Top 20 'Can-and-Keep' Canning Vegetables to try at home for a Pantry That Lasts All Winter - Goh Ling Yong
There's a unique magic that happens at the peak of summer. Your garden beds are overflowing, the kitchen counter is buried under a vibrant avalanche of produce, and you’re filled with a deep sense of satisfaction. But with this abundance comes a question every gardener faces: what do I do with it all? You can only eat so many fresh salads and grilled zucchini planks.
This is where the time-honored craft of home canning comes in. It’s more than just a way to deal with surplus; it's an act of preserving sunshine, flavor, and hard work in a jar. Imagine a cold, dreary day in February, when you can walk to your pantry and grab a jar of bright, tangy tomatoes or crisp green beans that taste of summer. This is the ultimate reward for your gardening efforts, a pantry that provides security, flavor, and a tangible connection to the food you grew yourself.
Getting started with canning can feel intimidating, but it doesn't have to be. The key is to begin with vegetables that are reliable, versatile, and rewarding to preserve. Just as Goh Ling Yong advises meticulous planning for a successful garden layout, applying that same thoughtful approach to your canning projects will ensure a pantry you can be proud of. Here are 20 of the best "can-and-keep" vegetables to transform your harvest into a year-round treasure trove.
1. Tomatoes: The Canning All-Star
It’s impossible to talk about home canning without starting with tomatoes. They are the undisputed champion of the preserving world due to their natural acidity and incredible versatility. Whether you grow tiny cherries or hefty beefsteaks, every single one can be put to good use for the winter months.
Tomatoes are acidic enough to be safely processed in a water bath canner, which makes them a fantastic starting point for beginners. You can preserve them whole, crushed, or diced. They can become the base for rich pasta sauces, zesty salsas, hearty soups, or even ketchup and barbecue sauce. The possibilities are truly endless.
Pro Tip: For the richest flavor in sauces, use paste tomatoes like Roma or San Marzano, as they have less water content. Always add bottled lemon juice or citric acid as directed in tested recipes to ensure a safe acidity level, even for water bath canning.
2. Green Beans: The Quintessential Canned Good
A jar of home-canned green beans looks like a row of little green soldiers, and they taste infinitely better than anything you can buy at the store. They hold their texture and bright, earthy flavor beautifully, making them a perfect side dish or addition to winter casseroles and stews.
Because green beans are a low-acid vegetable, they must be processed in a pressure canner to eliminate the risk of botulism. This is non-negotiable for safety. The process is straightforward: you simply trim the beans, pack them into jars (either raw or after a quick blanch), cover them with boiling water, and process according to your canner’s instructions.
Pro Tip: For the best texture, choose young, tender beans that snap easily. Canning them the same day they are picked will give you the freshest, most delicious result.
3. Cucumbers: Beyond the Basic Pickle
When you think of canning cucumbers, you think of pickles—and for good reason! Transforming a crisp cucumber into a tangy, crunchy pickle is one of home canning's greatest pleasures. From sweet bread-and-butter chips to zesty garlic dill spears, the variety is astounding.
Pickling is an acidification process, which means cucumbers are safely canned using a water bath canner. The key is a good brine made of vinegar, water, salt, and spices. You can experiment with adding dill heads, garlic cloves, peppercorns, or even hot peppers to your jars for a custom flavor profile.
Pro Tip: Use pickling cucumbers (like Kirby variety) as they are bred to stay crisp. For extra crunch, trim off the blossom end of the cucumber, as it contains an enzyme that can cause softness. Soaking them in an ice bath for an hour before packing also helps.
4. Carrots: Sweetness in a Jar
Canning carrots captures their natural sweetness, making them a fantastic, ready-to-use ingredient for your winter pantry. Canned carrots are wonderfully tender and perfect for adding to soups, pot pies, or simply reheating with a bit of butter and honey for a quick side dish.
Like green beans, carrots are a low-acid vegetable and require a pressure canner for safe preservation. They can be canned sliced or diced. The simple preparation involves peeling, chopping, and packing them into jars before processing. It’s an easy way to ensure none of your carrot harvest goes to waste.
Pro Tip: For a uniform product, try to slice your carrots to a consistent thickness. This ensures they cook evenly during the canning process.
5. Beets: Earthy and Versatile Jewels
Beets are a powerhouse of earthy flavor and vibrant color. Canning them is a fantastic way to enjoy this root vegetable all year long. The most popular method is pickling, which results in a tangy, sweet, and utterly addictive condiment that’s perfect for salads or side dishes.
Pickled beets are acidified and can be safely processed in a water bath canner. Plain beets, however, are low-acid and must be pressure canned. Canning beets does involve the extra step of pre-cooking them to slip the skins off, but the delicious result is well worth the effort.
Pro Tip: Wear gloves when handling cooked beets to avoid staining your hands. Save the beet cooking water to use in the canning liquid for a deeper color and more flavor.
