How to can vegetables?


The Best Vegetables For Preserving

While it is certainly great to enjoy your garden’s bounty fresh every day, it can also be nice to enjoy a lot of those same vegetables when they are not in season. Preserving your garden’s bounty can help you to ensure that your pantry and freezer are well stocked so that you are never short on nutritious options. But just which vegetables are the best choices for preserving? There are certainly some that are poor choices for trying to preserve for enjoyment during the off-season. But there are also definitely dozens of others that are excellent choices. Consider these as you are planning your spring garden.

Best Vegetables For Canning

Canning vegetables is the process of packing them in a glass jar and sealing them with lids that ensure no bacteria growth is possible inside of the jars. This is a very popular and effective method of preserving vegetables, although it is most often used in the average home for canning jams and pickles. If you have any questions about whether a vegetable is suitable for canning, simply take a look at the canned foods on your grocery store’s shelves. Most commercially canned foods can be easily replicated at home, which means that you could can any of the following vegetables yourself.

  • Beans
  • Carrots
  • Peas
  • Potatoes
  • Asparagus
  • Peppers
  • Tomatoes
  • Corn
  • Winter squash
  • Beets
  • Pickled onions
  • Pickled cucumbers
  • Cabbage

Some things can be raw packed, with just boiling water poured on top of them, while other vegetables are better first being blanched before they are canned. Tomatoes are an interesting choice because not only can you preserve them as whole blanched tomatoes and as pastes, but you can also create your own pasta sauces and can jars of your delicious red bounty for enjoyment year-round.

New DVD shows you all the basics and techniques of preserving this years harvest…

It is essential to follow the strictest methods of ensuring your workspace is pristine and that you are keeping things sterile throughout the canning process. While it is not unheard of for individuals to get sick from food they have canned themselves, with the proper sterilization methods, it is very unlikely.

You may already have some of the tools that you will need when you are canning your vegetables on hand, but others will need to be purchased.

  • Large stockpots for sterilizing the jars and for the boiling water bath
  • A lid lifter, which is essentially a magnet on the end of a plastic stick
  • A jar lifter
  • Stainless steel tongs.
  • Dozens of glass storage jars and lids. The jars can and rings can be reused, but the lids need to be purchased new every year.

A pressure cooker is not always required when canning, but if you are going to be doing this on a regular basis and in large batches, then you’ll find it to be a superb investment in your family’s food stores. In addition, certain low-acid foods (like beans) will need to be canned with a pressure canner to ensure safety.

Best Vegetables For Freezing

Freezing a good portion of your harvest is an excellent choice, especially if you have the extra freezer space. A lot of gardeners purchase second and third freezers just for the sole purpose of storing their food reserves! Here are some of the best vegetables for storing in your freezer:

  • Broccoli
  • Cauliflower
  • Cabbage
  • Spinach
  • Carrots
  • Corn
  • Winter and summer squash
  • Onions
  • Asparagus
  • Peas
  • Artichokes
  • Brussels sprouts
  • Eggplant
  • Mushrooms

Tomatoes are best stored in the freezer if they have already been processed. This means that your fresh whole tomatoes might just simply succumb to freezer burn, but your pasta sauces, purees, and pastes should store just fine in the freezer for up to six months. It is often easier to freeze your sauces, purees, and your pastes in ice trays first. Once the blocks have been frozen solid, you can pop them out and store them in the already dated and labeled freezer bags. This will let you simply pop out the exact amount that you need when you are cooking. This method is also useful for freezing eggs and things like vegetable stock or sauces.

Some of the tools that you will want or need on hand prior to freezing your food stores include the following:

  • Various sizes of freezer bags
  • A vacuum sealer, if possible
  • A permanent marker
  • Ice trays for freezing purees and sauces

The majority of your frozen vegetables should do just fine in airtight freezer bags, especially if they have first been blanched before you froze them. Blanching is the process of scalding the vegetables in steam or boiling water. It stops the natural enzymes in the vegetables from losing flavor and color, which could happen very rapidly once the vegetables have been picked. It can be a bit tricky to get the blanching times just right. If you under-blanch the vegetables, then you actually run the risk of overstimulation of the enzymes, which could result in rapid degradation of the vegetables. Over-blanching the vegetables will cause a loss of color, flavor, and also a loss of vital nutrients.

Grow nutrient-dense vegetables with heirloom seeds from Heirloom Solutions!

What a lot of people don’t know is that there are a number of fruits that can also be frozen really well, beyond strawberries, raspberries, and peaches. If you have some bananas that are turning over-ripe rather rapidly and you don’t have the time or need for banana bread right now, then you can easily slice the bananas and freeze the slices until you are ready to use them. Some people even run the frozen banana slices through a food processer and refreeze the puree for a dairy-free frozen treat that everyone can enjoy!

Canning Versus Freezing – Pros And Cons

So just how do you determine whether you need to freeze or can your vegetable bounty? Naturally some vegetables are just better suited for canning, like the pickled onions or dill pickles that are a favorite in just about every household. Here are a few pros and cons of each method so that you can come to a decision about which one will work best for your unique food preservation and storage needs.

Pros To Canning

  • Canned food has an incredibly long shelf life. Some produce can last up to five years and taste as fresh as the day it was packed into those jars.
  • In the event of a power outage, you do not need to worry about losing your entire stockpile of food.
  • It is easy to share canned food with friends and neighbors without being concerned about thawing during transport.

Cons To Canning

  • It can take a long time to put up several pounds of vegetables.
  • It can be a backbreaking task.
  • A lot of tools are required for effective and efficient canning.

Pros To Freezing

  • Freezing your vegetables is easy and relatively quick.
  • Freezing requires fewer supplies than canning.
  • It is typically easy to tell if frozen food has gone off, and the most you’ll have to worry about is freezer burn.

Cons To Freezing

  • Freezers can be costly to run, especially if you have several of them and are trying to conserve power.
  • In the event of power loss, you could lose all of your food stores.
  • Freezer burn is very possible after as little as three months, even with proper methods used.

Keep in mind that a lot of your root crops and your winter squash don’t need to be frozen or canned. Butternut squash, acorn squash, and pumpkins, for example, can last up to six months if stored in a dark and cool location like a cellar. Potatoes, onions, and garlic are other types of vegetables that will do well if stored in a dark and cool spot.

Determining whether you can to freeze or can your vegetables should also depend on the amount of storage space that you have to devote to each of the preservation types. A cellar is typically a great place to store your canned food, and your basement can also serve the same purpose. Freezers can be placed anywhere in and around your home, but they can sometimes be a bit on the costly side to purchase and repair if something does go wrong with them.

It is recommended that you sit down prior to the spring growing season and make a list of the vegetables that you would like to grow in order to keep your family fed during the fall and the winter months. With this list of vegetables in hand, you’ll also be able to determine which storage method will ultimately be the best choice for you and the space you have to dedicate to food storage. The crops that grow best in the cooler months can be planned towards the end of the summer so that you are assured of a continual year-round harvest from your garden.

While things like cucumbers and lettuces are great to enjoy during the summer months, it is often suggested that gardeners try to limit the number of these that they grow. This is because these vegetables do not freeze or preserve well at all. You can certainly make pickles from immature cucumbers, and enjoy lots of fresh salads, but the growing space is often better reserved for beans, tomatoes, or squash that can sustain your family during the cooler growing months.

©2013 Off the Grid News

Vegetables can be preserved at home through home canning in two different ways: either as plain, pressure-canned vegetables, or, used to make condiments such as pickles, relishes, chutneys, etc.

Two methods of canning vegetables

There are two methods of canning vegetables for shelf-stable storage. They must be either:

  1. pressure-canned as plain vegetables; OR
  2. properly pickled into a preserve of some sort, then water-bath or steam canned.

Ruth Hertzberg, author of Putting Food By, writes:

Anyone who has the enterprise to can vegetables at home surely has the good sense to want to can them safely. Because all fresh natural (as opposed to pickled) vegetables are low-acid, they MUST be processed in a regular Pressure Canner. And no shortcuts, no skimping….anything less than adequate Pressure-processing is a monstrous gamble. People who count on getting away with processing natural vegetables in a Boiling–Water Bath are playing for stakes too high.” Hertzberg, Ruth; Greene, Janet; Vaughan, Beatrice (2010-05-25). Putting Food By: Fifth Edition (p. 129-130). Penguin Publishing Group. Kindle Edition.

To be clear, you can’t mix up the two methods of canning for the two approaches to vegetables:

  • You cannot water-bath can unpickled vegetables, as that is a high-risk activity for spoilage and illness;
  • You do not want to pressure-can pickled vegetables or preserves, as you will end up with moosh. Oh, it will be safe alright, if only because no one will eat it.

What is the quality of home canned vegetables?

The question that cooks often ask when first toying with the idea of pressure canning their own vegetables is : does the pressure canning process cook vegetables so much as to destroy them? The answer is, it depends.

If you’ve never had home canned vegetables, the first thing to do is to disassociate the idea of what they might be like from your experience with commercially-canned vegetables. In fact, it might be best to start thinking of the store-bought ones as tinned vegetables.

Home pressure canned vegetables will smell as fresh as when you brought them into your kitchen, without the cloying metal smell and taste of a tin from the store.

Many vegetables taste more of themselves after pressure canning: mushrooms taste more mushroomy, beets taste more clean without a dirt taste, carrots taste carroty — and almost smell pure orange when you open the jar. Corn and green beans don’t have that metallic store-canned tang to them. Peas stay firm and clear in taste.

Some root vegetables such as carrots and beets respond beautifully to pressure canning.

Winter squashes can up beautifully too. You pressure can them in peeled cubes. (The necessity of peeling it first makes you suddenly realize a hidden reason for butternut squash being amongst the most popular winter squashes: because it’s a breeze to peel compared to most other winter squashes.)

