How to Can Vegetables
Learn how to can vegetables with our detailed step-by-step guide. Follow our easy instructions to get it done right.
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0 of 6 steps completedStep-by-Step Instructions
1 Step 1: Sterilize Jars and Lids
Step 1: Sterilize Jars and Lids
Wash jars, lids, and bands in hot soapy water, then keep jars hot in boiling water until ready to use.
Canning Starter Kit
Complete set with jars, lids, funnel, and lifter
Ball Canning Book
Complete guide to home canning and preserving
2 Step 2: Prepare Vegetables
Step 2: Prepare Vegetables
Wash, peel, trim, and cut vegetables according to recipe. Blanch if required.
Canning Funnel
Wide-mouth funnel for filling jars without spills
3 Step 3: Pack Jars and Add Liquid
Step 3: Pack Jars and Add Liquid
Fill hot jars with vegetables, add boiling water or brine, leaving proper headspace (usually 1 inch).
Headspace Measuring Tool
Tool for measuring proper jar headspace
Bubble Remover and Headspace Tool
Combination tool for canning prep
4 Step 4: Remove Air Bubbles and Seal
Step 4: Remove Air Bubbles and Seal
Run non-metallic utensil inside jar to release air, wipe rim clean, and apply lid and band.
5 Step 5: Process in Pressure Canner
Step 5: Process in Pressure Canner
Process low-acid vegetables in pressure canner at 10-15 PSI for time specified in recipe.
Pressure Canner 23-Quart
Large capacity pressure canner for safe vegetable canning
Canning Jar Lifter
Tongs designed for safely removing hot jars
6 Step 6: Cool and Check Seals
Step 6: Cool and Check Seals
Let jars cool undisturbed 12-24 hours, then check that lids have sealed properly (should not flex).
Canning Labels
Waterproof labels for dating and identifying canned goods