Green chili peppers can be canned, but only in a pressure canner. They are a low-acid vegetable, so a boiling-water canner never gets hot enough to destroy Clostridium botulinum spores. The tested process from the National Center for Home Food…
Pressure canning meat is the only research-tested way to put beef, pork, poultry, or game into shelf-stable jars. Meat is a low-acid food, so a boiling-water bath never gets hot enough to destroy Clostridium botulinum spores. A pressure canner reaches…
Turkey is a low-acid food, so canning it safely means pressure canning only. A boiling-water canner never gets hot enough to destroy Clostridium botulinum spores, the bacteria that cause botulism. University extensions that follow the USDA Complete Guide to Home…
Chili with meat is a low-acid food. The only safe way to can it at home is in a pressure canner, using a tested recipe, the correct jar size, and the pressure that matches your altitude. A boiling-water bath cannot…
Ripe mango in a jar looks like an easy win. It is not the same project as canning peaches. Green, firm mango has a tested water-bath method. Fully ripe mango loses acidity as it sweetens, and there is no official…
You cannot safely can whole ears of corn on the cob at home. The cob is too dense for heat to reach the center of the ear in the time and temperature used for home pressure canning, which leaves a…
Lime pickles are old-fashioned sweet cucumber pickles that stay unusually crisp because the slices soak in food-grade pickling lime before they go into vinegar brine and a water-bath canner. The “lime” is not citrus juice. It is calcium hydroxide, used…
Roasting concentrates tomato flavor. That is why so many people want jars of roasted tomatoes on the shelf. The catch is that roasting also changes moisture, density, and sometimes the ingredient list, and those changes matter for home canning. There…
Home canning pumpkin butter is not recommended. There is no USDA- or Extension-tested process for making it shelf-stable in a home kitchen—not in a boiling-water canner, and not in a pressure canner. Sugar, extra lemon juice, a longer process time,…
A low-sugar strawberry jam that is safe to can needs a pectin made for reduced sugar. Regular jam pectin only gels when sugar is high, often close to equal parts fruit and sugar. Low-methoxyl pectin, such as Pomona’s Universal Pectin…