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By SANDRA R. RICHARDSON
Extension Agent
One of the most popular ways of preserving foods is canning. Of all the canning methods from which to choose, the pressure canner method is the only safe way to can “low-acid’foods.
The pressure canner achieves th< high temperatures (10 pounds pres sure equals 240 degrees) necessar. to destroy the spores of clostridiun botulinum. It is necessary to use ; pressure canner for asparagus beans, beets, carrots, com, mush rooms, okra, peas, potatoes, pumpkin, greens, squash, and sweet potatoes.
Remember, it is important that all of the food in each jar reaches the desired temperature. Care should be taken to process for sufficient time and also at the correct pounds of pressure.
Many people are reluctant to use a pressure canner. If the directions are read and followed carefully, the
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