Preserving your garden’s bounty through canning vegetables is an excellent way to ensure your pantry is stocked with delicious, nutritious food year-round. If you’re new to the world of canning, fear not! By following these ten simple steps, you can confidently preserve your vegetables and indulge in fresh flavors all season long.

1.Gather Supplies:

Before you start, gather the necessary tools for canning: jars, lids, rings, jar lifter, funnel, large pot (for boiling water), and a ladle. Ensure all items are clean and ready for use.

2.Prepare Vegetables:

Wash and scrub the vegetables thoroughly to remove any dirt or debris. Cut them into uniform sizes according to your preference or recipe’s specifications.

3.Sterilize Jars:

Submerge the canning jars in a large pot filled with simmering water for 10 minutes to sterilize them. Be sure that the water covers the jars completely. Remove them using a jar lifter and place them on a clean towel.

4.Heat Lids and Rings:

Place lids and rings in a small saucepan covered with water. Heat on low until needed, but don’t boil.

5.Pack Vegetables:

Use a funnel to pack prepared vegetables tightly in the sterilized jars, leaving about an inch of headspace at the top.

6.Add Liquid:

Pour boiling water, pickling brine, or another preserving liquid over the vegetables, maintaining the one-inch headspace.

7.Remove Air Bubbles:

Run a non-metallic utensil around the sides of each jar to dislodge any trapped air bubbles.

8.Seal Jars:

Wipe the rims of jars using a clean cloth or paper towel. Place heated lids on top and screw rings snugly.

9.Process Jars:

Place sealed jars back into the pot of boiling water and process according to the recipe’s time guidelines, ensuring at least 1-2 inches of water above the jars’ lids. Start timing once the water returns to a rolling boil.

10.Cool and Store:

Carefully remove jars using a jar lifter and place them on a clean towel or cooling rack. Let them cool undisturbed for 12-24 hours. After cooling, test the seals, label jars, and store in a cool, dark place for later consumption.

By following these ten steps, you can enjoy homegrown canned vegetables all year long. As you become more comfortable with canning, don’t be afraid to experiment with different vegetables and preserving liquids to create your unique pantry staples. Happy canning!