Canning Cabbage Recipes That Are Safe to Make at Home
Plain cabbage should not be packed into jars and canned as a…
Blog
Canning Squash Safely: What You Can Can, What You Can’t, and How to Do It
Canning squash is possible, but only in a narrow set of conditions.…
Jalapeño Hot Sauce Recipe for Canning
A shelf-stable jalapeño hot sauce has to be an acidified, tested recipe…
Canning Green Beans in a Pressure Cooker: Safe Times, Pack Methods, and What the Tool Must Be
Green beans are a low-acid vegetable. That means they cannot be made…
Pressure Canning Recipes for Vegetables, Meat, Stock, and Meals in a Jar
Pressure canning recipes exist for one reason: low-acid foods cannot be made…
Canning Spicy Pickles Without Softening Them or Weakening the Brine
Canning spicy pickles is a water-bath project, not a pressure-canning project. Vinegar-acidified…
Canning Sausage Gravy: What’s Safe at Home and What to Do Instead
You cannot safely home-can finished sausage gravy. Cooperative Extension specialists and the…
canning simple syrup
Plain sugar-and-water syrup can be stored for months, but canning it is…
Canning Pork Safely: Times, Cuts, and Packing Methods
Canning pork is a pressure-canning job, not a water-bath project. Pork is…
Canning Strawberry Pie Filling the Tested, Safe Way
Canning strawberry pie filling gives you a shelf-stable quart of sweet, thickened…