P1540

Canning Vegetables: 4-H Food Preservation Project Unit 4

The two most common methods of preserving vegetables are freezing and canning. Freezing keeps the food so cold that microorganisms cannot grow and enzyme activity is slowed down. When you can vegetables, you put them in a jar and heat them. You heat them enough to kill microorganisms that cause spoilage, and you seal the jar to keep microorganisms and air out. Canning is more work than freezing but more economical.

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Publication 1540 (POD-08-25)

Reviewed by Courtney Crist, PhD, Associate Extension Professor, Biochemistry, Nutrition, and Health Promotion. Previously revised by Brent Fountain PhD, RD, CSSD, FAND, Senior Vice Provost, former Human Nutrition Specialist, from materials originally prepared by the University of Kentucky College of Agriculture.