Can vegetables by placing the sliced vegetables into clean, sterilized jars. Fill the jars with water up to 1/4 inch from the top after adding the vegetables. Wipe the rims of the jars after pouring in the vegetables.
Insert a wooden skewer or chopstick into the jar to be sure there aren't any air bubbles. Move around the skewer inside the jar to eliminate air bubbles. Put the lid on top of the jar, and place the screw band on top, twisting it until tight. Place a few of the jars into a large pot, and fill it up with water so that there is at least 2 inches of water covering the top of the jars.
Put the pot on the stove, and let the water boil for 10 minutes. After boiling, carefully remove the jars, and let them sit on towels for 24 hours. This helps to vacuum seal the canning jars. If there is a small indentation in the lid, it has been successfully vacuum-sealed.
Only can vegetables in clean and sterile jars. Check for cracks or chips before using them. Make sure the lid and band fit on the jar securely. Wash the jar and lids in hot water with soap, rinsing very well. To sterilize the jars, place them in a large pot with the lids off, and fill the pot with water, allowing the water to fill the jars and the area around them in the pot. Boil for 10 minutes, and turn off the heat.