Canning Fruits & Vegetables
Select vegetables that are fully mature (but not over-mature) and process them as soon as possible after picking.
With the exception of tomatoes, vegetables must be processed using a pressure cooker process. Vegetables should not be canned in a cold-water bath canner due to the risk of botulism. Botulism is a colorless, odorless, tasteless organism that can be fatal if ingested.
Tomatoes may be processed in a cold-water bath, but must have acid added to them to insure that they have enough acidity. Current tested recipes require a considerably longer processing time than those used in the past. Consult current, tested recipes for proportions and bottling information.
The United States Department of Agriculture and the food science industry are continually testing food processing methods. Older methods are discarded in favor of more reliable methods as time goes on. Consult a reliable, current source for more information on canning vegetables at home. Local extension offices have access to current, safe, and tested canning recipes. The Ball Canning Company and the Kerr Company also produce reliable information. Follow all canning instructions carefully for safe results.