How To Can Vegetables

Did you grow a bumper crop of vegetables this summer? There is nothing better than feasting on your own home-canned vegetables in the middle of the winter! Read on to learn how to can vegetables safely so you can enjoy them all year long.

Home canning is a great way to preserve food. You do need to follow proper procedures to prepare and process the food to make sure its safe. Don't be intimidated, however; the instructions you need for how to can food are very straightforward. If you'd like to learn how to can vegetables, you need to know which vegetables can be safely canned, what equipment you need, the general procedures used to can food and how to long to process each vegetable.

• Almost all vegetables can be safely canned in a pressure canner. Most vegetables cannot be safely canned in a hot water bath canner. Here is the preparation needed for some commonly canned vegetables before they are processed in the pressure canner.

• Asparagus:Wash carefully, trim, and break into 4-6 inch pieces.
• Dried beans or peas: Soak in cold water for 12-18 hours before canning.
• Green beans: Wash and trim ends. Leave whole or cut or snap into 1-inch pieces.
• Beets: Cut off tops, peel, wash carefully, and slice into 1/2 inch chunks. Baby beets can be canned whole.
• Carrots:Wash, peel and rewash. Slice or dice into 1/2 inch chunks.
• Corn: Husk corn, remove silk, wash and slice kernels off cob.
• Greens: Wash thoroughly, cut off tough stems.
• Mushrooms: Trim stems, and soak in cold water for 10 minutes before washing with a mushroom brush.
• Peas: Shell and wash.
• Peppers: Wash, and quarter. Small peppers can be canned whole.
• Potatoes: Wash, peel and cube. Soak potatoes in a solution of 1/2 teaspoon ascorbic acid per quart of water for 5 minutes.
• Winter squash: Wash, remove seeds, peel, and cut into 1-inch cubes.

1. Sterilize the jars and lids before using.
2. Precook the vegetables for the recommended amount of time (see below)
3. Pack vegetables in jars, using the cooking water to fill in the spaces around the food. Run a thin spatula or knife around the edges to release any trapped air. Leave 1 inch of room between the vegetables and the jars to create a good seal.
4. Wipe the jar rim with a clean towel.
5. Place the vacuum seal lid on the jar.
6. Screw the canning bands on the jar.
7. Follow the manufacturer's instructions for your pressure canner, and process the foods for the recommended times. Start timing when the proper pressure for your altitude has been reached.
8. Let the canner depressurize before opening.
9. Remove the jars and let them sit undisturbed for 24 hours before checking the seals.
10. Unsealed jars should be refrigerated and consumed within a few days.

• The following processing times are for quart jars, except where noted.
• Asparagus: Parboil for 2-3 minutes, pressure can for 40 minutes
• Dried beans or peas: Cook for 30 minutes, pressure can for 90 minutes
• Green beans: Parboil for 5 minutes, pressure can for 25 minutes
• Beets: Cook for 20 minutes, pressure can for 30 minutes
• Carrots: Parboil for 5 minutes, pressure can for 30 minutes
• Corn: Parboil for 5 minutes, pressure can for 85 minutes
• Greens: Parboil for 3-5 minutes, pressure can for 90 minutes
• Mushrooms: Parboil for 5 minutes, add 1/8 teaspoon of ascorbic acid powder to each jar and pressure can PINTS ONLY for 45 minutes
• Peas: Parboil for 2 minutes, pressure can for 40 minutes
• Peppers: Parboil for 2-3 minutes, pressure can PINTS ONLY for 35 minutes
• Potatoes: Parboil for 2-3 minutes, pressure can for 40 minutes
• Winter squash: Parboil for 2-3 minutes, pressure can for 90 minutes