🥫 Pressure-Canned Buttered Vegetables (Simple Homestyle Method)
⚠️ Important: Pressure canning is necessary for low-acid vegetables to ensure food safety.
📝 Ingredients
- Fresh vegetables (green beans, carrots, peas, corn, etc.)
- 1 small knob of butter per jar
- 1 pinch of salt per jar (or ½ teaspoon per pint / 1 teaspoon per quart)
- Clean water (if hot packing)
🥣 Equipment
- Glass canning jars with lids and rings
- Pressure cooker / pressure canner
- Jar lifter
- Clean towels
- Large pot (if blanching)
🥕 Step-by-Step Instructions
1️⃣ Prepare the Vegetables
- Wash thoroughly.
- Trim ends, peel if needed, and cut into desired sizes.
- For best results, blanch vegetables in boiling water for 2–5 minutes, then drain. (This helps preserve color and texture.)
2️⃣ Fill the Jars
- Pack vegetables tightly into sterilized jars.
- Leave about 1 cm (½ inch) headspace at the top.
- Add:
- A small knob of butter
- A pinch of salt
You can:
- Leave them dry (raw pack method), or
- Add boiling water to cover the vegetables while still maintaining the headspace (hot pack method — recommended for better texture).
3️⃣ Remove Air Bubbles
Slide a clean knife or spatula along the inside of the jar to release trapped air.
Wipe the rim clean with a damp cloth.
4️⃣ Seal the Jars
Place sterilized lids on top and screw the rings on until fingertip tight (not overly tight).
5️⃣ Pressure Canning Process
- Place jars in the pressure cooker with the recommended amount of water at the bottom.
- Lock the lid and vent steam for 10 minutes before pressurizing.
- Process at:
- 10–11 PSI (adjust for altitude if necessary)
- 90 minutes for quart jars
- 75 minutes for pint jars
(Processing time may vary depending on the type of vegetable.)
6️⃣ Cooling
- Turn off heat and allow pressure to drop naturally.
- Do NOT force cool.
- Remove jars and let them cool undisturbed for 12–24 hours.
You may notice:
- Vegetables look softer or darker
- Butter has melted and risen
This is completely normal after long pressure processing.
🧈 Why They Look Overcooked
Pressure canning uses high heat (240–250°F / 115–121°C) for an extended time.
This ensures safety but naturally softens vegetables more than regular cooking.
Texture changes are expected — safety always comes first.
🛑 Storage Tips
- Check seals after 24 hours (lid should not flex).
- Store in a cool, dark place.
- Use within 12 months for best quality.
- Refrigerate after opening.
