Pressure canning tomatoes is a tested alternative to a long boiling-water bath, not a way to skip acid. For plain whole, crushed, juiced, or sauced tomatoes, USDA processes treat the two methods as equivalent heat treatments. The pressure option is…
Pressure canning chicken broth is the tested way to make plain chicken stock shelf-stable. Broth is a low-acid food, so a boiling-water canner cannot heat it enough to destroy Clostridium botulinum spores. The National Center for Home Food Preservation (NCHFP)…
A tested grape jam recipe for canning uses 2 quarts of stemmed Concord grapes and 6 cups of sugar, cooked to gel stage, packed hot into half-pint or pint jars with ¼-inch headspace, then processed in a boiling-water canner. At…
Jalapeño relish can be water-bath canned when the recipe keeps a tested balance of peppers, onion, sugar, and 5% vinegar. Peppers alone are low-acid, so a “splash of vinegar” is not enough for pantry storage. The formula below is the…
Jalapeño canning recipes give you three reliable paths: a sharp vinegar pickle for tacos and nachos, a sweet-heat cowboy candy for burgers and cream cheese, or a pressure-canned pepper with almost no pickle taste. The method you pick decides the…
Plain celery does not have a current, lab-tested home-canning process. Extension specialists and the National Center for Home Food Preservation do not publish times for jars of celery packed by itself, and guessing those times is not a safe workaround.…
Canning tuna at home is safe only in a pressure canner, using a tested process of 100 minutes for half-pint and pint jars. Tuna is a low-acid food. A boiling-water bath never reaches the temperature needed to destroy Clostridium botulinum…
Sun-dried tomatoes packed in oil are a pantry staple in stores, but putting them up at home is not the same as canning tomatoes. There is no tested home-canning process for sealing sun-dried tomatoes in oil and storing the jars…
Simple syrup for canning peaches is sugar dissolved in water and brought to a boil, then used as the liquid that covers the fruit in the jar. It is not what makes the peaches safe. Heat from a tested boiling-water…
Small batch salsa canning is safe when you scale a tested recipe down and process half-pint or pint jars in a boiling-water canner. It is not safe to invent a three-jar recipe, skip the bottled lemon or lime juice, or…