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.
Some counties may have additional requirements. Contact your 4-H leader or county extension office
to learn more.
Optional Supporting Materials
- Food Preservation Pressure Canning Manual | pdf |
- 4-H Project Record Book | doc | pdf |
- 4-H Involvement Report | doc | pdf |
*Available through your county extension office