Pressure Canning
Pressure 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 Skills Checklist: Pressure Canning Low Acid Foods/ Vegetables and Meats (#53504) | pdf |
- Canning Vegetables (PNW 172)*
- Canning Tomatoes and Tomato Products (PNW 300) | pdf |
- Complete Guide to Home Canning (Ag. Bull. 539)*
- Ball Blue Book Guide to Preserving*
- 4-H Project Record Book | doc | pdf |
- 4-H Involvement Report | doc | pdf |
Optional Supporting Materials
*Available through your county extension office.