Home Canning of Fruits and Vegetables

HOME AND GARDEN BULLETIN No. 8 U. S. DEPARTMENT OF AGRICULTURE
Prepared by HUMAN NUTRITION RESEARCH DIVISION Agricultural Research Service
Acknowledgment is made to the Massachusetts Agricultural Experiment Station and the Texas Agricultural Experiment Station for cooperation in the development of some of the home-canning processes included in this publication, and to the National Canners Association for consultation and advice on processing.
Washington, D.C.
Revised February 1965
Slightly revised May 1965
For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402 - Price 15 cents
Organisms that cause food spoilage—molds, yeasts, and bacteria—are always present in the air, water, and soil. Enzymes that may cause undesirable changes in flavor, color, and texture are present in raw fruits and vegetables.
When you can fruits and vegetables you heat them hot enough and long enough to destroy spoilage organisms. This heating (or processing) also stops the action of enzymes. Processing is done in either a boiling-water-bath canner or a steam-pressure canner. The kind of canner that should be used depends on the kind of food being canned.
For fruits, tomatoes, and pickled vegetables , use a boiling-water-bath canner. You can process these acid foods safely in boiling water.
For all common vegetables except tomatoes , use a steam-pressure canner. To process these low-acid foods safely in a reasonable length of time takes a temperature higher than that of boiling water.
A pressure saucepan equipped with an accurate indicator or gage for controlling pressure at 10 pounds (240° F.) may be used as a steam-pressure canner for vegetables in pint jars or No. 2 tin cans. If you use a pressure saucepan, add 20 minutes to the processing times given in this publication for each vegetable.