That being said, other vegetables such as green beans and asparagus — their texture does change a great deal, of course.

Those of us who were used to, say, pressure cooking green beans on high for 3 minutes are shocked to see 20 and 25 minute processing times for them.

The processing almost makes them a whole other vegetable because the texture and taste of these two vegetables does change.

But remember you don’t just have to eat home canned vegetables heated plain in a microwave and dumped on a plate (though many people like them that way with some butter on them.)

Many canners who are also “gourmet” cooks suggest to regard home canned vegetables as “ingredient” vegetables in your soups, stews, risottos, casseroles, etc.

With simple ideas, it’s easy to perk up how you serve home canned vegetables. For instance, chop an onion or some shallots, fry till golden in some olive oil or duck fat, add some finely chopped garlic and some thyme. Put home-canned carrots and home-canned green beans in a strainer to remove liquid, add them to the frying pan, and add a splash of white vermouth or lemon juice and gently heat them through with the fried onion. Delicious! Almost instant gourmet from a jar on a weeknight!

See the Cooking with Canning section of this site.

The canned versions don’t displace the fresh versions in your life. You can still toss fresh asparagus stalks in organic Tuscan olive oil and lemon and char them on the grill, and buy fresh green beans and enjoy them crispy and smokey in a stir fry with toasted sesame oil. The canned versions just become another trick in your cooking arsenal.

Which canned vegetables are borderline quality?

As for turnip, rutabaga (aka Swede) and parsnip — whether they are “good” home canned or not remains a personal preference and opinion. They too can taste much more of themselves when canned, which invariably means “much stronger.” Depending on the variety of turnip or rutabaga (Swede), they may also darken considerably.

To be clear, there are official pressure canning recommendations for them; it is “safe and authorized” to can them.

Confusion was caused a few years back when the Ball Blue Book deleted the procedures with no explanation, and everyone thought they were suddenly unsafe.

The reason actually was that too many people didn’t like them canned. Ball just got fed up, likely, with the complaints and so deleted the directions. The directions are back in the Blue Book as of 2013, but Ball still cautions about the quality of home canned rutabaga, while Bernardin (2013) cautions about the quality of both rutabaga and parsnip.

Convenience Food

With home canned vegetables, you are looking at a dream-pantry of super convenience foods: asparagus, peppers, squash, turnip, parsnip, okra, ready to use and toss into recipes with no shopping, peeling or chopping required.

If you have jars of home canned carrots and home canned squash, you have a very tasty combined Squash and Carrot Mash just minutes away. Just drain well (freeze the broth off them for soups), add some low-fat sour cream or yoghurt, season with some nutmeg, ground rosemary, etc, mash, heat through and — a delicious mash that otherwise would have been a good hour’s worth of work at least, which is why you usually only see it at Thanksgiving or Christmas. (Some canned turnip can also be nice in this.)

TIP: When you open home canned vegetables, you instantly have free vegetable stock that is as rich in taste as it is in nutrients. Save the liquid in tubs in the freezer for your next soup or sauce making sessions.

See our recipe section on Cooking with Canning.

What vegetables can’t you can?

When you can’t find pressure canning recommendations for a vegetable from a trusted source (usually, USDA, NCHFP, or a Jarden company) for a vegetable, it means you can’t do it.

In pressure canning terms, “recommendation” means:

  1. Approved; and
  2. A specific set of directions for canning it upon which approval is based.

Many of the recommendations were actually developed in the 1930s and refined in the 1940s during the Second World War, when the US government felt that home food canning was a national security issue that was worth the investment. Most of the research was done using methods that are still current today, and so well-documented that the scientific validity of the research still stands.

Recommendations for certain vegetables might not exist for the following reasons:

  • Researchers worked on limited budgets, and had to triage. They might not have thought enough people would want to, say, can celery on its own to bother doing the testing for that; they thought that jars of peppers and jars of okra would be in demand, so those two veg got the research, while jars of celery did not;
  • Researchers realized part way through testing that for certain vegetables, such as broccoli, Brussels sprouts and cauliflower, that by the time they gave it enough pressure-canning processing time to actually make the particular food safe, it’d be safe all right because no one would touch it with a ten-foot pole owing to food quality issues, so they abandoned efforts on those items (there are tested recipes, though, for pickling Brussels sprouts and cauliflower, and then canning them);
  • They ran into density issues and out of funding for the testing of certain items such as cabbage;
  • Before 1988, USDA canning recommendations were scattered here and there in various bulletins in brochures. In 1988, a team was given the mandate to bring all this advice together into one, brand new book (which became known as the “Complete” guide.) At the same time, the team reviewed all the documentation that the earlier researchers had left behind, as well as their methodology, to ensure that they were comfortable in bringing it forward for future generations to rely on. While doing so, the team couldn’t find the backup laboratory evidence on everything. For instance, they couldn’t find the documentation on zucchini (aka courgette), summer squash, and mashed winter squash (or pumpkin), and the few tests they had the capacity to run at the time were giving some dangerous results, so they had to “can”, so to speak, the recommendations for those three items and delete them;
  • The USDA’s home canning people and the NCHFP still work on limited budgets and have to make tough priority choices;
  • Some things might be safe to can, but the USDA and NCHFP are not in the “try this or try that” business. Everyone involved in the advice would lose everything they had ever worked for if even one person got even slightly sick from their advice.

To be clear, there are no safe known methods of canning or pressure-canning on their own as plain vegetables in a jar the following vegetables:

  • Broccoli
  • Brussels Sprouts (can be pickled then canned)
  • Cabbage
  • Cauliflower (can be pickled then canned)
  • Celery (can be used in other pickling and pressure-canning recipes)
  • Eggplant (aka Aubergine) (can be pickled then canned)
  • Kohlrabi. “Canning kohlrabi is not recommended because it develops a strong flavor and usually discolors when canned.” University of Minnesota Extension. Home Food Preservation Newsletter. July 2012. Accessed May 2015 at
  • Lettuce
  • Zucchini (aka Courgette) and Summer Squashes (can be pickled; otherwise there would be density issues for pressure canning).

Zucchini and celery can be used as ingredients in other tested pressure canning recipes such as mixed vegetables, chili, soups, etc, when the recipe calls for them.

So the real hold up on certain veg is….?

Frankly, the real hold-up on certain veg is just money — the funding for proven, 190% safe-for-everyone recommendations to be developed.

It’s possible a safe processing method could be arrived at to can celery. Wouldn’t that be handy, in 250 ml / 1 cup jars just ready to open and toss into a soup, a taco meat mix, a risotto? Some people want to do it, because there are guesses on the Internet for pressure canning celery — but they are just guesses.

If you want the USDA / NCHFP to test and authorize more types of vegetables for pressure canning, let your elected representatives know that you want funding in this area boosted a bit. (Governments are going to spend your money on something — they’re never going to knock on your door and hand some back — so you might as well try to see it gets spent in an area that actually benefits you.) Or, start a crowd-source funder to provide the NCHFP with funding for a project to get your dream vegetable tested for home canning.

Jar sizes for vegetables

Use only the recommend jar sizes (or smaller) for safety: “Use only jar sizes recommended for each vegetable.” Bernardin Guide to Home Preserving. Toronto, Canada: Bernardin Ltd. 2013. Page 102 If you use a smaller size than called for, you still have to process for the time given for the next size up that there is a size for. Consequently, there’s no safety issue in using a smaller size, but things such as beets for instance in very small jar might be softer owing to the greater heat exposure they got.

You can’t use a jar size larger than the largest one for which a processing time is required.

When packing vegetables into a jar, keep in mind that while some vegetables will shrink owing to water loss, a few will expand. The old Kerr book noted:

“What vegetables expand instead of shrink during processing? Corn, peas and lima beans.” Answers to your canning questions. Kerr. Question 74, page 51. 1948. Accessed March 2015.

Canning leftover vegetables

It is generally recommended to not try to can leftover vegetables as the quality is said to be unpalatable afterward.
There would also be density issues. The vegetables would be far denser are being fully cooked, than the lightly-blanched ones that the canning recipes were developed for.

Further reading

Linda J Harris. Safe Methods of Canning Vegetables. University of California, Division of Agriculture and Natural Resources. Publication 8072. 2003.


Canning & Preserving

Canning Basics for Preserving Food

What does canning do?
Canning is an important, safe method for preserving food if practiced properly. The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed. This vacuum seal prevents air from getting back into the product bringing with it contaminating micro-organisms.
Safe Canning Methods
There are two safe ways of processing food, the boiling water bath method and the pressure canner method:

  • The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves. In this method, jars of food are heated completely covered with boiling water (212°F at sea level) and cooked for a specified amount of time
  • Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood. Jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240° F. This temperature can only be reached using the pressure method. A microorganism called Clostridium botulinum is the main reason why pressure processing is necessary. Though the bacterial cells are killed at boiling temperatures, they can form spores that can withstand these temperatures. The spores grow well in low acid foods, in the absence of air, such as in canned low acidic foods like meats and vegetables. When the spores begin to grow, they produce the deadly botulinum toxins(poisons).

The only way to destroy these spores is by pressure cooking the food at a temperature of 240°F, or above, for a specified amount of time depending on the type of food and altitude. Foods that are low acid have a pH of more than 4.6 and because of the danger of botulism, they must be prepared in a pressure canner.

    The low acidic foods include:

  • meats
  • seafood
  • poultry
  • dairy products
  • all vegetables

High acid foods have a pH of 4.6 or less and contain enough acid so that the Clostridium botulinum spores can not grow and produce their deadly toxin. High acidic foods can be safely canned using the boiling water bath method.

