Preparation

1. Procure fresh vegetables for canning. Wash thoroughly.

   Remove any discolored or rotted areas prior to canning. Discard any stems, and remove any remains of the flower or bud on the end of the vegetable.

   Poke a small hole in any hollow vegetables such as peppers so they are able to fill with vinegar.

2. Procure glass jars, sealing rings and lids. These must be canning jars designed to accept standard two-piece lids.

   The sealing rings can be reused, but each jar requires a fresh, unused lid.

   Do not reuse jars from purchased foods as an adequate seal is not assured.

3. Inspect the jars, and discard any with chips or cracks around the rim. This will prevent an adequate seal.

   Wash the jars in hot water and allow to drain. If you have a dishwasher, run the jars though the hottest cycle, then remove the jars from the dishwasher one at a time as needed for filling.

   If your recipe specifies processing times of less than 10 minutes, the jars should be sterilized by boiling prior to canning.

4. Pack the jars with vegetables and other solid ingredients listed in the recipe. Vegetables tend to shrink when stored in vinegar, so pack the jar as tightly as you can, even if you have to apply a bit of force.

   Make sure the vegetables do not come within 1/2 inch of the top of the jar.

5. Fill the jar with the vinegar solution as listed in the recipe.

   After filling, tap the jar gently on a counter top to dislodge any air bubbles. For hollow vegetables, allow the jar to stand for an hour, then refill to compensate for any drop in liquid level.

   The liquid should not come all the way to the top of the jar, but rather leave a small amount of headspace as listed in your recipe. This is typically 1/4 inch.

6. Place a clean lid on the jar and tighten a seal band in place. Screw the band on firmly, but not overly tight as air must escape during the sealing.

Sealing

1. Fill a large canner with water, and insert as many jars as will fit while leaving 1 or 2 inches of clearance between them.

   A canner will contain a metal rack to assist in raising and lowering the jars, and also to allow water to flow underneath the jar. Do not use a pot without a rack.

2. Bring the water to a boil.

3. Process the jars by allowing the water to boil for the length of time described in the recipe. Do not shorten this time, as it is important that the food in the jars reach the proper temperature.

   If you live at a higher elevation, you may need to lengthen this time to compensate for the lower boiling point of water. Check with a reputable source for correction times.

4. Remove the jars from the canner with tongs when the processing time is complete, The jars will be very hot, so place them away from drafts of cool air which may cause cracking. As the jars cool, you should hear a series of popping noises when the vacuum seal is formed.

5. Examine each of the lids. It should be depressed in the middle, indicating a seal has formed.

   If you have any jars that have not sealed, discard the existing lid and replace it with a new one. Reprocess the jars in boiling water exactly as performed in Step 3.