By Jeanne Murray, Nebraska Extension Master Gardener
Are you planning to can some of your garden produce?
Garden produce can be preserved by two canning methods, the water-bath or the pressure canner. Water-bath canning is for produce with high acidity, like pickles, most fruits, sauerkraut, tomatoes, jams and jellies. The pressure canner is used for low-acid foods, like vegetables, meats, sea foods and salsas without added acid. Improperly canned produce may result in a deadly food poisoning.