Mushrooms — Whole or Sliced — NCHFP
Tested NCHFP pressure-canning directions for domestic mushrooms.
Corn — Whole Kernel — NCHFP
Tested NCHFP pressure-canning directions for whole-kernel sweet corn with hot- and raw-pack options.
Carrots — Sliced or Diced — NCHFP
Tested NCHFP pressure-canning directions for sliced or diced carrots, including hot- and raw-pack options.
Beets — Whole, Cubed, or Sliced — NCHFP
Tested NCHFP pressure-canning directions for whole, cubed, or sliced beets with altitude-adjusted pressure schedules.
Asparagus, Spears or Pieces — NCHFP
Tested NCHFP pressure-canning directions for asparagus spears or pieces, with hot- and raw-pack options and altitude-adjusted pressures.
Pickled Mixed Vegetables — NCHFP
Tested NCHFP boiling-water canning recipe for pickled mixed vegetables using 5% acidity vinegar and fixed tested ingredient proportions.
Tomato and Vegetable Juice Blend — NCHFP
Tested NCHFP tomato and vegetable juice blend for boiling-water or pressure canning. Acidification is required for every processing option.
Spinach and Other Greens — NCHFP
🟢 Tested / Approved Source — NCHFP pressure-canning procedure for spinach and other tender greens, with hot-pack preparation and altitude-adjusted pressure schedules.
Succotash — NCHFP
Tested NCHFP pressure-canning procedure for succotash with sweet corn, lima beans, optional tomatoes, hot- or raw-pack directions, and altitude-adjusted processing.
Soups — NCHFP
🟢 Tested / Approved Source — NCHFP pressure-canning procedure for soups made only from ingredients that each have separate canning recommendations, with strict half-solids filling and no pasta, rice, dairy, flour, or thickeners.
Mixed Vegetables — NCHFP
🟢 Tested / Approved Source — NCHFP pressure-canning process for a mixed vegetable combination, with pint and quart processing times and altitude-adjusted dial- and weighted-gauge pressures.
Dry Canning Raw Vegetables — Unsafe Practice
Unsafe home-canning method documented by NCHFP: pressure canning raw vegetables without the covering liquid required by tested USDA processes can result in inadequate heat penetration and botulism risk.