Whole cherry tomatoes are not covered by a tested home-canning process. Ohio State University Extension and Illinois Extension both advise against canning them whole, and the National Center for Home Food Preservation (NCHFP) publishes processes only for whole or halved…
Roasted tomato soup canning works when you pressure can a tested recipe and leave cream, flour, and extra vegetables out of the jar. A pretty tray of blistered garden tomatoes does not change the food-safety math. Once you add onion,…
Pickled cauliflower can be water-bath canned for pantry storage when you use a tested vinegar recipe. The acid in 5% vinegar is what makes the product safe. Plain cauliflower cannot be canned at home, even in a pressure canner, because…
Tuna can be canned at home, but only under pressure and only in jars no larger than a pint. The 100-minute process is the same for half-pints and pints. Water-bath canning is not safe for tuna. The wording of the…
Mixed berry jam canning is a water-bath project: crush ripe berries, cook them with the right pectin and sugar, fill hot half-pint jars with ¼-inch headspace, and process them long enough for your altitude. Fresh or thawed frozen berries both…
Pickled squash can be canned safely in a boiling-water canner, but only when a tested recipe supplies enough vinegar to acidify the jars. Plain summer squash and zucchini cannot. The U.S. Department of Agriculture withdrew earlier advice for canning them…
To can tomato sauce safely, start with a plain sauce made only from tomatoes, add the tested amount of bottled lemon juice or citric acid to every jar, and process the filled jars in a boiling-water canner for 35 minutes…
A spicy salsa recipe for canning only works if the heat stays inside a tested formula. Use a research-tested mix with measured tomatoes, peppers, onions, and bottled acid, then process pint or half-pint jars in a boiling water bath. Swap…
Venison is a low-acid meat. That means it cannot be made shelf-stable in a boiling-water bath. Pressure canning venison is the tested method that raises the jar temperature high enough to destroy Clostridium botulinum spores. For strips, cubes, chunks, and…
A water-bath canning giardiniera recipe keeps mixed garden vegetables crisp in a tangy vinegar brine so the jars can sit on a pantry shelf. Skip the oil until you open a jar. Use vinegar labeled 5% acidity, keep the tested…