Canning is a time-tested food preservation method that allows you to savor the flavors of your favorite vegetables long after the harvest season has passed. If you’re a newbie to canning, fear not! In this comprehensive guide, we’ll take you through the basics of how to start canning your own vegetables. From understanding the process to the equipment you need, we’ve got you covered. So, let’s dive into the world of canning for beginners and discover how to can your own food.

What is Canning?

Canning is a food preservation technique that involves sealing food in airtight containers, typically jars, to prevent spoilage and extend their shelf life. The process effectively kills bacteria, yeast, and molds that can cause food to spoil, making it safe to store for an extended period.

How Does Canning Work?

Canning works through a combination of heat and airtight sealing. The basic steps of the canning process are as follows:

Preparation: Start by cleaning and chopping your vegetables. Ensure all equipment is clean and in good condition.

Filling: Pack the prepared vegetables into canning jars, leaving some space at the top for expansion. You can use various canning methods, such as hot water bath canning for high-acid foods (like tomatoes) and pressure canning for low-acid foods (like beans).

Heat Processing: After sealing the jars with lids and screw bands, the jars are placed in boiling water or a pressure canner. This heat processing step kills any microorganisms that can cause spoilage and creates a vacuum seal when the jars cool.

Cooling: Allow the jars to cool slowly, which causes the lids to seal tightly. You’ll often hear a satisfying “pop” as the vacuum seal forms.

Storage: Once the jars have cooled and sealed properly, store them in a cool, dark place.

What Do I Need to Can Food?

Before you can start canning, it’s essential to gather the necessary equipment and ingredients. Here’s a list of items you’ll need to get started:

Canning Jars: Mason jars or canning jars come in various sizes. Choose jars suitable for your vegetable quantities.

Lids and Screw Bands: These are used to seal the jars. Lids should be new or in excellent condition to ensure a proper seal.

Canning Pot or Pressure Canner: The type of canner you need depends on the acidity of the food you’re canning. High-acid foods, such as tomatoes, can be processed in a hot water bath canner, while low-acid foods like vegetables require a pressure canner.

Canning Rack: A rack is used to keep the jars off the bottom of the canner to prevent them from cracking during the heat processing.

Jar Lifter: A jar lifter is used to safely lower and lift jars in and out of the hot water or pressure canner.

Funnel: A funnel helps you pack vegetables into jars without making a mess.

Bubble Remover and Headspace Tool: Help ensure the proper amount of headspace in the jars and remove air bubbles for a reliable seal.

Clean Towels and Cloths: Essential for wiping the jar rims to ensure a clean seal.

Vinegar and Water: You may need vinegar for some canning recipes, and water is used for the hot water bath canner.

Canning Recipes: Follow reliable canning recipes for specific vegetables to ensure safety and quality.

Canning for Beginners

Canning can seem daunting for beginners, but with the right knowledge and a little practice, you’ll become a pro in no time. Here are some tips to help you get started:

Start with High-Acid Foods: If you’re new to canning, it’s a good idea to begin with high-acid foods like tomatoes or pickles. These are more forgiving and suitable for water bath canning.

Follow Trusted Recipes: Use reliable canning recipes from trusted sources like the USDA or the Ball Blue Book. These recipes have been tested for safety.

Safety First: Pay careful attention to hygiene and food safety. Always use clean jars, lids, and utensils. Be sure to process jars for the recommended time to kill harmful microorganisms.

Know Your Altitude: The altitude at which you live can affect the canning process. Be aware of your altitude and adjust your canning times and pressures accordingly.

Be Patient: Canning can take some time, but the end result is worth it. Don’t rush the process.

Canning Vegetables for Beginners

Canning vegetables is a great way to enjoy the bounty of your garden or local farmer’s market year-round.

Here’s a simple recipe for canning green beans:


Fresh green beans


Salt (optional)


  1. Wash and trim the green beans, removing any stems and strings.


  1. Blanch the beans in boiling water for 2-3 minutes, then immediately transfer them to ice water to stop the cooking process.


  1. Pack the blanched beans into sterilized canning jars, leaving 1 inch of headspace at the top.


  1. If desired, add 1/2 teaspoon of salt to each pint jar (optional).


  1. Pour boiling water over the beans, leaving 1 inch of headspace.


  1. Remove air bubbles using a bubble remover tool.


  1. Wipe the jar rims clean and place the sterilized lids and screw bands on the jars.


  1. Process the jars in a pressure canner at the recommended pressure (typically 11 pounds of pressure) for the specified time (usually around 20-25 minutes for pints).


  1. After processing, let the jars cool, and listen for the telltale “pop” as the lids seal.


  1. Store the sealed jars in a cool, dark place.

Your Canning Journey

Canning your own veggies is a rewarding and sustainable way to preserve the flavors of the harvest season. With this beginner’s guide, you’ve learned the basics of how to start canning, what you need to get started, and essential tips for successful canning. As you gain experience, you can expand your repertoire to include various vegetables, fruits, and even homemade jams and jellies.

So, roll up your sleeves, gather your ingredients, and start your journey into the world of canning – it’s a skill that will serve you well for years to come. Happy canning!