Canning apricots is a water-bath project: the fruit is acidic enough that a boiling-water canner (or a steam canner used according to current guidelines) can make shelf-stable jars. The National Center for Home Food Preservation (NCHFP) method is straightforward—wash, pit,…
Canning spaghetti squash is not recommended. The National Center for Home Food Preservation and university extension services specifically say not to can it, because the flesh does not stay in cubes during processing and packs down in the jar. That…
Canning tomato sauce is a two-part job: cook tomatoes down to the texture you want, then process the jars using a tested method so the sauce stays shelf-stable. Plain tomato sauce can be water-bath canned if you add bottled lemon…
Stewed tomatoes that include onion, pepper, or other vegetables are not a boiling-water-bath recipe. The tested version used by university extension services is pressure-canned only. Plain tomatoes can be water-bath canned if you acidify them, then stewed after you open…
A canning Rotel recipe is a tomato-and-chili mix packed like the grocery-store cans you dump into queso, chili, and taco soup. The catch is simple: peppers and onions are low-acid, so you cannot treat a freehanded garden pile the same…
Green tomato relish is a sweet-tangy condiment made by finely chopping firm green tomatoes with peppers and onions, then cooking them briefly in vinegar before packing the hot mixture into jars. The version below is the Pickled Green Tomato Relish…
Canning pie filling is a way to put a finished dessert component on the pantry shelf: fruit, thickener, acid, and spice already combined so one quart can fill an 8- to 9-inch pie. That convenience is real, but the method…
Canning pineapple is a water bath job, not a pressure-canner project. Ripe pineapple sits in the acid range that makes boiling-water processing safe, so you do not add lemon juice or citric acid, and sugar is optional for flavor rather…
Potatoes must be pressure canned. They are a low-acid vegetable, so a boiling-water bath never gets hot enough to destroy Clostridium botulinum spores. The tested method is a hot pack: peel the potatoes, cube them to about ½ inch or…
Plain green beans must be pressure canned. They are a low-acid vegetable, so a boiling water bath never gets hot enough to destroy Clostridium botulinum spores. Those spores can survive 212°F, then grow in a sealed jar and produce toxin.…