Canning vegetables — or as it is called in some countries — bottling vegetables, is a tried and true method of preserving them long after they’ve been harvested.
Vegetables can be canning or bottled as they are, or mixed with other ingredients to become something quite different (pickled or perhaps an antipasto).
Canning vegetables is a specialised skill and to be safe and successful, it should be thoroughly learned and understood, either from a reliable source, or even better from information handed down through the family.
See if you can get the family pressure cooker handed down to you at the same time… a pressure cooker is the crème de la crème of equipment for canning vegetables.
The tools and materials are everything in canning vegetables well. Understand that it needs heat and pressure to make a safe seal, and for that, you need a pressure cooker or a hot oven.
Never cut corners with your equipment, especially the jars and rings to store your food with. It is a false economy. It is also important to follow all instructions.
Do NOT be tempted to keep jars that have not properly sealed.
Poorly canned goods can contain the deadly food poisoning toxin, Botulism. Watch for signs of spoiled food, such as spurting liquid, a foul smell or mould, when opening containers.
If there is any doubt in your mind AT ALL, destroy the food (either by burning, or in a watertight container in the bin) so that it will not be eaten by human or animal.
I know that all sounds very dramatic, but it’s important. Canning or bottling fruits is much easier and less fraught with danger, so hope you are not frightened off canning completely.
A row of beautiful canned or bottled vegetables is a stunning site to behold… and it’s especially rewarding when it is YOUR talents and hard work on display.
See also other ways to preserve vegetables:
Main Recipe page: Vegetable Recipes
Back to HOME page: No Dig Vegetable Garden