Canning vegetables is a very simple process that can be a lot of fun, not to mention itÕs a great way to start your fall season, setting yourself up for a nourishing winter. The canning process is about combining liquid, salt, and vegetables and at times using a brine mixture depending on the recipe. Before you get started, make sure youÕve chosen the recipe youÕll be working from and ensure you have everything youÕll need. (Simply Canning has some great recipes to choose from.)
This will include (but is not restricted to): mason jars, the amount will vary depending on the quantity of vegetables you are canning; pressure canner/cooker, this appliance more than pays for itself in the long run, but if you donÕt feel like splurging, try going halfsies with someone, canning with a friend is always more fun anyway; ingredients, have on hand everything your recipe calls for, albeit simple items; appliances, spoons, bowls, etc.
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Now that youÕre all set up, here is a simple guide on how to easily can your fall vegetables if youÕve never canned vegetables before.
Prep Containers and Vegetables for Canning
Wash your mason jars with soap and water to sterilize them. You can go one step further by putting them in the oven for one hour on the lowest setting, and then let them cool down naturally. Once thatÕs finished make sure all your vegetables are fresh, washed, and cut; if you want to peel them then do so.
Filling and Sealing The Vegetables
Fill up each jar with vegetables and liquid (per chosen recipe) until it canÕt fit anymore liquid, then add the brine mixture (or salt) while making sure to leave only an inch of space at the top. To get rid of the air bubbles at the bottom of the jar, use a knife to move the jar contents around to release the air. After that, you can seal the lids nice and tight.
Canning the Vegetables
This is the moment youÕve been waiting for, inside your pressure canner fill the pan up to about 3Ó of water. Once the water is hot, use tongs to place each jar inside the cooker, making sure the cans are submerged only halfway in the water. Next, put the lid on and turn up the heat; allowing the steam to escape for about 10 minutes.
After that, seal the canner completely; at this time youÕll be pressure cooking your jars. This will usually take about 20 minutes total. Once the prescribed time is up, let the steam out through one of the vents and allow it to cool down completely. Cool down time can take over 24 hours to complete, so be patient!
Be sure that if there are any dents on any of the lids to eat from those jars first. But otherwise you can enjoy your vegetables fresh year round with this super easy and simple canning method! For all the vegetables you wonÕt have time to can this season, you can stop by Tidal Creek Food Co-op to pick up your organic canned pumpkin (one of the only places in Wilmington that carries it), organic tomatoes, and more! Happy canning!