Pressure Canning
Plain Beets
This recipe is for plain beets, not pickled beets. Plain beets are low-acid and must be hot-packed and pressure canned.
White Potatoes
White potatoes require peeling, precooking, fresh boiling packing water, and pressure canning. Do not dry-pack them or use starchy cooking water in the jars.
Carrots
Plain carrots are low-acid and require pressure canning. This procedure covers sliced or diced carrots using either a tested hot pack or raw pack.
Green Beans
Green and wax beans are low-acid vegetables and must be processed in a pressure canner. There is no safe boiling-water option for plain beans.
Meat Stock — Beef Stock for the Pantry
A tested USDA pressure-canning method for beef stock, with processing schedules, current broth guidance, and practical pantry meal ideas.
Meat Strips, Cubes or Chunks — Stew Starter
A tested USDA method for pressure canning beef, lamb, pork, veal, or venison pieces as a useful pantry starter for quick suppers.
Ground or Chopped Meat — Weeknight Meal Starter
A tested USDA method for pressure canning ground or chopped meat as a versatile pantry starter for tacos, sauces, hashes, and sandwiches.
Chicken — A Jar That Becomes Dinner
A tested USDA method for pressure canning chicken by hot pack or raw pack, with bone-in and boneless processing schedules and meal ideas.
Chicken or Turkey Stock — The Quiet Pantry Essential
A tested pressure-canning method for chicken or turkey stock, including jar sizes, processing times, pressure adjustments, and quick supper ideas.
Chili Con Carne — Ready-to-Heat Supper
A tested USDA chili con carne recipe for pressure canning a ready-to-heat pantry supper, with exact ingredients, processing time, pressure, and safety notes.