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Canning and Freezing Vegetables 

Several quart and pint size jars of bright red canned tomatoes sitting on a shelf.
Photo courtesy of The National Center for Home Food Preservation

You can enjoy a variety of vegetables throughout the year if you can or freeze them when they are in season.  Canning is a safe method of preserving vegetables if done properly. The following research-based resources will help you can and freeze the best quality vegetables safely at home. 

 
All home-canned foods should be canned according to the procedures in the Complete Guide to Home Canning (USDA).
 
 
Source Title
North Dakota State University Extension Service Answers about Canning
National Center for Home Food Preservation  Canning
United States Department of Agriculture (USDA) USDA Complete Guide to Home Canning
National Center for Home Food Preservation Principles of Home Canning
National Center for Home Food Preservation  Testing Jar Seals and Reprocessing Unsealed Jars
National Center for Home Food Preservation  Approximate pH of Foods and Food Products

 

National Center for Home Food Preservation

University of Georgia Cooperative Extension Service

University of Georgia Cooperative Extension Service

National Center for Home Food Preservation

Map of Altitudes in Arkansas

How do I freeze?

Canning Vegetables

Freezing Vegetables

Equipment and Methods Not Recommended

PowerPoint Presentations

Source Title
University of Wisconsin Extension Let's Get Ready to Preserve
University of Georgia Cooperative Extension Canning Foods at Home -- The Basics
University of Georgia Cooperative Extension Pressure Canning and Canning Low Acid Foods at Home
University of Wisconsin Extension Canning Vegetables Safely
University of Georgia Cooperative Extension Freezing Fruits and Vegetables
University of Georgia Cooperative Extension  Step-By-Step Canning of Tomato-Pepper Salsa

 

Perfectly preserved green beans. Photo courtesy of Serena M. Fuller.

 

 

 

 

 

 

 

 

 

 

 

  

 

 

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