- Prepare the vegetables for canning. Choose ripe, fresh, and blemish-free vegetables. Wash, peel, and seed the vegetables and then cut them into uniform pieces.
- Prepare the canning jars. It is important to sterilize your canning jars and lids with soap and hot water. Keep the jars hot until they are ready to be filled.
- Blanch vegetables (optional). Combine all the vegetables in a large pot and boil for 5 minutes. Pack the clean jars with the vegetables and cooking liquid, leaving 1 inch of space at the top of the jars. As an optional addition, add 1 teaspoon of canning salt to each jar.
6. When finished, turn off the pressure canner and allow the pressure to go down and the jars to cool. Remove the jars from the canner and allow them to rest undisturbed for up to 12 hours. Label and store.
Common Veggie Canning Mistakes to Avoid
Canning veggies can be simple, but there are a few common mistakes that beginners should watch out for. Avoiding these mistakes makes sure your canned veggies are safe to eat and have a long shelf life.
- Using the wrong method: Low-acid vegetables MUST be pressure canned. Water bath canning won’t reach high enough temperatures to kill bacteria and consuming these veggies is dangerous.
- Reusing lids: Only use canning lids once. Reused lids may not seal properly and could cause spoilage.
- Disturbing jars too soon: Let jars sit undisturbed for at least 12 hours after canning to allow proper sealing. Failing to do so could ruin the canning process.
Summer vegetable canning isn’t so bad! So plant or gather your favorite vegetables and get canning to prolong the taste of the harvest.