Light syrup is the packing liquid most home canners should start with for pears: about 20 percent sugar, enough to protect color and texture without burying the fruit’s flavor. The method is a hot pack in a boiling-water canner. Peel…
Water bath canning is the tested way to put yellow-flesh peaches on the shelf. Ripe yellow peaches are high-acid fruit, so a boiling-water canner is enough to make them shelf-stable. You do not need a pressure canner, and the official…
Home canning cream of chicken soup as a finished, creamy product is not a safe option. Milk, cream, butter, and flour slow heat movement through the jar, which means the center may never get hot enough to destroy Clostridium botulinum…
There is no tested, safe pecan pie filling canning recipe. The National Center for Home Food Preservation and Cooperative Extension specialists say home canning is not recommended for this filling, in a boiling-water canner or a pressure canner, because the…
Plain tomato sauce can be water bath canned if you acidify every jar and process for the tested time that matches your jar size and altitude. That combination — added acid plus a full rolling boil for the full recommended…
Poblano peppers, often spelled pablano peppers on seed packets and Pinterest pins, are low-acid vegetables. Plain pablano pepper canning recipes must go in a pressure canner. A water bath is only safe when the peppers sit in a tested pickle…
Strawberry jam can be canned without commercial pectin if you use a full-sugar, long-cook method and process the jars in a boiling-water canner. The tested berry formula from the National Center for Home Food Preservation uses equal volumes of crushed…
Canning French fries means pressure-canning peeled potato strips in water so they are shelf-stable and ready to dry and fry later. It does not mean sealing already-fried potatoes in oil. Potatoes are a low-acid food, so a boiling-water canner cannot…
A canned blackberry syrup is strained berry juice cooked with sugar, packed hot, and processed in a boiling-water canner so it stays shelf-stable. The result is a pourable topping for pancakes, yogurt, ice cream, and drinks—not a jam and not…
Pear pie filling is canned in a boiling-water canner, not a pressure canner, using the peach pie filling method published by Washington State University Extension. That method relies on cook-type Clear Jel and a fixed amount of bottled lemon juice.…