Canning cherry juice is a water-bath process: extract juice from sound cherries, heat it to a simmer, fill hot jars, and process for a short time. Both tart and sweet cherries are acidic enough for boiling-water canning, and sugar is…
Creamy coleslaw cannot be home-canned. Mayonnaise, sour cream, and oil dressings are not approved for boiling-water or pressure canning, and plain cabbage has no tested home-canning process. What can be preserved is a vinegar-based freezer slaw that you dress with…
Green peppers are a low-acid vegetable. Packed in water, they must be pressure canned. Packed in a tested vinegar brine, they can go in a boiling-water canner instead. That choice — plain or pickled — is the first decision, because…
Canning ham and beans is a pressure-canner project, not a water-bath shortcut. Beans and pork are low-acid foods, so jars need the higher heat of a pressure canner to stay shelf-stable. The catch is that leftover holiday ham is a…
Canning peppers for beginners starts with one choice. Pickle them in a tested vinegar brine and you can use a water bath canner. Pack them in water with no added acid and you need a pressure canner. Peppers are a…
You can water bath can onions only when they are properly pickled in a tested, high-acid vinegar brine. Plain onions packed in water, stock, or oil cannot go in a boiling-water canner. Onions sit at about pH 5.3 to 5.85,…
Dry canning potatoes in a pressure cooker — packing jars with potatoes and no added liquid, then processing them under pressure — is not a research-tested home canning method. University extension programs and the National Center for Home Food Preservation…
Fresh radishes are a low-acid vegetable, so they cannot be safely water-bath canned on their own. Pickled radishes canning is safe only when a tested recipe uses enough 5% vinegar to bring the product to a pH of 4.6 or…
Canning mixed vegetables is possible, but it is not the same as putting several leftovers in a jar and hoping a long process time covers every ingredient. Mixed vegetables are a low-acid food. Heat moves through a mixed pack more…
Yellow peaches do not need a pressure canner to be shelf-stable. They are high-acid fruit, so a boiling water bath is the usual, tested method. The National Center for Home Food Preservation still publishes a process for pressure canning peaches:…