Canning vegetables and other items is one of the easiest and best ways of preserving vegetables. This will ensure you have lots of yummy and nutritious vegetable to consume all year round.

When you start preserving food at home, it allows you to have an abundant supply of a wide range of food items.  This is terrific for when fresh produce is seasonal and might not be readily available in stores.

Preserving food at home also allows you to enjoy the fresh bounty of your favorite summer items all throughout the year.  This is especially true with vegetables grown in your own garden.  

Your home harvest is always best served straight from the garden, however, we all know that there is only so much zucchini or cucumber you can eat over one summer.  So, instead of giving them away to friends and neighbors, or adding them to your compost, why not use quality home preserving equipment and try your hand at canning vegetables.

Beware, vegetables that are not preserved with the right research-based canning mechanisms could pose a major health risk.  It is important that you use the correct method when you are canning vegetables at home.

As most vegetables are low-acid foods, the safest method for canning vegetables will be pressure canning.  This is the only method that will destroy not only bacteria and fungus, but also their spores.

The exception to this is tomatoes – which are high in acid.  These are best processed in a water bath canner.

What is “Clostridium botulinum?”

This only occurs at temperatures of around 240 F degrees which is only achievable in specialized home preserving equipment. 

The other factor for safely canning vegetables is that they must also be processed for a certain duration and under pressure.  These factors are only achieved in a specialised pressure canner for home.

Precautions To Note When Canning Vegetables At Home

The USDA has methods and recommendations when canning vegetables at home.  The complete canning guide is 196 pages but is broken down into easy-to-find sections. 

Here we list the relevant points when canning vegetables for preserving food at home.

• Canned vegetables (low-acid) and tomatoes (high acid) not processed correctly, present a risk of botulism.
• If in any doubt of the processing method, boil the food before consuming to prevent botulism.  Boil for 10 minutes at or below 1,000 feet and add an extra minute for each 1,000 feet of elevation.
• Wash all fresh produce thoroughly before processing.
• Peel root and underground stem crops to reduce bacteria, fungus, molds and spores.
• Ensure all canning jars, lids and tools are properly sterilized before using.
• Use the correct canning method when canning vegetables at home.  Low-acid vegetables need to be processed in a pressure canner.  Tomatoes, which are high in acid, should be processed in a water bath canner.

Using a Top-Quality Pressure Canner for Canning Vegetables at Home

A typical pressure canner is a heavyweight kitchen appliance and a unique piece of home preserving equipment.

They are constructed of high-grade steel or aluminum and feature a secure-locking lid with pressure and temperature gauges and release valves.  These ensure the correct metrics are achieved within the appliance to allow safe canning of vegetables at home. 

In addition, a weighted gauge or a precise pressure gauge, and a clear exhaust vent (also referred to as the petcock).

Features of a Pressure Canner include:

• Large capacity of 20 – 25 quarts.
• Uses steam and high pressure to safely process low-acid foods.
• Rack or sieve plate which sits on the bottom of the canner.  This keeps the canning jars off the bottom to reduce breakage and allows steam to circulate within the canner.
• A secure, locking lid – usually with cool-touch handles.
• Pressure regulators, a pressure gauge, and release valves.  These are usually in the lid but may also be in the body in some machines.

USDA standards don’t recommend using a pressure cooker when canning vegetables.  This is because pressure cookers are often too small to hold canning jars above 4 quarts.  They also cannot accurately measure temperature and pressure which is required to safely can vegetables at home.

Preparing Vegetables For Canning 

For the best outcome it is recommended to choose only tender, young and fresh vegetables for canning.  Also, it is best when canning vegetables to begin as soon as you can. 

Our home food preserving experts like to begin the canning process within minutes of harvest to get the best results.  A rule of thumb is to ensure your vegetables are ready for canning within 2-3 hours of picking.   

This will give you the best flavor and make sure that the vegetables retain all their nutrients when processing.  Nobody wants to open a jar of beans or carrots to find them limp and tasteless.

• DO NOT soak vegetables before canning as it will cause them to leach both nutrients and flavor.
• Once clean, lay them out on a clean cloth to dry.
• Prepare your vegetables for canning by peeling, slicing, de-ending (as in beans) or whatever way you wish to preserve them.

