How to Can Butternut Squash Safely (Cubes Only)
Butternut squash can be canned at home, but only in one tested…
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How to Can Apple Cider Safely
Canning apple cider is a tested water-bath process. Heat fresh cider, pack…
How to Can Venison Safely in a Pressure Canner
Canning venison is a practical way to turn extra stew meat, neck,…
Canning Yellow Squash: What’s Safe, What Isn’t, and How to Preserve a Surplus
Plain yellow squash cannot be safely canned by itself. The USDA and…
Canning Pepperchini Recipes: How to Pickle Pepperoncini Safely
Pepperchini recipes for canning are almost always pickled pepperoncini: small, wrinkled, yellow-green…
How to Can Beef Stew Safely in a Pressure Canner
Beef stew can be canned at home, but only in a pressure…
Pickle Relish Canning Recipe: A Safe, Tested Method for Sweet or Dill Relish
A tested pickle relish canning recipe is a hot-pack mix of finely…
How to Can Plums Without Ending Up With Floating Fruit or Watery Jars
Canning plums is a water-bath project. Plums are acidic enough to process…
How to Can Oranges at Home (and Keep Them From Turning Bitter)
Canning oranges is a short water-bath project: peel, section, pack, cover with…
Canning Fruit at Home Without Ending Up With Mush, Floaters, or Unsafe Jars
Most ripe fruit can be canned in a boiling-water bath because it…