How to can vegetables from the garden
Alphabetical List - by Vegetable
NOTE: These instructions for how to can vegetables are only intended as guidelines. Be sure to follow standard sanitation and canning procedures, as outlined in your canning cookbook or by your local county extension office. If not canned properly very dangerous (life-threatening) bacteria can grow undetected in your jars. Also, when using a pressure canner, follow your specific manufacturer's instructions for operation and safety.
Processing time given is for processing at sea level. When canning vegetables, canning times can vary, depending upon your climate and altitude. Again, check with your local county extension office for conversion rates for your area. Your local county extension office may also be able to test your pressure cooker's gauge for accuracy.
How to can vegetables - ARTICHOKE
Choose evenly sized, uniformly green artichokes with a compact shape. Remove outer leaves from the artichokes, until you reach the light yellow bracts. Trim the tops off the buds and trim the heart and stem into a cone shape. Wash in cold water immediately and drain.
In a large pot, mix 1 gallon of water with 3/4 cup vinegar. Bring the mixture to a boil, and cook artichoke hearts in it for 5 minutes. Drain.
Pack the artichoke hearts into hot jars, leaving 1 inch of space at the top.
Prepare canning liquid: boil 3/4 cup lemon juice, 3 tablespoons salt and 1 gallon of water. Pour into the filled jars, making sure that you cover the artichoke hearts. Leave only 1 inch of space at the top of the jar. Remove air bubbles using a rubber spatula (not metal). Refill jar with boiling liquid so that there's only 1" of space at the top.
Clean the top of the jar and jar threads with a damp clean cloth. Apply the jar lids & bands.
Following your pressure cooker's manufacturer supplied instructions for safety, process (quarts and pints) for 25 minutes at 10 pounds pressure. For batches of large artichoke hearts, allow an additional 10 minutes of processing in the pressure canner.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
Click here to learn how to grow Artichokes
My favorite recipes for Artichokes from the garden
How to can vegetables - ASPARAGUS
Select tender, tight tipped stalks. Cut off tough ends and scales. Wash thoroughly. Cut into 1" pieces. Pack as tightly as possible (without crushing them) into hot jars, leaving 1" space at the top. Add 1/2 tsp salt to each pint jar (1 tsp for quart jars). Fill with boiling water, leaving 1/2" of space at the top of the jar.
Use a thin rubber spatula to remove the air bubbles. Adjust the sterilized caps. Following your pressure cooker's manufacturer supplied instructions for safety, process pints for 25 minutes, and quarts for 30 minutes at 10 lbs of pressure in a pressure canner.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Asparagus in your garden
My favorite recipes for Asparagus from the garden
How to can vegetables - BEANS (GREEN, WAX, SNAP)
Wash beans and trim away ends. Cut into bite sized pieces. Pack loosely into hot jars. Cover with boiling water, leaving 1/2" headspace. Process in a pressure canner at 10 lbs pressure for 20 minutes (pints), 25 minutes (quarts).
How to grow Beans in your garden
My favorite recipes for Beans from the garden
How to can vegetables - BEETS
Trim leaves, and wash. Boil until you can easily remove the skin. Remove skins and trim. Prepare beets for however you wish to preserve them, whether sliced, whole, etc. Pack into hot jars. Leave 1" of space at the top of the jar. Add 1/2 teaspoon salt to each pint (1 tsp salt to quart jars). Fill the jars with boiling water, leaving 1" of space at the top of the jar. Use a rubber spatula to remove air bubbles. Apply caps.
Use a pressure canner. Following the manufacturer supplied instructions for safety, process 30 minutes for pints, 35 minutes for quarts at 10 lbs of pressure in a steam pressure cooker.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Beets in your garden
How to can vegetables - CARROTS
For best results, use carrots that are no thicker than 1 1/2" thick. Wash carrots. Slice, or cut into pieces as you prefer for storage in jars. Pack carrots tightly into hot jars leaving 1" of space at the top of the jar. Add 1/2 teaspoon salt per pint (1 tsp per quart jar). Fill with boiling water, leaving 1" of space at the top of the jar. Use a rubber spatula to remove air bubbles. Apply caps.
