Canning
Vegetables and tomatoes and figs that are not acidified are low-acid foods. All processing times are given for processing in a weighted-gauge pressure canner at 10 pounds pressure at an altitude of 0 to 1000 feet and in a dial-gauge pressure canner at 11 pounds pressure (at an altitude of 0 to 2000 feet).
|
Pressure Process | ||||
| Product | Procedures |
Pack Style |
Pints minutes |
Quarts minutes |
| Beans, snap or green | Wash and trim ends. Cut or snap into 1-inch pieces. Fill jars loosely and cover with boiling water. |
Hot or |
20 |
25 |
| Beans, lima | Shell and wash. For both raw and hot pack, pack beans loosely into clean, hot jars. Cover with boiling hot water. |
Hot or |
40 |
50 |
| Beets | Sort beets for size. Cut off beet tops, leaving an inch of stem. Leave only 1-inch of root attached. Scrub beets well. Cover with boiling water until skins slip off easily, 15 to 25 minutes depending on size. Peel and trim off top and root. Leave baby beets whole. Cut medium or large beets into ½-inch cubes or slices. Cook and pack immediately. Cover with fresh hot water. |
Hot |
30 |
35 |
| Corn, whole kernel | Husk corn and remove silk. Wash. Cut corn from cob at
about 3/4 of the depth of the kernel.
CAUTION: Do not scrape cobs. Pack cooked or raw. Cover with cooking liquid or fresh boiling water. Sweet corn sometimes darkens during processing due to caramelization of sugar. The sweeter the corn, the more likely it is to darken. Although the dark color is unattractive, it is safe to eat. |
Hot or |
55 |
85 |
| Corn, cream style | Follow instructions above except for cream style corn, scrape remaining corn from cobs and add to jar. To each quart of corn and scrapings, add two cups of boiling water. Heat to boiling Add ½ teaspoon salt to each jar, if desired. |
Hot |
85 |
- |
| Greens | Remove tough stems and midribs. Place about 2 ½ pounds greens in a cheese cloth bag and steam about 3 to 5 minutes or until well wilted. Pack loosely and cover with boiling water. |
Hot |
70 |
90 |
| Mixed Vegetables | 6 cups sliced carrots 6 cups cut, whole kernel sweet corn 6 cups cut green beans 6 cups shelled lima beans 4 cups whole or crushed tomatoes 4 cups diced zucchini Wash and drain all vegetables except zucchini. Wash, drain and slice or cube zucchini. Boil for 5 minutes and pack. Cover with cooking liquid. |
Hot |
75 |
90 |
| Peas, green | Shell and wash. Cook and pack. Cover with cooking liquid or fresh boiling water. |
Hot or |
40 |
40 |
| Peppers | Small peppers may be left whole. Large peppers may be quartered.
Remove cores and seeds. Slash two or four slits in each pepper, and either
blanch in boiling water or blister using one of the following methods:
-Place in a hot oven (400'F) or broiler for 6-8 minutes until skins blister. - Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner until skins blister. Allow peppers to cool. Place in a pan and cover with a damp cloth. After several minutes, peel each pepper. Flatten whole peppers. Fill jars loosely peppers and add fresh boiled water, leaving 1-inch headspace. |
Hot or |
40 |
40 |
| Potatoes, sweet | Use small to medium potatoes. pieces or whole. Can
within 1 to 2 months after harvest. Wash and boil or steam (15 to 20 min).
Remove skins. Cut into uniform pieces.
CAUTION: Do not mash or puree pieces. |
Hot |
65 |
90 |
| Pumpkin, cubed | Wash pumpkin, remove seeds and peel. Cut into 1-inch cubes. Cook and
pack. Cover with cooking liquid.
CAUTION: Only cubed pumpkin or winter squash is recommended for home canning |
Hot |
55 |
90 |
| Squash, winter cubed | Follow the method for pumpkin cubed. |
Hot |
55 |
90 |
