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NC State Extension

Pressure Canning

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:

Pressure Gauge Testing