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I recently ran a 7.5 pound recipe of strawberries to make some jam. I did not add pectin, but I did put 7.5 pounds of sugar in it too, so I cooked it until the temperature reached 219 degrees, experimented with the cold saucer test to see if it thickened enough. When all was done I set the jars...

I have used the oven to sanitize jars at 225 and just lay them in there, I have even laid them on their side in there and let them sit for 10 minutes or longer. Its out of the way and easy. My grandmother used to do it that way too. The lids I just place in a pan of boiling water. But that's...

I have read that proper tightening is only finger tight. If excessive tight when the contents in the jar begin to boil and the lids are supposed to vent some of this pressure out inside the canner. If lids are too tight the pressure may warp damage the lids and the contents may woosh out...

softening pineapple I have recently canned some pineapple. One of the steps during this is to Blanch the pineapple. Blanching pineapple will soften the fibers in it. For my purposes, blanching it for 5 minutes softens them up. This simply means putting pineapple in a pot and cover it with...

I am relatively new to canning, but have been reading a lot on it recently and doing a little of it too. I am sure there are others interested in this topic too. The typical thing is a recipe says to process for x amount of time in a water bath canner, but I have this nice pressure canner and I...

I recently canned some bread and butter pickles. I processed them in the pressure canner for 10 min at 15 psi, in pint jars. They are very soggy and are not crisp. I used standard store bought cucumbers, they were not labeled for pickling as some cucumbers are, is this a significant issue for...