Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
Home › Canning and Preserving › Canning Vegetables
Canning Vegetables
In canning vegetables the same precautions must be observed as in canning fruit and it is safer to use jars that have either glass tops, or tops without porcelain lining. Corn should be pressed or cut from the cob and packed at once into jars, and, in order to insure its keeping, the cold-pack method should be followed. See directions on page 318.
Peas may be packed in the same way as corn, but each jar must be filled with water; string beans require a shorter period of cooking, but the jar manipulation is the same. See time-table, page 323. Add a teaspoon of salt to each jar of vegetables.