No Sugar Added Pickled Beets — NCHFP
A tested no-sugar-added pickled beet recipe with optional sucralose sweetener, yielding about eight pint jars.
Chayote and Jicama Slaw — NCHFP
A tested hot-pack pickled slaw with jicama, chayote, red bell pepper and hot peppers, yielding about six half-pint jars.
Singapore Chili Sauce — Bernardin
A sweet-hot red pepper condiment for spring rolls, dumplings, roasted meats, noodles and hot dogs.
Pork Strips, Cubes or Chunks — NCHFP
Tested NCHFP pressure-canning directions for pork strips, cubes, or chunks.
Apricot-Orange Conserve — NCHFP
Tested NCHFP apricot-orange conserve with citrus juice, peel, and chopped nuts.
NCHFP Apple Jelly Without Added Pectin
A tested NCHFP apple jelly recipe made without commercial pectin, with complete juice-extraction steps, 1/4-inch headspace, and altitude-adjusted boiling-water processing times.
Apple Ginger Chutney — Bernardin
Official Bernardin apple ginger chutney with Granny Smith apples, ginger, red pepper, raisins, and cider vinegar.
Tomato Taco Sauce
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
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
A USDA-tested pressure-canning recipe combining tomatoes, chile peppers, onions, oregano and vinegar.