Canning Recipes

Canning high-acid foods such as jams, jellies, sauerkraut, kimchi, pickles, fermented vegetables, chutneys, and relishes is very easy, however, canning low-acid foods such as meat, poultry, fish and vegetables requires mnore knowledge. Low-acid recipes should be designed by processing autority and must be processed at higher temperatures in pressure canners. Please read Principlaes of Canning Low-Acid Foods and Microbiology and Safety of Canned Food.

Low-Acid-Foods, pH>4.6

Meat-Poultry-Game

Fish-Seafood

Vegetables


High-Acid Foods, pH<4.6

Jams-Jellies

Fruit Butters and Leathers

Fermented Vegetables

Pickled Vegetables and Others

Not Canned


Dry Meats

Sausages

Tomatoes and Tomato Products