[header] How to can vegetables [title] Prepare the vegetables for canning. [step] Select fresh, ripe vegetables that are free of blemishes, dents or bruises. Wash, remove peel and seeds (if necessary) and cut the vegetables into 2 inch (5 cm) segments, slices or cubes.
[header] How to can vegetables [title] Prepare the vegetables for canning. [step] Select fresh, ripe vegetables that are free of blemishes, dents or bruises. Wash, remove peel and seeds (if necessary) and cut the vegetables into 2 inch (5 cm) segments, slices or cubes.
Lay the vegetables on a clean cutting board. [substeps] Choose vegetables that aren't bitter or stubborn. [title] Clean 7 glass quart (946ml) canning jars and metal lids with soap and hot water. [step] Keep the jars and lids hot until they are ready to be filled. [substeps] Put the vegetables in a blender or fine mesh basket and blend or stir until well mixed. Save large portions of the vegetables to use. [substeps] You can peel the vegetables yourself or use a knife to remove core skins if you wish. Vegetables sold at your local grocery store may already include tough core hearts, carrots, onions and peas, and cabbage or broccoli.