Pressure canning in a dial-gauge or weighted-gauge pressure canner is the only safe, research-based method for vegetables such as green beans, corn, and carrots. Tomatoes can be canned safety using either a pressure canner or a boiling water canner. Here are resources for canning vegetables from the National Center for Home Food Preservation:
Nebraska Extension Canning Resources
Feedback Form
Feedback Form
If you do not see the article, please scroll up the page.
