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.

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

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.