Extension, Cooperative
Date of this Version
1990
Document Type
Article
Abstract
High quality home canned vegetables can add nutrients and variety to your meals throughout the year. Canning favorite and special products can be a rewarding experience and a source of pride for many people. Vegetables can be safely preserved at home by following the procedures in this publication.
Pressure canning is the only recommended method for canning low-acid vegetables.
Comments
© 1990, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.