Canning lemonade concentrate is a way to turn lemons into a shelf-stable drink base you mix with cold water later. The safest officially published version is Ball’s strawberry lemonade concentrate. Plain lemonade concentrate is high-acid and widely canned as a…
Finished cream of mushroom soup is not safe to home can. Cream, milk, butter, flour, and cornstarch block heat, and no tested home process exists for the finished soup. What you can do is pressure-can a thin mushroom base, then…
Cranberries are high-acid fruit, so tested cranberry canning recipes go in a boiling water bath, not a pressure canner. The jar most people actually need is cranberry sauce, because it clears the holiday stove and still earns its keep on…
Old-fashioned pear preserves are pieces of firm-ripe pear cooked in syrup until the fruit turns translucent and the liquid thickens around it. They are not mashed jam and not pears packed in light syrup. The tested method from the National…
Canning pizza sauce with fresh tomatoes is safe when the jar is treated as plain tomato sauce: tomatoes only, acid added to every jar, and a full boiling-water or pressure process from a tested recipe. Garlic, onion, olive oil, and…
Spaghetti sauce made with onions, peppers, mushrooms, or meat is a low-acid food. A boiling-water canner cannot make it shelf-stable. Only a pressure canner reaches about 240°F (116°C), the temperature needed to destroy Clostridium botulinum spores. The National Center for…
Canning beef is one of the most useful pantry skills a home cook can learn. A sealed jar of pressure-canned beef is already cooked, shelf-stable, and ready to turn into stew, tacos, sandwiches, or soup without thawing a freezer brick.…
Green tomato canning recipes turn a last-minute harvest into pickles, relish, salsa, and pie filling that stay on the pantry shelf all winter. Firm, fully green fruit can go into a boiling-water canner when you follow a tested formula and…
Cherry canning recipes work when the jar matches how you cook. Cherries are a high-acid fruit, so you can water-bath can them in water, juice, or syrup, or turn them into pie filling or jam. The useful first choice is…
Pumpkin puree cannot be safely canned in a water bath canner. The USDA and the National Center for Home Food Preservation (NCHFP) do not recommend home canning mashed or pureed pumpkin, winter squash, or pumpkin butter by any method. A…