Vegetables

NOTE: All root vegetables MUST be peeled! 

This includes the outer layer of onion) and root end removed before using in ANY canned recipe, even when making broths.
All the foods listed below must be pressure canned!

Canning Vegetables and Vegetable Products (NCHFP)

Asparagus

Beans or Peas- Dry

Beans- Green, Wax or Italian

Fresh Lima

Beets 

Carrots 🥕

Cream Style Corn -Bernardin® 

Corn- Whole Kernel -Bernardin®

Cream Style Corn NCHFP Corn Whole

Garden Peas

Green Beans

Greens

Green Peppers (sweet)

Herbed Peas by Ball®
Hominy

Mixed Vegetables NCHFP

Mushrooms 🍄

Okra

Onions & Garlic 🧅🧄

Parsnips or Turnips 

Peas and Carrots w/chives Ball® (see below)

Peas (see below)

Peppers (Hot or Sweet) 🌶

Potatoes 🥔

Snow Peas (see below) 

Spinach and other greens

Succotash

Sweet Potatoes 🍠

Sweet Potatoes

Pumpkin and Winter Squashes 

 

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Peas- Blackkeye, Crowder and Field

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Carrots

Glazed Carrots




Curried Carrots

Herbed Carrots

Honey-Ginger Carrots

Balsamic Green Beans

Green Beans and Mushrooms

Lemon-Garlic Green Beans

Peas and Carrots with Chives by Ball®

Canning Potatoes
NOTE: ALL POTATOES MUST BE PEELED BEFORE CANNING

Linda Shirley Campbell

 SAYS...

● If you processed properly, for the required time, yes, the jars are safe.

● Numerous causes of siphoning, primarily inconsistent heat/pressure and or prematurely venting the Canner after processing.

● The cloudy is starch from the potatoes.

● After processing & cooling, the jars need 50% or more liquid for safe shelf stability.

● The potatoes exposed above the liquid will most likely discolor in storage but that doesn't affect the safety.

Admin

Mixed Vegetables

Tomatoes with Okra or Zucchini





Simple One Jar Vegetables

Roasted Eggplant and Pepper Puttanesca Sauce

Glazed Carrots





Leafy Greens

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Rutabaga

Rutabaga can be pressure canned using the same canning directions as per turnip. Here we walk through the directions provided by So Easy To Preserve (which are the same as those provided by Ball and Bernardin.)


Ingredients

Rutabaga
water (boiling)
salt (optional)

Instructions
Wash rutabaga, then peel.
Cut into cubes or chunks 1 to 2 inches.
Blanch the cubes in boiling water for 3 to 5 minutes.
Pack into jars leaving (1 inch) headspace.
Top up with fresh boiling water leaving 3 cm (1 inch) headspace.
Season jar with a teaspoon or half-teaspoon of salt if desired.

Put lids on, put in pressure canner.
Processing pressure: 10 lbs weighted gauge, 11 lbs dial gauge, adjust pressure for your altitude when over 1000 feet.
Processing time: Pints for 30 minutes. OR Quarts for 35 minutes

Recipe Notes
The reason for washing the rutabaga before peeling is to reduce the bacterial level so that you don't drive bacteria into the flesh of the rutabaga while peeling.

After peeling the rutabaga, put two pots of water on: one to blanch the rutabaga in, and one to use for bottling water. You can of course boil the canning water in a kettle, instead.