Cream-style corn can be home canned, but only as corn kernels plus the milky pulp scraped from the cob, packed in pint jars and processed in a pressure canner. There is no cream, milk, butter, or flour in the tested…
Canning soups is possible at home, but only under a narrow set of rules. Vegetable, bean, meat, poultry, and seafood soups are low-acid foods. They must be processed in a pressure canner, never a boiling-water bath, because only pressure canning…
Cherry jam is safe to can in a boiling-water bath when you follow a tested recipe, because cherries are an acid fruit and a standard jam has enough sugar and acid to limit spoilage organisms. Sweet cherries are low in…
Canning peas is straightforward once you treat them as a low-acid vegetable, not a jam project. Fresh green peas must be processed in a pressure canner. A boiling-water bath never reaches the temperature needed to destroy Clostridium botulinum spores, and…
Canning blackberries is a water-bath process: pack ripe berries into jars, cover them with hot syrup, juice, or water, and process long enough for a vacuum seal. Sugar is optional for safety. What it is not optional for is heat…
Stew meat is a low-acid food. The only research-based way to can it at home is in a pressure canner: 75 minutes for pints and 90 minutes for quarts, with the pressure set for your altitude and gauge type. A…
Tomato jam can be water-bath canned when the pot is acidic enough and the jars are processed for the right time at your altitude. Modern tomatoes sit near the 4.6 pH line that separates high-acid foods from low-acid foods, so…
Tomato jam can be water-bath canned when the pot is acidic enough and the jars are processed for the right time at your altitude. Modern tomatoes sit near the 4.6 pH line that separates high-acid foods from low-acid foods, so…
A pectin-set blueberry jam is the most reliable way to get a spreadable, shelf-stable jar without cooking the fruit down for a long time. Crush ripe blueberries, cook them with commercial pectin and sugar to a hard rolling boil, fill…
Pickled green beans can be water-bath canned because vinegar lowers their acidity enough for boiling-water processing. Plain green beans cannot. They are a low-acid vegetable and must be pressure-canned, or they can support botulism. The reliable method is a tested…