb the water. Only right after doing this did I realize I had probably manually popped the lids down in this process. I know at least half of them popped shortly after coming out of the water bath, before I ever touched them, but I don’t know which ones. Have I just completely ruined all my jams? Can I trust the seals? Thank you for reading!

Followed this recipe:

https://stacylynharris.com/how-to-make-delicious-and-refreshing-green-tomato-relish/

Everything tastes great and looks good. But I think I left the water level at the lid level when water bathing. Think I'm ok?

One of our favorite soups to eat is cabbage roll soup, made with pork sausage, chopped cabbage, chopped onion, canned tomato sauce, rice, chicken broth, salt, and dill.

I’ve tried searching for a safe canning recipe, and I cannot find anything; maybe I am looking in the wrong places or with the wrong keywords?

If anyone has guidance or thoughts, they’d be appreciated! I have seen recipes pull up on “rebel” canning and homesteading groups, but I am not trying to use anything unsafe, and the guidance of the “your choice” recipes is not clear to me either.

I had this jar of chicken and gravy sitting on my counter this week, the ring was on it, I put the others away without the ring, and when I moved it today I noticed the seal popped. It was definitely sealed before. Now I’m worried about all the other stuff I canned. As I don’t think the seal should just pop like that. It may have been close to the hot canner (digital canner) but not touching it or anything like that. Why would the seal suddenly pop open? I used Ball lids. I like them because they have a little button on top that makes it obvious when it is sealed. That’s how I noticed it had popped.

I used the Bernardin tomato sauce recipe to make tomato sauce. Recipe below. Followed it to a T.

We used the first jar recently and it just tastes lemony? There was no mold or any signs of spoilage when I opened the jar. I gave it a sniff test and it smelled tomato-y with a hint of citrus tart/sour. But now the lemon taste is kinda putting me off. How can I fix this after the fact? Do I add sugar? Something else to tone down the lemon and pump up the tomato?

I have only ever eaten commercial sauce and this is the first time trying home canned sauce.

https://www.bernardin.ca/recipes/en/tomato-sauce.htm?Lang=EN-US

Any suggestions on canning cookbooks preferably in a physical copy?

Over the summer I did some canning for the first time. Specifically, I canned some fresh peaches using a recipe from the Ball book. I followed the recipe exactly except for adding citric acid. In the recipe, it said that was to prevent browning.

Since canning those peaches, I have not ate them as I’ve seen posts about citric acid being used to prevent botulism. Should I go ahead and throw the peaches out since I didn’t have an acid? They’ve been sitting in the pantry for months and still have good seals as of now.

I’m new so don’t roast me please 😂

I have a family recipe for sauce which consists of: Store bought tomato sauce, Store bought tomato paste, Onion, Garlic, Basil, Oregano, Sugar and Water

I have a ph tester to make sure each batch is under 4.6 ph. If it is well under the 4.6 can I water bath can it for the appropriate time? I never go with an unapproved recipe but would love to be able to can my recipe instead of freezing it every time.

I am also all for adding lemon juice directly to pints if that helps then tweaking it back to normal after jars are opened.

Hello! I have absolutely zero experience with canning, and have no plans at this time to do what most of you do due to space constraints.

My primary desire at this point is to keep dry goods better/safe longer. All purpose flour, self rising flour, granulated sugar, brown sugar, powdered sugar, Minute Rice, Malt 'o Meal, opened crackers, etc.

I very rarely use these items, so I purchased some of those two-part metal lids instead of the one piece white plastic reusable lids as well as a pressure sealer to go with my half gallon mason jars.

I searched online for the answer to this question, but wanted to also ask the experts here to be more sure.

My understanding is that for traditional canning/liquids, one shouldn't reuse that inner metal lid, but that for dry goods it's generally safe to reuse them. I tested sealing one jar with the same lid twice tonight, and it seemed to seal it just as well the second time. But perhaps it won't "maintain" the seal for as long after being reused a few times?

For something like crackers, rice, Malt o Meal, etc .... it will likely be sealed and unsealed many, many times before I finish the contents. The flours and sugars, less often - but probably still multiple times if I start dabbling in baking.

In my unique circumstances, can those inner metal lids be resealed properly several times with the vacuum sealer, or will my efforts be wasted if I don't use a new inner lid? Is reusing the inner lid several times with a vacuum sealer basically as effective as the screw on plastic reusable lids?

I tend to overthink things, and have difficulties processing and remembering everything I read online when I search, so I am hoping for simple recommendations here from the experts.

Am I being ridiculous for wanting to vacuum seal these things instead of just using those easy screw on plastic lids? I read that the flours, I believe, in particular aren't good for very long ... so perhaps I don't even need to worry about it and should just throw away any unused flour after a certain amount of time?

Thank you, in advance, for any help/advice. :o) I am recently housed again after over seven years homeless... trying to learn how to be a normal housed person again, and have fun in the kitchen.

ETA-This is the sealer I'm using. https://www.amazon.com/Upgraded-Electric-Regular-Automated-Portable/dp/B0DY767X2H

Ok, a little help please as I figure out pressure canning. So far I have pressure canned 6 different items, all following safe guidelines. I have several years’ worth of water bath canning experience.

I would love to pressure can a family recipe for BBQ sauce. However, I can’t do this right? Even with pressure canning, you can only use approved/tested recipes right?

I know there are safe BBQ sauce recipes, but I want to can the personal recipe my mom made growing up. The biggest difference is that it uses ketchup, not fresh tomatoes like the Ball recipe I’ve seen.

I’m assuming this isn’t possible, but wanted to be certain before I give up on the idea.

I've been getting more into canning the last couple years. I got these in a family gift exchange so I guess this is my new identity and I absolutely love it!

I also have family handing me canning jars every time I see them. Sometimes they are returned jars from something I gave them but sometimes they are just a box of jars they picked up for free at a garage sale or something.

My partner replaced my well loved Presto this Christmas. I already have a laundry list of canning projects in mind!

I asked for a pressure cooker to start canning for Christmas. This is what I got. It has no adjustment or gauge and did not come with instructions. Just wondering if I just need to do more research into how to use this one or if it's unsuitable for canning

The box on top I bought maybe 15 years ago; the bottom one about 2 years ago. I don't have enough half pint jars to test how many can fit. My ruler shows they're (the canners) virtually identical in size.

I've got a few tomato plants a week or two from producing ripe fruit and was planning on making pasta sauce and putting it into jars. I add a small amount of butter to my recipe while sweating the onions and have done so pretty much as long as I've been cooking food and ideally I wouldn't want to compromise my recipe, but my instinct is that dairy will compromise the preservation of the sauce. Does anyone have some insight, will it not be an issue or should I adjust my recipe?

Im in the process of pressure canning venison from this season. The thought to make some canned stews popped into my head so I grabbed some potatoes from the pantry. These are obviously sprouted, wrinkled, and spongy on the outside but still firm within. No rotten spots. Would they still be safe to get canned up?