Finished, blended butternut squash soup is not a tested home-canning product. The squash is low-acid, and a thick puree does not heat evenly enough in a jar for researchers to set a single safe process. That is why USDA and…
Black beans are a low-acid food, so they are safe to home-can only in a pressure canner, and only after the dried beans are fully hydrated and boiled. The tested process from the USDA and the National Center for Home…
Mustard pickles are chopped cucumbers and mixed vegetables in a yellow mustard-turmeric sauce. They can be water-bath canned when you follow a tested recipe, use vinegar labeled 5% acidity, and process the jars for the time that matches your altitude.…
Whole blueberries can be water-bath canned in syrup, juice, or water, and the same fruit also becomes jam, pie filling, or syrup when you follow a tested method. If you clicked through from a pretty jar photo, start here: wash…
Fully fermented sauerkraut can be packed into jars and processed in a boiling water bath. That is the tested path behind safe canning sauerkraut recipes. Fresh cabbage cannot go in the canner. Fermentation is what acidifies the cabbage enough for…
Smoked salmon can be home-canned, but only as lightly smoked fish in a pressure canner. A boiling-water canner does not get hot enough to destroy Clostridium botulinum spores in this low-acid food. The tested process from the National Center for…
Dried beans are a low-acid food. That means they must be processed in a pressure canner, not a boiling-water canner, and not in a typical electric pressure cooker. The tested method is straightforward: soak the beans, boil them 30 minutes,…
Canning cucumbers for pickles is a high-acid water-bath process, not a pressure-canning project. The vinegar in a tested brine drops the pH low enough that Clostridium botulinum cannot grow, as long as the vinegar stays at 5% acidity and the…
Yes, you can can previously frozen tomatoes — but only under specific conditions. Tomatoes that were picked ripe from healthy vines, then frozen, can be turned into sauce, juice, crushed tomatoes, or other well-cooked products. They still need added acid…
Cantaloupe cannot be safely canned the way peaches or pears can. Its flesh sits around pH 6.1 to 6.6, well above the 4.6 line that keeps Clostridium botulinum from growing in a sealed jar. University of California guidance says plain…