Go Back
How to Can Brussel Sprouts

How to Can Brussel Sprouts

Learn to make canned Brussels sprouts using safe pressure canning methods.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 7 pounds fresh Brussels sprouts, uniform size preferred
  • water for processing and covering
  • 1/2 tsp salt per pint jar or 3/4 teaspoon salt per quart jar (optional)

Equipment

  • Pressure canner with accurate gauge (dial or weighted)
  • 7 pint (16 oz) or 4 quart (32 oz) canning jars with new lids and rings
  • Jar lifter, bubble removal tool, and headspace gauge
  • Sharp paring knife for trimming Brussels sprouts
  • Large pot for blanching (optional for hot pack method)

Method
 

  1. Prepare Jars: Examine all jars for cracks or chips and discard any damaged jars. Wash jars and rings in hot soapy water, rinse thoroughly, and keep jars hot in a 180°F oven or simmering water until ready to fill.
  2. Heat Lids: Place new canning lids in a small saucepan, cover with hot water at 180°F, and keep hot until ready to use. Do not boil lids as this may damage the sealing compound.
  3. Ready Canner: Add 2-3 inches of water to your pressure canner and place the rack inside. Begin heating the canner while preparing the Brussels sprouts to save time during processing.
  4. Prepare Brussels Sprouts: Remove outer leaves and trim stem ends from Brussels sprouts. Cut a small X in the stem end of each sprout to ensure even heat penetration during processing. Wash thoroughly in cool water and drain completely.
  5. Choose Packing Method: For raw pack, fill jars with raw Brussels sprouts leaving 1 inch headspace, add salt if desired, then cover with boiling water. For hot pack, blanch sprouts in boiling water for 3 minutes, then pack hot sprouts into jars with blanching water.
  6. Fill Jars: Pack Brussels sprouts into hot jars using your chosen method, leaving exactly 1 inch headspace from the rim. Arrange sprouts with cut ends down when possible to ensure proper heat penetration during processing.
  7. Add Water and Salt: Add salt to each jar if desired for flavor, then cover Brussels sprouts with boiling water or blanching liquid, maintaining the 1 inch headspace. Ensure liquid covers vegetables completely but does not exceed headspace requirements.
  8. Remove Air and Seal: Remove air bubbles by running a plastic tool around the inside of each jar, adjusting liquid level as needed to maintain proper headspace. Wipe jar rims thoroughly with a clean, damp cloth and center hot lids on jars with rings finger-tight only.
  9. Load Canner: Place filled jars on the canner rack using a jar lifter, ensuring jars do not touch each other or the sides of the canner. Lock canner lid in place and heat on high until steam vents steadily for 10 minutes to purge air from canner.
  10. Process Under Pressure: Place pressure regulator on vent and process at 11 pounds pressure for 30 minutes for pints or 35 minutes for quarts. Adjust pressure for altitude: 1,001-2,000 feet use 11 lbs, 2,001-4,000 feet use 12 lbs, 4,001-6,000 feet use 13 lbs, 6,001-8,000 feet use 14 lbs. After processing, turn off heat and let pressure return to zero naturally before opening canner.

Notes

  • NEVER use water bath canning for Brussels sprouts - pressure canning is mandatory for safety
  • Do not add butter, oil, or cream before canning as these can interfere with heat penetration and safety
  • Use only the freshest Brussels sprouts possible for best quality and safety
  • Maintain proper headspace and processing times exactly as specified for food safety
  • Check pressure gauge accuracy annually at your local extension office
  • Store properly sealed jars in a cool, dark place for up to 5 years for best quality
  • Always inspect jars before opening - discard if lid is bulging, leaking, or contents smell off
  • Brussels sprouts may become soft during storage and this is normal for this tender vegetable
  • If any jar fails to seal properly, refrigerate immediately and use within 3 days