Use a pressure canner. Following manufacturer supplied instructions for safety, process 25 minutes for pints, 30 minutes for quarts at 10 lbs pressure.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Carrots in your garden
My favorite recipes for Carrots from the garden
How to can vegetables - CHARD
Wash chard thoroughly several times. Trim away the tough stems. Steam the greens until wilted. (You can turn the greens over while steaming to prevent overcooking.) Chop the wilted chard leaves coarsely.
Pack hot greens into hot jars. Leave 1" space at the top of the jar. Add 1/2 tsp salt per pint (1 tsp salt per quart jar). Cover with boiling water and fill, but leave the 1" of space at the top. Use a rubber spatula to remove air bubbles. Wipe the top of the jar and the threads with a clean damp cloth. Add sterilized caps. Process at 10lbs pressure in pressure canner for 1 hour 10 min (pints) or 1 hour 30 min (quarts). Store jars in dark cabinets or pantries to prevent discoloration.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Chard in your garden
My favorite recipes for Chard from the garden
How to can vegetables - CORN
Husk the corn, remove silk, and wash. Cut the corn from the cob. Pack loosely into hot jars, leaving 1" of space at the top of the jar (don't pack the corn in tightly). Add 1/2 tsp salt per pint (1 tsp per quart jar). Fill with boiling water, leaving 1" space at the top of the jar. Use a rubber spatula to remove air bubbles. Add sterilized caps. Process at 10 lbs pressure in a steam canner - pints for 55 minutes (quarts for 1 hr and 25 minutes).
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Corn in your garden
My favorite recipes for Corn from the garden
How to can vegetables - GREENS
Wash greens thoroughly several times. Trim away the tough stems. Steam the greens until wilted. (You can turn the greens over while steaming to prevent overcooking.) Chop the wilted leaves coarsely.
Pack hot greens into hot jars. Leave 1" space at the top of the jar. Add 1/2 tsp salt per pint (1 tsp salt per quart jar). Cover with boiling water and fill, but leave the 1" of space at the top. Use a rubber spatula to remove air bubbles. Wipe the top of the jar and the threads with a clean damp cloth. Add sterilized caps. Process at 10lbs pressure in pressure canner for 1 hour 10 min (pints) or 1 hour 30 min (quarts). Store jars in dark cabinets or pantries to prevent discoloration.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
My favorite recipes for Greens from the garden
How to can vegetables - MUSHROOMS
Select young mushrooms that haven't opened yet. Wash well and trim away tough stems. Leave small mushrooms whole, or slice larger mushrooms. Steam for 4 minutes. Pack into hot jars. Add 1/2 tsp salt. Cover with hot water, leaving 1" headspace. Process in a pressure canner at 10lbs pressure for 30 minutes (pints).
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Mushrooms in your garden
My favorite recipes for Mushrooms from the garden
How to can vegetables - OKRA
Trim, removing stem and blossom end. Wash and drain. Cut into pieces. Place in a pot, cover with cold water, and boil for 3 minutes. Leaving 1" of space at the top of the jar, pack the hot okra pieces into hot jars. Add 1 tsp salt per quart (1/2 tsp salt per pint). Pour boiling water to fill the jar, but leaving 1" of space at the top. Use a rubber spatula to remove air bubbles. Refill with hot water, if needed to the 1" from the top mark. Add lids. Process 25 minutes (pints), 40 minutes (quarts) at 10 lbs pressure in a pressure canner.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Okra in your garden
How to can vegetables - ONIONS
Using small onions (1" in size), peel, trim and wash. Using a clean nail, press through the center of the onion (top to bottom). Remove the nail, leaving only the hole. Cover with boiling water in a pot and cook at a gentle simmer for about 5 minutes. Pack the onions in a hot jar. Cover with the boiling liquid from the pot. Leave 1/2" headspace at the top. Process pints 25 minutes and Quarts 30 minutes in a pressure cooker at 10lbs pressure.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Onions in your garden
My favorite recipes for Onions from the garden
How to can vegetables - PARSNIPS
Wash the parsnips and cut them into pieces, like you would to cook them. Put the vegetables in a pot on the stove, cover with cold water, and boil for 3 minutes. Pack into hot jars, leaving 1" of space at the top. Pour boiling water over the vegetables, leaving the 1" of space at the top. Use a rubber spatula to remove air bubbles. Apply caps, and process 35 minutes for quart jars or 30 minutes for pint jars at 10 lbs pressure.
