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, United States Department Agriculture, 2015
- Home Canning Low-Acid Vegetables, North Dakota State University Extension Service, FN 173, 2019
Vegetables
- Asparagus: Canning, Freezing, Pickling, Penn State University Extension, Articles, 2019
- Green, Italian or Wax Beans, Oregon State University Extension Service, SP 50-445, 2015
- Snap Beans, Purdue University Extension, HHS-814-W, 2015
- Canning Beans, Corn & Peas, Clemson University Cooperative Extension, Fact Sheet HGIC 3240, 2012
- Sweet Corn, Penn State University Extension, Code UK127, 2019
- Preserving Sweet Corn Successfully, Penn State University Extension, Articles, 2018
- Horseradish, Oregon State University Extension Service, SP 50-793, 2013
- Peas & Edible Pea Pods, Oregon State University Extension Service, SP 50-305, 2013
- Chile, Utah State University Cooperative Extension, Publication FN/Harvest/2005-01pr, 2010
- Peppers, Penn State University Extension, Code UK128, 2019
- Potatoes & Sweet Potatoes, Penn State University Extension, Code EE0205, 2018
- Preserving Mushrooms, Oregon State University Extension Service, SP 50-919, 2013
- Rhubarb Recipes, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00064, 2018
- Preserving Spring Greens, Clemson University Cooperative Extension
- Red Beets, Penn State University Extension, Articles, 2019
- Root Vegetables - Beets, Carrots, Turnips, and Rutabagas, Penn State University Extension, Code EE0206, 2018
- Pumpkin & Winter Squash, Oregon State University Extension Service, SP 50-767, 2013
- Squash and Pumpkin, Penn State University Extension, Code EE0315, 2019
- Tomatillos, Oregon State University Extension Service, SP 50-768, 2013
Soups & Broths
- Preserving Soup Safely, Penn State University Extension, Articles, 2017
- Soup, Penn State University Extension, Code EE0207, 2019
- Preparing and Preserving Your Own Chicken or Turkey Stock, Penn State University Extension, 2023
Return to Food Preservation Resource Page
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