Canning Community | Home-Canning Questions & Answers - Recent Posts

No-Sugar-Added Cantaloupe Pickles — NCHFP — Recipe Discussion

Canning Recipes Editorial Team — Fri, 25 Sep 2026 18:58:58 +0000

This is the dedicated community discussion for No-Sugar-Added Cantaloupe Pickles — NCHFP.

View the complete recipe, tested source, safety classification, ingredients and processing directions.

Safety reminder: Community comments and personal experiences do not replace the recipe’s tested source, required processing method, time, pressure, acidity, jar size or altitude adjustments.

Pear Cinnamon Jam — Bernardin — Recipe Discussion

Anonymous — Wed, 23 Sep 2026 17:34:24 +0000

This is the dedicated community discussion for Pear Cinnamon Jam — Bernardin.

View the complete recipe, tested source, safety classification, ingredients and processing directions.

Safety reminder: Community comments and personal experiences do not replace the recipe’s tested source, required processing method, time, pressure, acidity, jar size or altitude adjustments.

Spiced Tomato Jam with Pectin — NCHFP — Recipe Discussion

Canning Recipes Editorial Team — Tue, 22 Sep 2026 23:39:37 +0000

This is the dedicated community discussion for Spiced Tomato Jam with Pectin — NCHFP.

View the complete recipe, tested source, safety classification, ingredients and processing directions.

Safety reminder: Community comments and personal experiences do not replace the recipe’s tested source, required processing method, time, pressure, acidity, jar size or altitude adjustments.

Reduced-Sodium Sliced Sweet Pickles — OSU Extension — Recipe Discussion

Canning Recipes Editorial Team — Tue, 22 Sep 2026 23:39:15 +0000

This is the dedicated community discussion for Reduced-Sodium Sliced Sweet Pickles — OSU Extension.

View the complete recipe, tested source, safety classification, ingredients and processing directions.

Safety reminder: Community comments and personal experiences do not replace the recipe’s tested source, required processing method, time, pressure, acidity, jar size or altitude adjustments.

Fruit Purées — NCHFP — Recipe Discussion

Canning Recipes Editorial Team — Tue, 22 Sep 2026 23:38:34 +0000

This is the dedicated community discussion for Fruit Purées — NCHFP.

View the complete recipe, tested source, safety classification, ingredients and processing directions.

Safety reminder: Community comments and personal experiences do not replace the recipe’s tested source, required processing method, time, pressure, acidity, jar size or altitude adjustments.

Classic Strawberry Jam — Ball — Recipe Discussion

Canning Recipes Editorial Team — Tue, 22 Sep 2026 18:31:27 +0000

This is the dedicated community discussion for Classic Strawberry Jam — Ball.

View the complete recipe, tested source, safety classification, ingredients and processing directions.

Safety reminder: Community comments and personal experiences do not replace the recipe’s tested source, required processing method, time, pressure, acidity, jar size or altitude adjustments.

Home-Canning Safety Policy

Canning Recipes Editorial Team — Mon, 21 Sep 2026 21:31:39 +0000

Food safety comes before engagement or popularity. Advice presented as tested must be traceable to USDA, NCHFP, a university extension program, Ball/Bernardin testing, or another clearly identified authoritative testing source.

Community members may discuss historical, experimental, or rebel-canning practices only when clearly identified as untested or controversial. Such discussion must not imply that an unsafe process is approved.

High-risk claims involving low-acid foods, dairy, flour or starch, fats, eggs, pressure-canning substitutions, processing time, jar size, acidity, or altitude may be held for moderator review.

If a jar shows signs of spoilage, do not taste it. Follow current authoritative disposal guidance.

This forum provides educational information and does not replace guidance from local public-health authorities or qualified medical professionals.

Reporting Unsafe Advice

Canning Recipes Editorial Team — Mon, 21 Sep 2026 21:28:00 +0000

Use the Report control when a topic or reply may encourage unsafe processing, misrepresent an untested recipe as approved, omit critical processing information, promote tasting suspect food, or contain spam, harassment, or undisclosed advertising.

In the report, identify the exact claim and explain the concern. Include an authoritative source when available. Do not start a personal argument with the author.

A moderator may temporarily unapprove content while it is reviewed. Labels or corrections are intended to protect readers, not punish good-faith questions. Urgent poisoning or illness concerns belong with emergency services, poison control, or a qualified healthcare professional—not a forum thread.

How Recipe Source Verification Works

Canning Recipes Editorial Team — Mon, 21 Sep 2026 21:27:14 +0000

Post the recipe title, complete instructions, publication date if known, and a direct source URL or clear photograph of the source page. A name such as “Ball recipe” is not enough without a traceable edition or page.

Moderators review the source, jar size, ingredient proportions, acidity, processing method, time, pressure, altitude directions, and whether substitutions are supported.

Possible outcomes include Tested/Traceable, Adapted Within Published Guidance, Historical or Superseded, Untested/Unverified, or Unsafe/Contradicted by Current Guidance.

Verification applies to the exact recipe and process reviewed. Similar ingredients or a similar title do not automatically make another recipe safe.

How to Ask a Canning Question

Canning Recipes Editorial Team — Mon, 21 Sep 2026 21:26:17 +0000

A complete question gets a safer, more useful answer. Please include:

• Food or exact recipe name
• Full recipe or source URL
• Jar size
• Canning method: pressure, boiling-water, atmospheric steam, or other
• Processing time and pressure, if applicable
• Your altitude
• Ingredients or quantities you changed
• What happened and when you noticed it
• Whether the jar is sealed, leaking, swollen, spurting, moldy, or has an unusual odor

Do not taste questionable food. Photos can help with equipment or seal problems, but an image cannot establish that food is microbiologically safe.