Save Money with Canned Vegetables, but DonÕt Try to Cut Corners

Canning has become an economic necessity for many families, now growing vegetable gardens, where they once grew flowers, plants and ornamentals. And canned vegetables will allow an over-production of crops during the growing and harvesting seasons. This assures delicious, well-preserved vegetables placed on the dinner table at times when these vegetables are normally out of season.

But, there is only one safe method for canning vegetables at home-- pressure canning! Any other method and you’re taking a chance of producing dangerous spores from the bacteria that causes botulism. Otherwise called food poisoning, and is very common in low-acid foods, such as vegetables and meats.

For Your Information, Canning Vegetables Can Be Done Safely

According to gardening information sources on the subject of vegetable canning, Agricultural Departments at state universities have concluded that the bacterial spores of botulism are destroyed only when the vegetables are processed in canning pressure cookers at 240 degrees F for the correct amount of time. And that time varies according to the density and penetrable properties of the different vegetables.

Do not taste or use canned vegetables from a home garden until they have been held at a rolling boil for at least 10 minutes. Spinach and corn need 20 minutes. Add one additional minute for each 1,000 feet above sea level. Do not process vegetables and try to kill the bacteria using a boiling water bath because, believe it or not—these bacteria can even survive boiling water.

But, not to worry. As ominous as they sound, these are harmless, microscopic one-celled plants-- until they find themselves in a moist, low acid, oxygen-free environment or a partial vacuum. Under these conditions, the bacterium can grow and produce toxins dangerous to people and animals. Then, watch out!

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