NOTE: Be sure to follow your pressure cooker's manufacturer supplied instructions for safety.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Parsnips in your garden
How to can vegetables - PEAS
Remove peas from the pods, wash and drain. Pack loosely into hot jars, leaving 1" of space at the top of the jar. Add 1/2 tsp salt for pint jars, 1 tsp salt for quart jars. Fill jar with boiling water, leaving 1" of space at the top of the jar. Use a rubber spatula to remove air bubbles. Add sterilized caps and process at 10 lbs pressure for 40 minutes.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Peas in your garden
My favorite recipes for Peas from the garden
How to can vegetables - PEPPERS
Remove the stem and seeds. Wash and drain peppers. Boil for 3 minutes and drain. Process in pints or half pints. Pack hot peppers into hot jars, leaving 1" of space at the top. Add 1/2 tbsp vinegar and 1/4 tsp salt to each half pint (double for pints). Ladle boiling water over peppers, leaving 1" of space at the top. Remove air bubbles. Apply sterilized tops. Process both pints and half pints for 35 minutes at 10 lbs pressure in a steam pressure canner.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Peppers in your garden
My favorite recipes for Peppers from the garden
How to can vegetables - POTATOES
Scrub, peel, and wash potatoes. Cut large potatoes into sections, leave small potatoes whole. Place in a pot, covering potatoes with water, and bring to a boil. Boil for 10 minutes. Drain.
Pack hot potatoes into hot jars. Leave 1" space at top of jar. Add 1/2 tsp salt per pint, or 1 tsp salt per quart jar. Fill the jars with boiling water, leaving 1" space at the top of the jar. Use a rubber spatula to remove air bubbles. Apply sterilized caps. Process at 10 lbs pressure, pints for 35 minutes, and quart jars for 30 minutes.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Potatoes in your garden
My favorite recipes for Potatoes from the garden
How to can vegetables - PUMPKIN (PUREE)
Scrub, seed, and peel pumpkin. Cut into 1" cubes and steam until a tender. You'll know they're done when you insert a fork, and it goes in very easily. Place in a food processor and puree. In a new pot, place the pureed pumpkin and bring to a simmer. Pack into hot jars, leaving 1/2" headspace. Process at 10lbs pressure in a pressure canner, Pints for 65 minutes, Quarts for 80 minutes.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Pumpkins in your garden
My favorite recipes for Pumpkin from the garden
How to can vegetables - RUTABAGA
Rutabagas can be canned using the same method as canning parsnips or turnips. However, rutabagas tend to discolor and develop an excessively strong in flavor when canned. You might want to consider other storage methods for this vegetable.
How to grow Rutabaga in your garden
How to can vegetables - SOYBEANS
Shell beans. Rinse. Place in pot and cover with water. Bring to a boil. Drain the soybeans, but save the liquid. Pack loosely into a hot jar. Cover with the reserved (boiling) water. Leave 1/2" headspace. Process in a pressure canner at 10lbs pressure for 55 minutes (pints), 65 minutes (quarts).
How to can vegetables - SPINACH
Wash spinach thoroughly several times. Trim away the tough stems. Steam the greens until wilted. (You can turn the greens over while steaming to prevent overcooking.) Chop the wilted leaves coarsely.
