Canning green enchilada sauce begins by combining green chilies, tomatillos, onions, garlic, and spices in a pot and cooking it for 15 minutes. Ladle the hot green enchilada sauce into sterilized...

Canning Brunswick stew begins by preparing your chicken, pork, or beef and slow-cooking it until the meat starts falling apart. Add the shredded meat to a pot with veggies, herbs, seasoning, and BBQ...

Zucchini is a low-acid vegetable that develops a soft texture when cooked. For this reason, it is best to can zucchini with tomatoes in a pressure canner or acidify and pickle zucchini before canning...

Canning carrots starts by washing, peeling, and hot-packing them into quart or pint jars. Can baby carrots whole and cut the larger ones into ½-inch cubes, dices, or strips. Process the carrots in a...

When canning lilac jelly, steep loose lilac petals in boiling water for at least 10 minutes. Strain the lilac tea and boil it in a large saucepot. Add lemon juice, powdered pectin, and sugar as the...

Home canning cranberry sauce starts by cooking fresh cranberries in water and sugar for 10-15 minutes. Ladle the hot sauce into hot pint or half pint jars and process them in a water bath canner for...