Home Canning Low-Acid Vegetables (PDF)
The method used for canning a product is determined primarily by the acidity of the food or mixture of foods being canned. Low-acid foods must be processed in a pressure canner to be free of botulism risks.
- General Canning Procedures
- Asparagus Spears or Pieces
- Beans, Baked
- Beans or Peas, Shelled, Dried
- Beans, Snap and Italian Pieces
- Beans, Dry, with Tomato or Molasses Sauce
- Beets Whole, Cubed, or Sliced
- Carrots, Sliced or Diced
- Corn Whole Kernel
- Corn Cream Style
- Mixed Vegetables
- Pumpkins and Winter Squash
- Spinach and Other Greens
This article is available in PDF format. Click here to download it.
Published by: NDSU Extension Service, North Dakota State University of Agriculture and Applied Science, and U.S. Department of Agriculture cooperating.
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