Canning Vegetables (FDNS-E-43-03)Download PDF
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.
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