What guidance does FDA have for manufacturers of Canned Vegetables?

Canned vegetable products must be prepared from sound, wholesome raw materials free from decomposition. Definitions and standards of identity for a wide variety of canned vegetables provide that "the food is processed by heat, in an appropriate manner, before or after being sealed in a container so as to prevent spoilage." The importance of adequate heat processing of canned vegetables, particularly the nonacid types, is emphasized by the special regulations for low-acid canned foods. Cans of food which have become swollen or otherwise abnormal are adulterated and should be destroyed.