Today's Recipes

Just pulled 12 pints of baked beans from the canner and man, they turned out incredible. The wife already told me I need to fire up another batch.

Here’s the rundown if you guys want to try it:

Take 3 lbs of Great Northern beans, soak 'em for 12 hours, and rinse. Toss them in a pot, cover with water, and bring to a boil for 2 minutes. Cut the heat and just let them sit for an hour.

While those are hanging out, get your sauce going:

* 32 oz bottle of tomato juice
* 2 tbsp apple cider vinegar
* 1 cup chopped onion (about 1 medium onion)
* 2 cups brown sugar
* 2 tbsp yellow mustard
* 2 tsp liquid smoke (start with 1 tsp, taste it, and add the second if you want more punch)
* 2 tbsp Worcestershire sauce
* 1 cup molasses

Bring all that to a boil, then drop the heat and let it simmer for 10-15 minutes.

To load them up: fill your jars about 2/3 of the way full with the beans (maybe a hair less). Pour your sauce over the top, leaving a 1-inch headspace.

Run them in the pressure canner—75 minutes for pints, 90 minutes for quarts. Let me know how yours turn out!

So I just threw new flats on my jars and ran them through the water bath. They’re cooling right now, but quick question—once they completely cool down and I take them out, am I able to swap those flats out for different ones?

What’s the verdict on these jars and lids, guys? I’m just getting started with all this and happen to have a bunch of them laying around.

Hey guys, someone just gifted me these jars but there are zero threads on the glass, so my standard rings won't work on them. What are these actually meant for? I can tell they're definitely on the older side just by looking at the logo. Sorry if it's a dumb question, I've just honestly never run into these before. Appreciate any info you guys might have!

Looking for recommendations on a solid, budget-friendly pressure canner. This will be my very first one, and honestly, my first time ever attempting pressure canning.

My budget is pretty tight right now, so an All American is definitely out of the question for the time being. What's a reliable, entry-level option that won't break the bank but will get the job done right?

Hey guys, any idea why my jars keep cracking in the freezer?

Alright guys, seriously—what am I supposed to do with these massive zucchini?!

Quick question guys—are these jars and lids good to go for canning?

Man, any idea why my salsa did this?!

Curious if anyone here runs the Mainstays jars from Walmart and if the quality is actually halfway decent. They're on sale locally and I'm tempted to grab some, but a cheap price doesn't mean much if they're known to crack in the canner. Anyone have experience with them, or should I just stick to Ball?