Pork Strips, Cubes or Chunks — NCHFP
Tested NCHFP pressure-canning directions for pork strips, cubes, or chunks.
Extension Service Recipe
A recipe published by a university cooperative extension service.
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.
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.
Tomato/Tomato Paste Salsa — NCHFP
This USDA-tested salsa combines prepared slicing tomatoes and canned tomato paste with peppers, onions and bottled citrus juice.
Tomatillo Green Salsa — NCHFP
Tomatillos and green chiles form this USDA-tested salsa, with bottled lemon or lime juice supplying the specified acid.
Spicy Jicama Relish — NCHFP
Jicama, sweet peppers and hot peppers are pickled with vinegar and spices in this tested University of Georgia relish.
Spicy Cranberry Salsa — NCHFP
Cranberries, red onion and Serrano peppers make this sweet, tart salsa from the University of Georgia’s tested canning recipe.
Peach Apple Salsa — NCHFP
Tested NCHFP hot-pack boiling-water recipe combining peaches, apples, tomatoes, peppers, onions, spices, brown sugar, and 5% cider vinegar.