How To Can Broccoli

Broccoli cut up and ready to can.
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  1. Wash the broccoli well making sure all dirt that might be in the heads is removed. Soaking it in cold water (affiliate link) for a few minutes is the easiest way to do this.
  2. 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.
  3. Once all the broccoli is cut up, place it in boiling water (affiliate link) and boil it for 3 minutes.
  4. Then pack the hot broccoli into hot, sterilized canning jars (affiliate link).
  5. Cover the broccoli with the hot water (affiliate link) 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 (affiliate link).
  6. Add one teaspoon canning salt (affiliate link) to each jar and put the sterilized bands and lids on.
  7. Process the broccoli in a pressure canner (affiliate link) at 10 pounds pressure.
  8. Pints require 30 minutes processing time and quarts require 35 minutes processing time.
  9. Be sure to let the jars sit and cool overnight then check the lids to make sure they are sealed.
  10. As long as the lids are properly sealed, go ahead and label the jars then store them in a cool, dark place.
  11. 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

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