Canning tomato paste begins by cooking fresh tomatoes for 1 hour before removing their seeds and skins. The tomatoes are cooked again until a thick, concentrated paste forms. The paste is placed into...

When canning stewed tomatoes, ladle cooked tomatoes into canning jars and add ½ tsp of canning salt with 2 tbsp of bottled lemon juice, or ½ tsp of citric acid per quart jar. Process stewed...

The process of canning roasted tomatoes begins by oven-roasting ripe tomatoes at 450°F. Pack the roasted tomatoes into canning jars with citric acid or bottled lemon juice and process in a boiling...

Canning yellow tomatoes is the same as canning red tomatoes. When water bath canning, acidify tomatoes by adding bottled lemon juice or citric acid to the canning jars and process for 85-100 minutes...

To begin canning butternut squash, rinse, peel, and cut it into 1-inch cubes. Next, blanch the chopped butternut squash in boiling water for 2 minutes. Process pint jars for 55 minutes and quart jars...

Chili peppers are low-acid foods that need to be pressure canned. To pressure can peppers, pack them into sanitized half-pint jars with 1/2 teaspoon of salt. Add boiling water, leaving 1-inch...