Potatoes cannot be canned safely in a water bath canner. They are a low-acid vegetable, and boiling water never gets hot enough to destroy Clostridium botulinum spores that can survive in a sealed jar. If you clicked through from a…
Sweet potatoes are a low-acid food, so canning sweet potatoes at home is safe only in a pressure canner. Wash, steam or boil them until just tender, peel, cut into even pieces, pack hot with fresh boiling water or syrup,…
Hot peppers are a low-acid vegetable. Plain peppers must be pressure canned. Once they are packed in a tested vinegar brine, they become acidic enough for boiling-water canning, which is the standard method for shelf-stable pickled hot peppers. The safety…
Home canning rice is not a tested, approved method. Extension specialists and the National Center for Home Food Preservation do not publish process times for rice or other grains, and they advise against putting rice into jars meant for room-temperature…
Soups and stews can be canned at home, but only in a pressure canner and only when the mixture stays thin enough for heat to reach the center of the jar. Vegetable, bean, meat, poultry, and seafood soups are low-acid…
Plain garlic cloves cannot be canned the way green beans or tomatoes can. Garlic is a low-acid vegetable, and food-safety agencies have not published a tested process time for packing cloves in water and sealing them for the pantry. That…
You can safely can peaches without sugar. For yellow-flesh peaches, safety comes from the fruit’s natural acidity and a full boiling-water process—not from syrup. The USDA-backed directions allow packing peaches in water, unsweetened apple juice, or unsweetened white grape juice…
Sliced dill pickles can be made shelf-stable in a boiling-water canner, but only if the brine is acidic enough and the recipe was tested for that jar size. Chips fail more often than spears because every cut face exposes enzymes…
Plain watermelon flesh and unacidified juice are not safe to can. Watermelon sits well above the acidity cutoff that boiling-water canning depends on, and no tested pressure-canning process exists that leaves the fruit edible. The shelf-stable products that extension services…
Fish is a low-acid food, so the only research-tested way to can it at home is in a pressure canner. A boiling-water bath never gets hot enough to destroy Clostridium botulinum spores, and those spores can produce a toxin inside…