CANNING VEGETABLES SAFELY (B1159)
Low acid foods must be processed in
a pressure canner. These include meats and vegetables including
peas, carrots, corn, beans and beets. These low-acid foods
must be processed in a pressure canner to destroy any C. botulinum
spores that might be present.
Use pressure canners to process low-acid
vegetables. Do not use boiling water canner for low-acid foods.
Processing times must be long enough to allow heat to penetrate
to the center of food or the coldest spot in the jar and to reach
temperatures needed to destroy harmful bacteria and bacterial
spores.
How quickly heat penetrates depends
on the size of the jar and the contents of the jar - the ratio
of solid to liquid and the kind and size of food pieces.
Follow recipes precisely and process
all vegetables in a pressure canner. Open kettle canning,
microwave canning and oven canning are very unsafe and not
recommended. Boiling water canning is also very unsafe and
not recommended for vegetables.
For more information
refer to publication:
Canning Vegetables Safely (B1159)
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