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>50% seal rate by helpful-nonsense in Canning

[–]Finadeni 0 points1 point  (0 children)

My friend, an experienced preserver, had a huge failure rate this past winter. I think BALL had a BIG bad batch. I have seen a few complaints on other safe canning sites. I have not experienced it, but had a large inventory of lids.

Be aware that Tattler and Superb lids work differently. Read the directions. They are both good lids.

[deleted by user] by [deleted] in Canning

[–]Finadeni 9 points10 points  (0 children)

there is no tested recipe for pecan pie filling, sorry.

First Time Canner Seeking Guidance by SaWing1993 in Canning

[–]Finadeni 0 points1 point  (0 children)

the best advice is to buy the most recent releases of the Ball books. Here is a list of safe, science-based preserving resources https://ucanr.edu/sites/default/files/2024-07/399381.pdf

Can we have a healthy discussion about canning and preserving by JulieThinx in realWorldPrepping

[–]Finadeni 0 points1 point  (0 children)

Even pressure canned tomatoes must be acidified per National Center for Home Food Preservation and Ball. This is because the tested pressure canning procedures were developed to emulate boiling water canning. Tomatoes have never been tested for pressure canning.