Canning milk is not recommended by the USDA or the National Center for Home Food Preservation. No official guidelines exist for home canning milk or dairy products. The high temperature needed to...

Canning tomato juice begins by cooking whole tomatoes, crushing them, and extracting the juice. The tomato juice is then strained and mixed with bottled lemon juice to acidify it. Tomato juice can be...

When home canning mackerel, remove the scales, head, fins, and tails. Cut the fish into small fillets, and cold pack them into sanitized pint jars. Add 1-2 teaspoons of salt per jar and process in a...

Canning butter is controversial among home canners. The National Center for Home Food Preservation has not published guidelines for safely canning butter. However, many canners have home-canned...

To pressure can meatloaf, form small loaves of the ground meat mixture and oven-bake them for 30 minutes at 375°F. Transfer the meatloaf pieces to hot canning jars, and cover with canning liquid,...

Canning bacon involves laying strips of raw bacon side by side between two sheets of parchment paper. Fold the paper plus bacon slices lengthwise in half, then roll inwards to fit into wide-mouth...