Pressure Canning

pressure canningPressure canning takes place at higher temperatures than boiling-water bath canning, killing the botulism-causing bacteria that thrive in low-acid foods. Learn how to process vegetables, soups, stews, and other low-acid foods in a pressure canner. Use your canned foods in recipes and menu plans.

Project Requirements
| pdf |
Some counties may have additional requirements. Contact your 4-H leader or county extension office to learn more.

Member Materials
  • Food Preservation Pressure Canning Manual | pdf |
  • 4-H Project Record Book | docpdf
  • 4-H Involvement Report | docpdf |

Optional Supporting Materials

*Available through your county extension office.