Shorter Processing Safe for Home Canning of Snap Beans

food safety

Agriculture shows the processing period for many low-acid vegetables canned under steam pressure may be cut, sometimes by as much as one-half, below that formerly considered necessary to destroy spoilage organisms. Shorter exposure to high temperature means to the house-wife better-tasting canned products and higher nutritive value. In using the new process times it is important to prepare and pack vegetables as directed.

U.S. Department of Agriculture. Office of Information

National Agricultural Library

1947

Picture Story Number 38