How to can vegetables:
Peel and slice veggies.
As you're working, pretreat the slices in a big bowl of cold water to which a splash of vinegar and a dash of salt has been added, to keep the veggies from darkening
Next drain the water off and put vegetables in a pot of boiling water. Cook until they're softened, but still firm.
Next fill hot jars with potatoes and pour cook water over them to cover them, leaving about 1 inch of headspace from the top of the jar.
Wipe down the jar rim and put a hot lid and ring band on.
Pressure can for 75 minutes, or water bath can for 3 hours.
Remove from hot water. Allow jars to sit on a countertop for about 24 hours or so.
Store and add to recipes as you need them.
For food safety, boil any home-canned, non-acid foods for 10 minutes before eating them.
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