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...
Category: Vegetables
Pressure canning turnips offers a reliable and efficient method to extend their shelf life while retaining their taste, texture, and nutritional value. Hot-pack or raw-pack turnips into canning jars...
Pressure-canning corn on the cob begins by selecting fresh, mature corn and shucking it to remove the husks and silks. Next, blanch the corn briefly in boiling water. Pack the corn tightly into...
Zucchini is a low-acid vegetable that develops a soft texture when cooked. For this reason, it is best to can zucchini with tomatoes in a pressure canner or acidify and pickle zucchini before canning...
Canning carrots starts by washing, peeling, and hot-packing them into quart or pint jars. Can baby carrots whole and cut the larger ones into ½-inch cubes, dices, or strips. Process the carrots in a...
The process of canning caramelized onions begins by slow-cooking onions on a stove for several hours. Ladle caramelized onions into pint-sized canning jars with 1-inch headspace. Seal and process in...