MG Practice Site
University of California
MG Practice Site

Can Vegetables

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Can Vegetables

Pressure canning is the only safe method for processing shelf stable low-acid food with a pH higher than 4.6.  Low acid foods include:

  • Vegetables
  • Meats, poultry, seafood (see the link on the left for more on canning meats)
  • Legumes (beans)
  • Mixtures that contain any of the above foods

Low acid foods like these require a temperature higher than boiling to destroy harmful microorganisms that cause botulism and food spoilage.  A temperature of at least 240º F is needed.  Pressure canners achieve this temperature.

Don't want to pressure can your vegetables?  Consider dehydrating or freezing instead.  Visit the links on the left for ideas.

Links below open in a new window:

Selected Recipes

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