Canning of Leafy Vegetables-Spinach (English)

Vegetables belonging to the low acid group (pH above 4.5) in which heat resistant bacteria are found. Inadequate heat processing permits the survival of Clostridium botulinum, the organism responsible for botulism type of food intoxication. It is advised that home-scale canning of vegetables and other low and medium acid foods be avoided. Canning of these […]