Pickled Mixed Vegetables — NCHFP
Tested NCHFP boiling-water canning recipe for pickled mixed vegetables using 5% acidity vinegar and fixed tested ingredient proportions.
Tested Safe Recipe
A USDA-aligned tested source with a stated process, safe to follow as written.
Tomato and Vegetable Juice Blend — NCHFP
Tested NCHFP tomato and vegetable juice blend for boiling-water or pressure canning. Acidification is required for every processing option.
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.
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.
Tomato and Green Chile Salsa — NCHFP
Tested NCHFP tomato and green chile salsa with 5% vinegar, fixed vegetable-to-acid proportions, 1/2-inch headspace, and altitude-adjusted boiling-water processing.
Applesauce — NCHFP
Tested NCHFP hot-pack applesauce with optional sugar and both boiling-water and pressure-canning schedules.
Quick Fresh-Pack Dill Pickles — NCHFP
Tested NCHFP quick fresh-pack dill pickles with 5% vinegar, exact ingredient proportions, 1/2-inch headspace, and altitude-adjusted boiling-water processing.
Standard Tomato Sauce — NCHFP
Tested NCHFP standard tomato sauce with required acidification, boiling-water processing times, and pressure-canning options.
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.
Strawberry Jam with Powdered Pectin — NCHFP
Tested NCHFP strawberry jam with powdered pectin, including exact ingredients, hot-pack instructions, 1/4-inch headspace, and altitude-adjusted boiling-water processing.