Canning and freezing your homegrown vegetables is environmentally friendly, economical, and practical. Preserved vegetables last for a long time and the best part is, you know exactly how they were grown and treated. There are two canning methods, hot and raw. Hot packing is when the food is brought to a boil prior to being placed in the jar. Raw packing is when the food is placed into the can raw, and then the entire jar is brought to a boil. If you are a beginner, the hot packing method may be the best. Raw packing requires a pressure canner, which is an added cost. If you have a pressure canner be sure to double check instructions in the pressure canner’s manual.

Frozen Corn 

1. Pick the corn and remove all husks 
2. Clean the corn 
3. Fill a large pot 3/4 full with hot water (bring to boil) 
4. Fill a large bowl with ice and cold water 
5. Place the ears of corn into boiling water for exactly 5 minutes 
6. When blanching time is up, quickly place corn into ice water dish 
7. Cool corn exactly 5 minutes 
8. Drain well 
9. Remove whole kernels from the ear using a knife 
10. The corn should come off in strips (it will break apart in bag) 
11. Place corn in a freezer safe bag and label with date 
12. Make sure all air is out of bag in order to prevent freezer burn

If desired, add flavor to your corn by stirring in salt and sugar.

Frozen Peas

1. Pick peas and wash well 
2. Hull peas (remove the peas from the pod) 
3. Fill a large pot 3/4 full with hot water (bring to boil) 
4. Fill a large bowl with ice and cold water 
5. Place peas into boiling water for exactly 90 seconds 
6. When blanching time is up, quickly place peas into ice water dish 
7. Cool peas exactly 90 seconds 
8. Drain well 
9. Place peas in a freezer safe bag and label with date 
10. Make sure all the air is out of the bag to prevent freezer burn

If desired, add flavor to your peas by stirring in salt and sugar.

Canned Green Beans

Hot Packing Method:

1. Gather approximately 2 lbs. of beans per 1 pt. jar 
2. Begin boiling water; the larger the pot the better 
3. Wash and snap beans into 1-inch pieces; be sure to remove the ends 
4. Boil the beans for 3 minutes and then pack into jars 
5. Leave 1/2 inch of headspace (gap between vegetable and lid) 
6. Add 1/2 tsp. salt to each pint of beans 
7. Fill jar with 1/2-inch of boiling water 
8. Use a rubber spatula to remove any air bubbles 
9. Screw on the cap tightly 
10. Wipe the jar and lid well; the can should be completely dry 
11. Label the lid with date

Raw Packing Method:

1. Gather approximately 2 lbs. of beans per 1 pt. jar 
2. Heat up the pressure canner over low heat with warm tap water and the lid off 
3. Wash and snap beans into 1-inch pieces; be sure to remove the ends 
4. Pack beans tightly into a jar leaving 1-inch of headspace (gap between vegetable and lid) 
5. Use a funnel or ladle to add water; every bean should be covered, but there should still be 1-inch of headspace remaining at the top 
6. Add 1/2 tsp. of salt to each pint of beans 
7. Screw on lids 
8. Use jar tongs to place the jars on the pressure canner's rack 
9. Make sure the boiling water is 8-inches high 
10. Place as many jars as desired or that can fit into the pressure canner properly 
11. Allow the canner to steam for 10 minutes with the lid on 
12. After 10 minutes has passed, put weight on and allow pressure to build to 10 lbs. 
13. When the gauge hits 10 lbs. set your timer for 25 minutes 
14. Adjust the heat as needed in order to maintain 10 lbs. of pressure

Canned Carrots

Hot Packing Method: 

1. Gather 2 lbs. of carrots per 1 pt. jar 
2. Begin boiling water; the larger the pot the better 
3. Wash and cut/slice the carrots as desired; it is best to remove the ends 
4. Boil the carrots for 3 minutes and then pack into jars 
5. Leave 1/2-inch of headspace (gap between vegetable and lid) 
6. Add 1/2 tsp. salt to each pt. of beans 
7. Fill jar with 1/2-inch of boiling water 
8. Use a rubber spatula to remove any air bubbles 
9. Screw on the cap tightly 
10. Wipe the jar and lid well; the can should be completely dry

Raw Packing Method:

1. Gather approximately 2 lbs. of carrots per 1 pt. jar 
2. Heat up the pressure canner over low heat with warm tap water and the lid off 
3. Wash and cut/slice the carrots as desired; it is best to remove the ends 
4. Pack carrots tightly into a jar leaving 1-inch of headspace (gap between vegetable and lid) 
5. Use a funnel or ladle to add water; every carrot should be covered, but there should still be 1-inch of headspace remaining at the top 
6. Add 1/2 tsp. of salt to each pt. of carrots 
7. Screw on lids 
8. Use jar tongs to place the jars on the pressure canner's rack 
9. Make sure the boiling water is 8-inches high 
10. Place as many jars as desired or that can fit into the pressure canner properly 
11. Allow the canner to stem for 10 minutes with the lid on 
12. After 10 minutes has passed, put weight on and allow pressure to build to 10 lbs. 
13. When the gauge hits 10 lbs. set your timer for 25 minutes 
14. Adjust the heat as needed in order to maintain 10 lbs. of pressure

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