Pack hot greens into hot jars. Leave 1" space at the top of the jar. Add 1/2 tsp salt per pint (1 tsp salt per quart jar). Cover with boiling water and fill, but leave the 1" of space at the top. Use a rubber spatula to remove air bubbles. Wipe the top of the jar and the threads with a clean damp cloth. Add sterilized caps. Process at 10lbs pressure in pressure canner for 1 hour 10 min (pints) or 1 hour 30 min (quarts). Store jars in dark cabinets or pantries to prevent discoloration.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Spinach in your garden
My favorite recipes for Spinach from the garden
How to can vegetables - SQUASH (Summer, Zucchini, Yellow Squash)
Scrub. Quarter length-wise, and slice 1" thick. (Leave skins on, unless tough). Pack tightly into hot jars and cover with boiling water. Leave 1" headspace. Process in a pressure canner at 10lbs pressure for 25 minutes (pints), 30 minutes (quarts).
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Summer Squash & Zucchini in your garden
My favorite recipes for Zucchini from the garden
How to can vegetables - SQUASH (WINTER)
Scrub, seed, and peel squash. Cut into 1" cubes and steam until a tender. You'll know they're done when you insert a fork, and it goes in very easily. Place in a food processor and puree. In a new pot, place the pureed squash and bring to a simmer. Pack into hot jars, leaving 1/2" headspace. Process at 10lbs pressure in a pressure canner, Pints for 65 minutes, Quarts for 80 minutes.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Winter Squash in your garden
My favorite recipes for Squash from the garden
How to can vegetables - SWEET POTATOES
Scrub sweet potatoes. Boil for 30 minutes. Remove skins, and cut into bite sized pieces (about 1" cubes). Pack into hot jars. Cover with boiling water, leaving 1" headspace. Process in a pressure canner at 10lbs pressure, for 55 minutes (pints) or 90 minutes (quarts).
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Sweet Potatoes in your garden
My favorite recipes for Sweet Potatoes from the garden
How to can vegetables - TOMATOES
Choose tomatoes without blemishes or cracks. Prepare only enough for one batch at a time. Place tomatoes in a wire basket and blanch in boiling water until the skins break (approx 30 seconds). Remove from hot water and immediately cool in a cold water bath.
Using a paring knife, remove the skins (they should slip off) and trim out the core. You can leave the tomatoes whole, or cut into pieces as you prefer. Place in a large pot, adding only enough water to cover the tomatoes. Simmer for 5 minutes (do not use a hard boil).
Prepare your hot jars by adding 2 tablespoons lemon juice per quart jar (1 tablespoon for a pint jar). Pack hot tomatoes into jar, covering with boiling water (or the hot juices from your pot). Leave 1" of space at the top of the jar. Add 1 teaspoon salt per quart jar (1/2 tsp per pint). Use rubber spatula to remove air bubbles. Wipe the top of the jar and the threads with a clean damp cloth. Apply sterilized caps.
Set into rack suspended above your boiling water canner (kept at 180 degrees (F)). When rack is full, lower into canner. Make sure water level covers the lids by 2" (adding boiling water if needed). Put lid on canner, and bring water to a boil. Process quarts for 45 minutes (pints for 40 minutes).
NOTE: Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Tomatoes in your garden
My favorite recipes for Tomatoes from the garden
How to can vegetables - TURNIPS
Wash the turnips and cut them into pieces, like you would to cook them. Put the vegetables in a pot on the stove, cover with cold water, and boil for 3 minutes. Pack into hot jars, leaving 1" of space at the top. Pour boiling water over the turnips, leaving the 1" of space at the top. Use a rubber spatula to remove air bubbles. Apply caps, and process 35 minutes for quart jars or 30 minutes for pint jars at 10 lbs pressure.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to grow Turnips in your garden
My favorite recipes for Turnips from the garden
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