UC Master Food Preserver Publications: Canned Vegetables
This collection of documents from University Extension offices nationwide provides instructions on and examples of canning non-pickled vegetables.
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.
Scroll down to see the collection of publications on the following topics: Overview, Garlic & Peppers, Other Vegetables.
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Overview
- Complete Guide to Home Canning: Guide 4, Selecting, Preparing and Canning Vegetables and Vegetable Products, United States Department Agriculture, 2015
- Advice about Vinegar, Penn State University Extension, Articles, 2020
- Am I Underprocessing My Green Beans?, Utah State University Extension
- 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 Soup Safely, Penn State University Extension, Articles, 2019
- 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
- Canning Soup, Oregon State University Extension Service, SP 50-931, 2020
- 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
- How to Can Soups, Clemson University Cooperative Extension
- Soup, Penn State University Extension, Code EE0207, 2019
- Preserving Soup Safely, Penn State University Extension, Articles, 2017
- 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
Garlic & Peppers
- Chile, Utah State University Cooperative Extension, Publication FN/Harvest/2005-01pr, 2010
- Preserving Onions and Garlic, Clemson University Cooperative Extension
- Garlic: Safe Methods to Store, Preserve, and Enjoy, University of California, Agriculture & Natural Resources, Publication 8568, 2016
- Hot Peppers - Preserving the Heat!, Penn State University Extension, Articles, 2019
- Peppers, Penn State University Extension, Code UK128, 2019
- Peppers, Oregon State University Extension Service, SP 50-454, 2013
- Peppers, Kansas State Research and Extension, MF 1186, 2015
- Peppers, Purdue University Extension, HHS-813-W, 2015
- Pepper Basics, Clemson University Cooperative Extension, Fact Sheet HGIC 3535, 2005
- Peppers: Safe Methods to Store, Preserve and Enjoy, University of California, Agriculture & Natural Resources, Publication 8004, 1998
- Preserving Those Colorful Garden Peppers, Penn State University Extension, Articles, 2018
- Processing Chile Peppers, Colorado State University Extension, 2019
Other 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
- Canning Pumpkin Butter and Mashed or Pureed Squashes, Penn State University Extension, Articles, 2016
- Corn, Oregon State University Extension Service, SP 50-443, 2016
- Corn, Utah State University Cooperative Extension, Publication FN/Harvest/2005-08pr, 2010
- Sweet Corn, Penn State University Extension, Code UK127, 2019
- Sweet Corn, Kansas State Research and Extension, MF 1183, 2015
- Sweet Corn, Purdue University Extension, HHS-815-W, 2015
- 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
- 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 Pumpkin & Winter Squash, Clemson University Cooperative Extension, Fact Sheet HGIC 3281, 2010
- Preserving Rhubarb, Penn State University Extension, Articles, 2018
- Preserving Rhubarb, Oregon State University Extension Service, SP 50-882, 2015
- Peserving Root Vegetables, Clemson University Cooperative Extension, Fact Sheet HGIC 3260, 2014
- Preserving Spring Greens, Clemson University Cooperative Extension
- Red Beets, Penn State University Extension, Articles, 2019
- Rhubarb Recipes, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00064, 2018
- Root Vegetables - Beets, Carrots, Turnips, and Rutabagas, Penn State University Extension, Code EE0206, 2018
- Preserving Summer Squash, Clemson University Cooperative Extension
- Pumpkin & Winter Squash, Oregon State University Extension Service, SP 50-767, 2013
- Squash and Pumpkin, Penn State University Extension, Code EE0315, 2019
- Summer Squash, Oregon State University Extension Service, SP 50-447, 2013
- Summer Squash, Utah State University Cooperative Extension, Publication FN/Harvest/2007-01pr, 2010
- Tomatillos, Oregon State University Extension Service, SP 50-768, 2013
- Zucchini, Utah State University Cooperative Extension, Publication FFN/Harvest/2007-02pr, 2010