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/
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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.
