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GardenWeb Guide to Canning Vegetables
Have the right equipment on hand. The ingredients for successful canning are few: a big pot large enough to completely cover each jar with water, a pressure canner which can hold at least 4 quart jars, canning jars, lids and bands. As veggies are low in acid, the boiling canning method is not ideal for this food type. Modern day pressure canners will have a safety valve that will release pressure if it builds too high, thus preventing any serious accidents from occurring. Use jars specifically produced for canning, as everyday jars like mayonnaise jars do not have thick enough glass and can potentially break inside the pressure canner. Do not reuse lids as they may not seal the second time.