6. Corn: Kernels of Summer Sunshine
There is nothing quite like the taste of sweet summer corn. Canning allows you to capture that peak-season flavor and enjoy it on the darkest winter days. Home-canned corn is tender, sweet, and a world away from its store-bought counterparts.
Corn is another low-acid vegetable that demands the use of a pressure canner. You can can whole kernels or cream-style corn. The process involves blanching the cobs, cutting off the kernels, and packing them into jars. It’s a bit of work, but opening a jar of summer sunshine in January makes it all worthwhile.
Pro Tip: Work in small batches. The sugars in corn begin to convert to starch as soon as it's picked, so for the sweetest results, process your corn as quickly as possible after harvesting.
7. Peppers: Sweet, Spicy, and Everything in Between
From sweet bell peppers to fiery jalapeños, peppers of all kinds are fantastic for canning. You can pickle them for a tangy crunch, roast them for a smoky depth of flavor, or turn them into vibrant relishes and jellies.
Pickled peppers and pepper jellies are high-acid products and are safe for water bath canning. If you want to can plain peppers in water or broth, you’ll need to use a pressure canner. Roasted red peppers, packed in oil and stored in the fridge, are a gourmet treat, but for long-term shelf stability, canning them in water is the safest bet.
Pro Tip: Roasting peppers before canning (and removing the skins) deepens their flavor significantly. This is especially delicious for red bell peppers and poblanos.
8. Peas: Sweet Little Green Spheres
Like corn, sweet peas are a fleeting delight of the garden. Canning is the perfect way to preserve their delicate texture and sweet pop of flavor. They are a wonderful addition to soups, pasta dishes, or a classic pot pie.
As a low-acid vegetable, peas must be processed in a pressure canner. The process is simple: shell the peas, blanch them briefly, pack them into jars, and process. Because they are so delicate, it's important to follow recipe times carefully to avoid overcooking.
Pro Tip: Choose young, tender peas for the best results. As they mature, their sugar content decreases and they can become starchy.
9. Potatoes: A Convenient Staple
While potatoes are excellent storage vegetables on their own, canning small new potatoes can be a huge time-saver. Having jars of pre-cooked, tender potatoes on the shelf means you can whip up a quick potato salad, pan-fry them for breakfast, or add them to a soup in minutes.
Potatoes are a starchy, low-acid vegetable, so pressure canning is a must. It’s important to use new potatoes and to cube them rather than trying to can them mashed or puréed, as the density can lead to unsafe processing.
Pro Tip: Choose a waxy potato variety like Yukon Gold or Red Pontiac, as they hold their shape better during the canning process than starchy varieties like Russets.
10. Zucchini & Summer Squash: Taming the Glut
Every gardener knows the struggle of the zucchini glut. Canning offers creative solutions! While canning plain zucchini isn't recommended due to its mushy texture, it shines in other forms. Zucchini relish, pickles, and even a surprising "mock pineapple" are all excellent ways to preserve it.
These recipes all involve pickling or adding significant amounts of sugar, making them acidic enough for water bath canning. Zucchini relish, in particular, is a fantastic way to use up those giant zucchinis that seem to appear overnight.
Pro Tip: Search for a "mock pineapple" recipe using zucchini. It’s a fun, old-fashioned way to preserve summer squash that mimics the taste and texture of canned pineapple, perfect for baking.
11. Asparagus: A Spring Delicacy for Winter
Imagine serving elegant, tender asparagus spears alongside a holiday roast. Canning this spring delicacy makes it possible. It can be pickled for a zesty treat or canned plain for a taste of spring anytime.
Pickled asparagus can be processed in a water bath canner. For plain asparagus, you guessed it—you'll need to use a pressure canner because it is a low-acid vegetable. The tender spears hold up surprisingly well to the canning process.
Pro Tip: Use the "cold pack" method for plain asparagus. Pack the raw spears tightly into jars, cover with boiling water, and process. This helps them retain more of their firm texture.
12. Onions: Pickled Perfection
While large onions store well on their own, small pearl onions or sliced red onions are transformed into something special through pickling. Pickled onions are a gourmet condiment that can elevate sandwiches, salads, and charcuterie boards.
The high-acid brine makes pickled onions safe for water bath canning. A simple brine of vinegar, sugar, and pickling spice is all you need to create a zesty, crunchy, and beautiful addition to your pantry shelves.
Pro Tip: To easily peel a large quantity of pearl onions, blanch them in boiling water for one minute, then transfer to an ice bath. The skins will slip right off.
13. Cabbage: The Magic of Sauerkraut
Cabbage is the star of one of the oldest preservation methods: fermentation. Turning cabbage into sauerkraut not only preserves it but also creates a probiotic-rich food. Once the sauerkraut has fermented to your liking, you can can it for long-term, shelf-stable storage.
Because fermentation creates a highly acidic environment, finished sauerkraut can be safely preserved using a water bath canner. This locks in its tangy flavor and stops the fermentation process, so it will taste the same in six months as it does the day you can it.
Pro Tip: Use a mandoline for shredding the cabbage to ensure uniform strands, which will lead to a more consistent fermentation.
