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Canning Guide
CAUTION
Improper canning can lead to serious health
consequences. It is important to read this guide
carefully and follow all steps to ensure that food
is processed to preserve its nutritional value
and is safe for consumption.
The canning process allows for preparation and
preservation of all your family’s favorites, including
fresh and cooked fruits, vegetables, meats, jams
and jellies. Canning is a great way to bring “out-of-
season” foods to the table economically. Buy food
items in bulk at low prices and preserve for future
use when they become scarce and costly.
Pressure canning can be used for all foods,
particularly those containing little acid, such
as vegetables, meat, and seafood.
Safety Precaution: Use the exact time,
temperature, and method specied in the recipes
to protect food from harmful bacteria, mold, and/
or enzymes. Altering times given in a recipe may
destroy the nutrients and avor in foods. Food
enzymes can promote the growth of mold
and yeast, which in turn will cause food to spoil.
These agents can be destroyed by achieving
a temperature of 212° F with steam canning
methods. However, other contaminants, such as
salmonella, staphylococcus aureus, and clostridium
botulinum – the cause of botulism – may develop.
Killing these harmful bacteria requires a temperature
of 240°F, which is provided only by the pressure
canning process.
The lower the acid content in the food, the greater
the potential for spoilage and contamination.
Foods such as fruits are high in acid. Meats, dairy
products, and sea foods have low acid levels (see
chart below). Proper pressure canning minimizes
the possibility of spoilage and contamination.
A. PRESSURE CANNING
WHY PRESSURE CANNING?
FOOD ACIDITY
Foods High in Acidity
Apples Oranges
Applesauce Peaches
Apricots Pears
Berries Pickled Beets
Cherries Pineapple
Cranberries Plums
Fruit Juices Rhubarb
Foods Low in Acidity
Asparagus Mushrooms
Beans Okra
Beets Peas
Carrots Potatoes
Corn Seafood
Hominy Spinach
Meat Winter Squash
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