Canning Vegetables: What are the Best Vegetables for Canning?

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  • List of all the vegetable canning recipes here on simply canning.
  • Frequently asked questions about canning vegetables,
  • Safety tips and information.
  • List of what vegetables to can and those that you can NOT can
Jars of home canned green beans, beets, and tomatoes sitting on a blue and white checkered napkin.
pressure canning guide

List of Recipes for Canning Vegetables

Canning Asparagus

Here's a recipe for Canning Asparagus. You’ll need ~16 pounds of asparagus for 9 pints or 24–25 pounds for 7 quarts. 
How to Can Asparagus
Two jars filled with pieces of cooked asparagus.

Canning Beets

Though time-consuming, learning how to can beets is actually easy. Here's the process for canning beets:
How to Can Plain Beets
A big pile of freshly picked beets with their tops.

Canning Carrots

Having carrots ready to add to a stew or soup is a great idea. Or just heat, add some butter, and sprinkle on a bit of cinnamon.
How to Can Carrots
Using tongs to put carrot sticks into clean canning jars.

Canning Corn

Canning corn is a great way to preserve your harvest. I like the flavor of home-canned corn too. Canning corn from your own garden or another local grower is still better than store-bought canned sweet corn.
How to Can Corn
A pint jar of golden sweet corn kernels.

Canning Dried Beans

If you are canning dried beans you MUST process them in a pressure canner. Here's how to can dried beans SAFELY.
How to Can Dried Beans
Jars filled with various colors of cooked dry beans.

Canning Green Beans

Home canning green beans is easy with a pressure canner. You’ll need about 14 pounds of beans for a canner load of 7 quarts.  
How to Can Green Beans
Using an orange peeler to remove bubbles from jars packed with green beans.

Canning Greens

Canning Greens. You’ll need about 28 pounds of greens for 7 quart jars (or 18 pounds of greens for 9 pint jars), though I just picked a bunch and kept filling jars until they were all full!  
How to Can Greens
A small jar filled with cooked greens and a fork to the side.

How to Can Red Onions in Honey

This ball canning recipe makes a sweet and delicious blend! These turned out so yummy (and they smell good cooking too). Similar to an onion jam, but a bit less sweet and maintains more texture of the onions.
Learn more here…
Autumn colored table cloth with white dish of onions and honey sauce, three pint jars of canned onions in the background.

Canning Peppers

Canning Plain Peppers in a pressure canner. Easy & beginner friendly. Remember they will not hold their crunch or texture. I don't want you to be disappointed. However many meals benefit from the flavor addition even if the peppers don't keep their crunch.
How to Can Peppers
A jar of green peppers with a few red pepper pieces included in it.

Canning Potatoes

Canning potatoes is a great way to have homemade convenience food. Handy for making soups or stews. Or simply boil the potatoes for 10 minutes and add sour cream and chives.
How to Can Potatoes
Close up of multiple quart jars of home canned french fry cut potatoes.

Canning Pumpkin & Winter Squash

Canning Pumpkin & Winter Squash should be done in pieces, not puree, for safety reasons. Here's how to safely can pumpkin at home, using your pressure canner.
How to Can Pumpkin and Winter Squash
A pint jar filled with canned pumpkin cubes.

Canning Squash / Is it Possible?

How to can both summer and winter squash.  From zucchini to pumpkins, learn safe canning methods and which types of squash are best suited for it .
Learn How to Can Summer or Winter Squash
Tightening screw bands on jars of pumpkin.

Some articles You Might want or Need

Pressure Canning: Learn How to Use Your Pressure Canner

Pressure canning can be intimidating to some people. You need to learn how to use them though. It it is a necessity if you want to can vegetables. Learn how to use your pressure canner with clear instructions easy for a beginner.
Learn more here…
Pressure Canning: Learn How to Use Your Pressure Canner

Canning Tomatoes Recipes

I love home canning tomatoes to use in salsa, soups, and spaghetti sauces. Everything from processing directions and safety recommendations to my favorite tips. 
Canning Tomato Recipes
Roma tomatoes floating in a sink full of water.

Preserving Corn

5 Ways of Preserving Corn/ Canning, Dehydrating, Freeze Dry, Pickling, and Freezing (both on and off the cob).
How to Preserve Corn
3 jars of canned corn
My son washing fresh vegetables in the kitchen.

What are the Best Vegetables for Canning?

Any of the canning vegetables recipes you see linked on this page are great for canning. There are many many vegetables to can. So many I couldn’t possibly list them all here. Just know that when you search out your particular vegetable make sure you are using a reliable resource.

What Vegetables Can Not be Canned?

It is much easier to create a list of vegetables not to can. Here are a few vegetables (but probably not all) that do not have tested recipes to preserve and store in your pantry. This may not be complete. Some of these might be surprising to you.

  • Artichoke
  • Broccoli
  • Brussel Sprouts
  • Cabbage
  • Cauliflower
  • Eggplant
  • Summer Squash
  • Pureed Winter Squash
  • Lettuce

Cabbage is one vegetable that many people want to can. It can be preserved as a pickled item though. Sauerkraut is a great way to preserve cabbage.

Summer squash is another that can’t be canned as a plain vegetable, but is easily pickled. These would be things like zucchini, crook necked squash.

