FSM 391: Dry Canning Vegetables: An Unsafe Home Canning Practice

Transcript [Music] Welcome to Food Safety in a Minute from Washington State University Extension. Did you know some home canners are experimenting with “dry canning” vegetables? This involves putting raw vegetables in canning jars with no added liquid followed by pressure canning. Some consumers are even adding butter or ghee. This practice is unsafe. Safe USDA pressure canning processes depend on liquid in jars to ensure proper heat penetration destroying Clostridium botulinum spores during processing. Without liquid, heat transfer is reduced, and the tested processing times are no longer reliable. Botulism is a potentially fatal foodborne illness, and toxins may be present without visible signs or odor. Always follow USDA tested recipes and procedures. Find recipes by visiting the National Center for Home Food Preservation website. From Washington State University Extension, I’m Susie Craig. [Music] Resources National Center for Home Food Preservation. FAQs/General Food Preservation. Dry Canning Raw Vegetables is an Unsafe Practice. 6/25/2020. https://nchfp.uga.edu/faqs/general-food-preservation/category/faq-general-food-preservation. Accessed online 5/28/26.