National Center for Home Food Preservation (NCHFP)

Chayote and Pear Relish — NCHFP

September 24, 2026September 20, 2026 by Canning Recipes Editorial Team

Sealed jars of Chayote and Pear Relish prepared using the tested NCHFP method

.postid-4598 .entry-content > .canning-encyclopedia-panels{display:none}.postid-4598 #wprm-recipe-container-3487>.wprm-recipe>.wprm-recipe-image:first-child{display:none}.postid-4598 .wprm-private-notes-wrapper:has(.wprm-private-notes-user:empty){display:none}.chayote-pear-quick-links{display:flex;flex-wrap:wrap;gap:.45rem .8rem;margin:1rem 0;padding:.8rem 1rem;border:1px solid #d9e0e4;border-radius:8px;background:#f6f9fa}.chayote-pear-quick-links strong{flex-basis:100%}.chayote-pear-quick-links a{font-weight:600} On this pageRecipeSafetyAltitudeVisual guideTroubleshootingFAQ Safety classification Requirement Tested specification Safety source National Center for Home Food Preservation Canning method Boiling-water canning Pack style Hot pack Jar size Pints Headspace ½ inch Vinegar Cider vinegar labeled 5% acidity Yield About 5 pints Processing … Read more

Tangy tomatillo relish — NCHFP

September 25, 2026September 18, 2026 by

Sealed jars of Tangy tomatillo relish prepared using the tested National Center for Home Food Preservation method

(function(){function p(){var e=document.querySelector(“#post-4756 .entry-content”),s=e&&e.querySelector(“.wprm-recipe-snippet,.wprm-recipe-container”),n=e&&e.querySelector(“#recipe-quick-nav”);if(e&&s&&n&&s.nextElementSibling!==n)e.insertBefore(s,n);}if(document.readyState===”loading”)document.addEventListener(“DOMContentLoaded”,p);else p();setTimeout(p,250);})(); On this page Safety Processing Equipment Recipe FAQ Safety classification Tested recipe. Documented by National Center for Home Food Preservation. Processing details Method: Boiling-water canning; hot pack Jar size: Pints Headspace: 1/2 inch Processing: 15 minutes at 0–1,000 ft; use the source/card’s altitude adjustments above 1,000 ft. Tested/documented source National … Read more

Pickled green tomato relish — NCHFP

September 25, 2026September 18, 2026 by

Sealed jars of Pickled green tomato relish prepared using the tested National Center for Home Food Preservation method

(function(){function p(){var e=document.querySelector(“#post-4752 .entry-content”),s=e&&e.querySelector(“.wprm-recipe-snippet,.wprm-recipe-container”),n=e&&e.querySelector(“#recipe-quick-nav”);if(e&&s&&n&&s.nextElementSibling!==n)e.insertBefore(s,n);}if(document.readyState===”loading”)document.addEventListener(“DOMContentLoaded”,p);else p();setTimeout(p,250);})(); On this page Safety Processing Equipment Recipe FAQ Safety classification Tested recipe. Documented by National Center for Home Food Preservation. Processing details Method: Boiling-water canning; hot pack Jar size: Pints Headspace: 1/2 inch Processing: 5 minutes at 0–1,000 ft; use the source/card’s altitude adjustments above 1,000 ft. Tested/documented source National … Read more

Pickle relish — NCHFP

September 25, 2026September 18, 2026 by Canning Recipes Editorial Team

Sealed jars of Pickle relish prepared using the tested National Center for Home Food Preservation method

(function(){function p(){var e=document.querySelector(“#post-4747 .entry-content”),s=e&&e.querySelector(“.wprm-recipe-snippet,.wprm-recipe-container”),n=e&&e.querySelector(“#recipe-quick-nav”);if(e&&s&&n&&s.nextElementSibling!==n)e.insertBefore(s,n);}if(document.readyState===”loading”)document.addEventListener(“DOMContentLoaded”,p);else p();setTimeout(p,250);})(); On this page Safety Processing Equipment Recipe FAQ Safety classification Tested recipe. Documented by National Center for Home Food Preservation. Processing details Method: Boiling-water canning; hot pack Jar size: Half-pints or pints Headspace: 1/2 inch Processing: 10 minutes at 0–1,000 ft; use the source/card’s altitude adjustments above 1,000 ft. Tested/documented … Read more

Piccalilli Canning Recipe: Tested Green Tomato and Cabbage Relish

September 26, 2026September 17, 2026 by Canning Recipes Editorial Team

Three jars and a serving bowl of green tomato and cabbage piccalilli relish.

A tested NCHFP piccalilli canning recipe made with green tomatoes, cabbage, peppers, onions, 5% vinegar, and altitude-adjusted boiling-water processing.

Chayote and Pear Relish — NCHFP

September 25, 2026September 17, 2026 by Canning Recipes Editorial Team

On this page Safety Timeline Equipment Processing Recipe Troubleshooting FAQ Recipe safety classification Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly. Processing details Use the complete source-specific process in the recipe card. Publisher source Official source. Preparation timeline Read the complete card before starting and follow every source-specific … Read more

Sauerkraut — NCHFP

September 24, 2026September 17, 2026 by Canning Recipes Editorial Team

Sealed jars of Sauerkraut prepared using the tested NCHFP method

Make traditional NCHFP sauerkraut with the tested cabbage-to-salt ratio, controlled fermentation temperatures, 1/2-inch headspace, and altitude-adjusted boiling-water processing.

Reduced-Sodium Sliced Sweet Pickles: Tested NCHFP Recipe

September 25, 2026September 17, 2026 by Canning Recipes Editorial Team

Three sealed pint jars filled with sliced reduced-sodium sweet pickles in clear syrup

Make tested NCHFP reduced-sodium sliced sweet pickles in pint jars with two distinct 5% vinegar mixtures, 1/2-inch headspace, and altitude-adjusted boiling-water processing.

Fermented Dill Pickles — NCHFP

September 21, 2026September 17, 2026 by Canning Recipes Editorial Team

Sealed jars of Fermented Dill Pickles prepared using the tested NCHFP method

(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();})();Pickle 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. Ferment 3–6 weeks under controlled temperature, then raw-pack fully fermented pickles; pint … Read more

Strawberry-Rhubarb Jelly — NCHFP

September 24, 2026September 17, 2026 by Canning Recipes Editorial Team

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

September 24, 2026September 17, 2026 by Canning Recipes Editorial Team

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

September 24, 2026September 17, 2026 by Canning Recipes Editorial Team

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

Preserve with confidence.