Written by Lavonne Meyer (former SDSU Extension Food Safety Field Specialist).
The method used for canning a product is determined primarily by the acidity of the food or mixture of foods being canned. Low-acid foods (those with a pH level of 4.5 or higher) must be processed in a pressure canner to be free of botulism risks. All fresh vegetables except for most tomatoes are low acid foods. Other low-acid foods are red meats, seafood, poultry and milk.
- Home Canning Low-acid Vegetables
- Preservation of Game Meats and Fish
- Home Canning Meat, Poultry, Red Meats, Game and Seafood
- Canning Equipment
- Questions and Answers about using a Pressure Canner
- Food Preservation Facts or Myths
- National Center for Home Food Preservation
The National Center for Home Food Preservation is a source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods.
Types of Pressure Canners
Using a Pressure Canner