How to can fresh vegetables
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"Vegetables are at peak quality for six to 12 hours after harvesting. If you must delay canning fresh vegetables, keep refrigerated until you are ready to begin. Pressure canning is the only safe method for canning vegetables because they are low-acid. Clostridium botulinum, the bacterium that causes botulism food poisoning, is destroyed in low-acid foods, such as vegetables, only when they are processed for the correct amount of time at the recommended pounds of pressure in a pressure canner. Canning low-acid foods in boiling-water or canner is absolutely unsafe because the botulinum bacteria can survive this process. If Clostridium botulinum bacteria survive and grow inside a sealed jar of food, they can produce a poisonous toxin. Please refer to MU Extension publications GH1451, Safe Home Canning Basics, and GH1452, Steps for Successful Home Canning, for information on correct canning procedures and the steps to follow in pressure canning."--First page.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.