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:
Try this link; it may help you:
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.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
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.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
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.
