Canning Recipes Editorial Team

Canning Recipes Editorial Team develops practical home-canning, preservation, and canning-garden guidance from documented sources. The team prioritizes USDA, the National Center for Home Food Preservation, university Extension services, government horticultural agencies, and clearly identified original publishers.

Planting quantities and crop yields are presented as planning estimates rather than guarantees. Gardening recommendations are adjusted for climate, variety, disease pressure, soil, weather, and growing method. Home-canning procedures remain tied to their tested source and are never inferred from gardening advice.

Substantial AI assistance is disclosed and subject to editorial review. Corrections are checked against cited sources and applied when warranted.

About the encyclopedia · Editorial methodology · Sources and trust · Canning safety · AI content disclosure

The Canning Recipes Editorial Team develops practical home-canning and preservation guidance using documented sources, transparent estimates, and research-based food-safety recommendations. Gardening guidance is reviewed against university Extension and government horticultural resources; canning procedures remain tied to tested sources such as USDA and NCHFP.

Apple Ginger Chutney — Bernardin

September 24, 2026September 15, 2026 by Canning Recipes Editorial Team

Six sealed glass canning jars filled with apple ginger chutney beside green apples, fresh ginger, raisins, and red pepper.

Official Bernardin apple ginger chutney with Granny Smith apples, ginger, red pepper, raisins, and cider vinegar.

Tomato Taco Sauce

September 24, 2026September 15, 2026 by Canning Recipes Editorial Team

Three sealed pint home-canning jars filled with thick tomato taco sauce with tomatoes, peppers, onion and garlic

A tested boiling-water canning recipe for thick tomato taco sauce with paste tomatoes, onions, jalapeños, green chiles, vinegar, garlic, and optional herbs.

Tomato Salsa with Paste Tomatoes

September 24, 2026September 15, 2026 by Canning Recipes Editorial Team

Three sealed pint home-canning jars filled with chunky tomato salsa made from paste tomatoes, green chiles, onion and jalapeño

A tested boiling-water canning recipe for a large batch of tomato salsa made with paste tomatoes, green chiles, jalapeños, onion, garlic, and bottled lemon or lime juice.

Mexican Tomato Sauce — NCHFP

September 23, 2026September 15, 2026 by Canning Recipes Editorial Team

Three sealed jars of Mexican tomato sauce with tomatoes, roasted green chiles, onion, oregano and vinegar.

A USDA-tested pressure-canning recipe combining tomatoes, chile peppers, onions, oregano and vinegar.

Tomato/Tomato Paste Salsa — NCHFP

September 23, 2026September 15, 2026 by Canning Recipes Editorial Team

Three jars of thick red tomato salsa with slicing tomatoes, onion, green peppers, garlic and tomato paste.

This USDA-tested salsa combines prepared slicing tomatoes and canned tomato paste with peppers, onions and bottled citrus juice.

Tomatillo Green Salsa — NCHFP

September 23, 2026September 15, 2026 by Canning Recipes Editorial Team

Three jars of green tomatillo salsa with fresh tomatillos, green chiles, onion and garlic.

Tomatillos and green chiles form this USDA-tested salsa, with bottled lemon or lime juice supplying the specified acid.

Spicy Jicama Relish — NCHFP

September 25, 2026September 15, 2026 by Canning Recipes Editorial Team

Three jars of diced jicama relish with red and yellow peppers, onion and fresh jicama.

Jicama, sweet peppers and hot peppers are pickled with vinegar and spices in this tested University of Georgia relish.

Spicy Cranberry Salsa — NCHFP

September 25, 2026September 15, 2026 by Canning Recipes Editorial Team

Three jars of ruby cranberry salsa with cranberries, red onion, green Serrano peppers and honey.

Cranberries, red onion and Serrano peppers make this sweet, tart salsa from the University of Georgia’s tested canning recipe.

Peach Apple Salsa — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Seven sealed pint jars of peach apple salsa with peaches, Granny Smith apples, Roma tomatoes, green bell pepper, and a tied spice bag.

Tested NCHFP hot-pack boiling-water recipe combining peaches, apples, tomatoes, peppers, onions, spices, brown sugar, and 5% cider vinegar.

Mango Salsa — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Six sealed half-pint jars of golden mango salsa with diced green mango, red bell pepper, onion, ginger, and garlic.

A tested NCHFP boiling-water canning recipe for mango salsa made with hard green mango, red bell pepper, onion, ginger, garlic, brown sugar, and 5% cider vinegar.

Choice Salsa — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Six sealed half-pint jars of chunky tomato salsa with red and green peppers and onions.

A flexible, tested NCHFP boiling-water canning recipe for tomato salsa with onions and permitted peppers.

Chile Salsa II — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Sealed pint jars of chunky Chile Salsa II with tomatoes, green and red chile peppers, and onions.

A tested NCHFP boiling-water canning recipe for Chile Salsa II.