Peach jam can be canned without commercial pectin if you cook yellow peaches with sugar and lemon juice until the mixture reaches a true gel point, then process it in a boiling-water canner. The National Center for Home Food Preservation…
A tested dill pickle relish recipe for canning uses chopped pickling cucumbers, vinegar that is at least 5% acidity, pickling salt, dill seed, and a short hot simmer, then a boiling-water bath. The Ball version most home canners use starts…
Elderberry jam can be canned in a boiling-water or steam canner, but only if the berries are fully cooked and the sugar is weighed to a tested high-sugar ratio. Most American and European elderberries are too low in acid for…
Canning pinto beans is a pressure-canning project, not a water-bath project. Dried pintos are a low-acid food. A boiling-water bath never gets hot enough to destroy Clostridium botulinum spores, so the only tested home method is a stovetop pressure canner.…
Canning bread in jars is not a safe home preservation method. Recipes that bake banana bread, pumpkin bread, or cake in mason jars, then screw on a lid while the bread is still hot, create a vacuum-sealed, low-acid, moist food…
Ripe pears turn fast. The useful window is short: firm enough to hold a shape in a jar, ripe enough to taste like pear instead of starch. That is the fruit you want for pear canning recipes. European pears such…
Canning meat in a jar is a pressure-canning project, not a water-bath project. Meat is a low-acid food. The only research-tested way to make it shelf-stable in a Mason jar is a pressure canner that holds the food at about…
You can put homemade chicken noodle soup on the pantry shelf, but only if you can the soup without the noodles. Chicken soup is a low-acid food. It must be processed in a pressure canner, not a boiling-water bath. Noodles,…
Small batch pickles canning works when a tested vinegar brine, the right jar size, and a full boiling-water process are kept intact. A two-pint run is as safe as a nine-pint run if those three things do not change. What…
Pepperoncini can be canned, but only in two safe ways: pickled in a tested 5% vinegar brine and processed in a boiling-water canner, or packed in water and processed in a pressure canner. Plain peppers are a low-acid food. Without…