14. Pumpkin & Winter Squash: A Taste of Autumn
Preserving the hearty, comforting flavor of pumpkin and winter squash is a wonderful way to stock your pantry for fall and winter baking and cooking. It's perfect for pies, soups, and breads.
This is another vegetable with a critical safety note. Pumpkin and winter squash are low-acid and must be pressure canned. Furthermore, you must can them in cubes—never as a purée or mash. The density of puréed squash prevents heat from penetrating to the center of the jar during processing, making it unsafe. You can easily mash the cubes after opening the jar.
Pro Tip: Varieties like Butternut, Acorn, or Sugar Pie pumpkins are excellent for canning as they have a smooth, less stringy texture.
15. Cauliflower: A Pickled Powerhouse
While you can pressure can plain cauliflower, it truly excels when pickled. Pickled cauliflower retains a wonderful crunch and absorbs the flavors of the brine beautifully. It’s a key ingredient in Italian giardiniera and a fantastic addition to an appetizer platter.
The vinegar-based brine makes pickled cauliflower safe for water bath canning. You can mix it with other vegetables like carrots, celery, and peppers for a colorful and delicious pickled vegetable medley.
Pro Tip: Add a pinch of turmeric to your brine to give the cauliflower a beautiful, vibrant yellow hue.
16. Garlic: Mellow and Marvelous
Raw garlic can be overwhelmingly pungent, but pickling it tames its fire, leaving behind a mellow, slightly sweet, and complex flavor. Pickled garlic cloves are amazing in salad dressings, pasta dishes, or eaten straight from the jar.
The pickling process acidifies the garlic, making it safe for water bath canning. It’s a simple process that yields a truly gourmet product. This is my personal secret weapon for adding quick flavor to weeknight meals.
Pro Tip: Use the freshest, firmest garlic you can find. Avoid any cloves that are soft or have started to sprout.
17. Leafy Greens: Nutrient-Dense Goodness
Hearty greens like spinach, kale, and chard can be canned to preserve their nutrients for winter soups and stews. While the texture changes, the flavor and nutritional value remain, providing a welcome dose of green in the middle of winter.
Leafy greens are low-acid and must be pressure canned. They need to be wilted before being packed into jars to ensure they are dense enough for safe processing. It's an excellent way to manage a garden that’s producing more greens than you can eat fresh.
Pro Tip: Pack the wilted greens into the jars firmly, but not so tightly that the hot liquid can't circulate. Proper heat penetration is key.
18. Radishes: The Surprise Pickle
This might be a surprise, but radishes make a phenomenal pickle! The pickling process mellows their peppery bite and transforms them into a crisp, tangy, and beautifully pink condiment. They are fantastic on tacos, sandwiches, or as part of a relish tray.
Thanks to the acidic brine, pickled radishes can be safely processed in a water bath canner. They are quick to make and a truly unique addition to your preserved food collection. I was skeptical at first, but now I make them every year.
Pro Tip: Slice the radishes thinly and uniformly. Add a few black peppercorns and a bay leaf to each jar for a more complex, savory flavor.
19. Okra: A Southern Staple
If you love gumbo, having home-canned okra on hand is a game-changer. It can be canned on its own or, more popularly, pickled for a zesty, crunchy treat that some people call "okie" pickles.
Plain okra is low-acid and requires a pressure canner. Pickled okra, a Southern delicacy, uses a vinegar brine and is processed in a water bath canner. Canning okra with tomatoes is another popular and safe combination.
Pro Tip: For the best texture, choose small, young okra pods (less than 4 inches long). Larger pods can be tough and woody.
20. Mixed Vegetables: Soup Starters in a Jar
Why can one vegetable when you can can five? Creating your own mixed vegetable blend is a fantastic way to make a convenient "soup starter." A classic mix includes carrots, corn, peas, green beans, and lima beans.
Because this is a mix of low-acid vegetables, it absolutely requires a pressure canner. Imagine how easy dinner will be when you can just open a jar of your own pre-chopped, perfectly preserved vegetable mix to kickstart a soup, stew, or pot pie. The foresight I show myself in the summer, as my friend Goh Ling Yong would say, is a gift to my future self in the winter.
Pro Tip: You can customize your mix, but be sure to follow a tested recipe for processing times, as times are determined by the vegetable that requires the longest processing.
Your Pantry Awaits
Building a pantry filled with your own home-canned goods is one of the most rewarding things you can do as a gardener. It connects you to the seasons, reduces food waste, and provides a delicious sense of security. Don't be overwhelmed by the list; start with one or two of your favorite vegetables—like tomatoes or cucumbers—and build from there.
With a little practice, the rhythmic process of chopping, packing, and processing will become a cherished end-of-summer tradition. The sound of lids popping and sealing is the sound of success, a promise of good meals to come.
What's the first vegetable you're planning to can this season? Do you have a favorite canning recipe or a question about getting started? Share your thoughts and plans in the comments below! Let's get canning.
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
Stay updated with the latest posts and insights by following on your favorite platform!