Canning Vegetables


Canning Vegetables

canning vegetables(Photo source: National Center for Home Food Preservation)

New to canning or need a refresher course? Check our general canning information page.

Why is it so important to use a pressure canner to can vegetables? What are the correct times and pressures for canning vegetables at your altitude? Why did you lose liquid from your jars when you canned? Learn the answers to these questions and more in the following publications.

NOTE: Tomatoes are classified separately. See Tomatoes and Tomato Products?

University of Nebraska-“Lincoln Extension Canning Vegetables Publications
 

Additional Canning Vegetables Publications from Other Sources

Following are some more canning resources you may find helpful.

National Center for Home Food Preservation (NCHFP)

NCHFP offers individual recipe sheets for a variety of foods plus answers to many common canning questions.

USDA Complete Guide to Home Canning, 2009 revision

Penn State Canning / Freezing Series

These 2 to 6 page flyers give basic directions for both freezing and canning for most products. 

For more vegetable recipes see our Local Foods section as well as Recipe Central.

 

 


Quick Links to Canning, Freezing & Drying Sections

Canning

  1. Fruits (includes canned pie fillings)
  2. Tomatoes and Tomato Products (includes Salsa)
  3. Vegetables (includes soups)
  4. Meat, Poultry and Seafood
  5. Jams and Jellies
  6. Pickles and Fermented Products
  7. General Canning information / What You Need to Know before You Begin Canning
  8. Frequently Asked Canning Questions (includes troubleshooting problems with canned foods)
  9. Altitude / Elevation information
  10. Unsafe Canning Practices
  11. Contacting Companies about Specific Products and Equipment
  12. Sources of Canning Supplies (such as ClearJel®, canning equipment, etc.)

Freezing

Drying

Other

▸Email contact for Home Food Preservation webpages: Carol Larvick