Can you use water bath canning for vegetables? I am putting up black eyed peas, beans, and squash.
By Lisa from Tampa, FL
Low-acid foods like those need to be pressure canned, otherwise the heat isn't high enough to destroy botulism. The USDA has a really useful guide:
Try this link; it may help you:
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I love their canning books. Simple instructions for the better part.
All food authorities do not approve of water bathing vegetables however both my grandmother's did and nobody died from food poisoning. It is up to you, but be aware that it is now not approved.
I really don't have an answer but need to know the same thing. I did do some fresh green beans the other day. The jars did seal just fine. I hot bathed for a longer time than the pressure cooker.
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