This collection of documents from University Extension offices nationwide provides instructions on and examples of canning non-pickled vegetables and foods.
Research on food preservation is ongoing – recommendations may have changed since the release of some documents. Please refer to the National Center for Home Food Preservation for the most current recommendations.
Topics on this page:
Overview, Vegetables, Soups & Broths
Overview
- Complete Guide to Home Canning: Guide 4, Selecting, Preparing and Canning Vegetables and Vegetable Products, United States Department Agriculture, 2015
- Canned Vegetables: Problems and Solutions, Oregon State University Extension Service, SP 50-742, 2013
- Canning Vegetables Safely, University of Wisconsin Extension Cooperative Extension, B1159, 2008
- Canning Fruits, Tomatoes and Vegetables, Cornell University, Division of Nutritional Sciences, 2001
- Canning Vegetables, Colorado State University Extension, Fact Sheet 9.348, 2013
- Canning Vegetables, University of Georgia Extension, 2014
- Canning Tomatoes and Tomato Products, Pacific Northwest Extension, PNW172, 2011
- Canning Vegetables to Prevent Botulism, Clemson University Cooperative extension
- Canning: Vegetables, Iowa State University Extension and Outreach, PM 1044, 2012
- Handy Reference for Canning Vegetables, Cornell Cooperative Extension, 2010
- Herbs and Vegetables in Oil, Oregon State University Extension Service, SP 50-701, 2015
- Home Canning Low-Acid Vegetables, North Dakota State University Extension Service, FN 173, 2019
- How to Can Fresh Vegetables, University of Missouri Extension
- Preserving Vegetables, Clemson University Cooperative Extension, Fact Sheet HGIC 3300, 1999
- Safe Methods of Canning Vegetables, UC ANR Publication 8072, 2002
- Vegetables, Kansas State Research and Extension, MF 1181, 2015
Vegetables
- Asparagus: Canning, Freezing, Pickling, Penn State University Extension, Articles, 2019
- Beans, Kansas State Research and Extension, MF 1179, 2015
- Green, Italian or Wax Beans, Oregon State University Extension Service, SP 50-445, 2015
- How to Preserve Green and Yellow Beans, Penn State University Extension, Articles, 2019
- Pole and Bush Beans, Utah State University Cooperative Extension, Publication FN/Harvest/2005-12pr, 2010
- Snap Beans, Penn State University Extension, Code UK124, 2019
- Snap Beans, Purdue University Extension, HHS-814-W, 2015
- Canning Beans, Corn & Peas, Clemson University Cooperative Extension, Fact Sheet HGIC 3240, 2012
- Corn, Utah State University Cooperative Extension, Publication FN/Harvest/2005-08pr, 2010
- Sweet Corn, Penn State University Extension, Code UK127, 2019
- Preserving Sweet Corn Successfully, Penn State University Extension, Articles, 2018
- Horseradish, Oregon State University Extension Service, SP 50-793, 2013
- Peas & Edible Pea Pods, Oregon State University Extension Service, SP 50-305, 2013
- Chile, Utah State University Cooperative Extension, Publication FN/Harvest/2005-01pr, 2010
- Peppers, Penn State University Extension, Code UK128, 2019
- Peppers, Purdue University Extension, HHS-813-W, 2015
- Potatoes & Sweet Potatoes, Penn State University Extension, Code EE0205, 2018
- Sweet Potato Basics, Clemson University Cooperative Extension, Fact Sheet HGIC 3538, 2005
- Preserving Late Season Fall Vegetables, Penn State University Extension, Articles, 2018
- Preserving Mushrooms, Oregon State University Extension Service, SP 50-919, 2013
- Preserving Peas, Penn State University Extension, Articles, 2018
- Preserving Rhubarb, Penn State University Extension, Articles, 2018
- Preserving Rhubarb, Oregon State University Extension Service, SP 50-882, 2015
- Rhubarb Recipes, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00064, 2018
- Preserving Spring Greens, Clemson University Cooperative Extension
- Red Beets, Penn State University Extension, Articles, 2019
- Preserving Root Vegetables, Clemson University Cooperative Extension, Fact Sheet HGIC 3260, 2014
- Root Vegetables - Beets, Carrots, Turnips, and Rutabagas, Penn State University Extension, Code EE0206, 2018
- Pumpkin & Winter Squash, Oregon State University Extension Service, SP 50-767, 2013
- Preserving Pumpkin & Winter Squash, Clemson University Cooperative Extension, Fact Sheet HGIC 3281, 2010
- Squash and Pumpkin, Penn State University Extension, Code EE0315, 2019
- Canning Pumpkin Butter and Mashed or Pureed Squashes, Penn State University Extension, Articles, 2016
- Tomatillos, Oregon State University Extension Service, SP 50-768, 2013
Soups & Broths
- Preserving Soup Safely, Penn State University Extension, Articles, 2017
- How to Can Soups, Clemson University Cooperative Extension
- Soup, Penn State University Extension, Code EE0207, 2019
- Canning Soup, Oregon State University Extension Service, SP 50-931, 2020
- Canning Soup Safely, Penn State University Extension, Articles, 2019
- Preparing and Preserving Your Own Chicken or Turkey Stock, Penn State University Extension, 2023
Return to Publications Library home
For additional resources for low-acid foods, visit