Best Vegetables to Can for Beginners

Canning is a fantastic way to preserve your garden harvest and enjoy fresh-tasting vegetables all year long. If you’re new to the process, starting with easy, reliable options can make your first season a success. Here are ten of the best vegetables to can for beginners that taste just as good months later as the day you packed them.

1. Asparagus – Tender asparagus is a spring favorite that cans surprisingly well. Start with fresh, firm stalks, trim them to fit your jars, and blanch before packing. Whether you add them to salads, stir-fries, or snack straight from the jar, you’ll be glad you preserved them when winter rolls around.

2. Beets – With their rich color and earthy flavor, beets are as beautiful as they are delicious. Leave a bit of stem and root when boiling to keep juices in, then slip off the skins before canning. They can be preserved whole, halved, or quartered, making them perfect for salads, side dishes, or snacking.

3. Carrots – Crisp, sweet carrots hold their texture wonderfully after canning. Simply wash, peel, and cut them into slices or chunks. They’re great for soups, stews, or quick side dishes—and pulling a jar off the shelf is much easier than peeling fresh ones on a busy night.

4. Corn – Fresh corn is hard to beat, and canning lets you keep that summer flavour on hand. Cut the kernels from the cob without scraping too close (to avoid tough bits) and pack them for year-round use in chowders, casseroles, and side dishes.

5. Cucumbers – Cucumbers are a classic canning choice—especially for pickles. Small ones stay crisp, while larger cucumbers can be sliced into spears or rounds. With the right brine, you’ll have tangy, crunchy pickles that brighten any meal.

6. Green Beans – Whether you prefer them whole or cut into bite-sized pieces, green beans are a canning staple. Just snap off the ends, rinse, and pack them in jars. They stay tender yet firm, making them a reliable side dish straight from the pantry.

7. Peas – Peas might not be the first vegetable you think of for canning, but they’re a hidden gem. Shell and blanch them to lock in their bright green color, then preserve them on their own or as part of a mixed vegetable blend. Their sweet pop adds flavour to soups, stews, and salads.

8. Peppers – From sweet bells to spicy varieties, peppers are versatile and full of flavor. Blister or boil them to remove skins before canning. Small peppers can be left whole, while larger ones work well halved or sliced for quick fajitas, pasta, or stir-fries.

9. Tomatoes – Tomatoes are practically made for canning. Use them for sauces, soups, stews, or salsa. Blanch to slip off the skins, then choose your style—whole, diced, or puréed. Season with herbs like basil or garlic for ready-to-use flavor boosters.

10. Radishes – Not just for salads, radishes shine when pickled. Their peppery bite mellows into a tangy, slightly sweet crunch that’s perfect for tacos, sandwiches, or charcuterie boards. They’re quick to grow, easy to prepare, and add something unique to your pantry lineup.

Start small and build your skills each season. With just a few jars of each of these vegetables, you’ll be stocking your pantry with homemade goodness—and you might find yourself looking forward to canning season as much as the harvest itself.