ID

FST-427NP

Authors as Published

Authored by Susan Prillaman, Extension Agent, Bedford County, Virginia Cooperative Extension; H. Lester Schonberger, Senior Research Associate, Department of Food Science and Technology, Virginia Tech; Melissa Chase, Consumer Food Safety Program Manager, Department of Food Science and Technology, Virginia Tech; and, Renee Boyer, Professor and Extension Specialist, Department of Food Science and Technology, Virginia Tech

This publication is available in a PDF file format only.

In September 2015, steam canners were approved for use when canning high acid foods in the home kitchen. This publication will provide details on how to safely preserve high-acid foods using a steam canner.

Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, military status, or any other basis protected by law.

Publication Date

May 10, 2022