Canning Simple Recipes Food Gardening Preserving for Beginners

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Bangkok
Canning Simple Recipes Food Gardening Preserving for Beginners

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25/08/2026

I’m having a complete canning panic! 😩🫙 This was my first time preserving a mixture of tomatoes, okra, and corn. I processed the jars in a water-bath canner, and every lid sealed perfectly.

Afterward, I researched the mixture on several websites and asked ChatGPT, and everything I found recommends pressure canning because of the low-acid vegetables. Is this batch unsafe even though the jars sealed? What should I do now? 🍅🌽

25/08/2026

Just finished a batch of homemade chocolate syrup! 🍫🫙 I gave one jar away and opened another to taste—OMG, it’s even better than Hershey’s! 😍

I only prepared half the recipe because I wasn’t sure how it would turn out. It made three half-pint jars and two quarter-pint jars. Next time, I’m definitely making the full batch! I’ll happily share the recipe if anyone wants it. Happy canning! ✨

25/08/2026

Homemade yogurt is one of my favorite budget-friendly staples! 🥣❤️ A gallon of milk costs me only $1.78, and everyone can mix in whatever fruit they like. With six kids, this entire batch will disappear in about three days! 😂🍓

Buying that much yogurt from the store simply isn’t affordable for me, but making it at home makes it possible—and the kids absolutely love it! 🙌

25/08/2026

I pressure canned Great Northern beans yesterday and could use some advice. 🫘🫙 I soaked them overnight, boiled them for 30–40 minutes, filled the jars, added water, and processed them for 90 minutes.

After the canner depressurized naturally, I opened it and allowed the jars to stabilize before moving them to the table. The liquid was bubbling beautifully at that point, but by this morning, nearly all of it had disappeared.

I don’t think they siphoned because the beans are noticeably larger now. Is it common for beans to absorb this much liquid while cooling? Everything sealed properly, and I’ve read that they should still be fine. What do you think? 🤔

25/08/2026

I opened a jar of canned hamburger that looks and smells perfectly normal, but there’s a black substance on the inside of the lid. When I first touched it, it smeared almost like ink. 🫙😟 Does anyone know what could have caused this, and should I be concerned about the meat?

24/08/2026

I tried something new: grilled homemade burgers, placed parchment paper between them, and processed them without added liquid in my pressure canner. 🍔🫙 The beef is home-raised, 100% grass-fed, and extremely lean. The patties held their shape and smelled amazing afterward.

Before storing them on the pantry shelf, can anyone point me toward a tested canning recipe that confirms this method is safe? I’d rather verify everything first. 🤔

24/08/2026

I pressure canned spaghetti sauce with meat in my presto digital canner yesterday. I ended up with seven quarts so I did two batches. The second batch had the remaining two jars in it and one of them had the lid and ring pop off during processing, spewing the sauce throughout. All my other jars sealed fine although they did siphon somewhat. I used the recipe from the Ball complete book of home preserving except I added 24 oz of paste and 25 oz of water to offset an accidental spillage of too much salt into the recipe. ChatGPT tells me I should throw out all of the jars because I changed the recipe too much. Now I’m not sure what to do opinions? Thanks.

24/08/2026

This treasured recipe has been passed through my family for generations, and it may be my favorite of them all! ❤️ It disappears quickly in our house because it’s delicious enough to serve as a complete meal—or as the best bean side dish you’ll ever taste.

My Grammie called it “Chemo Casserole” because its high protein content was helpful for my dad while he was undergoing treatment. I’ve decided to rename it “Cosmic Beans” because one bite is good enough to send you straight to the stars! 🫘🚀✨

I tripled the original recipe and ended up with 12 beautiful pints. 🫙

24/08/2026

I made these pickles last night and flipped them on their lids to seal. All of my garlic is blue… any ideas? Is this safe??

24/08/2026

Update on Mullein in my shoes yesterday, my legs are not sore today and the inflammation is gone ! Amazing...

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