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.


Recommended Tested/Evidence-Based Recipe Sources:

Pressure Gauge Testing

Written By

Photo of Rachel McDowell, N.C. Cooperative ExtensionRachel McDowellArea Specialized Agent, Consumer and Retail Food Safety Serves 34 CountiesBased out of Agricultural & Human Sciences(919) 515-9155 romcdowe@ncsu.eduAgricultural & Human Sciences - NC State University
Page Last Updated: 1 week ago
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