Pressure canning is the process of preserving foods in a kettle pressurized with steam. It’s the only safe method for low-acid foods. If it’s not done properly, home canning can have a high risk of ...

Canning is a great way to preserve produce from your garden or local farmers market. During the cold winter months, you can grab a jar of preserved food, and the fresh flavors can transport you back ...

Pressure canners allow us to safely preserve low-acid foods at home. Because low-acid foods like vegetables and meat are more susceptible to botulism, these foods must be canned in a pressure canner.

ST. PAUL -- Safe home canned vegetables require processing in a pressure canner. This is important to know if you are planning to home can green beans, peas, carrots or other low-acid vegetables this ...

When canning low-acid vegetables, meats and soups, they must be processed in a pressure canner in order to destroy botulism spores that can cause a deadly illness. These foods cannot be safely ...