Winter Squash IS something that can be canned as a plain vegetable. That would be squash like pumpkin, butternut squash. But you should can them in chunks, not as a puree.

Frequently Asked Questions about Canning Vegetables

Many frequently asked questions and a list of vegetables for canning and those not suitable for canning.

Can I can vegetables without salt?

Salt is optional for most vegetables. You’ll have to check each recipe directly to make sure it is appropriate. But for the most part, it is not required. So if you need to leave it out you certainly can.
I don’t recommend it because salt really does add to the flavor. Usually you’ll want 1 tsp per pint, and 2 tsp per quart. If you need to lower your sodium you can reduce that or eliminate it all together.
Keep in mind this is for plain vegetables only.

Do I have to have a pressure canner to can vegetables?

Yes you do need to use a pressure canner to can plain vegetables. Keep in mind though that many vegetables have a pickled option. If you pickle a vegetable, you do not need to use a pressure canner. Be sure you are using tested methods. I’ve got a list here of many pickled vegetables.

You’ll find opinions online that don’t agree with me. I’m ok with that. I do me. You make a decision best for YOU!

If you are hesitating to use a pressure canner because you are a little afraid of it. I”d encourage you to be more afraid of botulism. Botulism is so easily avoidable.
Safe doesn’t mean hard. Just a few different steps is all it takes.
A pressure canner is not hard to use. Modern canners come with safety features and have simple instructions. Read about using a pressure canner here…

How do I know if a recipe is safe for canning?

I often mention safe tested recipes or directions. What do I mean by ‘tested recipes’?
There are many canning recipes floating about the internet. Many of them are fine. But some are not. So how do you know if a recipe is safe? Check the source.
The person writing the recipe should be able to tell you where the recipe came from. This will tell you if it has been tested.

The USDA / National Center for Home Food Preservation is a safe resource. That is where many of our recipes here on Simply Canning come from. These folks have access to the testing that has been done.

The Ball company and her Canadian counterpart Bernardin have books and websites with tested recipes. Just check the source. If you can’t find the source I’d look further.

What about canning tomatoes? Pressure canner? Boiling water bath?

Tomatoes can be canned with either the water bath or the pressure canner. Both methods will ask for added acidity in the form of lemon juice or citric acid to make the tomatoes a bit more acidic. The acidity levels in combination with the processing methods is what stops bacteria and spoilage from entering your jars.
I’ve got a whole page on canning tomatoes here to for more information. Canning Tomatoes

If you’ve seen it canned at the store then you can can it at home too.

I specifically put a strike through on that header because many people scan through articles and might not read this paragraph.

It is NOT true that when you see something on the shelf at the store you can put it in a canning jar at home. Most of it is fine for us… but some is not. The good news is there are ways to do what you find at the store… in a way that is safe for our small time preserving set ups.

The most often I’ve seen is noodles. Everyone wants to can chicken noodle soup. What we can do at home is can chicken soup… and add the noodles when we open the jar to serve it.

You must remember that items that are commercially canned have been through a completely different process. We don’t have the same equipment as is found in factories that produce the cans or jars of food you see in the supermarket.

The canning equipment in our home kitchens are for canning in jars for mostly personal use. Remember food preservation is a science. Just because you see it in the store does not mean there are safe processes for at home. (some are… some are not)

What vegetables are for canning in a water bath?

None. Vegetables are a low-acid food, so they must be pressure canned to prevent the risk of botulism. However, if you want to pickle them water bath canning is sometimes appropriate.

Dilly Beans, for instance. Since you add an acid (usually vinegar), this makes it a high-acid food which is safe to process in a water bath. Be sure the pickle recipe you use is a tested recipe, so you know there is enough acidity in your mixture.

FYI – Some people call ‘water bath canning’ a ‘boiling water bath’ or a ‘hot water bath’ This is generally the same process. Submerging jars fully with water and boiling for a set amount of time. Great for fruit, pickled items, jams and jellies but not foods like vegetables.

Are raw vegetables ok for canning?

The way this question is worded is a bit confusing. If you are asking about sealing raw vegetables in a jar with no processing. Then no, you should not do that.

If you are asking about packing your jar with raw vegetables then processing it in a pressure canner. Then yes. This is called a raw pack. Some vegetables are ok for a raw pack. Remember you still need a pressure canner.

  • Raw pack is packing your jars with raw food
  • Hot pack is packing your jars with blanched or partially cooked food.

Green beans for example can be canned either raw pack or hot pack. Both must be processed in a pressure canner.

Are Canned Vegetables Less Nutritious than Fresh Vegetables?

Or Does Canning Preserve Nutrients?
Fresh vegetables will always be the most nutritious. I get that. However, the benefits of canning vegetables or other preserving methods are that you can save the food for later, so that it won’t go to waste if you can’t eat it all now. And in my opinion home canned food beats commercially canned food.

What is the shelf life of home canned vegetables?

Home canned vegetables are best if used in the first year. However it is a quality issue not a safety issue. If you sure you’ve used tested safe recipes then your jars will last longer than that. If it has been a year, don’t throw your food and hard work away. Just plan on using it up soon.

Can greens be canned?

Yes greens like Swiss chard, spinach, beet greens can be canned. Lettuces wont work. I’ve got more on Canning Greens here.

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Canning Vegetables

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