Spinach and Other Greens — NCHFP
🟢 Tested / Approved Source — NCHFP pressure-canning procedure for spinach and other tender greens, with hot-pack preparation and altitude-adjusted pressure schedules.
Pressure Canning
Pressure canning, the only recommended canning method for low-acid foods.
Succotash — NCHFP
Tested NCHFP pressure-canning procedure for succotash with sweet corn, lima beans, optional tomatoes, hot- or raw-pack directions, and altitude-adjusted processing.
Soups — NCHFP
🟢 Tested / Approved Source — NCHFP pressure-canning procedure for soups made only from ingredients that each have separate canning recommendations, with strict half-solids filling and no pasta, rice, dairy, flour, or thickeners.
Mixed Vegetables — NCHFP
🟢 Tested / Approved Source — NCHFP pressure-canning process for a mixed vegetable combination, with pint and quart processing times and altitude-adjusted dial- and weighted-gauge pressures.
Dry Canning Raw Vegetables — Unsafe Practice
Unsafe home-canning method documented by NCHFP: pressure canning raw vegetables without the covering liquid required by tested USDA processes can result in inadequate heat penetration and botulism risk.
Snap and Italian Beans — NCHFP
Tested NCHFP pressure-canning procedure for snap, Italian, green, and wax beans, with hot- and raw-pack directions, jar sizes, pressure schedules, and altitude adjustments.