Low-acid vegetables
Asparagus
Beans--snap or shelled
Beets
Carrots
Corn
Potatoes
Pumpkin
Squash
Sweet potatoes
High-acid fruits and vegetables
Apples
Apricots
Berries
Cherries
Grapefruit
Peaches
Pineapple
Rhubarb
Tomatoes
Yeasts, mold and non-spore forming bacteria are readily controlled by
processing at 212° F.
Most canning equipment and supplies may be purchased at hardware stores,
housewares departments, and from mail order companies. Jars and lids are
available in many retail stores.