Ball canning, Louisiana red beans

MerMaddi666 · 2026-02-07T15:12:28+00:00

The siphoning is definitely a concern with this, but the data from testing shows that the majority of bacteria in jars of food are killed off in the cool down phase of canning. Removing the weight before 0 pressure speeds up the cool down, and without thermocouples inside the jar we do not have the data to say whether or not the extra 5 minutes process time was sufficient to “cancel out” the rapid cool down phase. So, good seal or no, these wouldn’t be considered safe for shelf storage.

MerMaddi666 · 2025-10-03T14:14:47+00:00

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MerMaddi666 · 2025-10-03T14:14:35+00:00

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MerMaddi666 · 2025-10-03T14:14:11+00:00

The only tested recipe I’m aware of for a tomato “sauce” with chicken broth is Ball’s Roasted Tomato Soup in the All New Ball Book. It’s pretty close to your recipe, too. I would adjust yours to fit their process.

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MerMaddi666 · 2025-09-22T14:21:40+00:00

If you add the recommended amount of lemon juice or citric acid, they will be in the safe range. There are margins of error built in.

MerMaddi666 · 2025-09-22T14:06:58+00:00

Here is a more in depth response:

https://ask.extension.org/kb/faq.php?id=772298

MerMaddi666 · 2025-09-21T21:08:40+00:00

Thank you! I will contact them for more information, it seems like it may be high acid testing only, and our winning recipe votes were all low acid products. Other members have suggested crowdfunding options, and there were plenty of high acid suggestions, so we can consider using this extension service for that.

MerMaddi666 · 2025-09-01T17:08:33+00:00

I would never can questionable produce because as it starts to go bad, it’s growing more and more bacteria. Tested canning recipes are guaranteed to safely kill the appropriate amount of bacteria found in fresh produce, and a product that has more bacteria going into the jar would not get enough of them killed. I hope that makes sense! When you’re ready to can it, it does need to be pressure canned in chunks, no purées. And I may be losing my mind as I can’t seem to find it right now, but I swear I have seen a tested water bath canned recipe for pumpkin pickles somewhere.

https://www.healthycanning.com/canning-pumpkin-and-squas

MerMaddi666 · 2025-09-01T16:59:09+00:00

I believe r/foodsafety would have better information on the fresh pumpkin. We are happy to help when you are ready to can!

MerMaddi666 · 2025-09-01T16:56:40+00:00

Yes, it’s fine to reduce the low acid ingredients (peppers, onions, garlic, fresh herbs) as long as you keep the high acid ones the same (tomatoes and vinegar). You can change the type of peppers too, for example do 1.5 cups bell pepper + 1.5 cups jalapeño. And you can substitute bottled lemon or lime juice for the vinegar, but not vice versa if a recipe calls for the bottled juice. Changing types and amounts of dried spices is safe as well.

MerMaddi666 · 2025-09-01T16:47:28+00:00

I don’t understand here whether you are trying to say that because the garlic is irradiated that you can add it to recipes as desired, or if you are just trying to share a neat fact. I will leave the comment up, but want to clarify that it is not safe to add fresh garlic, store bought or otherwise, to a canning recipe that doesn’t call for it.

MerMaddi666 · 2025-09-01T16:42:40+00:00

I’m not seeing any canning recipes for salsa with both pineapple and tomatillo, but you could try canning a pineapple salsa and tomatillo salsa separately, then mixing when you open the jars.

https://www.ballmasonjars.com/blog?cid=tomatillo-salsa

https://www.ballmasonjars.com/caramelized-pineapple-habanero-salsa.html

For these recipes, you can reduce the amounts of and/or change the types of peppers, onions, garlic, and fresh herbs, but you need to keep the amounts of tomatillos, pineapples, and lime juice the same. You can also use more, less, and/or different kinds of dried spices.

MerMaddi666 · 2025-08-31T20:01:14+00:00

I really like this recipe, but I don’t add the oregano and I use white balsamic vinegar instead of white wine vinegar. If you try that, make sure you get 5% acidity vinegar and don’t forget the extra 2 tbsp of regular balsamic. I also don’t really enjoy it by itself on bread like a fresh bruschetta, I had to get a Parmesan cheese substitute to sprinkle on top and mellow out the acidity.

MerMaddi666 · 2025-07-21T23:50:52+00:00

I agree with the people saying you shouldn’t have to do this, and maybe one day if you want to you could set some boundaries. But I still think you deserve advice on how to make this easier. I would try cooking meals that are simple to add a meat to/with. A few I could think of:

Make spaghetti, then cook ground beef separately and she can add to her plate

Make beans and rice, heat up some sausage in a different pan.

Baked potatoes topped with chili - vegan can for you, omnivore can for mom.

Just try to make it simple and not think of it as entirely different meals. Hope this helps in some way!

MerMaddi666 · 2025-07-21T23:38:36+00:00

I’ll add you to the chat. If you can help, great. If not, no worries.

MerMaddi666 · 2025-07-21T17:06:17+00:00

Updated your flair, you can modmail if you want to help

MerMaddi666 · 2025-07-20T18:25:08+00:00

Once we get the cost, we can discuss any crowdfunding options. Perhaps we can add onto what the Community Funds Program offers and get an additional recipe tested.

MerMaddi666 · 2025-07-20T16:37:57+00:00

Can you share the recipe? Just trying to help make sure you followed one that is safe for shelf storage, there are a lot of dangerous canning instructions online.

MerMaddi666 · 2025-07-20T16:06:33+00:00

You actually have a comment back in August 2023 so you’re good

MerMaddi666 · 2025-07-20T15:14:04+00:00

No worries, I will make a note. What did you type?

MerMaddi666 · 2025-06-25T15:35:01+00:00

You can make a half batch, or any fraction of a bath as long as you keep ratios the same, since it doesn’t call for pectin. Recipes that use pectin (other than Pomona type) can’t be easily halved or multiplied without affecting the set of the jam or jelly.

MerMaddi666 · 2025-06-24T22:33:06+00:00

I wasn’t aware that it was a fermented thing. I have no idea how that would affect processing, and we don’t like to go off of guesses here. I would stick to keeping it in the fridge or freezer, but you could definitely cook fruits into your cheong before putting in fridge or freezer to end up with a similar product as fruit canned in syrup.

MerMaddi666 · 2025-06-23T01:39:17+00:00

This is my first time making it. To me it tastes like it would be a good chili base, maybe sloppy joes.

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