Canning Local

Putting your produce into production

The acidity of a food as measured on the pH scale greatly influences which spoilage-causing organisms can exist and grow, especially bacteria. Low-acid and nonacid foods invite the growth of dangerous heat-resistant bacteria, like Clostridium botulinum. The foods in the low-acid category require the higher temperatures produced by a pressure canner to safely preserve them at home.

The following lists are not exhaustive. Please use your recipes/references to determine proper canning method for foods not mentioned here. In general fruits possess sufficient acidity to be canned safely in a simple boiling water bath. Vegetables overwhelmingly tend to be in the low-acid and nonacid range and require pressure canning unless you choose to pickle the foods.

Water Bath Canning OK

• Rhubarb
• Cranberries
• Plums
• Apricots
• Apples
• Berries (blackberries, raspberries, blueberries, strawberries, etc.)
• Sour cherries
• Peaches
• Sweet cherries
• Pears
• Grapes
• Pineapples
• Tomatoes (borderline between acid/low-acid. A little vinegar should be added to jars of tomatoes to boost acidity when using the boiling water bath for preservation. Tomatoes may also be canned with the pressure canner.)

Pressure Canning Necessary

• Okra
• Peppers
• Pumpkin
• Squashes
• Carrots
• Cabbage
• Turnips
• Beets
• Green beans/string beans
• Greens (spinach, other leafy vegetables)
• Potatoes (sweet and white)
• Asparagus
• Cauliflower
• Lima beans and other shell beans
• Peas
• Corn
• Meats
• Poultry
• Seafood
• Dairy

Pickling – The addition of a vinegar solution, which is high in acid, allows low-acid foods to cross over into water bath processing. For example, pickling peppers and canning them in a water bath is safe. Pickled cucumbers are also a prime example.

If you have any questions regarding this website, you may contact me with the form at my main business website on this page.

Sincerely, Tracy Falbe