Publications: Low-Acid Foods
This collection of documents from University Extension offices nationwide provides instructions on and examples of canning non-pickled vegetables and foods.
Research on food preservation is ongoing – recommendations may have changed since the release of some documents. Please refer to the National Center for Home Food Preservation for the most current recommendations.
Topics on this page:
Overview
- Complete Guide to Home Canning: Guide 4, Selecting, Preparing and Canning Vegetables and Vegetable Products (PDF, 1.92 MB), United States Department of Agriculture, 2015
- Home Canning Low-Acid Vegetables, North Dakota State University Extension, 2024
Vegetables
- Asparagus: Canning, Freezing, Pickling, Penn State University Extension, 2024
- Green, Italian or Wax Beans, Oregon State University Extension, 2015
- Let's Preserve: Snap Beans, Penn State University Extension, 2023
- Preserving Sweet Corn Successfully, Penn State University Extension, 2025
- Horseradish, Oregon State University Extension, 2025
- Peas & Edible Pea Pods, Oregon State University Extension, 2024
- How to Preserve Chiles, Utah State University Cooperative Extension
- Peppers, Penn State University Extension, 2023
- Potatoes & Sweet Potatoes, Penn State University Extension, 2023
- Preserving Mushrooms, Oregon State University Extension, 2025
- Preserving Spring Greens, Clemson University Cooperative Extension, 2018
- Preserving Beets, Penn State University Extension, 2024
- Root Vegetables - Beets, Carrots, Turnips, and Rutabagas, Penn State University Extension, 2023
- Pumpkin & Winter Squash, Oregon State University Extension, 2024
- Squash and Pumpkin, Penn State University Extension, 2023
- Tomatillos, Oregon State University Extension, 2025
Soups & Broths
- Preserving Soup Safely, Penn State University Extension, 2025
- Soup, Penn State University Extension, 2023
- Preparing and Preserving Your Own Chicken or Turkey Stock, Penn State University Extension, 2023