Spring is the ideal time to plant vegetables that will keep your pantry stocked for months. There’s nothing more satisfying than growing your own produce and preserving it to enjoy year-round.
Whether you’re a gardening pro or just starting out, these 25 must-grow vegetables—plus some to stock up on—will set you up for a canning-filled season.
1. Tomatoes
It’s that time of year when the garden starts to come alive with color. Tomatoes, with their juicy, colorful fruit, are a cornerstone of any canning repertoire. Known for their versatility, they can be turned into sauces, soups, and salsas.
Growing them is quite straightforward. Ensure they have plenty of sunlight and water, and you’ll be rewarded with a bountiful harvest. When ripe, their rich flavor is unparalleled, making them a top choice for preserving. They’re more than just a salad ingredient!
2. Cucumbers
The garden feels incomplete without these crisp, cool wonders. Cucumbers are ideal for pickling, providing a refreshing crunch that pairs well with sandwiches or as a snack. They thrive in well-drained soil and need regular watering.
Once they start producing, you’ll have an abundance to enjoy fresh or preserve in jars. Their refreshing taste makes them a garden favorite. Whether sliced or speared, pickled cucumbers are a delightful addition to any pantry.
3. Bell Peppers
Bringing a splash of color, these colorful veggies are more than just eye candy. Bell peppers offer a sweet, mild flavor that intensifies when canned.
They do best in warm weather with plenty of sunlight. Once harvested, they can be diced and preserved, ready to add to a variety of dishes. Their versatility shines in stir-fries and stews. Pickling them brings out a tangy sweetness that’s hard to resist, making them a pantry staple.
4. Green Beans
Few vegetables are as prolific as these long, slender beauties. Green beans are a canner’s delight, offering a crisp texture that holds up well in jars. They flourish with regular watering and support from a trellis. When it’s time to harvest, their bounty is plentiful.
Whether you prefer them pickled or in a classic bean salad, they’re a must-grow. Their ease of growth and high yield make them perfect for beginners and seasoned gardeners alike.
5. Carrots
Nothing beats the satisfaction of pulling these sweet roots from the earth. Carrots are a versatile vegetable, perfect for canning whole or as part of a medley. They prefer loose, well-drained soil to develop their signature long shape.
With regular thinning, they mature into crisp, sweet snacks. Canned carrots retain their flavor and can be seasoned in a variety of ways. Their ability to retain flavor and texture makes them a favorite for preserves.
6. Beets
These earthy gems add color and flavor to any pantry. Beets are known for their deep, rich flavor that only intensifies when preserved. They thrive in cool weather, making spring an ideal time to plant. Once harvested, beets can be pickled or canned, offering a burst of nutrition.
Their earthy taste complements a variety of dishes. Whether as part of a salad or as a stand-alone snack, preserved beets add a unique taste to meals.
7. Zucchini
As gardeners know, these prolific producers can sometimes be overwhelming. Zucchini is perfect for canning, especially in relishes and savory sauces. They grow rapidly, often producing more than you can eat fresh.
Their mild flavor serves as a great base for various preserves. Whether in a relish or as part of a mixed vegetable medley, zucchini’s versatility makes it indispensable. Its productivity ensures a steady supply for canning enthusiasts.
8. Peas
In the early days of spring, there’s something magical about watching these vines climb. Peas, with their sweet flavor, are delightful fresh or preserved. They prefer cool weather and are one of the first crops to be planted.
Once they start producing, you’ll have plenty to shell and can. Their sweet, tender texture is a treat in salads and stews. Canning peas ensures you enjoy their fresh-picked taste year-round, making them a garden staple.
9. Corn
When the garden starts to feel like a cornfield, it’s time to think about preservation. Corn’s sweet kernels are a favorite in many canned dishes. Plant them in blocks to ensure good pollination and you’ll be rewarded with full cobs.
Freshly harvested corn can be canned for use in soups and salsas. Its natural sweetness makes it a beloved addition to any pantry. Whether creamed or whole kernel, canned corn is a taste of summer preserved.
10. Onions
With every dish needing a bit of pungency, these bulbs are indispensable. Onions are a staple that can be preserved in a variety of forms. They grow well in most conditions, needing just regular watering. Once harvested, they can be chopped and canned or pickled.
Their strong flavor complements many canned goods, from relishes to chutneys. Onions not only add taste but also act as a natural preservative. They’re a must-have in any canner’s garden.
11. Garlic
Adding zest to every dish, this potent vegetable is a must for any preserver. Garlic’s bold flavor is indispensable in a variety of canned goods. Plant them in fall or early spring for a summer harvest. Once cured, garlic can be preserved in oils or pickled.
