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  photo collage of various fruits and vegetables
 
 

Description of Figure 5.

Figure 5 is a chart showing the percentage of respondents in the survey who use various canning methods.  The information is provided below in a tabular format.

Type of Canning

Fruits,
Tomatoes

Vegetables

Meat,
Seafood

Boiling Water Canner

73

57.5

45

Pressure Cooker

31

31

30

Pressure Canner

29

38

55

Oven

11

13

15

Open Kettle

44

35

20

Back to Current Home Canning Practices in the U.S.

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