Pork Strips, Cubes or Chunks — NCHFP
Tested NCHFP pressure-canning directions for pork strips, cubes, or chunks.
Pressure Canning
Pressure canning, the only recommended canning method for low-acid foods.
Mexican Tomato Sauce — NCHFP
A USDA-tested pressure-canning recipe combining tomatoes, chile peppers, onions, oregano and vinegar.
Tomatillos Packed in Water — NCHFP
Tested NCHFP hot-pack directions for whole tomatillos in water, including boiling-water and carefully matched pressure-canning options.
Tomatoes with Okra or Zucchini — NCHFP
This NCHFP recipe safely pressure cans tomatoes with either okra or zucchini at the tested ratio of about three pounds tomatoes to one pound of the second vegetable.
Spaghetti Sauce with Meat — NCHFP
Tested NCHFP pressure-canning recipe for spaghetti sauce with meat.
Spaghetti Sauce without Meat — NCHFP
Tested NCHFP pressure-canning recipe for spaghetti sauce without meat.
Green Peanuts — NCHFP
Tested NCHFP method for pressure canning fully mature green peanuts in salted brine.
Crab Meat, King and Dungeness — NCHFP
Tested NCHFP/USDA pressure-canning directions for King and Dungeness crab meat.
Tuna — NCHFP
A tested NCHFP/USDA home-canning method for pressure canning tuna in half-pint or pint jars, with precooked or raw-pack options and altitude-adjusted pressure schedules.
Smoked Fish — NCHFP
Tested NCHFP/USDA pressure-canning directions for lightly smoked fish in pint jars.