10 Usda Canning Recipes For Safe Food

The United States Department of Agriculture (USDA) provides guidelines for safe canning practices to ensure that canned foods are free from contamination and spoilage. Canning is a popular method of food preservation that involves packing food in airtight containers and heating them to kill off bacteria and other microorganisms. Here are 10 USDA-approved canning recipes for safe and delicious food preservation.

Introduction to Safe Canning Practices

Before we dive into the recipes, it’s essential to understand the basics of safe canning practices. The USDA recommends using a pressure canner for low-acid foods, such as meats and vegetables, to ensure that they are heated to a high enough temperature to kill off Clostridium botulinum spores. Acidic foods, such as fruits and pickles, can be canned using a water bath canner. It’s also crucial to follow tested recipes and guidelines to ensure that the food is packed and heated correctly.

Recipe 1: Canned Green Beans

This recipe is a classic example of a low-acid food that requires a pressure canner. To can green beans, you’ll need:

• 4 cups of fresh green beans
• 1 cup of water
• 1 tablespoon of salt

Pack the green beans into clean, hot jars, leaving 1 inch of headspace. Add the water and salt, and then process the jars in a pressure canner at 10 pounds of pressure for 20 minutes.

Recipe 2: Canned Tomato Sauce

Tomato sauce is a high-acid food that can be canned using a water bath canner. To make canned tomato sauce, you’ll need:

• 4 cups of crushed tomatoes
• 1 cup of water
• 1 tablespoon of lemon juice
• 1 teaspoon of salt

Pack the tomato sauce into clean, hot jars, leaving ¹⁄₂ inch of headspace. Add the water, lemon juice, and salt, and then process the jars in a water bath canner for 35 minutes.

Recipe 3: Canned Dill Pickles

Dill pickles are a classic example of a high-acid food that can be canned using a water bath canner. To make canned dill pickles, you’ll need:

• 4 cups of sliced cucumbers
• 1 cup of water
• 1 cup of white vinegar
• ¹⁄₄ cup of pickling salt
• 2 tablespoons of dried dill weed

Pack the cucumber slices into clean, hot jars, leaving ¹⁄₂ inch of headspace. Add the water, vinegar, pickling salt, and dill weed, and then process the jars in a water bath canner for 10 minutes.

Recipe 4: Canned Chicken Broth

Chicken broth is a low-acid food that requires a pressure canner. To make canned chicken broth, you’ll need:

• 4 cups of chicken broth
• 1 tablespoon of salt

Pack the chicken broth into clean, hot jars, leaving 1 inch of headspace. Add the salt, and then process the jars in a pressure canner at 10 pounds of pressure for 30 minutes.

Recipe 5: Canned Peaches

Peaches are a high-acid food that can be canned using a water bath canner. To make canned peaches, you’ll need:

• 4 cups of sliced peaches
• 1 cup of water
• 1 tablespoon of lemon juice
• 1 teaspoon of sugar

Pack the peach slices into clean, hot jars, leaving ¹⁄₂ inch of headspace. Add the water, lemon juice, and sugar, and then process the jars in a water bath canner for 20 minutes.

Recipe 6: Canned Carrots

Carrots are a low-acid food that requires a pressure canner. To make canned carrots, you’ll need:

• 4 cups of sliced carrots
• 1 cup of water
• 1 tablespoon of salt

Pack the carrot slices into clean, hot jars, leaving 1 inch of headspace. Add the water and salt, and then process the jars in a pressure canner at 10 pounds of pressure for 25 minutes.

Recipe 7: Canned Pears

Pears are a high-acid food that can be canned using a water bath canner. To make canned pears, you’ll need:

• 4 cups of sliced pears
• 1 cup of water
• 1 tablespoon of lemon juice
• 1 teaspoon of sugar

Pack the pear slices into clean, hot jars, leaving ¹⁄₂ inch of headspace. Add the water, lemon juice, and sugar, and then process the jars in a water bath canner for 20 minutes.

Recipe 8: Canned Beef Stew

Beef stew is a low-acid food that requires a pressure canner. To make canned beef stew, you’ll need:

• 4 cups of beef stew
• 1 tablespoon of salt

Pack the beef stew into clean, hot jars, leaving 1 inch of headspace. Add the salt, and then process the jars in a pressure canner at 10 pounds of pressure for 30 minutes.

Recipe 9: Canned Corn

Corn is a low-acid food that requires a pressure canner. To make canned corn, you’ll need:

• 4 cups of corn kernels
• 1 cup of water
• 1 tablespoon of salt

Pack the corn kernels into clean, hot jars, leaving 1 inch of headspace. Add the water and salt, and then process the jars in a pressure canner at 10 pounds of pressure for 25 minutes.

Recipe 10: Canned Cranberry Sauce

Cranberry sauce is a high-acid food that can be canned using a water bath canner. To make canned cranberry sauce, you’ll need:

• 4 cups of cranberries
• 1 cup of water
• 1 cup of sugar

Pack the cranberry sauce into clean, hot jars, leaving ¹⁄₂ inch of headspace. Add the water and sugar, and then process the jars in a water bath canner for 15 minutes.