Canning & Preserving
Canning Pears: Hot-Pack Halves in a Water Bath
Keep ripe European pears ready for breakfast bowls and desserts. Prepare a hot pack, choose water, juice or…
How to Pickle Vegetables
Learn refrigerator pickling with a one-pint cucumber recipe, choose vinegar and jars, and understand how quick pickles differ…
Quick Pickled Beets
Make a small batch of quick pickled beets with cooked beets and a simple vinegar brine. Includes US…
Canning Beets
Pressure can plain beets using the tested hot-pack method. Understand pint and quart jars, altitude, pressure canners and…
Canning for Beginners: How to Can Food Safely at Home
Learn home canning for beginners: choose water-bath or pressure canning, use tested recipes, adjust for altitude, check seals,…
Quick Pickled Red Onions: Easy Refrigerator Recipe
Make quick pickled red onions with a 5%-acidity refrigerator brine. Get the step-by-step method, slicing tips, storage, troubleshooting…
How to Can Plums Safely: Water-Bath Canning Guide
Learn how to can plums with tested water-bath times, pint and quart guidance, altitude adjustments, ½-inch headspace, syrup…
Easy Homemade Applesauce: How to Can It in Jars
Learn how to can homemade applesauce in jars with a tested water-bath method, altitude-adjusted times, a no-sugar option,…
How to Can Tomato Sauce Safely: Water-Bath Canning Guide
Learn how to can tomato sauce safely with tested acidification, pint and quart processing times, altitude adjustments, jar…