Its strong taste enhances sauces and pickles, providing depth and flavor. As an essential seasoning, garlic is crucial for adding complexity to preserved foods. Its storability makes it a kitchen staple.
12. Spinach
In the world of leafy greens, this one stands out for its versatility. Spinach is a nutrient powerhouse, perfect for canning and preserving. Preferring cool weather, it’s ideal for early spring planting.
Once harvested, it can be canned or frozen, ready to add to soups and stews. Its mild flavor pairs well with many dishes, making it an excellent choice for preserving. Packed with vitamins, canned spinach is both healthy and convenient.
13. Kale
A favorite among health enthusiasts, this green is as hardy as they come. Kale is perfect for drying or canning, retaining its nutritional value. It thrives in cooler weather and can be harvested throughout the season.
When preserved, it makes an easy addition to soups and stews. Its robust flavor stands up well in preserves, offering both taste and nutrition. As a versatile green, kale is an excellent choice for those looking to stock their pantry.
14. Cabbage
Few vegetables offer the crunch and versatility of this leafy staple. Cabbage is excellent for sauerkraut and pickling, a favorite in many cultures. It grows well in cooler climates and can be harvested in spring and fall.
When canned, it retains its crunch and tang, perfect for a variety of dishes. Its ability to transform into tangy sauerkraut is unparalleled. Cabbage’s adaptability in preserving methods makes it a top choice for gardeners and canners alike.
15. Cauliflower
In the world of cruciferous vegetables, this one stands out for its versatility in the kitchen. Cauliflower can be pickled or blanched and frozen for later use. It prefers cool growing conditions and is usually ready for harvest in spring. When preserved, it retains its firm texture and mild flavor.
Its adaptability in recipes makes it a pantry favorite. Whether you’re making a pickle or adding it to a vegetable medley, cauliflower’s versatility is unmatched.
16. Broccoli
This nutrient-rich vegetable is a staple in both gardens and pantries. Broccoli is perfect for canning or freezing, preserving its health benefits. It thrives in cooler temperatures and should be harvested before the weather heats up.
Once preserved, it’s a versatile addition to soups, casseroles, and more. Broccoli’s robust flavor holds up well in various preserving methods. As a nutritious green, it’s a must-grow for those looking to stock up on homegrown produce.
17. Brussels Sprouts
Love them or hate them, these mini cabbages are perfect for preserving. Brussels sprouts can be pickled, offering a tangy twist on this classic vegetable. They grow best in cooler weather, with harvests extending into late fall. When canned, they maintain their unique flavor and crispness.
Their adaptability in preserves makes them a favorite among gardeners. Whether enjoyed fresh or pickled, Brussels sprouts add variety to any pantry, ensuring a unique taste experience.
18. Eggplant
When it comes to unique flavors, these glossy veggies stand out. Eggplants can be preserved in a variety of ways, from pickling to canning in sauces. They require warm weather and well-drained soil to thrive. Once harvested, their rich flavor is perfect for preserving.
Whether part of a caponata or pickled, eggplants add depth to dishes. Their versatility in the kitchen makes them a staple in Mediterranean cuisine. Canned eggplant is a pantry favorite for adventurous cooks.
19. Radishes
These peppery roots are often an underdog in the garden. Radishes are great for pickling, adding a spicy kick to any dish.
They grow quickly in cool weather and are often one of the first spring harvests. When pickled, their sharpness mellows, creating a unique flavor profile. Their quick growth and colorful taste make them ideal for new gardeners. Pickled radishes are both a colorful and flavorful addition to any pantry, offering a zesty twist.
20. Turnips
Often overlooked, these roots pack a flavorful punch. Turnips are ideal for pickling or canning, perfect for stews and soups. They thrive in cool weather and can be harvested in spring and fall. Preserved turnips retain their unique, slightly sweet flavor.
Their adaptability in cooking makes them a versatile addition to the pantry. Whether mashed, roasted, or pickled, turnips offer a delightful taste of homegrown goodness. Their hardy nature makes them perfect for beginner gardeners.
21. Potatoes
These tubers are a staple in kitchens around the world. Potatoes can be canned or stored for long periods, making them a pantry essential. They prefer loose, rich soil for optimal growth. Once harvested, they’re perfect for soups, stews, and casseroles.
Their ability to be stored for months makes them invaluable for meal planning. Whether canned or stored fresh, potatoes are versatile and beloved. They provide a hearty addition to any dish, from breakfast to dinner.
