With so many different options for canning vegetables, it might be difficult to decide what you want to can.
When it comes to canning vegetables, it’s easy. Just follow what you see at the grocery store. If it’s in a jar or can at the grocery store, you can can it. We give you a list of some the best vegetables to can.
Cucumbers are a great stepping stone into the world of canning vegetables. We suggest pickling the cucumbers, simply using water, vinegar, and whatever else you want to throw in for flavor. This could include garlic, dill, or peppercorn. You will want to raw pack the cucumbers. You can learn more about how to make pickled cucumbers on our blog.
To prepare green beans for canning, wash them in cold water and snip off the edges. You can either cut them into pieces, or leave them whole. Green beans must be canned using a pressure canner. Do not use water bath canning. The only safe way to can green beans is with a pressure canner. If you don’t follow that method, you’re at the risk of botulism.
You can hot pack the beans, boiling them before canning. You can also cold or raw pack the beans, where you stuff the jar with raw beans and add boiling water. Leave about an inch of space between the water and the lid of the jar. For complete green bean canning instructions, visit our canning blog.
Cut the root off of the asparagus, and wash it. You can cut the asparagus or leave it whole. Like green beans, asparagus must be canned using a pressure canner. Both vegetables are too low in acidity for water bath canning. Pressure canning provides a high enough temperature to kill bacteria in vegetables with low acidity. Water bath canning does not.
Asparagus can be hot or cold packed. Follow the steps in our how-to guide for canning asparagus.
When canning vegetables, tomatoes are a great choice. You can preserve them in a variety of ways. You cut them up in quarters, halves, or the use the whole tomato. You use water bath canning or pressure canning for tomatoes. Prepare the tomatoes by putting them in boiling water for 30 to 60 seconds. Dip them in cold water and easily remove the skins. Remove the core and green parts of the tomato.When canning tomatoes in a water bath, add lemon juice to acidify the tomatoes.
When canning beets, trim the stems and leave the tap root on. The tap root will help the beets keep their color when you boil them. Boil the beets for a few minutes. Cool them in cold water and slip the skins off. You can cut the beets to your preferred size. Beets must be hot packed. Beets also need to be canned using a pressure canner. Read the step by step process on our blog.