Purple hull peas are a low-acid southern field pea. The only research-tested way to can them at home is in a pressure canner: 40 minutes for pints and 50 minutes for quarts, with pressure adjusted for your altitude. A boiling-water…
Apple pie filling can be safely canned in a boiling-water bath when you follow the tested National Center for Home Food Preservation formula: firm apple slices, cook-type Clear Jel, bottled lemon juice, and a hot pack processed for the full…
Canning lemonade concentrate is a way to turn lemons into a shelf-stable drink base you mix with cold water later. The safest officially published version is Ball’s strawberry lemonade concentrate. Plain lemonade concentrate is high-acid and widely canned as a…
Finished cream of mushroom soup is not safe to home can. Cream, milk, butter, flour, and cornstarch block heat, and no tested home process exists for the finished soup. What you can do is pressure-can a thin mushroom base, then…
Cranberries are high-acid fruit, so tested cranberry canning recipes go in a boiling water bath, not a pressure canner. The jar most people actually need is cranberry sauce, because it clears the holiday stove and still earns its keep on…
Old-fashioned pear preserves are pieces of firm-ripe pear cooked in syrup until the fruit turns translucent and the liquid thickens around it. They are not mashed jam and not pears packed in light syrup. The tested method from the National…
Canning pizza sauce with fresh tomatoes is safe when the jar is treated as plain tomato sauce: tomatoes only, acid added to every jar, and a full boiling-water or pressure process from a tested recipe. Garlic, onion, olive oil, and…
Spaghetti sauce made with onions, peppers, mushrooms, or meat is a low-acid food. A boiling-water canner cannot make it shelf-stable. Only a pressure canner reaches about 240°F (116°C), the temperature needed to destroy Clostridium botulinum spores. The National Center for…
Canning beef is one of the most useful pantry skills a home cook can learn. A sealed jar of pressure-canned beef is already cooked, shelf-stable, and ready to turn into stew, tacos, sandwiches, or soup without thawing a freezer brick.…
Green tomato canning recipes turn a last-minute harvest into pickles, relish, salsa, and pie filling that stay on the pantry shelf all winter. Firm, fully green fruit can go into a boiling-water canner when you follow a tested formula and…