You can can spaghetti sauce at home, but the safe method depends on what is in the pot—not on how long the sauce simmered or how “tomato-y” it tastes. Plain tomato sauce that is acidified with bottled lemon juice or…
You do not need a pressure canner to put beef tallow in jars. USDA and Cooperative Extension have no tested process for canning pure tallow or lard, and they do not recommend pressure-canning rendered fat. Extra heat speeds rancidity. Clean,…
Canning bruschetta in a jar is possible, but only when the topping is treated as an acidified tomato pickle, not as the olive-oil appetizer served in restaurants. The tested method from Ball and Bernardin packs chopped tomatoes into half-pint jars,…
Strawberry rhubarb pie filling can be canned in a boiling-water bath because both fruits are high-acid. There is no USDA recipe titled exactly “strawberry rhubarb pie filling,” which is why published methods split into two groups: a Ball/Bernardin-style filling thickened…
Canning mushrooms at home is safe when you pressure-can small, cultivated button-type mushrooms in half-pint or pint jars for 45 minutes. Water-bath canning does not get hot enough for plain mushrooms. Quart jars have no tested time. Wild mushrooms and…
Canning sloppy joe meat is safe when you treat it as what it is: a low-acid meat product. That means a pressure canner, a tested recipe, and the same processing times used for other hot-packed ground meat—75 minutes for pints…
Plain roasted red peppers are a low-acid food. That means they cannot sit in a pantry jar after a water-bath boil. They need a pressure canner, half-pint or pint jars only, and boiling water as the packing liquid. Pickled or…
Cranberry juice is high-acid fruit juice, so it can be water-bath canned once the juice is extracted, heated, and packed hot. The method that matches published Ball and Bernardin recipes is: cook equal parts cranberries and water until the berries…
Canning apple slices is a water-bath process: peel, core, and slice firm apples, heat them for 5 minutes in water, juice, or light syrup, pack them hot with ½ inch of headspace, and process pints or quarts for 20 minutes…
Canning salsa with fresh tomatoes is safe only when the finished mixture is acidic enough to stop Clostridium botulinum from growing in a sealed jar. That is not guaranteed by ripe garden tomatoes alone. Extension research has found many modern…