Can Vegetables

Pressure canning is the only safe method for processing shelf stable low-acid food with a pH higher than 4.6. Low acid foods include:

Vegetables
Meats, poultry, seafood (see the link on the left for more on canning meats)
Legumes (beans)
Mixtures that contain any of the above foods

Low acid foods like these require a temperature higher than boiling to destroy harmful microorganisms that cause botulism and food spoilage. A temperature of at least 240º F is needed. Pressure canners achieve this temperature.

Don't want to pressure can your vegetables? Consider dehydrating or freezing instead. Visit the links on the left for ideas.

Links below open in a new window:

Using Pressure Canners - National Center for Home Food Preservation (NCHFP) (PDF)
Canning Vegetables - United States Department of Agriculture (PDF)
No Pressure Canning in Electric Multi-Cookers - University of Wyoming Extension (PDF)
Why Pressure Cookers are not Pressure Canners - Utah State University Extension (PDF)
Tomatoes - UC Agriculture and Natural Resources (PDF)

Recipes (NCHFP)

More! download recipes and handouts from our Wednesday evening demos.