    The high acidic foods include:

  • fruits
  • properly pickled vegetables

Certain foods like, tomatoes and figs, that have a pH value close to 4.6 need to have acid added to them in order to use the water bath method. This is accomplished by adding lemon juice of citric acid.

To Canning Recipes
Whole Tomatoes | Crushed | Without Liquid | With Zucchini | Stewed
Seasoned | Mexican Chile Pepper Sauce | Chile Salsa | Chili Sauce
Spaghetti Sauce | Peaches | Apricots | Berries | Cherries | Grapefruit
Pears | Plumbs | Blackberries | Raspberries | Elderberries
Gooseberries | Huckleberries

Canning Equipment

Water Bath Canners
A water bath canner is a large cooking pot, with a tight fitting lid and a wire or wooden rack that keeps jars from touching each other. The rack allows the boiling water to flow around and underneath jars for a more even processing of the contents. The rack also keeps jars from bumping each other and cracking or breaking. If a rack is not available, clean cotton dish towels or similar can be used to pack around jars. If a standard canner is not available any large metal container may be used as long as it is deep enough for l to 2 inches of briskly boiling water to cover the jars. The diameter of the canner should be no more than 4 inches wider than the diameter of your stove’s burner to ensure proper heating of all jars. Using a wash kettle that fits over two burners is not recommended because the middle jars do not get enough heat. For an electric range, the canner must have a flat bottom. Outdoor fire pits with a solid grate will also work however close attention is required to insure proper boiling temperature.
Pressure Canners
A pressure canner is a specially-made heavy pot with a lid that can be closed steam-tight. The lid is fitted with a vent (or pet-cock), a dial or weighted pressure gauge and a safety fuse. Newer models have an extra cover-lock as an added precaution. It may or may not have a gasket. The pressure pot also has a rack. Because each type is different, be sure to read the directions for operating.
To Recipes
Whole Tomatoes | Crushed | Without Liquid | With Zucchini | Stewed
Seasoned | Mexican Chile Pepper Sauce | Chile Salsa | Chili Sauce
Spaghetti Sauce | Peaches | Apricots | Berries | Cherries | Grapefruit
Pears | Plumbs | Blackberries | Raspberries | Elderberries
Gooseberries | Huckleberries

Mason jars and Ball jars specifically designed for home canning are best. Commercial mayonnaise jars, baby food and pickle jars should not be used. The mouths of the jars may not be appropriate for the sealing lids and the jars are not made with heavy glass and they are not heat treated.
Jars come in a variety of sizes from half-pint jars to half-gallon jars. Pint and quart Ball jars are the most commonly used sizes and are available in regular and wide-mouth tops. If properly used, jars may be reused indefinitely as long as they are kept in good condition.
Atlas jars should not be used for home preserving and canning.
Jar Lids
Most canning jars sold today use a two piece self-sealing lid which consists of a flat metal disc with a rubber-type sealing compound around one side near the outer edge, and a separate screw-type metal band. The flat lid may only be used once but the screw band can be used over as long as it is cleaned well and does not begin to rust.
Canning Utensils

    Helpful items for home canning and preserving:

  • Jar lifter: essential for easy removal of hot jars.
  • Jar funnel: helps in pouring and packing of liquid and small food items into canning jars.
  • Lid wand: magnetized wand for removing treated jar lids from hot water.
  • Clean cloths: handy to have for wiping jar rims, spills and general cleanup.
  • Knives: for preparing food.
  • Narrow, flat rubber spatula: for removing trapped air bubbles before sealing jars.
  • Timer or clock: for accurate food processing time.
  • Hot pads
  • Cutting board

There are also many specialty utensils available like apple slicers, cutting spoons for coring and pit removal, corn cutters and fruit skinners.
Home Recipes
When looking for advice and information on preserving food, try to avoid old pamphlets, outdated cookbooks, untrained celebrities and undocumented food shows on TV. Your best source for current information on research and processing instructions are publications made by the U.S. Food and Agriculture Department, College Cooperative Extension Services and major food processing equipment manufactures.

For canners, canning equipment and utensils
please visit our Canning Equipment eStore

Canned Garden Vegetables – Canning Vegetables From The Garden

Canning vegetables from the garden is a time honored and rewarding way to preserve your harvest. It’ll give you jars that are just as nice to look at as they are to eat. That being said, preserving vegetables by canning can be very dangerous if it’s not done right. You shouldn’t let yourself get scared out of trying, but it is important to be aware of the risks. Keep reading to learn more about how to can fresh produce.

Preserving Vegetables by Canning

Canning is a very old method of food preservation that was extremely useful in the days before refrigeration. Basically, a jar is filled with food, fitted with a lid and boiled in water for a period of time. The boiling should both kill any harmful organisms in the food and force air out of the jar, sealing the lid to the top with a vacuum.

The great fear when it comes to canned garden vegetables is botulism, a potentially deadly bacterium that thrives in wet, low-oxygen, low-acid environments. There are two distinct methods of canning: water bath and pressure.

Water bath canning is good for fruits and pickles, which are high in acid and don’t harbor botulism spores well. Vegetables, however, are very low in acid and require the much more intense pressure canning. You need to be especially careful when canning vegetables. If you’re at all unsure about the success of your project, it’s better to just bite the bullet and throw it away.

Preserving vegetables by canning requires some special equipment. You’ll need canning jars with two-piece lids – one piece is flat with a thin rubber seal on the bottom and the other is a metal ring that screws around the top of the jar.

For water bath canning, you really only need a very large pot. For pressure canning, you absolutely need a pressure canner, a special pot with an exhaust vent, pressure gauge and lid that can be clamped down.

Canning can be tricky and doing it wrong can be dangerous, so read up some more before you try it on your own. The National Center for Home Food Preservation is a good source of more detailed information.

80+ Recipes For Home Canning: {Fruits & Vegetables}

This collection highlights garden fresh produce that is pickled, packed in syrups or just in water and I’ve sorted them alphabetically (by vegetable or fruit item) so it will be easy to find what you’re looking for.

This handy reference sheet lists dozens of different tutorials and recipes for canning assorted fruits and vegetables. I’ve handpicked these from around the net and focused on featuring those that are for long term storage (though there are a small number that go straight to the refrigerator, these are noted).

It’s Satisfying To Stock Up The Pantry

If you’re more interested in jams, jellies and spreads, many have been already organized on other pages here (with some fruit butters and sauces referenced in the main alphabetical list below):

  • 100 Jams, Jellies & Marmalades
  • 20 Freezer Jams
  • 10 Pie Fillings
  • Making Relish

Note: As with all the tips and lists here on Tipnut, this page will be updated as I come across new goodies so you may want to bookmark this page for reference.

Freebie Alert: Label your freshly packed and sealed jars with these free printables.

*Some recipes are similar to each other but still included because of the tips, slight ingredient tweaks or quality of tutorial each has to offer. Have fun!


  • Spiced Apples: Apples are grated (including peels), ingredients include sugar, Ceylon cinnamon, ground ginger, freshly grated nutmeg, ground cloves, Citric Acid. From Mrs. Wheelbarrow’s Kitchen.
  • Also see this list of applesauce recipes and this collection of apple butters.


  • Herbed Pickled Asparagus: Yields 4 pints, ingredients include white wine vinegar, water, granulated sugar, pickling or Kosher salt, fresh oregano and fresh marjoram. From Small Measure.
  • Pickled Asparagus & Fiddleheads: Ingredients include thinly sliced onion, fresh asparagus, fresh fiddleheads, white wine vinegar, water, sugar, mustard seeds, coriander seeds, black peppercorns, whole allspice, dried chilies, pickling or Kosher salt. From Backyard Farms.
  • Pickled Asparagus With Lemon: Yields 6 – 12 oz jars. Ingredients include white vinegar, water, pickling salt, mustard seeds, peeled garlic cloves, sliced & seeded lemon. From My Pantry Shelf.
  • Pickling Asparagus: Made with asparagus spears, white wine vinegar, water, dill seed, chili flakes, sea salt, sliced shallot, sliced garlic and wild garlic flowers (optional). From Laundry Etc.
  • Pickled Asparagus: Yields 3 or 4 pint jars. Ingredients include distilled white or white wine vinegar (5% acidity), salt, slivered garlic, dill seed (optional), hot pepper flakes, whole allspice (optional), cumin seed (optional), coriander seed (optional). From The New York Times.
  • Pickled Asparagus: Yields approximately 2 pints, ingredients include thick asparagus tips (4″ long), rice vinegar (4% acidity), water, Kosher salt, sugar, pickling spice and peeled garlic cloves. From Piccante Dolce.
  • Spicy Pickled Asparagus: Yields 1 – 12 oz jar, ingredients include white vinegar, pickling salt, red pepper flakes, coriander seeds, mustard seeds, garlic cloves. From Sustainable Pantry.


  • How To Pickle Beets: Packed with a hot brine made of apple cider vinegar, sugar, whole cloves, whole anise berries and cinnamon sticks. From The Bower Family Happenings.
  • Pickled Beets: Yields 4 pints. Made with small beets, cider vinegar, sugar, water, small whole onions (peeled), pickling salt, caraway seeds and mustard seeds. From Planet Green.
  • Pickled Beets: Made with cider vinegar, brown sugar and beet juice (cooking water). From Brooke’s Food Blog.
  • Red or Golden Pickled Beets: (for refrigeration) Makes 2 quarts. Ingredients include coriander seeds, yellow mustard seeds, dill seed, whole allspice, fenugreek seeds, whole cloves, crushed red pepper flakes, fresh bay leaves, white wine vinegar, dry white wine, sugar and coarse salt. From Martha Stewart.
  • Pickled Beets: Beets are cooked until fork tender then packed with a boiling sugar and vinegar mix. From Sense and Simplicity.
  • How To Make Pickled Beets: Beets are cooked, drained and skins are rubbed off before packing with brine (white vinegar, water, granulated sugar and pickling spice). From Playing In The Dirt.


