Some fruits and vegetables naturally have low amounts of acid, which would allow them to support the growth of Clostridium botulinum, which is a type of bacteria that can produce a deadly toxin in environments without oxygen, such as canned foods. Pressure canning must be used to safely process low acid foods. On this page you can find resources for safely using pressure canning to preserve food at home.

Recipes

Recommended Tested/Evidence-Based Recipe Sources:

• National Center for Home Food Preservation (NCHFP) – an online resource for safe home food preservation information that includes the recipes below, recipes from the USDA’s Complete Guide to Home Canning and other recipes that have been research-tested by the University of Georgia.
  • Vegetables – Beans, Zucchini, Okra and Peppers
• USDA’s Complete Guide to Home Canning – available online and in print, this guide provides research-tested recipes in addition to safe food preservation information (for the online version, see the link at the beginning of this page)
  
• So Easy to Preserve (UGA) – this book of research-tested recipes, many of which are also found on the NCHFP website
• The Ball Blue Book, 100th Anniversary Edition (Jarden, 2009/2010) – research-tested recipes by the popular canning jar brand, Ball

Pressure Gauge Testing

• Presto Gauge Tester Order Form
• Gauge Inspection Form