The glassworts are succulent, annual "halophytes", or plants that thrive in saline environments, such as seacoasts and salt marshes. Glassworts have high mineral content and can be consumed as salad either fresh or boiled. The consumption time is a few months starting from May. In this study, our objective is to increase the storage stability and consumption time of glasswort by canning in glass jars. In canning process, two different sterilization temperatures (115 and 120 °C) were used. Target Fo=8.0 value was chosen for microbiological stability. The pH value of glasswort was found 5.9±0.1. Chemical, physical, sensory and microbiological analyses were applied on glasswort after canning, sterilization and 6 month storage in order to investigate the quality changes. The results showed that canning at 120°C was better in terms of protecting the quality of the canned product as compared to 115°C sterilization temperature. On the other hand, 115 °C sterilized products were preferred according to the sensory evaluation.