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UNL Food: Home Food Preservation

Canning Vegetables (Includes Soups)

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Canning Vegetables

 

canning vegetables

Photo source: National Center for
Home Food Preservatio

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. They also provide a few commonly requested recipes. (2008 update, compatible with USDA 2009 revisions to their home canning recommendations)
 

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

 

Yields

Approximate Yields for Canned or Frozen Fruits and Vegetables; Weights and Measures (Source: Clemson University Cooperative Extension) Weights of produce, such as for bushels, crates, lugs, etc (scroll down the page). They also tell the pounds of produce needed for 1 quart jar or container. NOTE: Tomatoes are in the fruit section.