  • Traditional Method For Making Sauerkraut: {Plus Tips}: Can be canned, frozen or refrigerated. From Tipnut.
  • Turkish Fermented Cabbage: (refrigerate) Yields approximately 2 & 1/2 quarts. Ingredients include shredded white head cabbage, sea salt, minced garlic, minced ginger, aleppo pepper (or Korean, or Hungarian paprika & cayenne powder), sugar, water. From Tigress In A Pickle.


  • Vietnamese Carrot & Radish Pickle: Ingredients include white vinegar, filtered water, sugar, grated ginger, julienned carrots, julienned dense radish (daikon or watermelon), whole star anise. From Married…with Dinner.
  • Pickled Dill Carrots: Yields 5 pints, made with dill seeds, garlic cloves, water, vinegar and pickling salt. From Craving Greens.
  • Spicy Pickled Carrots: Yields 5 pints. Made with 4 lbs. of carrots, water, white vinegar (5% acidity), apple cider vinegar (5% acidity), kosher salt, garlic clovers, sliced jalapeno (1 slice per jar), brown mustard seeds, celery seeds, coriander seeds, allspice berries, ground allspice, turmeric. From Hitchhiking to Heaven.
  • Canning Carrots: Yields 7 pints. Ingredients include white vinegar, filtered water, pickling or canning salt, garlic cloves, fresh dill heads (or dried dill seeds), hot pepper flakes (optional) and 1-inch sticks of peeled carrots. From Local Kitchen.
  • Spicy Pickled Carrots: Made with fresh, peeled carrots, distilled white vinegar, water, sugar, canning salt, dill seed, garlic cloves and hot pepper flakes. From Well Preserved.
  • Pickled Carrots With Habanero: Yields 12 pints. Ingredients include 10 pounds of multi-colored carrots (cleaned and quartered), cider vinegar, water, salt, honey, coriander seeds, black pepper, sprigs of thyme and habanero slices. From Winebook Girl.


  • Pickled Cauliflower, Carrots & Red Bell Pepper: Yields approximately 3 pints, ingredients include coriander seeds, black or brown mustard seeds, cumin seeds, cider vinegar, crushed & peeled garlic, fresh ginger, yellow onion, sugar, Kosher salt, black peppercorns, ground turmeric, crushed red pepper flakes, cauliflower florets, sliced carrots and diced red bell pepper. From Fine Cooking.
  • Pickled Cauliflower: Makes 4 quarts, ingredients include coriander seeds, fennel seeds, mustard seeds, dried hot chilies, dried thyme, white vinegar, water and pickling or Kosher salt. From Hunter Angler Gardener Cook.
  • Pickled Cauliflower: Ingredients include coriander seeds, turmeric, cumin seeds, black mustard seeds, bay leaves, dried chile de arbols (split), carrot, red onion, white wine vinegar (at least 5% acidity), sugar and Kosher salt. From Saveur.


  • Preserved Cherries: Ingredients include pitted Bing cherries, water, salt, sugar, lemon juice, almond extract. Process in a water-bath canner for long term storage. From The Washington Post.
  • Cherries In Wine: Yields 4 pints, ingredients include red wine, sugar, orange juice, whole cloves, orange zest and pitted Bing cherries. From Orange County Register.
  • Pickled Sour Cherries: (refrigerate for up to one year) Ingredients include white vinegar, water, sugar, peppercorns, bay leaves, sour cherries. from David Lebovitz.
  • Pickled Cherries with 5 Spice Blend: (refrigerate) Yields 2 quarts, ingredients include sweet or sour cherries (stems and pits intact), cherry vinegar or red wine vinegar, sugar, salt, Szechuan peppercorns, cinnamon sticks, bay leaves, star anise, whole cloves and whole fennel seeds. From She Simmers.


  • See this list of homemade pickles and this tip sheet for troubleshooting tips.


  • Fig Pickles: Yields about 8 pints. Ingredients include sugar, water, vinegar, cinnamon, whole allspice and whole cloves. From National Center for Home Food Preservation.

Green Beans: (Plus a couple for yellow or wax beans)

  • Hot Dilly Beans: Ingredients include cayenne pepper, whole garlic cloves, heads of dill, distilled vinegar, pickling or Kosher salt and water. From Lori’s Lipsmacking Goodness.
  • Lemon Spiced Bean Pickle: Makes 3 pints, ingredients include green beans (or a 50/50 mix of green and yellow beans), cider vinegar, water, pickling salt, granulated sugar, pickling spice, lemon rind. From Sidewalk Shoes.
  • Canning Green Beans: Pressure canning: tightly packed jars of fresh green beans are topped with salt then boiling water poured over to fill jars (cold pack method), sealed then processed in a pressure canner. From Krista’s Kitchen.
  • Lemon Rosemary Pickled Green Beans: Makes 6 half-pints, ingredients include water, white wine vinegar, kosher or pickling salt, sugar, garlic cloves, rosemary sprigs and strips of lemon zest. From The Washington Post.
  • Pickled Green Beans: Makes 10 pints, ingredients include crushed red pepper flakes, mustard seeds, dill seed, garlic cloves, vinegar, water and salt. From Homestead Revival.
  • Dilly Beans: Ingredients include trimmed green beans, cayenne pepper, dill seed, garlic cloves, white vinegar, water and pickling salt. From Food in Jars.

Yellow String Beans or Wax Beans:

  • Sweet & Sour Wax Beans: Makes 4 pints. Ingredients include 1-inch pieces of wax beans, white vinegar, sugar, celery seed, ground ginger, dried summer savory or basil, bay leaves. From The Crispy Cook.
  • Pickled Yellow Wax Beans: (single jar, store in refrigerator) Ingredients include garlic cloves, coriander seed, small hot chili, black peppercorns, bay leaf, white wine vinegar or apple cider vinegar, dry white wine, water, Kosher salt and sugar. From The Amateur Gourmet.


  • Golden Crunchy Pickled Onions: Yields 12 pints. Onions are sliced into 1/4″ thick rings and packed with cloves, peppercorns, mustard seed and celery seed. Syrup ingredients include vinegar, water, sugar, salt, turmeric and cinnamon. From Foodie With Family.
  • Sweet Onion Pickles: Ingredients include thinly sliced red onions, apple cider vinegar, water, Kosher salt, sugar, white mustard seed, peppercorns and coriander seed, celery seed, caraway seed, cloves and a bay leaf. From Voodoo & Sauce.


  • Brandied Peaches: Makes 2 pints, peaches are packed with syrup (water and sugar) then topped with brandy. From The New York Times.
  • Peaches In Lavender Syrup: Yields 6 quarts and made with white peaches, water, sugar (to make a light syrup) and dried lavender flowers. From Saving The Season.
  • Spicy Bourbon White Peach Pickles: Makes between 2 and 3 half pint jars. Ingredients include granulated sugar, brown sugar, white vinegar, apple cider vinegar, bourbon, water, cinnamon sticks, fresh ginger root, red pepper flakes, yellow mustard seeds and cloves. From Leena Eats.
  • Georgia Pickled Ginger Peaches: Makes approximately 2 quarts, ingredients include vitamin C tablets (crushed), distilled white vinegar, sugar, knot of ginger (sliced into coins), cinnamon sticks, ground allspice and whole cloves. From Tigress Can Jam.
  • Niagara Peaches in Cardamom Vanilla Bean Syrup: Made with Niagara or medium-sized southern peaches, water, granulated sugar, vanilla bean and cardamom pods. From Piccante Dolce.
  • Texas Peach Pickles: Makes 6 to 7 pints, ingredients include small texas peaches (peeled, pitted and halved), lemon juice or crushed vitamin ca tablets, distilled white vinegar, organic cane sugar, knob of ginger (peeled and left whole), whole cloves, whole allspice and cinnamon sticks. From The Cosmic Cowgirl.
  • Rum & Syrup Packed Peaches: Ingredients include white sugar and water for a light syrup and a tablespoon of rum per 1 litre jar. From Putting Up With The Turnbulls.
  • How To Can Peaches: Yields about 32 pints and made with a bushel of peaches, sugar and water (for syrup). From Shiny Cooking.


You’ll find recipes for Pear Butter here. See more recipe ideas for using up pears here.

  • Vanilla Pears: Ingredients include sugar, water, cinnamon sticks, whole vanilla beans and whole cloves. From Stitch and Boots.
  • Canned Pears With Star Anise: Ingredients include syrup (1:2 sugar, water), lemon juice and star anise. From Doris and Jilly Cook.
  • Spiced Canned Pears: Made with a bushel of firm, ripe pears, sugar, water, cinnamon sticks, ground cinnamon, freshly grated nutmeg, whole star anise. Makes about 14 quarts or 28 pints. From Straight from the Farm.
  • Belgian Pears: Pears are simmered several hours with white granulated sugar and white wine vinegar before packing in jars. From The Cottage Smallholder.
  • Canned In Vanilla Syrup: Yields 4 quarts, made with citric acid (or lemon juice), firm Bartlett pears, sugar, water, vanilla bean, peppercorns and brandy (optional). From Put Up or Shut Up.
  • Canned Pears: Gives tips for canning firm pears vs. ripe, soft pears. Made with lemon juice, medium syrup (water and sugar). From Mostly Foodstuffs.
  • Mulled In Red Wine: Yields 2 (32 ounce) jars. Granulated sugar, dry red wine, lemon juice, handful of cloves, cinnamon stick and star anise. From Creating Nirvana Today.


