Series #: PNW 172

Title: Canning Vegetables

Publication date: 6/1/2001

Length: 16 pages

Description: Discusses how to select and prepare equipment and vegetables for canning. Describes hot pack and raw pack methods and gives amounts (in pounds of fresh produce) of various vegetables necessary to pack a quart-sized jar. Explains how to use a pressure canner and process low-acid vegetables. Covers cooling jars, testing for a seal, storing, and examining jars for spoilage. Includes a safety checklist, canning instructions for specific vegetables and vegetable mixes, and answers to frequently asked questions about canning.

Price: $1.00

Continue shopping...