Let's Preserve
EC435
Published 2010
Published 2010
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.
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 | |
Publication Date | July 02, 1990 |
Last Revision Date | August 12, 2010 |
Language | English |
Formats |
PDF (web) |
Series | Extension Circular |