BestWayTo

Canning vegetables is a great way to preserve your harvest and enjoy fresh, delicious veggies all year round. Here's a simple guide to help you get started:

1. Gather your supplies: You'll need canning jars, lids, bands, a large pot, a jar lifter, and a funnel. Make sure your jars and lids are clean and sterilized.

2. Prepare your vegetables: Wash, peel, and cut your vegetables into the desired size. Remove any blemishes or damaged parts.

3. Fill your jars: Use the funnel to fill your jars with the prepared vegetables, leaving about 1 inch of headspace at the top.

4. Add liquid: Pour boiling water, broth, or juice over the vegetables, maintaining the 1 inch of headspace. Use a knife to remove any air bubbles.

5. Seal the jars: Wipe the rims of the jars with a clean, damp cloth. Place the lids and bands on the jars and tighten until they are just fingertip-tight.

6. Process the jars: Place the jars in a large pot filled with boiling water. Make sure the water covers the jars by at least 1 inch. Process the jars for the recommended time based on your altitude and the type of vegetable (see chart).

7. Cool and store: Remove the jars from the pot using the jar lifter and place them on a towel to cool. You should hear a popping sound as the lids seal. Once cooled, check the seals and store the jars in a cool, dark place.

For more detailed information on canning vegetables, visit the Ball Mason Jars website or the National Center for Home Food Preservation.