HOME CANNING · SAFETY-FIRST RECIPE LIBRARY
Safe home-canning recipes are tested to determine the exact combination of ingredients, acidity, jar size, preparation, headspace, processing time, temperature or pressure, and altitude adjustment needed to make a shelf-stable food safely.
What makes a recipe tested?
Reliable home-canning processes are developed and evaluated by food-preservation scientists and research programs. In the United States, the most important sources include the U.S. Department of Agriculture (USDA), the National Center for Home Food Preservation (NCHFP), and university Cooperative Extension programs. These organizations use controlled testing to determine whether heat reaches the coldest part of the food long enough to destroy dangerous microorganisms and create a safe shelf-stable product.
A tested recipe is more than a list of ingredients. The food proportions, acidity, thickness, packing method, jar size, headspace, canning method, processing time, pressure, and altitude adjustment are all part of the tested process.
Why tested recipes matter
Low-acid foods can support the growth of Clostridium botulinum, the organism that produces botulinum toxin. You cannot reliably see, smell, or taste this toxin. High-acid and properly acidified foods can usually be processed in a boiling-water canner, while low-acid foods require pressure canning so the food reaches temperatures above boiling.
That is why Olive & Abbey does not invent shelf-stable canning recipes or change safety-critical proportions in tested ones. Flavor additions are used only when the authoritative source identifies them as safe options. When a recipe links to its tested source, that source remains the authority.
Boiling-Water Recipes
Pressure-Canning Recipes
Some tested tomato recipes offer both boiling-water and pressure-processing options. They are listed here under boiling-water when that is the primary process presented on the Olive & Abbey recipe page. Follow the exact processing table on the individual recipe.
Safety reminder: Use the exact jar size, headspace, ingredient proportions, processing method, time, pressure, and altitude adjustment stated in the recipe. When in doubt, return to the linked USDA, NCHFP, or Extension source before canning.