When canning corn, remove the husks and corn silk. Wash under running water and blanch for 3 minutes. Cut the kernels off of the cob, and fill canning jars loosely, topping them with boiling water,...
Category: Vegetables
Canning beets begins by boiling and skinning the beets before hot-packing them into sterilized pint or quart jars. Leave baby beets whole and cut larger beets into 1/2-inch slices or cubes. Process...
Celery is a low-acid vegetable, best processed in a pressure canner. The canning process begins by cutting celery into uniform ¼ or ½ inch slices to fit in pint or half-pint jars. Blanch for 3...
Home canning mashed potatoes is not recommended due to their texture and the presence of dairy products. A safe alternative to canning mashed potatoes is freezing them. It is also possible to...
Canning roasted beets begins by washing, skinning, and roasting the beets before placing them in sanitized canning jars. Process roasted beets in a pressure canner for 30 to 35 minutes, depending on...
Canning Brussels sprouts begins by washing and trimming the sprouts before cutting them in half and blanching them in boiling water for 4 minutes. Pack the sprouts into sanitized canning jars and...