Yes, you can water bath can salsa. The catch is narrow and non-negotiable: the salsa has to be a tested, acidified recipe with a finished pH of 4.6 or lower. A favorite fresh salsa from the cutting board is almost…
Safe potato canning recipes start with one nonnegotiable rule: white potatoes must be peeled, hot packed, and processed in a pressure canner. A water bath, oven, Instant Pot, or dry-can method cannot heat the center of a jar hot enough…
Figs can be canned at home, but only as an acidified fruit in a boiling-water canner. Raw figs sit at or above pH 4.6, the cutoff between high-acid and low-acid foods, and some fruit measures above pH 5.0. That is…
Anaheim peppers can be canned two safe ways: pressure-canned plain for pantry green chiles, or pickled in a tested 5% vinegar brine and processed in a boiling-water canner. That is the whole decision. Plain roasted Anaheims are a low-acid vegetable,…
Sweet heat pickles canning works when the brine is acidic enough for a water bath, the cucumbers are packed and processed correctly, and the heat comes from spices or peppers that do not dilute the vinegar. The flavor people want…
Pickled hot peppers can go through a boiling water bath. Plain hot peppers cannot. That single split decides almost every hot pepper canning recipe you will use this season. If you clicked a Pin looking for jars of jalapeños, banana…
Black-eyed peas are a low-acid food. That single fact decides the method: they must be processed in a pressure canner, not a boiling-water bath. Water-bath heat never reaches the temperature needed to destroy Clostridium botulinum spores in peas. The other…
The search for a burrito in a jar canning recipe usually means one thing: a shelf-stable jar you can open, heat, and wrap in a tortilla on a busy night. That meal is possible. The version circulating on blogs and…
Ripe mango salsa and tested canning recipes are not the same thing. The article below uses the official NCHFP method and flags the substitutions blogs often get wrong. You can water-bath can mango salsa, but only if the recipe has…
Christmas jam is a strawberry-cranberry preserve cooked with orange and warm spices, then water-bath canned so the jars keep on a pantry shelf. The fruit is high-acid, which is why a boiling-water canner is the right method. What most people…