  • Sugar Snap Pea Pickles: (refrigerate) Yields 1 pint, ingredients include distilled white vinegar, cold water, canning salt, turbinado or raw sugar, sliced garlic cloves, red pepper flakes, white peppercorns, mustard seeds, coriander seeds and sugar snap peas with strings removed. From eat.repeat.
  • Pressure Canning Peas: Fresh garden peas are shelled, packed in jars and topped with salt and boiling water. Processed in a pressure canner (basic instructions plus video tutorials). From Homestead Acres.


  • Savory Pickled Peppers: Ingredients include white vinegar, water, sugar, olive oil, diced onion, diced carrots, peppers, dried oregano, bay leaves. From The Kitchn.
  • Fire Roasted Peppers In Red Wine Vinegar: Yields 3 pints. Made with sweet peppers (first charred on a hot woodfire or beneath the broiler), red wine vinegar, water, sugar, non-iodized salt, whole garlic cloves and good olive oil. From Saving the Season.
  • Pickled Hot Cherry Peppers: Yields 2 quarts and 1 pint, ingredients include hot cherry peppers, garlic cloves, bay leaves, whole black peppercorns, white-wine vinegar, water, sugar and coarse salt. From Martha Stewart.
  • Pound of Pickled Peppers: Ingredients include both sweet and hot peppers (such as banana, fresno and jalapeno), an onion, cider vinegar, water, sugar, salt, bay leaf, coriander, cumin seeds, dried oregano, garlic cloves and black peppercorns. From Sippity Sup.


  • Whole Plums In Honey Syrup: Made with honey, water, cinnamon sticks, a vanilla bean and star anise. From Food In Jars.
  • Canned In Syrup: Whole plums are packed in a medium syrup (2:1 water, sugar) and processed in a hot water bath. From Mostly Foodstuffs.
  • Also see this list of assorted recipes for using up plums.


These must be pressure canned (for safety) and there’s not much variation in prepping (wash potatoes, cube, pack in jars, top with salt and hot water then process). Here are a couple tutorials to get you started:

  • How To Can Potatoes: From No Ordinary Homestead.
  • Canning Potatoes: From Becky’s Farm Life.

Pumpkin, Squash & Zucchini:

  • Chunky Zucchini Pickles: Yields 6 (500mL) jars. Ingredients include finely chopped onions, pickling or canning salt, granulated sugar, Clearjel (or cornstarch), dry mustard, ground ginger, ground turmeric, water, white vinegar, red bell pepper. From Putting Up With The Turnbulls.
  • Pattypan Pickles: Yields 2 pints. Made with pattypan squash or a mix of yellow & green zucchini, pickling salt, garlic cloves, fresh ginger, lemon zest, black peppercorns, coriander seeds, chile flakes, dried Thai pepper. Brine: water, white vinegar, cider vinegar, pickling salt and raw sugar. Processed in a boiling water bath. From Local Kitchen.
  • Canned Squash or Pumpkin: (pressure canning) Squash or pumpkin is cubed then blanched, packed in jars then topped with boiling water before processing. From Your Home Kitchen Garden.
  • Pumpkin Pickles: Made with lemon, sugar, cider vinegar, fresh ginger (peeled and finely chopped), cinnamon sticks, black peppercorns, salt, sugar pumpkin. From Reader’s Digest.


  • Radish Relish: (can be stored for up to one year) Ingredients include distilled white vinegar, sugar, Kosher salt, whole coriander, cumin seed, yellow mustard seed, shredded radishes (2 pounds), diced onion, a knob of ginger (peeled and grated), minced garlic cloves. From Baking with Lisa.
  • Pickled Radishes: (refrigerate) Yields 1 pint, ingredients include red wine vinegar, granulated sugar, water, salt, yellow mustard seed (or brown), dash of coriander, whole black peppercorns and a dried bay leaf. From Canning with Kids.


To remove skins, see this tip sheet: How To Skin Tomatoes: {Step By Step}

  • Tomatoes Packed In Water: Instructions for both raw-pack and hot-pack methods, canned with bottled lemon juice or citric acid and salt (optional). From The Bitten Word.
  • Canning Crushed Tomatoes: Makes about 4 quarts, tomatoes are peeled first, cut in quarters, mashed and heated before canning (with either citric acid, bottled lemon juice or 5% acidity vinegar). From Hippo Flambe.
  • Canning Roasted Tomatoes: First roasted (tomatoes, garlic, rosemary, thyme, olive oil) then canned (lemon juice or balsamic vinegar).
  • Grandma’s Canned Tomatoes: Yield is 4 quarts, made with tomatoes (3 lbs for each quart you want to make), Kosher salt and lemon juice. From food52.
  • Canning Tomatoes: This recipe includes packing tomatoes with herbs, chiles, spices (optional). From Chow Times.
  • Canned Tomatoes: Makes 4 quarts or 8 pints, use plum or small Jersey tomatoes, coarse salt and citric acid. From Whole Living.
  • Pickled Green Tomatoes: Try Romas, grape or cherry tomatoes, canned with garlic, olive oil (optional), pickling spice, spicy peppers, fresh dill and powdered alum. From Andrea Meyers.
  • Pickled Green Tomatoes: Ingredients include jalapeno chile, cumin seeds, peppercorns, celery seed, dill seed, minced garlic, white vinegar and sea salt. Makes 2 pints or 1 quart. From Homesick Texan.
  • You’ll find a few recipes for canning salsa here.
  • Looking for ways to use up a bounty of green tomatoes? See this list here.

Simple Ways to Preserve Fruits and Vegetables

Summer is the season for fresh produce—from your garden, the local farmers market or nearby farms. It can be so tempting to buy in bulk—after all, you’ve waited all year for the perfect strawberry or tomato—and when you grow your own, you usually end up with a surplus of fruits and vegetables. Luckily, there are several healthful ways to preserve your food so you can savor the goodness of these fruits and vegetables long after the harvest is over.
Home preservation is a very economical choice, but it has fallen by the wayside in these modern times, when foods of all kinds are available in supermarkets year-round. However, you can potentially cut hundreds of dollars from your grocery bills by buying (or growing) fresh foods in bulk and then preserving them yourself.
Here’s a rundown of the four most common ways to preserve foods: canning, freezing, drying and pickling. Always start with fruits and vegetables picked from your own garden or purchased from nearby producers when the foods are at their peak of freshness—within six to 12 hours after harvest for most varieties.


There are two primary methods of canning: a hot water bath and pressure canning. Whichever method you use, be sure to use jars with lids made specifically for that technique. Glass canning jars, which are reusable, come in various sizes (most are single pints or quarts), so choose one that best suits your canning needs. Do not use jars larger than specified in the recipe you follow, as an unsafe product may result.

While most people think of canned foods as salty, all that sodium is optional when you do it yourself. Just make sure that you use “canning salt” and not table salt if you plan to salt your foods, because regular table salt can make your vegetables soggy. Another tip: Wipe down your rims before applying the lids and rings, as a tight fit is vital for a safe seal. For canning recipes, methods, and techniques broken down by fruit and vegetable type, check out “How to Can Anything” at
The hot water bath canning method is for foods that are acidic (pH below 4.6), such as fruits, pickles, sauerkraut, jams, jellies, marmalades, and fruit butters. If you are making jams or jellies, it is important to sterilize the jars, lids and rings for 10 minutes in boiling hot water before using them. Most fruits and vegetables will last up to 12 months when canned using this method.
Supplies you will need:

  • A large pot
  • Sterilized jars, lids, and rings
  • Thermometer
  • Jar rack and/or jar lifter (jar grabbing tongs)
  • The foods you are canning

How to do it:

  1. Begin by following the directions on your preferred recipe for jam, jelly, sauce, canned vegetables, etc. Prepare your fruits and/or vegetables according to the recipe and fill your sterilized jars with the final product, as indicated by the recipe. Add the sterilized lid and ring and tighten.
  2. Fill your large pot halfway with water and preheat it to 140-180 degrees Fahrenheit.
  3. Add your canned goods (complete with lids) to the pot. Some canning-specific pots come with a rack that you can load the jars into, which makes for easy removal of the hot jars. If you don’t have such a rack, simply place the jars one by one into the water (and later remove with a jar-lifting set of tongs).
  4. Add boiling water to the pot to bring the water level to one inch above the submerged jars; bring the whole pot to a vigorous boil.
  5. As soon as the water begins to boil, start the timer. Cover and reduce the heat to maintain a low boil and process for the recommended time (according to your recipe).
  6. When the time is up, carefully remove the jars to cool on a towel or cooling rack. Use extreme caution, as the contents will be very hot! If you have done it correctly, the lids should be sealed and concave. Check the seals after 12-24 hours.

The pressure canning method is necessary for any foods that are low acid (pH greater than 4.6) because these foods are not acidic enough to prohibit the growth of bacteria (such as Clostridium botulinum, which grows into botulism and causes extreme and potentially fatal food poisoning). Low-acidic foods include red meats, seafood, poultry, milk and all fresh vegetables except most tomatoes. In addition, all foods that can be canned with the hot water bath method (above) can also be processed using this method.
The heat, up to 240 degrees Fahrenheit, and pressure generated by using the pressure canning method should be effective in killing all harmful bacteria. It isn’t necessary to sterilize the jars, lids, and rings when using this method as the canning process itself will kill all harmful bacteria.
Pressure canning prevents most foods from spoiling altogether, extending their shelf life longer than many other preserving techniques do. However, you will need to invest in a pressure canner. These can be expensive, but when well cared for, they will last for generations. Most are made of aluminum or stainless steel and come with a locking lid that is vented for steam, a jar rack, an automatic vent, a pressure gauge on top and a safety fuse. Make sure you have read the instructions that accompany your pressure canner so that you fully understand how to use it before attempting to do so!
Supplies you will need:

  • Pressure canner
  • Jars, lids, and rings
  • Jar lifters
  • The foods you are canning

How to do it: Follow the directions in your manual to determine how many cups of water to add to your pot before you start. Unlike the hot water bath method, pressure canning does not require jars to be fully submerged in water—usually just two or three cups.

