Boyer, Renee R.2014-08-142014-08-142013-08-28http://hdl.handle.net/10919/50200This publication outlines how to safely preserve low and high-acid foods through pressure canning at home.1 pageapplication/pdfenVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.Health & NutritionFood safetyFood PreservationExtension publicationhttp://pubs.ext.vt.edu/FST/FST-114/FST-114-PDF.pdfCanningPreservationpressure cookershot water treatment