Canning In-Season Produce

There’s nothing more delicious than fruits and vegetables fresh from the garden! An easy way to preserve the freshness of your favorite summer produce is by learning how to can!

Canning is a process that must be done correctly to have a safe product to eat. Don’t know where to start? Here are a variety of links to help you learn more about safely canning your produce.

• The Complete Guide to Home Canning
• Home Canning: Where Do I Start?
• 10 Home Canning Mistakes to Avoid
• The National Center for Home Food Preservation

If you want to get into canning, connecting with your local Extension agent is a must! Many of our agents have experience in canning and even host canning workshops during the summer.

To get you excited about canning produce, below are four recipes for fruits and vegetables you likely have access to during the summer! More recipes and instructions can be found in Extension Publication 1152, “The Complete Guide to Home Canning.” 

Peas: Blackeyed, Crowder, or Field

Raw pack. Raw pack blackeyed peas to 1 ½ inches from the top of pint jars and 2 inches from the top of quart jars; do not shake or press peas down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving 1 inch of headspace. Adjust jar lids. 

Process in a dial gauge pressure canner at 11 pounds of pressure or in a weighted gauge pressure canner at 10 pounds of pressure: 

Pint jars for 40 minutes, Quart jars for 50 minutes

Hot pack. Shell and wash blackeyed peas, cover with boiling water, and bring to a rolling boil. Drain. 

In glass jars. Pack hot blackeyed peas to 1 ½ inches from the top of both pint and quart jars; do not shake or press peas down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving 1 inch of headspace. Adjust jar lids. 

Process in a dial gauge pressure canner at 11 pounds of pressure or in a weighted gauge pressure canner at 10 pounds of pressure: 

Pint jars for 40 minutes, Quart jars for 50 minutes

Cream-Style Corn

Hot pack. Husk corn and remove silk. Wash. Blanch ears 4 minutes in boiling water. Cut corn from cob at about center of kernel and scrape cob. To each quart of corn and scrapings add 1 pint boiling water. Heat to boiling. 

In glass jars. Use pint jars only. Pack hot corn to 1 inch from the top. Add ½ teaspoon salt to each jar. Adjust jar lids. 

Process in a dial gauge pressure canner at 11 pounds of pressure or in a weighted gauge pressure canner at 10 pounds of pressure: 

Pint jars for 85 minutes 

Okra

Can only the tender pods. Wash; trim. Cook for 2 minutes in boiling water. Cut into 1-inch lengths or leave pods whole. 

In glass jars. Pack hot okra to 1 inch from the top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving 1 inch of headspace. Adjust jar lids. 

Process in a dial gauge pressure canner at 11 pounds of pressure or in a weighted gauge pressure canner at 10 pounds of pressure: 

Pint jars for 25 minutes, Quart jars for 40 minutes 

Berries (Except Strawberries)

Raw pack. Wash berries; drain. 

In glass jars. Fill jars to ½  inch from the top. For a full pack, shake berries down while filling jars. Cover with boiling syrup, leaving ½ inch of headspace. Adjust lids. Process in a boiling water bath (212°F): 

Pint jars 15 minutes, Quart jars 20 minutes 

Hot pack (for firm berries). Wash berries and drain well. Add ½ cup of sugar to each quart of fruit. Cover pan and bring to boil; shake pan to keep berries from sticking. 

In glass jars. Pack hot berries and juice to ½ inch from the top. Adjust jar lids. Process in a boiling water bath (212°F): 

Pint jars for 15 minutes, Quart jars for 15 minutes