Boiling-Water Canning

Black enamel boiling-water canner, jar rack, fruit preserves, and canning toolsHome-canning recipes processed in a boiling-water canner according to the documented source. Use each recipe’s tested processing time, jar size, acidity requirements, and altitude adjustment.

Strawberry-Rhubarb Jelly — NCHFP

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Three sealed jars of strawberry-rhubarb jelly with strawberries and rhubarb stalks

(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States). Quick navigation · Safety · Processing · Recipe card · FAQ Safety classification Tested NCHFP home-canning recipe. Processing details Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 7 half-pints. Tested … Read more

Strawberry Jelly with Pectin — NCHFP

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Three sealed jars of clear jewel-red strawberry jelly with fresh strawberries

(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States). Quick navigation · Safety · Processing · Recipe card · FAQ Safety classification Tested NCHFP home-canning recipe. Processing details Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 8–9 half-pints. Tested … Read more

Spiced Tomato Jam with Pectin — NCHFP

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Three sealed jars of spiced tomato jam with ripe tomatoes and whole spices

(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States). Quick navigation · Safety · Processing · Recipe card · FAQ Safety classification Tested NCHFP home-canning recipe. Processing details Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 5 half-pints. Tested … Read more

Plum Jelly without Added Pectin — NCHFP

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Three sealed jars of naturally set ruby plum jelly with ripe purple plums

(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States). Quick navigation · Safety · Processing · Recipe card · FAQ Safety classification Tested NCHFP home-canning recipe. Processing details Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 8–9 half-pints. Tested … Read more

Plum Jelly with Pectin — NCHFP

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Three sealed jars of clear ruby plum jelly with ripe purple plums

(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States). Quick navigation · Safety · Processing · Recipe card · FAQ Safety classification Tested NCHFP home-canning recipe. Processing details Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 7–8 half-pints. Tested … Read more

Plum Jam with Pectin — NCHFP

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Three sealed jars of deep ruby plum jam with ripe purple plums

(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States). Quick navigation · Safety · Processing · Recipe card · FAQ Safety classification Tested NCHFP home-canning recipe. Processing details Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 9 half-pints. Tested … Read more

Peach Jam with Pectin — NCHFP

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Three sealed jars of golden peach jam with ripe peaches and peach slices

(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States). Quick navigation · Safety · Processing · Recipe card · FAQ Safety classification Tested NCHFP home-canning recipe. Processing details Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 6 half-pints. Tested … Read more

Orange Marmalade — NCHFP

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Three sealed jars of orange marmalade with fresh oranges and citrus peel

(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States). Quick navigation · Safety · Processing · Recipe card · FAQ Safety classification Tested NCHFP home-canning recipe. Processing details Method: Boiling water bath. Hot pack; half-pint jars only; 1/4-inch headspace; about 7–8 half-pints. Tested source … Read more

Mint Jelly with Pectin — NCHFP

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Three sealed jars of pale green mint jelly with fresh mint sprigs

(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States). Quick navigation · Safety · Processing · Recipe card · FAQ Safety classification Tested NCHFP home-canning recipe. Processing details Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 3–4 half-pints. Tested … Read more

Mayhaw Jelly with Pectin — NCHFP

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Three sealed jars of jewel-red mayhaw jelly with ripe mayhaw fruit

(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States). Quick navigation · Safety · Processing · Recipe card · FAQ Safety classification Tested NCHFP home-canning recipe. Processing details Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 6 half-pints. Tested … Read more

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