Fish — Pint Jars — NCHFP
Tested USDA/NCHFP pressure-canning directions for bluefish, mackerel, salmon, steelhead, trout, and other fatty fish except tuna.
Pressure Canning
Pressure canning, the only recommended canning method for low-acid foods.
Meat — Strips, Cubes, or Chunks — NCHFP
Tested USDA/NCHFP pressure-canning schedule for strips, cubes, or chunks of meat.
Meat, Ground or Chopped — NCHFP
Tested NCHFP pressure-canning directions for ground or chopped meat.
Chicken or Turkey Stock — NCHFP
Tested NCHFP pressure-canning directions for chicken or turkey stock.
Chicken or Rabbit — NCHFP
Tested NCHFP pressure-canning directions for chicken or rabbit, with or without bones.
Beans, Fresh Lima — Shelled — NCHFP
Tested NCHFP pressure-canning directions for fresh shelled lima beans.
Beans, Dry, with Tomato or Molasses Sauce — NCHFP
Tested NCHFP pressure-canning directions for dry beans with tomato or molasses sauce.
Beans or Peas — Shelled, Dried, All Varieties — NCHFP
Tested NCHFP pressure-canning directions for shelled dried beans or peas.