Canning and Freezing Vegetables

Stick with our easy-to-follow preparation and process techniques.


+ enlarge image Select firm peppers for canning.

Wash fresh vegetables with cool, clear tap water; scrub firm vegetables with a clean produce brush to remove any dirt.

Vegetable Preparation Pressure Canning, Raw Pack* Pressure Canning, Hot Pack* Freezing
Asparagus Allow 2-1/2 to 4-1/2 pounds per quart. Wash; scrape off scales. Break off woody bases where spears snap easily. Wash again. Sort by thickness. Leave whole or cut into 1-inch lengths. Not Recommended. Not Recommended. Blanch small spears for 2 minutes, and large for 4 minutes; cool quickly. Fill containers; shake down, leaving no headspace.
Beans: butter, lima, or pinto Allow 3 to 5 pounds unshelled beans per quart. Wash, shell, rinse, drain, and sort beans by size. Fill jars with beans; do not shake down.** Add boiling water, leaving a 1-inch headspace for pints, 1-1/4-inch for large beans in quarts, and 1-1/2-inch for small beans in quarts. Process pints for 40 minutes and quarts for 50 minutes. Cover beans with boiling water; return to boiling. Boil for 3 minutes. Fill jars loosely with beans and cooking liquid,** leaving a 1-inch headspace. Process pints for 20 minutes and quarts for 25 minutes. Blanch small beans for 2 minutes, medium beans for 3 minutes, and large beans for 4 minutes; cool quickly. Fill containers loosely, leaving a 1/2-inch headspace.
Beans: green, Italian, snap, or wax Allow 1-1/2 to 2-1/2 pounds per quart. Wash; remove ends and strings. Leave whole or cut into 1-inch pieces. Pack tightly in jars;** add boiling water, leaving a 1-inch headspace. Process pints for 20 minutes and quarts for 25 minutes. Cover beans with boiling water; return water to boiling. Boil for 5 minutes. Loosely fill jars with beans and cooking liquid,** leaving a 1-inch headspace. Process pints for 20 minutes and quarts for 25 minutes. Blanch for 3 minutes; cool quickly. Fill containers; shake down, leaving a 1/2-inch headspace.
Beets Allow 3 pounds (without tops) per quart. Trim off beet tops, leaving an inch of stem and roots to reduce bleeding of color. Scrub well. Cover with boiling water. Boil about 15 minutes or until skins slip off easily; cool. Peel; remove stem and root ends. Leave baby beets whole. Cut medium or large beets into 1/2-inch cubes or slices. Halve or quarter large slices. Not recommended. Pack into hot jars, leaving 1-inch headspace.** Fill jars to 1 inch from top with boiling water. Process pints for 30 minutes and quarts for 35 minutes. Cook unpeeled beets in boiling water until tender. (Allow 25 to 30 minutes for small beets; 45 to 50 minutes for medium beets.) Cool quickly in cold water. Peel; remove stem and root ends. Cut into slices or cubes. Fill containers, leaving a 1-2-inch headspace.
Carrots Use 1- to 1-1/4-inch diameter carrots (larger carrots may be too fibrous). Allow 2 to 3 pounds quart. Wash, trim, peel, and rinse again. Leave tiny ones whole; slice or dice the remainder. Fill jar tightly with raw carrots,** leave 1-inch headspace. Add boiling water, leaving a 1-inch headspace. Remove air bubbles. Process pints for 25 minutes and quarts for 30 minutes. Cover carrots with boiling water; return water to boiling. Reduce heat; simmer for 5 minutes. Fill jars with carrots and cooking liquid,** leaving a 1-inch headspace. Process pints for 25 minutes and quarts for 30 minutes. Blanch tiny whole carrots for 5 minutes and cut-up carrots for 2 minutes; cool quickly. Pack tightly into containers, leaving a 1/2-inch headspace.
