Canning Vegetables (FDNS-E-43-03) University of Georgia Extension Pressure canning is the only safe method of canning all vegetables (except tomatoes). The Clostridium botulinum microorganism is the main reason pressure canning is necessary. This publication provides directions on how to safely preserve specific vegetables with a pressure canner. Information on equipment, preparation, and processing are given, as well as information on how to guard against spoilage. For more information on food preservation, visit the National Center for Home Food Preservation online at http://nchfp.uga.edu. 2017-07-11 10:26:27.82 2006-06-02 14:29:59.0 Preserving Food Series: Canning Vegetables | Publications | UGA Extension Skip to content

Canning Vegetables (FDNS-E-43-03)

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Summary

Pressure canning is the only safe method of canning all vegetables (except tomatoes). The Clostridium botulinum microorganism is the main reason pressure canning is necessary. This publication provides directions on how to safely preserve specific vegetables with a pressure canner. Information on equipment, preparation, and processing are given, as well as information on how to guard against spoilage.

For more information on food preservation, visit the National Center for Home Food Preservation online at http://nchfp.uga.edu.

Click the "Download PDF" link to view this publication.

Status and Revision History
Published on Feb 1, 2001
Re-published with minor revisions on Mar 23, 2013