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Techniques

Canning

Enjoy the flavors of summer all year long. Discuss canning techniques, recipes, equipment, and more with the Chowhound community.

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Jamming, Canning and Preserving 2017

by MmeFleiss 3 months ago

I just made my first batch for the year. My husband loves the pickled onions that he eats in London, so I decided to ...

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rstuart commented 12 hours ago

Processing pickles at 3400'?

by corpkid 13 days ago

Made my first dozen quarts of pickles ever, trying to replicate the McClure's Spicy ones and it didn't work out so we...

MelMM commented 11 days ago

Question about canning safety

by NonnieMuss 2 months ago

I'm in about my third year of canning - mostly jams, pickles, and salsa so far, but I have a soup recipe I'd love to ...

NonnieMuss commented 30 days ago

Re-canning commercial dill pickles

by caiatransplant 1 month ago

Hi All. I needed a 1 gallon jar for a limoncello project and couldn't find one that was a full gallon, so bought a g...

jen kalb commented 1 month ago

Where to buy bulk canning tomatoes in NJ?

by drdavidge 2 months ago

Hey, my family is from Italy and we have a tradition of canning (plum) tomatoes once a year in August to make sauce f...

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OGguy commented 2 months ago

What is the acid or pH level of hot peppers?

by Caralien 8 years ago

I'm (again) considering canning or somehow preserving the hot pepper bounty I have. It appears that low-acid foo...

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iyksusie commented 5 months ago

Canning question

by kydds4kids 5 months ago

I made homemade turkey soup and want to know if I can can the leftovers, but I don't know how or where to ask the que...

NonnieMuss commented 5 months ago

Garlic-free zucchini preserves?

by beagles8mydough 10 months ago

I have a bounty of zucchini and very much want to preserve as much as I can. I will blanche and freeze some and will ...

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beagles8mydough commented 5 months ago

Pepper jelly

by JeannieB50 11 months ago

Sometimes my pepper jelly is too thin. Could it be from chopping peppers in FP? Or could it be from not boinging long...

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Dogboa commented 6 months ago

Beginner's Guide to Canning?

by ilikepotatoes 7 months ago

I want to give out apple sauce for Christmas. I've read a few PDFs that say I need a pressure cooker and need to kno...

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Mira55 commented 7 months ago

Jar and lid options for canning jams & jellies

by raccoonmario 7 months ago

Are there any other good jar and lid options for canning jams and jellies? I've been using the 8oz Ball & Kerr jars w...

rasputina commented 7 months ago

Autumn chutney

by dsandra 8 months ago

Looking for a recipe from Bon Appetit in the 80's for "Autumn Chutney" or autumn fruit chutney, I remember pears, i ...

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sparky403 commented 7 months ago

Vodka Sauce Canning?

by juliaaax2 8 months ago

I've searched high and low for a way to can my homemade vodka sauce, and all I've seen is that dairy cannot be home c...

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juliaaax2 commented 8 months ago

Canning cucumbers (pickles)

by Germaine379 9 months ago

I made two mistakes after cannng (processing in jars) for sliced cucumber. 1. Forgot Tom run knife around jar to m...

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Germaine379 commented 8 months ago

Resource for canning jars - east bay?

by WCchopper 10 years ago

Anyone care to recommend a good place to get a wide variety of glass canning jars? I have the usual from the hardwar...

little big al commented 9 months ago

Has something changed with canning lids?

by Gin n Tonic 7 years ago

This is sort of an odd question, but I've done a few batches of canning over the last few weeks and don't know if I'm...

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maryjanemyrtle commented 10 months ago

Tomato relish, too vinegary!

by bluebean 10 months ago

I'm new to canning and just tried a batch of tomato relish and it's super vinegary! I have already sealed them but i...

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dfrostnh commented 10 months ago

Wrong spice!

by gilbysmom 10 months ago

I made a batch of ingredients to use when I make chili. I had onions, peppers, tomatoes and jalepenos. I added pick...

paulj commented 10 months ago

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