Whole tomatoes can be water-bath canned if two conditions are met: every jar is acidified, and you use the processing time that matches how the tomatoes are packed. Miss either one and a sealed lid is not enough to make…
I have official processing times and the recipes people actually use. Writing the article from those sources now. Rhubarb canning recipes work because the stalks are naturally high-acid, with a typical pH around 3.1 to 3.4. That means you can…
Pickled red onions can be water-bath canned and stored on a shelf when the brine is acidic enough and the jars are processed for the correct time. The tested method most home canners should start with is Ball’s Vinegared Red…
Mandarin oranges can be canned at home in a boiling-water bath because they are high-acid fruit. The tested process used for orange and grapefruit sections is 10 minutes for pints or quarts at elevations of 1,000 feet or below, with…
Ripe strawberries keep poorly, and the usual impulse is to “put them up.” The useful question is not whether you can can them. It is which jar will still taste like strawberries in January. Strawberries are high-acid fruit, so they…
Canning pickles is not the same as making refrigerator pickles. A shelf-stable jar needs enough acid, the right vinegar, a tested recipe, and a full water-bath process for your altitude. Get those pieces right and you can put dill spears,…
Sun-dried tomatoes can go into jars, but they cannot be home-canned for the pantry the way crushed tomatoes or tomato sauce can. The National Center for Home Food Preservation (NCHFP) does not publish a tested boiling-water or pressure process for…
A tomato basil soup canning recipe is safe only when the jar holds a tested, pourable tomato base and the cream, butter, and thickener stay on the stove until serving day. Once onions, garlic, stock, and basil go in with…
You can put tomatoes in a water bath canner and get shelf-stable jars. You cannot follow a research-tested USDA recipe that is labeled “diced tomatoes.” That gap is why processing times online jump from 35 minutes to 85 minutes, and…
Huckleberry jam for canning is a high-acid fruit spread, so it is processed in a boiling-water canner, not a pressure canner. A tested Cooperative Extension recipe uses 5 cups crushed huckleberries, 2 tablespoons lemon juice, one 1¾-ounce package of powdered…