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If you planted a garden this year, you are already enjoying some of the early vegetables like radishes, lettuce and spinach. It won’t be long until green beans, tomatoes and other garden vegetables are ready to be canned or frozen. Now is a good time, before that busy season is here, to get your equipment prepared and locate correct canning guidelines.
Since vegetables are low acid, they need to be canned using a pressure canner – not hot water bath. Pressure is necessary in order to reach a high enough internal temperature to kill the Clostridium botulinum spores that can result in botulism poisoning in a low-acid, oxygen-free environment. To make sure the dial gauge on your pressure canner is accurate, we recommend that it is tested each year. This can be done at the Extension office. All we need is the lid to your canner. Weighted gauges do not need to be tested. It would be best to call ahead to schedule a test. (Hamilton Co: 402-694-6174; Merrick Co: 308-946-3843)

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