chili base recipe canning
A chili base can be canned for the pantry, but not the way most stovetop chili is cooked. Any base built from chile peppers, onions, beans, or meat is a low-acid food. A boiling-water canner never gets hot enough to…
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Meals in a Jar Canning Recipes You Can Trust
Pressure-canned meals in a jar are heat-and-eat dinners sealed in mason jars: meat, vegetables, and broth processed in a pressure canner so they wait on a pantry shelf. If a Pin promised dinner you can open and warm, that is…
Canning Butternut Squash Soup Safely: What Belongs in Jars and What Does Not
Finished, blended butternut squash soup is not a tested home-canning product. The squash is low-acid, and a thick puree does not heat evenly enough in a jar for researchers to set a single safe process. That is why USDA and…
canning black beans pressure
Black beans are a low-acid food, so they are safe to home-can only in a pressure canner, and only after the dried beans are fully hydrated and boiled. The tested process from the USDA and the National Center for Home…
Mustard Pickles Recipe for Canning
Mustard pickles are chopped cucumbers and mixed vegetables in a yellow mustard-turmeric sauce. They can be water-bath canned when you follow a tested recipe, use vinegar labeled 5% acidity, and process the jars for the time that matches your altitude.…
Blueberry Canning Recipes for Whole Berries, Jam & Pie
Whole blueberries can be water-bath canned in syrup, juice, or water, and the same fruit also becomes jam, pie filling, or syrup when you follow a tested method. If you clicked through from a pretty jar photo, start here: wash…
Canning Sauerkraut Recipes: Salt, Ferment, Then Process
Fully fermented sauerkraut can be packed into jars and processed in a boiling water bath. That is the tested path behind safe canning sauerkraut recipes. Fresh cabbage cannot go in the canner. Fermentation is what acidifies the cabbage enough for…
canning smoked salmon
Smoked salmon can be home-canned, but only as lightly smoked fish in a pressure canner. A boiling-water canner does not get hot enough to destroy Clostridium botulinum spores in this low-acid food. The tested process from the National Center for…
Canning Beans in a Pressure Cooker: Safe Times, Method, and the Tool Mix-Up
Dried beans are a low-acid food. That means they must be processed in a pressure canner, not a boiling-water canner, and not in a typical electric pressure cooker. The tested method is straightforward: soak the beans, boil them 30 minutes,…
Canning Cucumbers for Pickles Without Soft, Unsafe Jars
Canning cucumbers for pickles is a high-acid water-bath process, not a pressure-canning project. The vinegar in a tested brine drops the pH low enough that Clostridium botulinum cannot grow, as long as the vinegar stays at 5% acidity and the…