Vegetable canning is a method of preserving vegetables by sealing them in airtight containers, usually glass jars. This process involves cooking the vegetables and then placing them in jars, which are heated to kill bacteria and enzymes that can cause spoilage. The sealed jars can be stored for long periods, allowing people to enjoy seasonal vegetables year-round. The canning process typically requires specific equipment, such as a pressure canner or a water bath canner, to ensure safety and effectiveness. Proper techniques and recipes are essential to prevent foodborne illnesses and maintain the quality of the canned vegetables.