Canning can be a great way to get full benefit from your garden vegetables. When prepared properly, foods will retain their nutrients and flavor. Done improperly, they can kill, cause serious illness, or just plain taste bad. This bulletin is designed to support the home canner with information necessary to select equipment, prepare and pack appropriate amounts, seal, cool, and store vegetables. Includes a handy guide to processing methods for most commonly canned vegetables, plus some advice on what not to can. Complements PNW199 on canning fruits and PNW300 on canning tomatoes.
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