A corn salsa canning recipe is only safe to water-bath can if you follow a published, tested formula without changing the corn, tomato, onion, pepper, or acid amounts. Corn is a low-acid vegetable. Iowa State University Extension states that there…
Pepper relish canning works in a boiling-water canner because a tested recipe adds enough 5% vinegar to make a low-acid vegetable mix acidic enough for shelf-stable storage. Peppers and onions by themselves are not safe to water-bath. Follow a lab-tested…
Blueberry jelly is strained juice cooked with sugar and pectin until it sets into a clear, sliceable gel. Unlike jam, it has no skins or seeds, so the flavor is concentrated and the texture is smooth. Blueberries are lower in…
Ripe tomatoes become winter meals when you follow tested canning tomatoes recipes and add the acid every jar needs. Start with crushed tomatoes if you want the most useful pantry staple, whole tomatoes if you like to break them into…
Bone broth cannot be safely canned in a water bath. It is a low-acid food, and a boiling-water canner only reaches about 212°F (100°C). That temperature does not destroy Clostridium botulinum spores. Those spores can survive, grow in a sealed…
Peach jalapeño jam is a sweet-heat preserve made from ripe peaches, chopped jalapeños, sugar, acid, and pectin, then sealed in jars in a boiling-water bath so it keeps on the pantry shelf. The combination works because peach flavor stays in…
Fig preserves for canning are whole figs cooked in sugar syrup until the fruit turns translucent and the syrup is as thick as honey. That is different from fig jam, which is chopped fruit cooked into a spread, and different…
A safe jar of garlic dill pickles starts with 5% vinegar, pickling cucumbers, and a water-bath process. Most garlic dill pickles canning recipes fail on crunch, not flavor. Soft pickles usually come from old cucumbers, untrimmed blossom ends, or extra…
Kidney beans are a low-acid food, so home canning them requires a pressure canner. A boiling-water bath never reaches a high enough temperature to control Clostridium botulinum in beans. For dried kidney beans, the tested method is to soak them,…
Cherry jelly for the pantry is a boiling-water-canned juice gel, not a jam. Sour cherries, regular pectin, and the sugar amount printed on that pectin are what make a reliable set. A tested batch uses about 3½ pounds of sour…