  1. Place the jar rack down into the water and, using your jar lifters, place the filled jars down into it.
  2. Fasten the lid securely and vent it according to your manual.
  3. Heat the water to a boil until steam flows out, then leave the weight off the vent port (or petcock depending on your pressure canner). At this point, you will probably hear a hissing noise.
  4. Turn your burner up as high as it will go until steam starts coming out of the vent (or petcock) for 10 straight minutes (or as directed in your manual).
  5. Next, pressurize your canner. Close the petcock or put the weight on and watch the gauge begin to rise to your desired pressure. Once it reaches that pressure, start timing (duration varies by jar size, contents and altitude, but it is often between 5 and 15 minutes). Adjust your burner as needed to maintain the pressure.
  6. Once finished, turn off the burner and allow the pressure to normalize before removing lid. Use extreme caution when removing the jars; the steam can burn and the contents of the jars will be very hot! Place jars onto a towel or cooling rack.


Freezing is a good option for fruits you like adding to smoothies or baked goods (bananas, berries, cherries, etc.) and those that aren’t suitable for canning. Vegetables such as broccoli, beans, carrots, peas and corn freeze well, too. Freezing is quick and requires little in the way of equipment or skill, but frozen foods don’t last as long as canned foods. Plus, some integrity is lost (foods darken or develop a mushy texture) after freezing.
Supplies you will need:

  • Flat baking sheets (or similar containers) that fit into your freezer
  • Freezer bags or reusable containers that have tight-fitting lids
  • Permanent marker and labeling supplies
  • The foods you are freezing

How to do it: Many vegetables will require a short blanching (a short boil) before freezing. Beyond that, the method of freezing and storing vegetables is the same as that of fruit (below).

  1. Wash, core, and skin (if needed) your fruit. Cut fruit into slices or chunks, if desired.
  2. If you are concerned about browning, you can soak the fruit in water with a bit of lemon juice; commercially made agents are available for this purpose, too.
  3. Lay prepared fruit on several baking sheets in a single layer. Make sure your fruit is patted dry or unnecessary ice crystals will form.
  4. Place baking sheets into the freezer, making sure no fruit is touching, for several hours.
  5. Once frozen, remove the fruit and place it into storage bags or containers that are clearly labeled with the contents and the date.

Dehydrating (Drying)

Dehydrating removes all the water from food, and because it lacks moisture, mold and bacteria can’t grow on it. Dehydrated foods will last about four months to a year, but some nutrients will be lost in the process. Commonly dried foods include meats, fruits (either in their original form or pureed to make fruit leathers or bars), herbs and seeds.
In hot, arid regions, sun drying is an option, but it demands at least three or four sunny days of 100-degree heat in a row. The easiest and most effective way of drying your foods is to use a commercially made dehydrator. These have several levels of stacking trays that allow air to circulate in and around the foods at just the right temperature—high enough to dehydrate the food but low enough not cook it. Generally, the foods are laid out on the trays and, according to the manufacturer’s instructions, you’ll set the time, temperature and position of the trays. Dehydrators can take several hours or days to dry foods completely. Once dried, keep all foods tightly sealed in a container in a cool, dark place to ensure its longevity.
Some food preservation books and “raw” food cookbooks also include detailed instructions for using a conventional oven, set at a low temperature with the door cracked, as a food dehydrator, which is a great option if you’re not ready to invest in your own dehydrator.


Pickling, which uses salt and/or vinegar to inhibit the growth of bacteria, is one of the oldest methods of food preservation. While most of us think of sweet pickled cucumbers, sauerkraut, relishes and fruits can also be pickled. Pickled foods will last anywhere from three months to a year. There are many recipes and methods for pickling, but most include brining (soaking food in a salt solution, similar to marinating) for several hours or even days.
Trust the instructions given in pickling recipes, as altering the ratios can be harmful. Do not use table salt; use “canning salt” or “pickling salt” instead. White distilled and cider vinegars of 5 percent acidity (50 grain) are recommended. Another tip: If using cucumbers to make your own pickles, you must remove and discard a 1/16-inch slice from the blossom ends of each cuke. (Blossoms may contain an enzyme that causes excessive softening of pickles.)
Supplies you will need:

  • A large pot or pressure canner
  • Sterilized jars, lids, rings
  • Jar lifters
  • Vinegar
  • Canning or pickling salt
  • Spices (according to recipe)
  • The foods you are pickling

Canning vegetables comes with increased health benefits, including lowering blood pressure and improving the quality of a person’s food intake. The convenience of canned foods, combined with their potential to stay fresh for years, increases the opportunities for people to improve their diets by adding more fruits and veggies to their pantries.

When canned properly, these vegetables retain many of the same nutritional values as their fresh counterparts. While some vitamins like Vitamins C and B may decrease in quantity during the heating process, other nutrients intensify through the canning process.

In tomatoes, for example, antioxidants levels improve through the canning process. Whether you are dipping your feet in the proverbial canning sea, or are a veteran canner branching out to other options, this article shows you how to can vegetables safely and effectively.

Tips and Tricks to Use When You Can Vegetables

Canning and freezing offer an equal amount of benefits and drawbacks, leaving the ultimate decision to what works for you and your lifestyle. Canned vegetables last significantly longer than frozen vegetables, varying between several months for frozen vegetables to several years for canned vegetables.

When you think about how long do green onions last, as well as potatoes, carrots, peaches, and tomatoes, they really do not have a long shelf life if they are not preserved in some way. The best way to store fresh beets and other produce is by home canning. Why not extend the time you can eat these delicious veggies and fruits by canning them to eat when fresh produce is not as readily available?

What are the benefits of canned vs frozen vegetables?

Canned vegetables are also great ways to conserve energy since they don’t require the use of a freezer. This advantage also makes them a great source of food that won’t spoil with the lack of electricity during power outages. Though not to be outdone, frozen vegetables are less complicated to prepare than canned vegetables and require fewer tools as well.

Are canned vegetables good for you?

Canning increases the shelf life of vegetables like sauerkraut or pickles or even asparagus by years, but does that mean that home canning makes them suitable for you to eat? Their accessibility and affordability promote increased vegetable consumption across the world.

This improvement arises because consumers can eat canned vegetables whenever they want, rather than risk them spoiling before they have the chance to eat them. Choosing the right container for your canned vegetables also determines how “good” they are for you.

Foods packaged in BPA products may allow the chemical to leech into your preserved foods. This issue is avoidable, however, by using glass jars that come with glass covers and a rubber ring around the top. Mason jars do work and are used by home canners around the world, but their jar lids still contain BPA.

Canning vegetables can be a little time-consuming but once you do it a few times, the process gets a little easier and shorter. Canning carrots, tomatoes, peppers, peaches, apples, and more ensures that you know exactly where your produce is coming from and the process it went through for preservation. You don’t have to worry about chemical preservatives and added ingredients that you don’t want your family to eat.

What are some common food safety concerns I should be aware of when canning vegetables?

The National Center for Home Food Preservation recommends pressure canning as the only option for canning vegetables. Using the wrong canning equipment increases the risk of growing bacteria known as Clostridium botulinum or botulism poisoning.

Ensuring the food is prepared in a pressure canner, instead of a water canner, with an accurate dial gauge to measure pressure build-up reduces the possibility of bacteria entering your canned foods, but it is still important to note any off odors, leaking or bulging cans, and any breaks in a vacuum seal.

The Best Vegetables for Beginners to Start Canning

The process for canning vegetables varies depending on the variety being canned. Some candidates are more complicated than others, requiring additional steps such as fermentation or pickling, pitting or boning, and may use a large cache of canning equipment. The following vegetables are relatively simple to can and are better for canners who are still learning the process.

The Best Canning Vegetables for Beginners

  • Green beans
  • Winter squash
  • Lima beans
  • Dried beans
  • Cream-style corn
  • Sweet potatoes
  • Potatoes
  • Carrots
  • Tomatoes

Most vegetables are low-acid foods, meaning you will use a pressure canner instead of a boiling water bath. Foods with high acid levels are the only items to use a water bath. Pressure canning, which is not the same as using a pressure cooker, is a canning method used for low-acid level foods.

The only exception to this is the tomato, which borders the high-acid to low-acid food line the same way it shifts between the vegetable-fruit quandary. Its susceptibility to bacteria like Clostridium botulinum still makes it a better candidate for the pressure canner.

Not only is it possible to can tomatoes, but you can also enjoy canning tomato paste, tomato juice, and tomato sauce in the pressure canner. The variety makes tomatoes one of the most versatile foods to put on your canning list.

Equipment You Need

Canning pickles or fresh fruits and vegetables requires some equipment you probably already have at home, but there are some specialized pieces, too, that make the canning process safer and easier.

Equipment Needed for Canning Vegetables

  • Pressure canner
  • Glass pint jars
  • Dial gauge
  • Jar lifter
  • Vegetables of choice

The method this step-by-step process follows is known as the hot pack method, which differs from its colder cousin by applying heat to remove air from the canning jars and to improve shelf-life. Adding heat also kills harmful bacteria and reduces the potential to grow Clostridium botulinum bacteria.

How to Can Vegetables in 3 Simple Phases

Whether you are canning beens, carrots, or mushrooms, most veggies and fruits start the same way. You have to clean them first, and then slice them if you want so that they will fit in the jars. How long are carrots good for after canning? Most veggies last for several years after canning.

