OSU Extension Warns Against Unsafe ‘Dry Canning’ of Vegetables

The Ohio State University Extension is cautioning people not to can raw vegetables through a process called “dry canning.”

That is where water is not added and the method is not safe and not recommended.

The Extension Office said that dry canning does not follow USDA research-based guidelines and cannot destroy dangerous spores, like a bacterium that causes botulism.

When it comes to home canning, remember that safety comes first and creativity comes later.

You should stick with trusted and tested recipes from the USDA and universities to keep your food safe and your family healthy.

For more information on safe canning practices, please click here.