Boiling Water Canning
Apple Butter
This tested apple butter formula uses cider, vinegar, two sugars, cinnamon, and cloves. Preserve the ingredient quantities and cook to the tested doneness indicators.
Applesauce
Applesauce may be smooth or chunky and may be canned without sugar. This page presents NCHFP’s boiling-water process.
Crushed Tomatoes
Crushed tomatoes are a hot-pack product with no added liquid. This page follows NCHFP’s tested boiling-water procedure, including required acidification.
Peaches, Halved or Sliced
Use yellow-flesh peaches only. NCHFP does not provide a safe home-canning process for white-flesh peaches; preserve white peaches by freezing instead.
Pickled Beets
This tested pickled-beet formula uses 5%-acidity vinegar and boiling-water processing. Do not reduce the vinegar or alter the food-to-brine ratio.
Quick Fresh-Pack Dill Pickles
This tested fresh-pack recipe uses a fixed salt soak and 5%-acidity vinegar brine. Preserve the ingredient proportions and do not use reduced-acidity vinegar.
Standard Tomato Sauce
Standard tomato sauce is plain tomato purée reduced to the desired consistency. This page follows NCHFP’s tested boiling-water procedure; added vegetables, oil, meat, and thickeners are not included.
Strawberry Jam
This is NCHFP’s full-sugar strawberry jam made with powdered pectin. Do not reduce the sugar or substitute a different pectin; choose a separately tested reduced-sugar formula if needed.
Tomato Juice
This is NCHFP’s tested hot-pack tomato juice procedure. The method includes required acidification and a preparation option that helps reduce separation.
Whole or Halved Tomatoes
This page presents NCHFP’s boiling-water option for whole or halved tomatoes packed in water. Acidification is required for every jar.