Matt's Recipes

Simple One-Jar Vegetables (Pressure Canned)

Canning Pressure Canning Sides

Yield2 quarts or 4 pints per variationPrep20minCook1h 25minTotal1h 45min

Simple One-Jar Vegetables (Pressure Canned)

Raw pack vegetables, seasoned in the jar and covered with hot broth, cooked entirely by the processing. Eleven variations off one method — carrots, corn, beans, potatoes — each with its own processing time. From The All New Ball Book of Canning and Preserving.

Amounts below are per batch — 2 quart jars or 4 pint jars. You must process at least 2 quarts or 4 pints at a time for the canner to hold proper pressure and temperature.

Ingredients

Curried Carrots — quart 30min, pint 25min

  • 2 ¼ lb carrots, washed and peeled, sliced or left whole
  • 2 teaspoons salt
  • 4 tablespoons chopped fresh cilantro
  • ½ teaspoon curry powder
  • Chicken or vegetable broth

Herbed Carrots — quart 30min, pint 25min

  • 2 ¼ lb carrots, washed and peeled, sliced or left whole
  • 2 teaspoons salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon lemon zest, optional
  • Chicken or vegetable broth

Honey-Ginger Carrots — quart 30min, pint 25min

  • 2 ¼ lb carrots, washed and peeled, sliced, diced, or left whole
  • 2 teaspoons salt
  • 1 teaspoon ground ginger
  • ½ cup orange juice
  • 4 tablespoons soy sauce
  • 4 tablespoons honey
  • Chicken or vegetable broth

Mexican Corn — quart 1h 25min, pint 55min

  • 3 cups corn kernels
  • 1 cup finely chopped onions
  • 1 cup finely chopped bell pepper
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin or ground chipotle chile powder
  • Chicken or vegetable broth

Succotash — quart 1h 25min, pint 55min

  • 4 cups corn kernels
  • 2 cups baby lima beans
  • 1 cup diced red bell pepper
  • 1 cup diced onions
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Chicken or vegetable broth

Lemon-Garlic Green Beans — quart 25min, pint 20min

  • 2 lb green, snap, or wax beans, washed, trimmed, strings removed, cut in 2-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 4 garlic cloves, crushed
  • 1 teaspoon lemon zest
  • 4 tablespoons lemon juice
  • Chicken or vegetable broth

Balsamic Beans — quart 30min, pint 25min

  • 2 lb green, snap, or wax beans, washed, trimmed, strings removed, cut in 2-inch pieces
  • 1 cup thinly sliced red onion
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 4 tablespoons balsamic syrup
  • Chicken or vegetable broth

Green Beans and Mushrooms — quart 30min, pint 25min

  • 1 ½ lb green, snap, or wax beans, washed, trimmed, strings removed, cut in 2-inch pieces
  • 1 cup sliced fresh mushrooms
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • Chicken, vegetable, or beef broth

Herbed Potatoes — quart 40min, pint 35min

  • 2 ½ lb white potatoes, peeled, rinsed, halved or quartered (leave whole if under 2 inches)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Chicken or vegetable broth

Chipotle Potatoes — quart 40min, pint 35min

  • 2 ½ lb white potatoes, peeled, rinsed, halved or quartered (leave whole if under 2 inches)
  • 2 teaspoons salt
  • 2 teaspoons ground chipotle chile powder
  • ½ cup chopped fresh cilantro
  • 4 teaspoons minced garlic
  • Chicken, vegetable, or beef broth

Mediterranean Potatoes — quart 40min, pint 35min

  • 2 ½ lb white potatoes, peeled, rinsed, halved or quartered (leave whole if under 2 inches)
  • 1 cup diced onion
  • 1 cup diced bell pepper
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried oregano or dried rosemary
  • 2 teaspoons lemon zest
  • Chicken, vegetable, or beef broth

Instructions

  1. Prepare the pressure canner and the jars. Keep the jars warm until you fill them.

  2. Combine the prepared vegetables and dry seasonings for your chosen variation in a large bowl.

  3. Working one jar at a time, pack the ingredients and any remaining liquid seasonings tightly in layers into the hot jar, leaving 1-inch headspace. Ladle hot broth over, leaving 1-inch headspace — you may only have room for a few tablespoons. Remove air bubbles and apply the band fingertip-tight. Set the jar in the pressure canner and repeat until all the jars are filled.

  4. Lock the lid on the canner. Turn the heat to medium-high and vent steam for 10 minutes. Put the counterweight or weighted gauge on the vent and bring the pressure to 10 psi on a weighted-gauge canner, 11 psi on a dial gauge.

  5. Process for the time listed with your variation. Turn off the heat and let the canner return to zero pressure. After 5 minutes, remove the lid. Let the jars cool 10 minutes, then take them out of the canner.

Notes

To serve any of them: tip the jar into a saucepan, simmer 10 minutes over medium heat, and drain.

Curried carrots take a dollop of Greek yogurt. Puree the jar instead and simmer 10 minutes for curried carrot soup.

Succotash wants crumbled crisp bacon on top.

Mexican corn makes a fast weeknight chili — brown 1 lb ground beef or turkey and stir in a drained pint with a can of black beans.

Herbed potatoes mash straight from the jar with melted butter and milk. Drain the Mediterranean potatoes, then fry them in oil until brown and crisp for home fries.

Times differ by variation — corn and lima beans are dense and take far longer than beans or carrots. Use the time printed with the variation you packed, not the one next to it.

Altitude: times assume 1,000 feet or below. Higher up you raise the pressure, not the time. Weighted gauge goes to 15 psi anywhere above 1,000 feet. Dial gauge: 11 psi to 2,000 feet, 12 to 4,000, 13 to 6,000, 14 to 8,000, 15 to 10,000.

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