Canning broccoli straight from your own garden is an easy way to have a nutritious and delicious snack, or a hearty side dish that can be served year-round.
With just a little bit of time and effort, you can create something that will save you money and provide the perfect side dish for many meals in the months ahead.
It takes only a few minutes of hands-on time, and the end result can be stored in your pantry for months on end, providing you with quality produce whenever you need it.
How I Found A Recipe For Canning Broccoli
I love looking through the old Ball Blue Books.
There are recipes in them that are not in the newer ones such as this recipe for canning broccoli.
The newer Ball Blue Books all suggest freezing broccoli, however I prefer to can as much as possible because I don’t have to worry about food spoilage in the event of an electrical outage.
I felt the broccoli canned nicely.
It did not discolor although the Ball Blue Book stated that discoloration was a possibility.
It also did not turn to mush and some of my jars were not used until the broccoli was close to a year old.
How To Can Broccoli
Below are tips for sterilizing and packing canning jars plus my canned broccoli recipe.
Be sure the broccoli is washed well before you begin and that it is fresh broccoli from your own garden for best results.
Here are the rest of the broccoli canning instructions.Print
How To Can Broccoli
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Method: Stovetop
- Wash the broccoli well making sure all dirt that might be in the heads is removed. Soaking it in cold water for a few minutes is the easiest way to do this.
- Cut the broccoli heads into two inch long pieces and put the remainder of the stem into the compost bucket. You could can the stem pieces as well, but I chose to feed the stems to my poultry and use just the tops of the broccoli with some short stems attached.
- Once all the broccoli is cut up, place it in boiling water and boil it for 3 minutes.
- Then pack the hot broccoli into hot, sterilized canning jars .
- Cover the broccoli with the hot water it was boiled in, filling each jar so there was just an inch head space at the top. Be sure to release any potential air bubbles using a knife or a canning bubble popper .
- Add one teaspoon canning salt to each jar and put the sterilized bands and lids on.
- Process the broccoli in a pressure canner at 10 pounds pressure.
- Pints require 30 minutes processing time and quarts require 35 minutes processing time.
- Be sure to let the jars sit and cool overnight then check the lids to make sure they are sealed.
- As long as the lids are properly sealed, go ahead and label the jars then store them in a cool, dark place.
- In the event the lids are not sealed it is best to refrigerate the broccoli and use it right away. It is possible to re-process the broccoli using new lids if you prefer.
Keywords: canning broccoli, pressure canning broccoli, canning vegetables, how to can broccoli
How To Use Canned Broccoli
Broccoli is a cruciferous vegetable, which means it belongs to the cabbage family.
It’s rich in vitamins A, C, and K as well as folic acid, fiber, potassium and calcium.
You can use canned broccoli as either a side dish or an ingredient in other dishes, the same way you would use fresh or frozen broccoli.
Canned broccoli is a great alternative to fresh, frozen, and fresh-frozen broccoli as it provides a lot of the same nutritional benefits as those varieties.
However, if you need some dinner inspiration, be sure to check out this Gluten-Free Stir-Fry Beef And Broccoli Recipe.
Sterilizing And Packing Canning Jars
For those who are new to canning – or simply need a refresher on what to do, I wanted to share the video you may have seen playing that I made on how to sterilize and pack canning jars .
I used green beans for the tutorial, but the method works for any product you are canning.
Be sure to double check how much head space to leave above whatever you are canning as it does vary.
Packing the jars as tightly as possible is super important as is making sure the air bubbles trapped between the food in the jar and the liquid are released.
Cleanliness is important as you do not want bacteria or non-food stuff to end up in your jars as it could cause spoilage.