Home Canning Questions – Canning Chat
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Canning Chat is a video tutorial tip series where I answer home canning questions readers have submitted.
Over the years I’ve answered a lot of home canning questions from readers, one at a time in short videos. I used to keep them all listed here, but that made for a long, hard-to-scan page. I realized no one is going to find anything in this randome list. So… I got organized.
You’ll find the full collection organized as a tag archive instead, and each question also lives on its own topic page (like Canning Vegetables, Canning Tomatoes, or Canning Equipment) so it’s easier to find related questions when you’re already reading about that food or topic.
Or use the search bar in the upper right. It will help you find what you need.
See all the Home Canning Questions Here…
Hello, I have experience with water bath canning but I want to start canning my vegetables. I will need to purchase a pressure canner and have been doing research. I am trying to decide on an electric one versus stove top pressure canner. My question is-you mentioned that you purchased the three piece weighted gauge for your regular pressure canner and really like it. If I purchase a regular pressure canner do I need to purchase one that also has the dial gauge if I am going to use the three piece weighted guage? I noticed the ones that only… Read more »
Hi Valerie, The 2 brands of canners that I have are the presto and the all American canner. The presto is the one I was referring to the 3 part gauge, it always has the dial on it as well as the option for that 3 piece weighted gauge. I think the one you are referring to is likely a Mirro canner. It will come with it’s own weight. (each brand has it’s own weights) I have not used one but I did a little research on it. Some people love Mirro canners, some not so much. Check out this… Read more »
This is how to can peppers but you don’t roast them first. They are packed raw. Just the canning process softens them quite a bit so I wouldn’t recommend roasting then canning. I have a feeling you are going to end up with very mushy peppers. And the roasted peppers will pack much tighter in the jar and you may have heat penetration issues. So I’d question the safety aspect as well.
Why does my pickled asparagus shrivel in the jar?
It is because of the pickling process. I’ve had this happen with sweet pickles. Eventually they seemed to plump back up.
It’s my first time canning tomato sauce. I had frozen a lot of tomatoes from the summer and am using them now. I thought I had a lot more in the freezer than I actually do…..can I add fresh tomatoes with the frozen ones to make my sauce???
Yes, that would be fine. 🙂
I canned potatoes and lot of lost the liquid can I recan them with more liquid added?
You potatoes would be mush so I don’t reccomend it. Check thos post on siphoning in home canning to see if the jars you have are ok to use. If you haven’t lost too much liquid they might be fine. But excess loss is not good.
Hi. You had a great pinto beans with jam recipe that is no longer there. Could you please send it to me!>?
Hi Michelle, I’m doing some reorganizing and cleaning up off topic posts. That recipe was a cooking recipe not canning so it was slated for removal. 🙁 Super easy though! All you have to do is take some canned dried beans like pinto beans, (really any variety would work), drain, add chopped ham or bacon, and some grape jam. Heat through and serve. That combo of the grape jam in the beans is a favorite of mine.
Hi,
HELP, I tried canning green beans and did everything correctly, BUT, my 10 pounds of pressure never jiggled. I cut them off after about 15 min of steam. I took them out and some of the jars actually have sealed. I guess since it never jiggled then they didn’t cook?? How long will or will they last if I don’t try them again?? I am waiting till the jars and canner cool and I guess I could try them again.
Hi Carol, It is difficult for me to say what might be wrong. I’m guessing that you did not vent your canner. I’m not clear on what you mean by ‘I cut them off after about 15 minutes of steam’. Steam while you are venting? Or after? If you’ve got your weights on there shouldn’t be steam until the weights jiggle. That ‘jiggle’ releases steam to keep the canner at the proper pressure. Check this post. It tells you how to use a pressure canner, See if maybe there is a step you missed. And just in case you need… Read more »
I meant I cut the stove off- (sorry I was unclear) The jars have sealed believe it or not. How long will they last do you think?? Or would you take the beans out of the jars and freeze them???
I would take them out of the jars and freeze them. You can use freezer bags or containers. In this case even if they sealed… they are not processed correctly. They only sealed because of the heat, but the heat was not sufficient to preserve (kill off any bacteria) what’s inside the jar. You could also just place them in the fridge and use them up in the next few days for your dinners.
Looking for a good apple jelly recipe. Especially one that can use my peeling scraps and apple juice. Can I follow the peach jelly recipe?
Thank you,
Leah S.
No the peach will be different as the apples won’t need added pectin. I don’t think I’ve ever made apple jelly. I”ll have to add it to my list. Here is the process I would use.
Hi there I have a Raw food radish kimchi that I use canning jar for retail I used it so the people can recycle reuse but the 1 store don’t understand that raw food cannot be canned. Please help me to explain to them. Thanks
Hi Cindy, It sounds like you want to sell your kimchi raw in the jars and you do not want to process them. If I’ve misunderstood please let me know. Now it could be you can do this as a fermented food but that would I’d assume need to be refrigerated. If you are trying to sell this as a shelf stable food I don’t know how you could do it. I’m not sure of all the ingredients in your recipe but I don’t know of any Kimchi that has been tested to be shelf-stable through the canning process. Cottage… Read more »