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.
8 Page(s)
Contents:
General Canning Procedures
Recipes
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
Peppers
Mixed Vegetables
Peas
Pumpkins and Winter Squash
Spinach and Other Greens
Soups
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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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