Butternut squash can be canned at home, but only in one tested form: 1-inch cubes packed in liquid and processed in a pressure canner. It cannot be water-bath canned as a plain vegetable, and it cannot be canned as mashed…
Canning apple cider is a tested water-bath process. Heat fresh cider, pack it hot into jars with ¼-inch headspace, and process in a boiling-water canner: 5 minutes for pints or quarts and 10 minutes for half-gallons at 0–1,000 feet, with…
Canning venison is a practical way to turn extra stew meat, neck, shoulder, and trim into shelf-stable meals. It is also a food-safety project, not a casual kitchen experiment. Venison is a low-acid meat. That means a boiling-water bath, a…
Plain yellow squash cannot be safely canned by itself. The USDA and the National Center for Home Food Preservation withdrew the old processing times because those times cannot be verified, the heat does not move reliably through a jar of…
Pepperchini recipes for canning are almost always pickled pepperoncini: small, wrinkled, yellow-green peppers packed in a vinegar brine, then either refrigerated or processed in a boiling-water canner. Fresh peppers are low-acid, so they are not safe to water-bath can in…
Beef stew can be canned at home, but only in a pressure canner. Meat, potatoes, carrots, and broth are low-acid foods. A boiling-water bath never reaches the temperature needed to destroy Clostridium botulinum spores, which is why water-bath stew recipes…
A tested pickle relish canning recipe is a hot-pack mix of finely chopped cucumbers, peppers, and onion cooked in 5% vinegar, then processed in a boiling-water canner. That acid and heat combination is what makes the jars shelf-stable. If you…
Canning plums is a water-bath project. Plums are acidic enough to process in a boiling-water canner, so you do not need a pressure canner for plain canned fruit. What you do need is the right fruit, a packing method that…
Canning oranges is a short water-bath project: peel, section, pack, cover with hot liquid, and process for 10 minutes at low altitude. The fruit is acidic enough for that method. The hard part is not safety. It is quality. Leave…
Most ripe fruit can be canned in a boiling-water bath because it is naturally acidic enough to stop Clostridium botulinum from growing. Sugar is optional. What is not optional is a tested process: the right pack, the right headspace, a…