While you are preparing your vegetables for canning, have a large pot on the stove and add the lids and jars you will be using.  Place them in warm water on a rack in the pot ensuring that the whole jar is immersed.

Bring the pot to the boil and leave it to boil for at least 10 minutes to sterilize them.  Add 1 minute of boil time for every 1,000 ft. above sea level.

Finally, if you are unable to begin canning your vegetables within 2-3 hours of harvesting, use this tip to keep them fresh for processing later.  Follow the first 5 steps above and, once dry, store them in the refrigerator for a couple of days.  The cold and dark conditions will ensure they retain flavor and nutrients. 

We don’t recommend storing them for more than a couple of days.

Useful Equipment For Canning Vegetables At Home

To make sure that the process of canning vegetables at home runs smoothly, here is a list of essential items to have on hand.

How To Pack The Jars When Canning Vegetables

Most vegetables can be processed using either the raw pack or the hot pack method.  However, some, such as potatoes,  beans, creamed corn, beets, pumpkin, and mushrooms can only be preserved using the hot pack method.

So, what is the difference between raw packed and hot packed, and how do you do it?

Hot Pack Method

When hot packing vegetables, they are placed in boiling water at various times, depending on the vegetable type.  This will vary from a few minutes for light vegetables, such as asparagus, to almost 30 minutes for whole beets.

See our table below for exact times and processes.

Boiling vegetables before canning not only destroy bacteria, it shrinks the vegetable and stops the action of enzymes.  Shrinkage occurs because some vegetables are 10 – 30 % air.

Do this in batches to ensure the water is boiling continuously for the freshest results.  Also, it is important to make sure all vegetables are immersed fully for even processing.

When canning vegetables at home, you can then use the same water to fill the jars packed with your vegetables.

Raw Pack Method

In this method, fresh and raw vegetables are packed into canning jars after being properly cleaned and prepared.

As there may be some shrinkage during processing in a pressure canner, it is important to pack raw vegetables tightly.  Of course, you need to allow enough space for liquid to fit inside the jar when canning vegetables using this method.

Place the jars into warm water only as adding them to boiling water may cause the jars to crack.

If you are in any doubt about which method to use, always choose to hot pack your vegetables.  This will ensure that any bacteria are destroyed.

Also, because more air has been removed before canning your vegetables and processing, they will stay fresh longer than those that have been cold/raw packed.

Using a Pressure Canner

With the exception of tomatoes, all vegetables need to be processed in a specialized pressure canner.  Follow the manufacturers instructions to ensure safe usage of your canner.  

Place the properly filled & closed canning jars on the canning rack using a jar lifter or secure tongs.

The canner lid is then closed securely, leaving the petcock and vents open.

Heat the pressure canner at its highest setting until steam is flowing freely from the vents. Maintain this for around 10 minutes, then close the petcock to allow steam to build within the canner. 

The canning process can be timed when weighted or dial gauge indicates the desired pressure has been achieved.

Once completed, remove the canner from its heat source and switch off.  Set the canner aside to cool naturally and de-pressurize.  DO NOT try and speed this cooling process as that may cause seal failure.

Once the pressure gauge shows zero, you can remove the weight or open the petcock.  Leave the canner sit for 10 minutes, and use oven mitts for removing the lid.

This is where your jar lifter comes in as the glass jars and metal lids are boiling hot.  Take care not to tilt the jars to avoid spilling.

Use a cooling rack or clean towels to place your canned vegetables to cool and remember to listen for the “pop” as the lid seals.

Let the jars sit for 12-24 hours, then test the seals.  If the lids haven’t sealed properly, check both the jar and lid for defects, change 1 or both and re-process straight away.

Checking The Seals And Storing

Canning Vegetables at Home In A Pressure Canner

Now that you have started the journey of canning vegetables, whether using excess produce from your garden or not, we hope you are now inspired.

Here, we have only covered canning vegetables, in our coming posts we will cover fruits and high-acid foods.  We will also be bringing specific recipes.

So, if there is something specific you are looking for, drop us a line.  Our expert team of reviewers love nothing less than a challenge.

For more information about canning, please take a look at our best home canning equipment review page.