Let's Preserve

EC435
Published 2010
Cover Display for EC435
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Pressure canning is the only recommended method for canning low-acid vegetables. The bacterium Clostridium botulinum is destroyed in low-acid foods when they are processed at the corrct time and pressure in a pressure canner.
This publication covers the following topics:
Canning vegetables with or without salt;
Canning vegetables for baby food;
Vegetable selection and preparation;
Nebraska altitude ranges for canning adjustments;
Recommended pressures for dial and weighted-gauge canners;
Recommended process times for low-acid vegetables; and
Recipes for several products.

Publication Details

Authors

Julie A. Albrecht

Subject

Food & Nutrition

Food & Nutrition

Publication Date July 02, 1990
Last Revision Date August 12, 2010
Language English
Formats

PDF (web)

Series Extension Circular