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Know how. Know now.
From border to border in Nebraska, UNL Extension is making an incredible impact on the success of our state — its youth, its families, its farms and ranches, its communities, its economy. Please check these websites for more "know how, know now" information.
Canning Vegetables
| Photo source: National Center for Home Food Preservatio |
New to canning or need a refresher course? Check our general canning information page.
Why is it so important to use a pressure canner to can vegetables? What are the correct times and pressures for canning vegetables at your altitude? Why did you lose liquid from your jars when you canned? Learn the answers to these questions and more in the following publications.
NOTE: Tomatoes are classified separately. See Tomatoes and Tomato Products ►
University of Nebraska–Lincoln Extension Canning Vegetables Publications
- Let's Preserve: Vegetables and Vegetable Products
UNL Extension EC 435 (8 pg. brochure) Recommendations for canning vegetables and vegetable products, including a table of recommended process times for low-acid vegetables. Questions or comments about this brochure? Contact the author Julie Albrecht, PhD, RD.
- 2-sided brochure including recipes from Buy Fresh, Buy Local®
Nebraska and UNL Extension. Questions or comments about these brochures? Contact the author Julie Albrecht, PhD, RD
Additional Canning Vegetables Publications from Other Sources
Following are some more canning resources you may find helpful.
National Center for Home Food Preservation (NCHFP)
NCHFP offers individual recipe sheets for a variety of foods plus answers to many common canning questions.
- Vegetables - includes soup recipes
Includes recipes and canning directions for Asparagus through Winter Squash and Pumpkins. (Source: NCHFP)
- Resources for Home Preserving Pumpkins Canning pumpkin butter and mashed or pureed pumpkin are NOT recommended. (Source: NCHFP)
- "Can Your Vegetables Safely"(Source: NCHFP)
- Most frequently asked canning questions - includes a section on vegetables, fruits and meats (Source: NCHFP)
- Causes and possible solutions for problems with canned foods (Source: NCHFP)
USDA Complete Guide to Home Canning, 2009 revision
Penn State Canning / Freezing Series
These 2 to 6 page flyers give basic directions for both freezing and canning for most products. They also provide a few commonly requested recipes. (2008 update, compatible with USDA 2009 revisions to their home canning recommendations)
For more vegetable recipes see our
Quick Links to Canning, Freezing & Drying Sections
►Canning
- Fruits (includes canned pie fillings)
- Tomatoes and Tomato Products (includes Salsa)
- Vegetables (includes soups)
- Meat, Poultry and Seafood
- Jams and Jellies
- Pickles and Fermented Products
- General Canning information / What You Need to Know before You Begin Canning
- Frequently Asked Canning Questions (includes troubleshooting problems with canned foods)
- Altitude / Elevation information
- Unsafe Canning Practices
- Contacting Companies about Specific Products and Equipment
- Sources of Canning Supplies (such as ClearJel®, canning equipment, etc.)
►Freezing
►Drying
Yields
Approximate Yields for Canned or Frozen Fruits and Vegetables; Weights and Measures (Source: Clemson University Cooperative Extension) Weights of produce, such as for bushels, crates, lugs, etc (scroll down the page). They also tell the pounds of produce needed for 1 quart jar or container. NOTE: Tomatoes are in the fruit section.