Plums, Halved or Whole — NCHFP
Tested NCHFP directions for home canning mature plums, halved or whole.
Water Bath Canning
The boiling-water-bath method, suitable only for properly acidified or naturally high-acid foods.
Apple Pie Filling — NCHFP
Tested NCHFP apple pie filling made with apples, cook-type Clear Jel, juice, and bottled lemon juice.
Pears, Asian — NCHFP
Tested NCHFP directions for acidified hot-pack boiling-water canning of Asian pears.
Peach Fruit Topping — NCHFP
Tested NCHFP peach fruit topping made with yellow peaches, sugar, and bottled lemon juice.
Nectarines, Halved or Sliced — NCHFP
Tested NCHFP directions for home canning ripe nectarines, halved or sliced.
Mixed Fruit Cocktail — NCHFP
Tested NCHFP mixed fruit cocktail with peaches, pears, grapes, and cherries.
Mayhaw Syrup — NCHFP
Safety status: Tested authoritative recipe. Tested NCHFP mayhaw syrup for boiling-water canning.
Mayhaw Juice — NCHFP
Safety status: Tested authoritative recipe. Tested NCHFP boiling-water canning directions for strained mayhaw juice.
Mangoes, Green — NCHFP
Safety status: Tested authoritative recipe. Tested NCHFP hot-pack directions for green, firm, non-fibrous mango slices.
Mango Sauce — NCHFP
Safety status: Tested authoritative recipe. Tested NCHFP acidified mango sauce for half-pint jars.