Pressure Canning

Pressure Canning



All low acid foods must be processed in a pressure canner. Temperatures of at least 240°F (116°C) are required to eliminate the risk of botulism and the only way to achieve this temperature is in a pressure canner. Low acid foods include:

  • Meat, game, poultry, fish and seafood
  • Soups and stews
  • Vegetables
  • Tomato-vegetable mixtures (for example, stewed tomato mixtures, vegetable juices and pasta sauces)

Learn how to pressure can poultry, seafood and red meats by visiting the National Center for Home Food Preservation.



Organisms that cause food spoilage–moulds, yeasts and bacteria–are present everywhere in the air, soil and water. Enzymes that may cause undesirable changes in flavour, colour and texture are present in raw vegetables.

When vegetables are canned, they are heated hot enough and long enough to destroy spoilage organisms. This heating (or processing) also stops the action of enzymes.

Pressure canning is the only safe method of canning all vegetables (except tomatoes). Jars of food are placed in a pressure canner which is heated to a temperature of at least 240°F (116°C). This temperature can be reached only in a pressure canner.


Read more on Pressure Canning Vegetables (PDF, 476 kb), courtesy of the University of Georgia.



​The following laboratory tested recipes were reprinted with permission from University of Georgia and published in So Easy to Preserve, 4th Edition 1999 or posted on the National Center for Home Food Preservation website: THE RECIPES MUST BE FOLLOWED EXACTLY, as any changes will alter the acidity level and therefore may result in an unsafe product.


Click here for Pressure Canning Recipes (PDF, 67 kb)