22. Sweet Potatoes
These colorful tubers add both color and nutrition to meals. Sweet potatoes can be canned or stored, offering a sweet twist on traditional potato dishes.
They thrive in warm climates and require plenty of sunlight. Once harvested, they’re perfect for a variety of recipes, from pies to soups. Their natural sweetness makes them a favorite in preserves. As a versatile and nutritious option, sweet potatoes are a must for any gardener looking to diversify their pantry.
23. Parsnips
These root vegetables are often forgotten but shouldn’t be. Parsnips are excellent for canning, offering a sweet and earthy flavor to dishes. They thrive in cool climates, requiring a longer growing season. When canned, parsnips retain their sweet, nutty taste.
Their unique flavor enhances soups and stews, providing depth and complexity. As an alternative to more common root vegetables, parsnips offer variety in the kitchen. They’re a wonderful addition to any preserving plan.
24. Lettuce
When it comes to leafy greens, this one is a classic. Lettuce is best known for its fresh use, but certain varieties can be canned or fermented. It thrives in cooler weather and can be harvested multiple times.
Though not typically preserved, its crisp texture can be enjoyed through fermentation methods. Lettuce provides a fresh taste even in preserves. As a staple in salads, its versatility in preservation is lesser-known but worth exploring. It’s a refreshing addition to any garden.
25. Celery
This crunchy staple adds flavor and texture to many dishes. Celery is perfect for canning, especially in soups and stocks. It requires consistent watering and grows best in cooler climates. Once harvested, its flavor is enhanced when preserved.
Celery adds depth to canned goods, bringing a subtle, savory note. Its crispness is preserved well in stocks and soups, making it a kitchen favorite. As a consistent performer in the garden, celery is indispensable for those who love homemade preserves.
26. Asparagus
These tender spears are a sign of spring’s arrival. Asparagus is perfect for pickling, capturing its essence for year-round enjoyment. It requires patience to establish but rewards with years of bounty. Pickled asparagus retains its tender texture and distinctive flavor.
It’s a unique addition to charcuterie boards and antipasto platters. As a perennial, asparagus is an investment in future harvests. Its unique taste and versatility make it a prized choice for preserving.
27. Leeks
Often overlooked, these alliums bring a gentle onion-like flavor. Leeks are ideal for canning in soups and stocks. They thrive in well-drained soil and cooler climates. When preserved, leeks enhance the flavor of soups and stews with their mild taste.
Their versatility makes them a valuable addition to the pantry. Leeks provide a subtle, sweet flavor that elevates dishes. As a companion to potatoes and carrots, they’re a must-have for homemade soups.
28. Artichokes
These thistle-like vegetables offer a unique taste experience. Artichokes can be preserved in oils or pickled, providing a gourmet touch. They require rich soil and plenty of space to thrive. When canned, their flavor is concentrated, making them a delicacy.
Their tender hearts are perfect for antipasto platters and gourmet dishes. As a specialty crop, artichokes add a touch of elegance to the pantry. Their distinctive flavor is a treat for enthusiasts of preserved foods.
29. Collard Greens
These hearty greens are a staple in Southern cooking. Collard greens are perfect for canning or freezing, retaining their flavor and nutrients. They thrive in cooler weather and can be harvested for an extended period.
When preserved, they’re a versatile addition to soups and stews. Their robust flavor stands up well in preserves, making them a favorite. As a nutritious green, collards are perfect for those who appreciate home-cooked, wholesome meals.
30. Swiss Chard
With its colorful stems, this green is both beautiful and delicious. Swiss chard is perfect for canning, offering a mild flavor that complements many dishes.
It grows well in various climates, providing a steady harvest. When preserved, it retains its tender texture and nutritional value. Swiss chard is a versatile addition to soups and casseroles. Its colorful stems add visual appeal to preserves, making it a favorite among gardeners.
31. Rhubarb
This tart plant is often associated with desserts but has savory uses too. Rhubarb is excellent for canning, especially in jams and sauces. It requires cool weather and plenty of water to thrive. When preserved, its tartness mellows, creating a unique flavor profile.
Rhubarb is a delightful addition to sauces and desserts. As a perennial, it offers a consistent harvest each year. Its distinctive taste is a favorite among those who love unique preserves.
32. Fennel
Known for its anise-like flavor, this bulb is a culinary delight. Fennel is perfect for canning, especially in pickles and salads. It grows best in cooler climates with well-drained soil.
When preserved, fennel retains its aromatic qualities and crisp texture. Its unique flavor enhances a variety of dishes. Fennel’s versatility in the kitchen makes it a valuable addition to any pantry. As a gourmet ingredient, it’s a treat for adventurous cooks.