If you’re tired of chopping onions, carrots, and celery every time you cook, this homemade canned mirepoix is a game changer. Mirepoix is the classic French combination of onions, carrots, and celery that serves as the flavorful base for countless recipes. By pressure canning these vegetables in pint jars, you’ll always have perfectly portioned ingredients ready to use.

Whether you’re making chicken soup, beef stew, pot roast, chili, pasta sauce, or casseroles, simply open a jar and pour it in. It saves time, reduces food waste, and makes weeknight cooking much easier.

Why You’ll Love This Recipe

Saves prep time
Perfect for soups and stews
Great pantry staple
Beginner-friendly
No preservatives
Ready whenever you need it
Excellent for meal prep

Ingredients

Makes about 8 pint jars.

8 cups diced onions
8 cups diced carrots
8 cups diced celery
Boiling water
2 teaspoons canning salt per jar (optional)

Equipment

Pressure canner
8 pint mason jars
New lids and rings
Jar lifter
Wide-mouth funnel
Bubble remover
Large stockpot
Sharp knife
Cutting board

Step 1: Prepare the Vegetables

Wash all vegetables thoroughly.

Peel the carrots and onions.

Trim the celery.

Dice everything into evenly sized ¼ to ½-inch pieces for even heating and easy use.

Step 2: Prepare the Jars

Wash jars with hot, soapy water.

Keep them hot until ready to fill.

Prepare lids according to the manufacturer’s instructions.

Step 3: Raw Pack

Fill each hot pint jar with a mixture of diced onions, carrots, and celery.

Leave 1 inch of headspace.

Do not pack the vegetables too tightly.

If using canning salt, add ½ teaspoon per pint jar (optional).

Step 4: Add Water

Pour boiling water into each jar until the vegetables are covered, maintaining 1 inch of headspace.

Remove air bubbles with a bubble remover or plastic spatula.

Add more hot water if needed.

Wipe the rims clean with a damp cloth.

Place lids on the jars and tighten the rings until fingertip tight.

Step 5: Pressure Can

Place the jars into your pressure canner following the manufacturer’s instructions.

Process:

Pint jars: 40 minutes
Quart jars: 50 minutes

Process at the correct pressure for your altitude:

10 PSI for a weighted-gauge canner (up to 1,000 ft)
11 PSI for a dial-gauge canner (adjust as needed for higher elevations)

Always follow current USDA or National Center for Home Food Preservation guidelines for your canner and altitude.

Step 6: Cool

Allow the pressure canner to return to zero pressure naturally.

Remove the jars carefully.

Place them on a towel.

Let cool undisturbed for 12–24 hours.

Step 7: Check the Seals

Remove the rings.

Press the center of each lid.

If the lid doesn’t flex, the jar is sealed properly.

Store sealed jars in a cool, dark pantry.

How to Use Canned Mirepoix

One pint jar is perfect for:

Chicken noodle soup
Beef stew
Pot roast
Chili
Vegetable soup
Pasta sauce
Stuffing
Rice dishes
Casseroles
Homemade gravy

Simply drain (if desired) and add directly to your recipe.

Helpful Tips

Dice vegetables into uniform pieces.
Don’t overpack the jars.
Use fresh, firm vegetables.
Label jars with the date.
Rotate pantry stock using the oldest jars first.

Storage

Store sealed jars in a cool, dry place away from direct sunlight.

Best quality is maintained for 12–18 months.

Once opened, refrigerate and use within 3–5 days.

Frequently Asked Questions

Can I add garlic?

It’s best to add fresh garlic when cooking rather than canning it with the vegetables, as it can affect flavor and texture over time.

Can I use this for soup?

Absolutely! It’s one of the best time-saving ingredients for homemade soups and stews.

Is salt required?

No. Salt is optional and is added mainly for flavor, not preservation.

Can I water bath can these vegetables?

No. Because onions, carrots, and celery are low-acid vegetables, they must be pressure canned for safe storage.

Nutrition (Approximate Per Serving)

Calories: 30
Carbohydrates: 7g
Protein: 1g
Fat: 0g
Fiber: 2g
Sodium: Varies (depending on added salt)
Vitamin A: 70% DV
Vitamin C: 8% DV

Final Thoughts

Pressure-canned mirepoix is one of the most practical pantry staples you can make. With jars of chopped onions, carrots, and celery ready to go, you’ll save valuable time while adding rich flavor to your favorite meals. It’s a simple weekend canning project that pays off all year long, making homemade soups, stews, casseroles, and sauces quicker and easier than ever.

Pressure Canned Mirepoix