1. Process the Vegetables: Clean, Peel, and Slice Your Vegetables to Prep Them for Canning

To learn how to can sweet potatoes or another vegetable, it is critical to pick the freshest specimens. Selecting fresh vegetables for canning may seem like a no-brainer, but choosing and preparing the right kinds of vegetables are a pivotal point of the canning process.

You don’t want any bruising, discolorations, mold, or sprouting evident. Some people select their vegetables based off of plants they grow in their gardens, or frequent farmers markets that use organic processes to improve their healthy, tasty produce.

Whatever your method, after you have chosen your vegetables, wash them thoroughly, and remove all peels and seeds. The next step is to prepare the veggies by cutting them into smaller slices or cubes, preferably about two inches wide.

After you have finished, toss all the vegetables into a large pot with boiling water, allowing them to boil for approximately five minutes. There should only be enough water in the pot to crest the tops of the vegetables.

2. Can the Vegetables: Pack the Vegetables in Canning Jars with a Vacuum Seal

Place your veggies into the glass jars along with the boiling water from the large pot and a teaspoon of salt. For those worried about high sodium intake, once you are ready to eat your canned vegetables, rinsing them before cooking significantly reduces the amount of salt left on the greens. For tomatoes, add a tablespoon of lemon juice instead. If you are worried about the taste, try adding a tablespoon of sugar, as well.

Leave only an inch of space between the vegetables and the top of the canning jar when filling them. Wipe the rims to avoid a build-up of bacteria, and stir the mixture to reduce the number of air bubbles trapped inside the jar. Seal the jars then place them inside the pressure canner on the rack. Avoid letting the jars touch.

Not only is this a great way to preserve whole or sliced vegetables for use during the months when it is hard to get fresh produce, but you can also can vegetables in juice form, too. You can make carrot juice, and even learn how to can tomato juice to use for smoothies, Bloody Marys or drinking straight. The possibilities are almost endless for storing fresh veggies to eat (or drink) later!

3. Heat the Vegetables: Boil Vegetables Using a Pressure Canner

Follow the instructions on your pressure canner to ensure you are adding the proper amount of hot water. Close the cover and increase the water temperature to boiling. All canners have vents that allow steam to flow out of the top while the temperature rises inside.

Depending on the kind of pressure canner you have, you’ll either have vents that close on their own or weights to keep them closed. Steam escapes from the canner as the pressure builds. Allow this to go on for about ten minutes before you add the weights or close the vents.

Pay close attention to the dial gauge. When the indicator shows the desired level of pressure, let the jars sit for a total processing time of 90 minutes. Consult your canner’s manufacturer’s guide for specific standards.

After the 90 minutes are up, turn off the heat. The pressure in the canner will continue to decrease, but do not open the vents until it has reached 0 PSI. Open the vents and allow the heat to escape for a few minutes before removing the lid.

Do not pull the jars out with your hands. Instead, use a jar lifter to remove the jars and place them where they can cool. The jars need to sit for several hours to ensure the cans seal properly. Don’t forget to label and store them in a cool area like your pantry.

Pasta Fagioli Soup Recipe with Canned Vegetables

Now that you know how to can vegetables, you need a stupendous recipe to help you use them. A simple soup that combines several ingredients, and alternates between canned or fresh veggies, is Pasta Fagioli.

Hearty Pasta Fagioli

  • 2 pounds ground beef
  • 6 cans (14-1/2 ounces each) beef broth
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 2 jars (26 ounces each) spaghetti sauce
  • 3 large onions, chopped
  • 8 celery ribs, diced
  • 3 medium carrots, sliced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 teaspoon dried oregano or 3 teaspoons minced fresh oregano
  • 2-1/2 teaspoons pepper
  • 1-1/2 teaspoons hot pepper sauce
  • 8 ounces uncooked medium pasta shells
  • 5 teaspoons minced fresh parsley

Brown the beef in a large pot, drain and add all the other ingredients except for the pasta. Bring the pot to a boil before reducing the heat. Continue to simmer for an additional 30 minutes, add your pasta to the pot, and allow the soup to simmer for an additional 15 minutes, or until the pasta is soft and tender. The last step: enjoy!

Canning, although time-consuming, is easy once you get the hang of it. Now that you know how to can your favorite veggies, you may want to start preserving them by freezing, too. Can you freeze tomatoes and other vegetables? Yes, you can. The process is actually even easier than canning.

So, are canned vegetables good for you and your lifestyle? We certainly hope so. Veggies are a great source of nutrients like fiber that promote healthy digestive systems. Canning your veggies makes it that much easier for you to get the vitamins and minerals you need.

How to Make Home-Canned Mixed Vegetables – Easily! With Step-by-step Directions, Photos, Ingredients, Recipe and Costs

Looking for How to Make Home-Canned Mixed Vegetables – Easily! With Step-by-step Directions, Photos, Ingredients, Recipe and Costs in 2020? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above.

If you have questions or feedback, please let me know! There are affiliate links on this page. Read our disclosure policy to learn more.

Yield: 7 to 9 pint jars

Click here for a PDF print version

Making and canning your own mixed vegetables is easy and you can use quite a variety of vegetables (with a few exceptions noted in the ingredients section). Typical combinations include carrots, peas, green beans, corn, tomatoes, summer squash, etc.

The only trick is, you really do need a pressure canner. Every university food science department and the government will tell you that it just is not safe to use the water bath bath method; it takes the higher temperatures of the pressure canner to kill the botulism bacteria.

See this FAQ for details: Can I use a water-bath canner instead of a pressure canner for low acid foods like mixed vegetables, green beans, corn, etc?

BUT, with a pressure canner it’s easy. And although a pressure canner costs $100 to $200 (see this page for pressure canners models, makes and prices), they last a lifetime, and your children and grandchildren may be using it. You can also find free information from the USDA in this PDF file (it will take a while to load!) about selecting and using canners here!


Yield: 7 quarts, but you can scale this recipe up or down to suit your needs!

  • 6 cups sliced carrots
  • 6 cups cut, whole kernel sweet corn
  • 6 cups cut green beans
  • 6 cups shelled lima beans
  • 4 cups whole or crushed tomatoes
  • 4 cups diced zucchini
  • Optional mix – According to the USDA, you may change the suggested proportions or substitute other favorite vegetables, such as peas, zucchini, etc;
    except for the following: leafy greens (such as spinach, collards, kale, etc.), dried beans, cream-style corn, winter squash and/or sweet potatoes.


  • 1 Pressure Canner (a large pressure pot with a lifting rack to sanitize the jars after filling (about $75 to $200 at mall kitchen stores and “big box” stores, but it is cheaper online; see this page for more information). For low acid foods (most vegetables, you can’t use an open water bath canner, it has to be a pressure canner to get the high temperatures to kill the bacteria. If you plan on canning every year, they’re worth the investment.
  • Jar grabber (to pick up the hot jars)
  • Jar funnel ($2 at mall kitchen stores and local “big box” stores, but it’s usually cheaper online from our affiliates)
  • At least 1 large pot
  • Large spoons and ladles, knife, cutting board, peeler, etc.
  • Ball jars (Publix, Kroger, other grocery stores and some “big box” stores carry them – about $8 per dozen quart jars including the lids and rings)
  • Salt (optional – I don’t use any)

Directions – Step by Step

Step 1 – Prepare the jars and pressure canner

Wash the jars and lids

This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a “sanitize” cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic “lid lifter wand” (available from target, other big box stores, and often grocery stores; and available online – see this page) to pull them out.

Get the pressure canner heating up

Rinse out your pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with hot tap water. (of course, follow the instruction that came with the canner, if they are different). Put it on the stove over low heat, with the lid OFF of it, just to get it heating up for later on.

Step 2 – Wash the veggies

Just wash them under cold running water!

Step 3 – Prepare and dice or slice the veggies

Except for zucchini or other summer squash; wash and prepare the vegetables as appropriate for each vegetable, see below:

“Prepare” means cut out any soft or bruised parts, stems, and inedible portions!

Carrots, peel and remove ends

Green beans, cut of ends and slice

Corn, shuck, de-silk and slice off the cob

And so on for the other veggies. Zucchini: Wash, trim, and slice or cube zucchini.

Step 4 – Combine in a large pot and boil for 5 minutes

Combine all vegetables in a large pot or kettle, and add enough water to cover pieces. Boil for 5 minutes. (This is a blanching, not cooking step!)

Step 5 – Fill the jars

Fill the jars with the hot vegetables pieces, using a slotted spoon. Add hot liquid from the pot, leaving 1-inch headspace. Optional: Add 1 teaspoon salt per quart to the jar, if desired. I don’t add any salt, it is not needed to preserve the food; and you can always add it when you open the jars later!

Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just “snug”).

Step 6 – Put the jars in the canner and the lid on the canner (but still vented)

Using the jar tongs, put the jars on the rack in the canner. By now the water level has probably boiled down to 3 inches. If it is lower than that, add more hot tap water to the canner. When all the jars that the canner will hold are in, put on the lid and twist it into place, but leave the weight off (or valve open, if you have that type of pressure canner).

Step 7 – Let the canner vent steam for 10 minutes

Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the canner.

Step 8 – Put the weight on and let the pressure build

After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to 11 pounds.

Step 9 – Process in the pressure canner for 75 to 90 minutes, see the tables below

Once the gauge hits 10 pounds, start your timer going – for 75 minutes for pint jars, 90 minutes for quart jars. Adjust the heat, as needed, to maintain 10 pounds of pressure.

Note: the tables below will help you determine the right processing time and pressure, if you have a different type of canner, or are above sea level.

It is important to learn how to operate your pressure canner by reading the owner’s manual that came with your particular canner. If you cannot find your owner’s manual, you can obtain find one online: Here is where to find some common manufacturer’s manuals:

  • Presto canner manuals

or by contacting the company that made your canner. Give the model number to the manufacturer, and they will send you the right manual. Click here for more information about pressure canners and a variety of models you can order.

