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