Our most recent article, as published in the Mt. Democrat newspaper
Safely Preserving Vegetables at Home
by Summer Brasuel
UCCE Master Food Preserver of El Dorado County
There are two ways to safely preserve vegetables at home - pickling and pressure canning. Because vegetables are naturally low in acid they cannot be canned using a boiling water bath or steam canner unless they are acidified. Pickling your vegetables fulfills this requirement. If you want to can vegetables without that vinegar flavor, then you must pressure can them in order to prevent botulism or other foodborn illnesses.