Canning 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.

Selected Recipes

• Bruschetta In a Jar 2020
• Lemony Eggplant Caponata
• Canned Asparagus
• Canned Beets NCHFP
• Salsa NCHFP
• Vegetable Mirepoix

Handouts

• Burning Issue: Canning Soups Safely
• Using Pressure Canners
• Frequently asked questions:
  • Canning in Electric Multi-Cookers
  • Canning in Pressure Cookers
• Tomatoes
• Tomatoes NCHFP
• Vegetables NCHFP