Start canning spinach by washing and blanching fresh spinach leaves in boiling water. Hot pack the spinach into canning jars, adding 1/2 teaspoon of salt and fill the jars with boiling water, leaving...

When canning lentil soup, wash your fresh vegetables and chop them into small, uniform pieces. Rehydrate dry lentils, then combine the ingredients with broth or stock of your choice and cook for 5...

To cold-pack can green beans, choose young, fresh beans and wash them thoroughly. Pack them into sterilized jars and cover them with boiling water, leaving 1 inch headspace. Place the jars in the...

For homemade pickled horseradish sauce, start by washing horseradish roots and grating or dicing them using a blender or a food processor. Mix the grated horseradish with vinegar, salt, and ascorbic...

Canning cauliflower should be done in a boiling water bath canner once the cauliflower is pickled. To pickle cauliflower, cover it in a hot pickling brine and process in a boiling water bath canner...

Canning broccoli is not safe, but broccoli can be preserved by freezing it. Begin by blanching the broccoli in boiling water for 2 minutes, then cool it in an ice bath. Drain and dry the blanched...