Canning Vegetables
Vegetable canning methods vary based on their acidity and water content.
Acidic produce such as tomatoes, green beans, and summer squash can be canned in their blanching juices without a preserving agent, except maybe a bit of lemon juice or an aspirin tablet.
The produce is blanched and packed in jars, fully covered with liquid, then sealed for pasteurizing in a double boiler.
To prevent the growth of aerobic bacteria, green tomatoes, watermelon, cucumbers, summer squash, carrots, hot and sweet peppers, cabbage, broccoli, and cauliflower are pickled in large jars filled to the top with a near boiling salty brine.
Adding lemon juice, aspirin, or vinegar can assist in the pickling process, but it is primarily the salt in the brine that keeps the produce crisp.
A popular preservation method for pickling cucumbers and peppers is to use a combination of salt, sugar, and vinegar instead of brine.
Drying is an option for mushrooms, tomatoes, eggplants, carrots, and zucchini, whereas freezing works for most vegetables.
Onions and garlics are kept in long braided ropes hung on hooks.
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