Lemon Curd — NCHFP
Safety status: Tested authoritative recipe. Tested NCHFP canned lemon curd using bottled lemon juice and a controlled double-boiler process.
Water Bath Canning
The boiling-water-bath method, suitable only for properly acidified or naturally high-acid foods.
Grapefruit and Orange Sections — NCHFP
Safety status: Tested authoritative recipe. Tested NCHFP directions for home canning grapefruit and orange sections.
Grapes, Whole — NCHFP
Safety status: Tested authoritative recipe. Tested NCHFP boiling-water canning directions for whole grapes.
Grape Juice — NCHFP
Safety status: Tested authoritative recipe. Tested NCHFP boiling-water canning directions for grape juice.
Fruit Purées — NCHFP
Safety status: Tested authoritative recipe. Tested NCHFP hot-pack directions for home-canned fruit purées, with important exclusions.
Figs — NCHFP
Safety status: Tested authoritative recipe. Tested NCHFP directions for acidified home-canned figs.
Peaches, Halved or Sliced — NCHFP
Tested NCHFP directions for home canning yellow-flesh peaches, halved or sliced.
Apricots, Halved or Sliced — NCHFP
Tested NCHFP home-canning directions for apricots, halved or sliced.