Information on home food safety, including canning and freezing sauerkraut, pickles, meat, poultry, vegetables, fruits, beans, fruit pie fillings, jellies, jams and spreads. Tips on harvesting and preserving herbs and spices and home cheesemaking.
Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.
Root vegetables must be processed in a pressure canner. Root vegetables cannot be safely canned in a boiling water bath or atmospheric steam canner.