Canning Vegetables - Easy to Do
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Canning Vegetables 101
Canning vegetables is fun and easy.
You can learn to can. It's so satisfying. I've been canning for the past 3 years and I wish I had started a long time ago. I have a dream of having a kitchen with a 6 foot by 12 foot island and 4 commercial size stove tops. Then I could do some serious canning. But for now I'll have to settle for about 8 feet of countertop and a 4 burner stove.
It is a great feeling to stock your pantry shelves with your own jars of vegetables. Besides, they taste better and are better for you.
Let's learn how to can!
What You'll Need
To Start Canning
Make Sure Your Canning Jars Are Clean!
Wash your jars, lids, and rings in hot soapy water before you start.
Canning Vegetables
You will need:
Tested recipes found in Ball Blue Book guide to Preserving or Ball Complete Book of Home Preserving,
Pressure canner
Glass preserving jars with lids and bands. Always start with new lids.
Kitchen utensils like a wooden spoon, ladle, rubber spatula, and wide mouth funnel.
Fresh vegetables, meat, poultry, seafood, and other quality ingredients.
Visit Beth's Kitchen & Garden Supply Store for all your preserving needs.
Step 1
Read recipe and instructions.
Assemble equipment and ingredients.
Follow guidelines for preparation, jar size, method, and process time.
Step 2
Check jars, lids, and bands for propr functioning. (no cracks or chips in jars, sealing compound completely around lid edge.)
Wash jars, lids, and bands in hot soapy water. Rinse well. Dry bands and set aside.
Step 3
Fill clean jars with water and place in canner.
Heat jars in hot water (not boiling) until ready for use. This will keep jars from breaking when hot food is added to them.
Place lids in small saucepan with enough water to cover and bring to simmer. Keep hot until ready for use. DO NOT BOIL LIDS.
Keep bands at room temperature for easy handling.
Step 4
Prepare pressure canner by filling with 2-3 inches of water. Place rack in bottom of canner.
Over med heat, bring to simmer.
Keep at simmer until jars are filled and placed in canner.
Step 5
Prepare tested recipe using fresh vegetables, meat, poultry, seafood, and other quality ingredients.
Step 6
Remove a hot jar from hot water using a Jar Lifter, emptying the water from inside the jar. Fill one jar at a time using a Jar Funnel leaving headspace recommended in recipe, usually 1 inch for low-acid foods.
Remove air bubbles using a rubber spatula. Repeat 2-3 times around jar.
Step 7
Clean rim and threads of jar using a clean, damp cloth to remove food residue.
Remove lid from hot water using a Magnetic Lid Lifter.
Center lid on jar allowing sealing compound to contact with jar rim.
Apply band and tighten to fingertip tight.
Place filled jars in canner until recipe is used or canner is full.
Step 8
Lock canner lid in place leaving vent open.
Adjust heat to med-high.
Allow steam to escape through vent pipe for 10 minutes to ensure there is no air left in canner, only steam.
Close vent using weight or method for our canner.
Gradually increase heat to achieve and maintain recommended pounds of pressure.
Step 9
Process at recommended pounds of pressure for processing time in tested recipe.
When processing time is complete, cool canner by removing from heat. Do NOT remove weighted guage.
Let canner stand undisturbed until pressure returns to zero naturally. Follow manufacturer's instructions.
Wait 2 minutes.
Remove weight and unlock lid, tilting away from you.
Step 10
Remove jars from canner and sit upright on a towel to prevent jar breakage.
Leave jars undisturbed for 12-24 hours.
Do not re-tighten lids as this may interfere with the sealing process.
Follow manufacturer's instructions.
Step 11
Check lids for seals. Lids should not flex up and down when pressed in the center.
Remove bands and try to lift lid off with fingertips. If lid cannot be lifted off, seal is good.
If lid doesn't seal in 24 hours, the product can be reprocessed or refrigerated and used.
Clean jars and lids.
Label and store in cool, dry, dark place up to 1 year.
Vegetables in Jars
Canned Vegetables as Gifts
What Do I Do With All This Stuff?
Now that you've harvested your vegetables, what do you do with them? Home canning is one way of preserving them. Nothing tastes better on a cold winter's day than fresh vegetables from your summer garden.
Preserving and canning vegetables, meat, poultry, and seafood ensures an economical and well-balanced diet throughout the year. Low-acid foods are easy to preserve but require special handling to eliminate spoilage. Low-acid foods must be heat processed at 240 degrees F and the only way to achieve this is in a pressure canner to kill clostridium botulinum and its spores. Recipes that combine high-acid foods with low-acid foods, like tomato and meat recipes, are considered low-acid foods.
Now that you've canned all your vegetables and have lots of jars on your shelves, it's time to decide whether you can consume it all in a year. If not, what a great gift they make. I give many quarts of vegetables as gifts as well as other items I put up.
Vegetable Medley
Rocketmoms Can Can
Vegetable Gardening And Canning Resources
- How To Start A Vegetable Garden
- Super resource loaded with great vegetable gardening tips.
- How To Can Vegetables Using A Boiling Water Bath
- Tips on canning vegetables using pressure cookers or water bath.
- Canning Vegetables - Do It Yourself
- Home canning instructions, canning recipes, and more. Great links to any Do It Yourself projects.
Do You Can!
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Blessedmombygrace
Jun 22, 2011 @ 11:17 am | delete
- I just bought a canner and the book so I am going to start canning. Thanks for the info.
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blackspanielgallery
Apr 2, 2011 @ 10:13 am | delete
- Great idea.
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RinchenChodron
Mar 13, 2011 @ 10:33 am | delete
- I have never tried it. If I had a garden I would try it.
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HomeCanning
Jan 29, 2011 @ 2:34 am | delete
- Home canning is the best ways of preserving food for a longer period of time. Canning starts with first processing the food and is then sealed in an airtight container in order to prevent any microorganisms from entering and spoiling the food making it unhealthy.
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aesta1
Sep 4, 2010 @ 9:30 pm | delete
- Haven't tried but always wanted to. Maybe, the more I read the stronger will my courage be.
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ElizabethJeanAllen
Aug 23, 2010 @ 5:10 pm | delete
- I do a lot of canning, but its mostly tomatoes and salsas. It's rewarding.
Thanks for sharing,
Lizzy
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rms
Aug 20, 2010 @ 8:36 pm | delete
- I've never tried canning. Just wanted to say I miss you! :)
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bethd821 Aug 21, 2010 @ 7:18 am | delete
- Thanks, miss you, too!
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Sylvestermouse
Nov 8, 2009 @ 5:53 pm | delete
- Excellent Instructions! I am lensrolling it to My Grandmother ~ I Remember Love
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WendyKrick
Nov 8, 2009 @ 9:52 am | delete
- I've never attempted canning vegetables. You make it look easy. Nice lens.
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a_willow
Nov 7, 2009 @ 1:24 am | delete
- Good job! We do our own canning as well! It's a tradition where I live. Blessed by an Angel!
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theraggededge
Nov 6, 2009 @ 5:55 pm | delete
- Lovely colours in this lens. I wish I had a vegetable garden.
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luvmyludwig
Nov 6, 2009 @ 7:26 am | delete
- great job on this!
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Jewelsofawe
Nov 5, 2009 @ 8:08 pm | delete
- Wow! I love how you organized the amazon store!
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About Beth
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