Pressure Canning
Pressure canning takes place at higher temperatures than boiling-water bath canning, killing the botulism-causing bacteria that thrive in low-acid foods. Learn how to process vegetables, soups, stews and other low-acid foods in a pressure canner. Use your canned foods in recipes and menu plans.
Some counties have more requirements. Contact your 4-H leader or UI Extension county office to check.
Optional Supporting Materials
- Canning Vegetables (PNW 172)
- Guardado de vegetales en conserva (PNW 172S)
- Canning Tomatoes and Tomato Products (PNW 300)
- Elaboración de conservas de tomates y productos de tomates (PNW 300S)
- USDA Complete Guide to Home Canning (Ag Bulletin 539)
- So Easy to Preserve (University of Georgia Extension)
- National Center for Home Food Preservation