Corn, cream-style Allow 2 to 3 pounds per pint. Remove husks. Scrub with a vegetable brush to remove silks. Wash and drain. Not recommended. Cover ears with boiling water; return to boiling and boil for 4 minutes. Use a sharp knife to cut off just the kernel tips, then scrape cob with a dull knife. Bring to boiling 1 cup water for each 2 cups corn. Add corn; simmer 3 minutes. Fill pint jars loosely,** leaving a 1-inch headspace. Process pints 85 minutes; do not use quarts. Cover ears with boiling water; return to boiling and boil 4 minutes. Cool quickly; drain. Use a sharp knife to cut off just the kernel tips, then scrape corn with a dull knife. Fill containers, leaving a 1/2-inch headspace.
Corn, whole kernel Allow 4 to 5 pounds per quart. Remove husks. Scrub with a vegetable brush to remove silks. Wash and drain. Cover ears with boiling water; boil 3 minutes. Cut corn from cobs at three-quarters depth of kernels; do not scrape. Pack loosely in jars; do not shake or press down.** Add boiling water, leaving a 1-inch headspace. Process pints or 55 minutes; quarts for 85 minutes. Cover ears with boiling water; return to boiling and boil 3 minutes. Cut corn from cobs at three-quarters depth of kernels; do not scrape. Bring to boiling 1 cup water for each 4 cups corn. Add corn; simmer 5 minutes. Fill jars with corn and liquid,** leaving a 1-inch headspace. Process pints for 55 minutes and quarts for 85 minutes. Cover ears with boiling water; return to boiling and boil 4 minutes. Cool quickly; drain. Cut corn from cobs at two-thirds depth of kernels; do not scrape. Fill containers, leaving a 1/2-inch headspace.
Peas, edible pods Wash Chinese, snow, sugar, or sugar snap peas. Remove stems, blossom ends, and any strings. Not recommended. Not recommended. Blanch small flat pods 1-1/2 minutes or large flat pods 2 minutes. (If peas have started to develop, blanch 3 minutes. If peas are already developed, shell and follow directions for green peas.) Cool, drain, and fill containers, leaving a 1/2-inch headspace.
Peas: English or green Allow 2 to 2-1/2 pounds per pint. Wash, shell, rinse, and drain. Pack loosely in jars; do not shake or press down.** Add boiling water, leaving a 1-inch headspace. Process pints and quarts for 40 minutes. Cover with water; heat to boiling and boil for 2 minutes. Fill jars loosely with peas and cooking liquid,** leaving a 1-inch headspace. Process pints and quarts for 40 minutes. Blanch 1-1/2 minutes; chill quickly. Fill containers, shaking down and leaving a 1/2-inch headspace.
Peppers, hot Select firm jalapeno or other chile peppers; wash. Halve large peppers. Remove stems, seeds, and membranes. Place cut sides down on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are bubbly and browned. Cover peppers or wrap in foil and let stand about 15 minutes or until cool. Pull the skins off gently and slowly using a paring knife. Not recommended. Pack in pint jars.** Add boiling water, leaving a 1-inch headspace. Process pints for 35 minutes. Package in freezer containers, leaving no headspace.
Peppers, sweet Select firm green, bright red, or yellow peppers; wash. Remove stems, seeds, and membranes. Place cut sides down on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are bubbly and browned. Cover peppers or wrap in foil and let stand about 15 minutes or until cool. Pull the skins off gently and slowly using a paring knife. Not recommended. Quarter large pepper pieces or cut into strips. Pack pepper pieces loosely in pint jars,** leaving 1-inch headspace. Add boiling water, leaving a 1-inch headspace. Process pints for 35 minutes. Quarter large pepper pieces or cut into strips. Fill containers, leaving a 1/2-inch headspace. Or, spread peppers in a single layer on a baking sheet; freeze until firm. Fill container, shaking to pack tightly and leaving no headspace.
* For dial-gauge canner, use 11 pounds of pressure; for a weighted-gauge canner, use 10 pounds of pressure.
** Add salt, if desired: 1/4 to 1/2 teaspoon for pints and 1/2 to 1 teaspoon for quarts.
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