Can you use water bath canning for vegetables? I am putting up black eyed peas, beans, and squash.
By Lisa from Tampa, FL
Low-acid foods like those need to be pressure canned, otherwise the heat isn't high enough to destroy botulism. The USDA has a really useful guide:
www.uga.edu/
I get a newsletter from BALL which is the foremost information on canning, recipes, and safety!
Questions about Products or Home Canning? Click here or call toll free 1-800-240-3340.
I'm new to canning. After my jars are filled, do I put them in a boiling pot, or do I put them in a pot then the water?
Here is a good article by Elizabeth L. Andress, Ph.D. Professor and Extension Food Safety Specialist, Department of Foods and Nutrition on site of National Center for Home Food Preservation:
nchfp.uga.edu/
"Preheat the water to 140 degrees F. for raw-packed foods and to 180 degrees F. for hot-packed foods".
Water boils at 212 degrees F. and simmers at 190 degrees F.
So, put your jars in hot water.
This is a page about canning bath not long enough. Following the proper steps for home canning helps ensure the safety and quality of your canned goods.
I am looking for directions in water bath canning of potatoes and also dry beans. I need to know how to do it and how much time after water bath canner starts to boil.
