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–+ servings

Pressure Canned Vegetables

A method for preserving fresh vegetables using a pressure canner, ensuring long-lasting flavor and nutrition.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Canning, Preservation
Cuisine: American
Calories: 50
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 cups Green beans Trimmed and cut into 1-inch pieces
  • 4 cups Carrots Peeled and sliced
  • 4 cups Corn Fresh or frozen
  • 1 tablespoon Salt Canning or kosher salt
  • 8 cups Water For processing

Method
 

Preparation
  1. Wash and sterilize canning jars and lids in boiling water.
  2. Prepare vegetables by washing, peeling, and cutting them as necessary.
Canning Process
  1. Fill each jar with prepared vegetables, leaving 1-inch headspace.
  2. Add 1/4 teaspoon of salt to each pint jar (1/2 teaspoon for quart jars).
  3. Pour boiling water over the vegetables, maintaining the headspace.
  4. Remove air bubbles by running a spatula around the inside of the jar.
  5. Wipe the rims of the jars with a clean cloth to ensure a good seal.
  6. Place the lids on the jars and screw on the metal bands until fingertip tight.
  7. Place jars in the pressure canner and process according to the manufacturer's instructions.
  8. Once processing is complete, allow the pressure canner to cool down before removing jars.
  9. Let jars cool completely on a clean towel or rack.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 12gProtein: 2gSodium: 300mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

Always follow safe canning practices and guidelines to ensure food safety.

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