Canning Your Own Veggies

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Let me say right at the get-go that canning ain’t rocket science. Fact is, anyone can do it. That said, I’ve had my share screw ups. The rhubarb experience I mentioned above is a case-in-point. Still, it’s something you can do to make sure your crops don’t go to waste and your pantry remains stocked with good food all year ‘round.

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Here’s what you’re gonna need:

CANNING JARS AND LIDS

Carefully sterilize your jars and lids in boiling water for ten minutes. I even put mine in the dishwasher before doing that. Make sure there are no cracks or sharp edges in the jars, rings and lids. Also make sure that the lids are not rusted or bent out of shape in any way. Keep the jars and lids in the boiling water until you’re ready to use them.

CANNING TONGS

Use the canning tongs to remove the jars from the boiling water. Be sure to sterilize the tongs before using them and avoid damaging the jars or lids as you remove them form the boiling water.

PRESSURE CANNER

This special pot kills harmful bacteria (such as those associated with botulism) by using of pressure. This ensures the safety of the preserved produce. A temperature of 240 degrees Fahrenheit must be reached and maintained to kill the bacteria. This temperature can be reached only by creating steam under pressure.

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Canning Your Vegetables

1. Can your veggies loosely.
2. Add boiling to water to fill jar. Make sure you have at least one inch of space at the top of the jar. If you are canning in pint jars, you will want to add 1/2 tsp. and quart jars, 1 tsp. of canning salt.
3. Spoon the salt over the vegetables. Add spices.
4. Wipe off the top of each jar to be sure there is no salt on the rim and place the canning lid on top and firmly screw on the rings.
5. Add around two quarts of water into the canner. I usually add about 2 tablespoons or so of vinegar to the water. (The vinegar helps keep the water from staining the outside of the jars.)
6. Place the jars on the rack in the canner for the required time.
7. Then remove the canner from the heat and allow it to cool for approximately 30 minutes. Remove the jars carefully and place on a surface that will tolerate the hot jars. Set the jars on towels. I lay them out on my kitchen table.
8. As the jars are cooling, you should hear them “pop” as they are sealing. DO NOT remove the rings until the jars are completely cooled off.
9. Check the seals first. Push down in the center of the lid, if it moves and makes a clicking sound, the jar did not seal. If the lid does
   not move or “click” when you press down, you have a good seal and your vegetables are ready to store.

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