Grape tomatoes can be preserved, but packing them whole in canning jars is not a tested home-canning method. University Extension publications advise against canning whole cherry or grape tomatoes because USDA process times were developed for larger peeled tomatoes, not…
Pear sauce is water-bath canned the same way applesauce is: cook ripe European pears until soft, puree them, pack the sauce hot with ½ inch of headspace, and process pints for 15 minutes and quarts for 20 minutes at elevations…
Blackberry jam is a high-acid fruit spread you can water-bath can at home. You cook crushed berries with sugar (and pectin, if you want a faster, more predictable set), fill hot jars leaving ¼-inch headspace, and process them in boiling…
Canned blueberry syrup is a cooked fruit syrup you pack hot into jars and process in a boiling-water canner so it stays shelf-stable. The National Center for Home Food Preservation publishes a tested berry syrup method: extract juice from fresh…
Canning tea concentrate is not supported by any tested home-canning process from the USDA or the National Center for Home Food Preservation. Brewed tea is a low-acid liquid whose pH varies by leaf type, growing region, and brew strength, and…
Plain bananas cannot be safely canned at home. There is no tested USDA or National Center for Home Food Preservation process for banana slices, chunks, or puree packed on their own, and adding lemon juice to a homemade mash does…
Canning mustard is safe only when you use a research-tested recipe and process it in a boiling-water canner for the stated time. Tested mustard recipes are high-acid because of a measured amount of 5% vinegar, sometimes combined with wine or…
Sweet banana peppers can be canned in two different ways, and the method is a safety decision, not a flavor preference. Plain peppers are a low-acid vegetable, so they must be pressure canned. Pickled rings packed in a tested vinegar…
Peach butter is a smooth, concentrated peach spread cooked down until it mounds on a spoon. It uses no pectin. For shelf-stable jars, yellow-flesh peaches, a tested fruit-to-sugar recipe, bottled lemon juice, ¼-inch headspace, and a full boiling-water process are…
Dried pinto beans must be pressure canned. They are a low-acid food, so a boiling-water bath never gets hot enough to destroy Clostridium botulinum spores. The tested home method is straightforward: hydrate the beans, boil them 30 minutes, hot-pack them…