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Canning vegetables
Most vegetables are low-acid foods and require pressure canning to control the risk of botulism. A boiling-water canner does not reach a high enough temperature to safely process ordinary low-acid vegetables.
Follow a tested USDA/NCHFP recipe for the exact vegetable, preparation style, jar size, processing time and pressure. Do not use so-called “dry canning,” oven canning or other untested shortcuts.
Pressure requirements vary with altitude and canner type. Dial-gauge pressure canners should be maintained and the gauge checked as recommended by the manufacturer or local Extension service.
RECOMMENDED RESOURCES
Canning Vegetables and Vegetable Products — NCHFP
Tested pressure-canning procedures for vegetables and vegetable mixtures.
CDC explains why pressure canning is required for low-acid foods.
Is ‘Dry Canning’ Vegetables Safe? — USDA FSIS
USDA explains why dry canning low-acid vegetables is hazardous.
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