Recommended process time for Mixed Vegetables in a dial-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 – 2,000 ft 2,001 – 4,000 ft 4,001 – 6,000 ft 6,001 – 8,000 ft
Hot Pints 75 min 11 lb 12 lb 13 lb 14 lb
Quarts 90 11 12 13 14
Recommended process time for Mixed Vegetable in a weighted-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 – 1,000 ft Above 1,000 ft
Hot Pints 75 min 10 lb 15 lb
Quarts 90 10 15

Step 10 – Turn off the heat and let it cool down

When the processing time from the chart above is up, turn off the heat, and allow the pressure canner to cool and the pressure to drop to zero before opening the canner. Let the jars cool without being jostled. After the pressure drops to zero (usually, you can tell but the “click” sound of the safety release vents opening, as well as but the gauge. Let the pressure in the canner drop to zero by itself. This may take 45 minutes in a 16-quart canner filled with jars and almost an hour in a 22-quart canner. If the vent is opened before the pressure drops to zero OR if the cooling is rushed by running cold water over the canner, liquid will be lost from the jars. Too rapid cooling causes loss of liquid in the jars!

Step 11 – Remove the jars

Lift the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place (usually takes overnight), here they won’t be bumped. You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don’t rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that’s a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it’s usually ok. You’re done!

This document was extracted from the “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, USDA. Reviewed 1994.

Illustrated Canning, Freezing, Jam Instructions and Recipes

Home Canning Guide: 
Learn How to Can Your Own Food

Why Do We Can?

We looked to our readers to find out why home canning is experiencing a modern revival. Their answer: Canning produces flavorful, high-quality food that saves money, builds self-reliance and creates lifelong memories. Check out some of their responses and get inspired to start stocking your pantry with home-canned food: Putting Food By The Old-Fashioned Way.

How Canning Works

The Science. The more you learn about food science, the more confident you’ll be in the kitchen. This is true for all kinds of cooking, but is especially helpful with food preservation. When you preserve food, you are either trying to freeze time or to encourage specific bacteria to proliferate and crowd out harmful bacteria. Canning is all about freezing time.

With the simplest method of canning — water bath canning — you fill jars with acidic food such as tomatoes, berries or cucumbers in vinegar, cover them with lids and boil them in an open pan of water until a seal forms under the lid. This action forces air out of the food and out of the jar and creates a vacuum in an acidic environment in which bacteria will not thrive.

Water bath canning can provide you with a number of delicious foods, including jams, jellies, whole tomatoes and pickles, and it’s a great place to start. A more advanced method is pressure canning. It requires a little more skill and some specialized equipment, but it will unlock a wide world of food and flavor options. If you want to put up the main ingredients for many meals, rather than just supporting players and condiments, you’ll need to get into pressure canning. To read about these methods in more detail, check out Learn to Can For Homegrown Flavor, Water Bath Canning and Pressure Canning: Explained, How to Can Using the Boiling Water Bath Method and How to Home Can: Raw-Packing vs. Hot-Packing.

The Equipment. You can get by without all of the fanciest canning-specific equipment, but you’ll need a few inexpensive basics, most of which are widely available used. A pot that holds enough water to cover whatever size jars you want to use with a little extra room for boiling water is key. Jar lifters are also extremely handy, and of course the jars are a necessity. If you’re serious about putting up a wide range of foods, you’ll also need a pressure canner. New ones can be pricey, but shop around for used options. Your local extension agency should be able to test old pressure canners to make sure they’re still functioning safely, and it’s a good idea to perform this test once each canning season.


The Ingredients. Use only the best, freshest and blemish-free produce, spices and herbs. Buy seasonally to find the best deals. Talk to farmers at farmers markets to see what they’ll have when, so that you can plan your canning time accordingly. Consider making bulk purchases with other canners in order to save even more money.

The Process. It’s Sunday morning and you’ve just collected your best specimens of perfectly ripe produce. Your clean jars, like ducks in a row, are lined up on the counter and your equipment is at the ready. The next few steps are easy. (1) Prep the ingredients. (2) Fill the jars. (3) Wipe the rims. (4) Screw on the lids and bands. (5) Boil. (6) Remove and cool until you hear the satisfying pop-pop-pops of the seals forming.

About Safety. There’s no reason to be afraid of canning, because ensuring safety is entirely possible. The basic rules of sanitized canning are simple and practical. That said, it’s important to follow those rules and to use pre-tested recipes. If you decide to experiment with canning recipes, you’ll need a pH meter, and you can learn more about that and all the other important canning concepts at the National Center for Home Food Preservation. See also: Are Old Canning Recipes Safe to Use?

Handy Canning Resources

Consult the National Center for Home Food Preservation for more tested-and-approved canning recipes, plus official United States Department of Agriculture (USDA) safety and how-to information.


Your local cooperative extension agency may offer canning classes taught by certified food preservation instructors, and will certainly have other useful canning resources, to boot. Find the cooperative extension office nearest you by clicking on your state on this map.

If you think you might like canning with other folks, check for a list of state-by-state community canning kitchens that make the work of canning easier and more fun by bringing motivated canners together.

Our Favorite Canning Books

Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods by Eugenia Bone is the book for gourmand canners who care more about stocking your pantry with variety than quantity and for urban canners who think it’s cool to have a larder in Soho.

Put ‘Em Up! A Comprehensive Home Preserving Guide for the Creative Cook by Sherri Brooks Vinton is an inspiring resource for new canners and for folks who like to have pretty pictures along with exceptionally interesting recipes.

The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying, and Pickling Fruits and Vegetables by Carol W. Costenbader is for you if you’re looking for a comprehensive canning guide with straightforward, easy-to-understand instructions.


The Joy of Pickling: 250 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market by Linda Ziedrich will delight anyone who loves exploring history and culinary traditions. Of course, pickle love is a must!

Canning Equipment

Order ingredients for jams, jellies, preserves and pickles; plus canning jars, rings, lids and other equipment via Ball, Fagor, Jarden, Kuhn Rikon, Lehman’s and Pressure Cooker Outlet.

Try the nifty, reusable, BPA-free canning jar lids from Tattler. (Then learn more about the dangers of BPA.)

A delightful corn zipper by Kuhn Rikon makes easy work of corn processing.

Decorate your jars with the creative labels, stamps and tags handmade by the artisans on We like the whimsical and vintage decorations by Lazy Day Cottage, Let’s Talk Chalk, Papertivity, Pear Creek Cottage, River Dog Prints, Sincerely Sadie,
SugarSkull7 and Sweetpotatojack.

Water Bath Canning Recipes

  • Apple Pie Filling
  • Corn Salsa
  • Dilly Beans
  • Ginger Peach Jam
  • How to Can Jam and Jelly, the USDA Way
  • Pickled Beets
  • Pickled Sweet Apple Cider Baby Beets
  • Preserve Strawberries: Easy Recipes to Stretch Strawberry Season
  • Raspberry Jam
  • Canning Applesauce
  • Canning Apricots
  • Canning Pears: Halved or Sliced
  • Canning Plums: Halved or Whole
  • Canning Peaches: Halved or Sliced
  • Canning Apple Pie Filling
  • Canning Blueberry Spice Jam
  • Canning Cherry Pie Filling
  • Canning Fruit Cocktail
  • Canning Fruit Puree
  • Canning Peach Pie Filling
  • Canning Peach Salsa
  • Canning Rhubarb: Stewed
  • Canning Strawberry Jelly With Rhubarb

Pressure Canning Recipes

  • How to Can Beans, Snap and Italian Beans in Pieces, Baked Beans, and Beans With Tomato or Molasses Sauce
  • How to Can Peas
  • How to Can Potatoes, Sweet and White
  • Canning Asparagus: Spears and Pieces
  • Canning Beets: Whole, Cubed or Sliced
  • Canning Carrots: Sliced or Diced
  • Canning Winter Squash and Pumpkins
  • Canning Soup
  • Canning Spinach and Other Fresh Greens
  • Canning Peppers
  • Canning Corn: Whole Kernel
  • Canning Mixed Vegetables
  • Canning Okra
  • Canning Succotash

How to Can Tomatoes

  • Canning Tomato Juice
  • Canning Crushed Tomatoes
  • Canning Whole Tomatoes
  • Canning Tomato Sauce
  • Canning Salsa: Hot Tomato and Pepper Sauce

How to Can Meat, Poultry and Seafood

  • How to Can Meat: Ground or Chopped
  • How to Can Meat: Strips, Cubes or Chunks
  • Canning Chicken or Rabbit Meat
  • Canning Broth
  • Canning Fish in Pint Jars
  • Canning Fish in Quart Jars
  • Canning Clams
  • Canning Crab Meat: King and Dungeness
  • Canning Oysters
  • Canning Smoked Fish
  • Canning Tuna
  • Chili Con Carne: Recipe and How to Can
  • Homemade Beef Stock Recipe
  • Homemade Chicken Stock Recipe
  • Homemade Fish Stock Recipe

Steam Canning

• Is Steam Canning Safe?

Creative Canning-Inspired Goods

With the rise in popularity of home canning, you can now find a wide variety of canning-inspired household goods handmade by crafty artisans. We especially like these:

  • Repurposed Mason Jar Chandeliers by LampGoods
  • Recipe Cards by Rethink Ink
  • Thank You Cards by DondaLee’s
  • Retrofit Soap and Lotion Jar Dispensers by Trash2Trish
  • Hand-printed Kitchen Towels by Oh, Little Rabbit
  • Beautiful “Keep Canning” woodcut print by Old School Stationers

Photos by Tim Nauman Photography

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