Pork loin can be home-canned, but only in a pressure canner. Water-bath canning is not safe for meat. Process cubed or sliced loin as strips, cubes, or chunks: 75 minutes for pints and 90 minutes for quarts, at the pressure…
Winter canning is not leftover summer work. The garden is done, tomatoes are scarce, and berries are expensive. What you do have is peak citrus, stored apples and pears, cranberries, cabbage, roots, winter squash, dry beans, and post-holiday meat and…
Canning okra is two different projects that get lumped under one search. Plain okra is a low-acid vegetable and must be pressure canned. Pickled okra is acidified with vinegar and can go in a boiling-water bath. Mix those methods up…
Home canning milk is not a tested, approved preservation method. The USDA, the National Center for Home Food Preservation, and Cooperative Extension services do not publish a safe process for putting milk in jars and storing it on a pantry…
Apple butter is cooked-down applesauce: fruit simmered until water evaporates, sugars caramelize, and the pulp turns dark, thick, and spreadable. It is high-acid enough for a boiling-water canner when you follow a tested formula. The National Center for Home Food…
Strawberry preserves are whole or large pieces of berry suspended in a thick, glossy syrup. They are canned in a boiling-water bath because strawberries are a high-acid fruit, which makes that method safe when you follow a tested recipe and…
Roma tomatoes are the workhorse of home canning: dense flesh, fewer seeds, and less water than most slicing tomatoes. That means fuller jars, less watery sauce later, and less time spent cooking liquid off the stove. They are still tomatoes.…
Habanero recipes for canning work only when the jar is either acidified with enough 5% vinegar or processed in a pressure canner. Plain habaneros packed in water are a low-acid food. Water-bath canning them without a tested acid recipe is…
Canning vegetable broth is a straightforward pressure-canning project: strain a thin, unthickened broth, hot-pack it into jars with 1 inch of headspace, and process pints for 30 minutes and quarts for 35 minutes in a pressure canner, adjusting pressure for…
Canning ground beef is a tested, USDA-approved way to keep cooked hamburger shelf-stable without a freezer. The method is specific: brown the meat first, pack it hot with boiling liquid, and process it in a pressure canner—not a water bath,…