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We were given a big bag of peaches, but many of them seem slightly underipe and green. Please advise us, peach experts! [more inside]
posted by freethefeet on Mar 18, 2022 - 7 answers

I’ve come into some tasty apples I want to preserve so I’m planning to make this recipe for preserving apple pie filling. However I’d be mostly eating it in oatmeal and on ice cream instead of baking it into a pie. Do you think this recipe would result in a sufficiently cooked filling to be tasty without the step of baking it in a pie crust? Thanks!
posted by skycrashesdown on Sep 28, 2021 - 5 answers

So, I'm late to the bandwagon, but I want to try to can tomato sauce. I was given a lot of tomato plants and they are doing very well. I've read a lot, I'm assembling equipment, but I don't understand how to inform the tomatoes to all ripen at the same time. How do you manage different ripening schedules? I just picked a huge tomato. But all of the others are green. Help?
posted by papergirl on Aug 18, 2021 - 11 answers

I am interested in a book of modern canning recipes to add some interest to my usual rotation. What do you recommend? [more inside]
posted by Emmy Rae on Feb 20, 2021 - 9 answers

I made a gallon of plum jam and accidentally added too much sugar. It's very sweet. Too sweet. Can I gloop it all out of the jars and cook it with more fruit and more pectin to cut the sweetness, or does jam chemistry not work that way? [more inside]
posted by Grandysaur on Aug 21, 2018 - 3 answers

So I'm cruising through my new Ball canning cookbook and they have recipes for herb jellies, bwee!!! They all call for a good dry white wine. I've never been a wine drinker, so I'm looking for suggestions. What are some good, dry white wines that you've drunk and/or cooked with that you would recommend for basil and rosemary jelly? Since I'm going to be canning in large amounts, I would appreciate suggestions that aren't $100/bottle.
posted by headspace on Sep 5, 2014 - 12 answers

Our garden is happily producing vegetables for us, and I want to take some of this fresh, homegrown produce and preserve it. However, we're not getting large enough batches of produce to actually can or pickle. How do I work around this? [more inside]
posted by backseatpilot on Jul 29, 2013 - 7 answers

I just came home from the grocery store with two fat stacks of what I think are red and green chilies. How should I preserve them? Make a jam or jelly or relish of some sort? Pickle? Roast and can 'em in oil? Ristras? Give me your best recipes and methods for taking care of a crap-load of hot peppers!
posted by Grandysaur on Jun 11, 2013 - 13 answers

What types of soups/stew should I make for pressure canning? No knowledge of pressure canning required (aside from some notes inside). Just tell me your recipes! [more inside]
posted by mccarty.tim on Aug 31, 2010 - 12 answers

how safe are cakes baked in mason jars? [more inside]
posted by anonymous on Jul 13, 2008 - 12 answers

Best practices on home canning? [more inside]
posted by Mutant on May 8, 2008 - 17 answers

I'm making raspberry preserves. I want to use half-pint jars instead of the pint jars the recipe specifies. However, I'm a little paranoid. [more inside]
posted by veggieboy on Aug 10, 2007 - 9 answers

Does liquid pectin cause jam to set more slowly? [more inside]
posted by onhazier on Jun 12, 2006 - 7 answers

I want to learn how to make preserves, jams, pickles, and other such things. But, I don't want to die from botulism. I have a fairly basic grasp of how the sterilization process works, and I'd like some pointers to/on techniques, supplies, cookbooks, whatever anyone who's got some experience in the matter might recommend.
posted by kenko on Jul 11, 2004 - 6 answers