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Determining how to can vegetables affords the home cook two initial choices. They can either use the older, simpler method of canning with a large pot of boiling water with a rack on the bottom, or they can use the modern pressure canners which are of course designed for the purpose. As the former method does not entirely eliminate the possibility of the vegetables spoiling on the shelf and developing bacteria which would be harmful to human health, the latter option is always preferable.

The first step in learning how to can vegetables - or anything else, for that matter - is to read very carefully the instruction manual for the pressure canner. These canners operate in a number of different ways and for safety reasons above all, it is imperative that the operator be entirely familiar with the prescribed procedures.

The jars which are to be used in the canning process should be sterilised, either in boiling water or in a dishwasher on an appropriate cycle. The lids should be gently simmered only in some hot water to achieve the same effect. The jars should then be left upside down to dry on a clean towel.

The length of time for which the jars will have to be left in the pressure canner will vary significantly depending upon the type of vegetable which is to be canned. This is simply due to the fact that vegetables do have different cooking times, regardless of which method we employ. It is important therefore to determine the processing time required for the vegetable in question, either from a cookbook or by searching online.

The next step is to clean and prepare the vegetables for canning. They will need to be trimmed or cut to an appropriate size before being packed in to the jars as tightly as possible, leaving just over an inch clear at the top of the jar. Salting is optional prior to adding boiling water to completely submerge the vegetables and come within an inch of the top of the jars. The lids should then be placed on the jars fairly tightly and the canning rings round the lids.

Water should be added to the pressure canner to a depth of between three to four inches and the jars placed inside. The lid should then be closed and this is where the instructions relating to the specific device become particularly important. The overall effect will be, however, to allow the canner to vent steam until all air has been expelled before sealing it and allowing the pressure to build to ten pounds or a little over.

When the cooking time has expired, the pressure canner should be switched off and left to cool until the pressure gauge reaches zero. It is then possible to open the canner and very carefully remove the jars to be placed on a towel to cool. When they are cool, the lids should be pressed firmly to ensure that they do not depress. If they do, the canning process has not worked and the jars are not sealed.

The canning rings can then be removed from the jars and the jars stored in a cool, dark place until they are required for use.

Learn more about this author, Gordon Hamilton.
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