Tested Safe Recipe — 156 Canning Recipes

Peach Apple Salsa — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Seven sealed pint jars of peach apple salsa with peaches, Granny Smith apples, Roma tomatoes, green bell pepper, and a tied spice bag.

Tested NCHFP hot-pack boiling-water recipe combining peaches, apples, tomatoes, peppers, onions, spices, brown sugar, and 5% cider vinegar.

Mango Salsa — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Six sealed half-pint jars of golden mango salsa with diced green mango, red bell pepper, onion, ginger, and garlic.

A tested NCHFP boiling-water canning recipe for mango salsa made with hard green mango, red bell pepper, onion, ginger, garlic, brown sugar, and 5% cider vinegar.

Choice Salsa — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Six sealed half-pint jars of chunky tomato salsa with red and green peppers and onions.

A flexible, tested NCHFP boiling-water canning recipe for tomato salsa with onions and permitted peppers.

Chile Salsa II — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Sealed pint jars of chunky Chile Salsa II with tomatoes, green and red chile peppers, and onions.

A tested NCHFP boiling-water canning recipe for Chile Salsa II.

Chile Salsa (Hot Tomato-Pepper Sauce) — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Sealed pint jars of chunky red tomato and chile salsa with fresh tomatoes, peppers, onions, and garlic.

A tested NCHFP boiling-water canning recipe for hot tomato-and-chile pepper salsa.

Cayenne Pepper Sauce — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Sealed pint jars of deep red cayenne pepper sauce with hot peppers and tomatoes.

A very hot, tested NCHFP pepper sauce acidified with 5% cider vinegar and processed in pint jars.

Barbecue Sauce — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Sealed jars of thick tomato barbecue sauce with its fresh ingredients.

A research-tested tomato barbecue sauce from NCHFP, reduced slowly to ketchup consistency and processed in half-pint or pint jars.

Easy Hot Sauce — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Sealed half-pint jars of smooth red-orange hot sauce with Serrano peppers and tomatoes.

A tested NCHFP acidified hot sauce made from canned tomatoes, Serrano peppers, and distilled white vinegar labeled 5% acidity.

Tomatillos Packed in Water — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Sealed jars of whole green tomatillos packed in clear water.

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

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Sealed jars of pressure-canned tomatoes and sliced okra with fresh produce.

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.

Zucchini-Pineapple — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Sealed jars of zucchini-pineapple preserves with fresh zucchini and pineapple.

A tested NCHFP hot-pack recipe that gives peeled zucchini a pineapple-like flavor while preserving it safely in bottled lemon juice and pineapple juice.

Fermented Dill Pickles — NCHFP

September 25, 2026September 12, 2026 by Canning Recipes Editorial Team

Whole cucumbers fermenting below brine with dill and garlic in glass jars

Tested fermented dill pickles with NCHFP’s authorized 180–185°F low-temperature pasteurization option.

Preserve with confidence.