Homemade Applesauce: Make It, Can It, Freeze It
Homemade applesauce from the NCHFP procedure, with yield math by the pound and bushel, both tested canning methods, freezer headspace and the egg-swap ratio.
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Apple Butter Recipe: Stovetop, Slow Cooker, and Canned
The tested NCHFP apple butter recipe, cooked on the stove or in a slow cooker, with both doneness tests, a batch scaler and canning times for every altitude.
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Canning Salsa: Safe, Approved Ratios for Shelf-Stable Jars (2026)
How to can salsa safely: why the tested ratio of tomatoes to peppers and vinegar is a safety feature, plus a step-by-step water-bath method.
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Canning Tomato Sauce: Start to Finish (2026 Guide)
Turn a heavy harvest into shelf-stable jars: how to can tomato sauce safely, with acidification amounts, USDA-based processing times, and an altitude note.
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Canning Tomatoes: The Water-Bath Method, Step by Step (2026)
A safe, step-by-step guide to canning tomatoes in a water bath, with acidification amounts, USDA-based processing times, and an altitude adjustment.
