There’s nothing quite like seeing rows of jars filled with food you grew yourself. It’s one of those little victories that makes all the weeding, watering, and dirty hands totally worth it. When spring rolls around, I always try to plant veggies that’ll pull double duty—ones I can enjoy fresh and stash away in jars for later.
If you’re planning your garden this year, think about what’s going to save you time (and money) when it comes to meal prep. I’m talking about vegetables that are easy to grow, hold up well in jars, and are perfect for quick dinners or hearty soups months down the road. These nine veggies are my go-to picks every spring, and trust me, they’ll make canning season a breeze.
Tomatoes
Tomatoes are practically made for canning and one of the most versatile vegetables to grow in the spring. No matter the variety, they can be turned into sauces, diced tomatoes, or even whole canned tomatoes. Start by blanching them to slip off the skins, then decide how you want to preserve them—plain or seasoned with basil and garlic.
Home-canned tomatoes are perfect for soups, stews, pasta, or even homemade salsa. Just make sure to pick your tomatoes when they’re ripe and firm for the best results.
Asparagus
Asparagus is a spring favorite, and canning is a great way to enjoy it long after the season ends. To keep the best texture, handle it gently. Trim the tough ends, and blanch the stalks before packing them in jars. They’re perfect for adding to salads, stir-fries, or just as a quick snack straight from the jar.
Canned asparagus keeps its flavor surprisingly well, but the key is starting with fresh, firm stalks. You’ll thank yourself later when you’re pulling out a jar in the middle of winter.
Peppers
Peppers are an easy pick for canning and super flexible in the kitchen. Start by blistering or boiling them so you can peel off the skins—this step makes a big difference in texture. Smaller peppers can stay whole, while larger ones work well cut in halves or slices.
Canned peppers are a lifesaver for quick fajitas, soups, or pasta dishes. They hold up well in the jar and pack tons of flavor into every bite.
Green Beans
Green beans are a canning classic for a reason. They’re easy to grow, simple to prepare, and stay deliciously tender after canning. Just snap off the ends, give them a quick wash, and pack them into jars.
If you grow bush beans or pole beans, either works great for this. Just be sure to pick them young and fresh for the best flavor and texture.
Pickled Radishes
Radishes may not be the first thing you think of for canning, but when pickled, they’re a total win. Their peppery bite mellows into something tangy and slightly sweet, making them a great addition to tacos, sandwiches, or even salads. Slice them thin and pack them into jars with a simple brine to make the most of their bold flavor.
Quick to grow and easy to pickle, radishes are perfect for beginners or anyone looking to shake up their usual canning lineup. Plus, they bring a nice crunch to your pantry staples.
Carrots
Carrots are a great spring crop that practically beg to be canned. After pulling them up, give them a good wash to get all the dirt off. From there, you’ll want to peel them before slicing or dicing them to your preferred size. It’s a simple process, and you’ll be glad to have jars of them handy for soups, stews, or a quick side dish later.
The best part? Carrots keep their texture really well after canning. Just be sure to grab fresh, crisp ones from the garden since limp carrots won’t hold up as well.
Beets Pack
Beets are a solid option if you want something hearty that also cans beautifully. Start by trimming the tops, but leave a little stem and root intact to keep the juices from leaking out while they boil. Once they’re tender, the skins will slip off easily. From there, you can can them whole if they’re small or cut them into halves or quarters for larger ones.
Beets are perfect for adding to salads or enjoying as a snack. They’re also great because their color and flavor don’t fade much during the canning process.
Cucumbers
Cucumbers are a no-brainer for canning, whether you’re keeping them as-is or turning them into pickles. Small cucumbers work best if you’re looking for crispness, but don’t let that stop you if you’ve got larger ones—they can still be sliced into spears or rounds.
Pickling cucumbers is the most popular route, and it’s no wonder why. With the right seasoning mix, you’ll have jars of tangy, crunchy goodness that can take a sandwich or burger to the next level.
Peas
Peas might not scream “canning” at first, but trust me, they’re worth it. They’re super versatile and keep their flavor really well after being preserved. You can can them on their own or add them to vegetable mixes or soups for easy meal prep later.
Make sure to shell your peas beforehand and give them a quick blanching to keep that bright green color. Once they’re canned, they’re ready to add a little sweetness and texture to almost any dish.
*This content was created with the assistance of AI.