HOME PRESERVERS” HANDBOOK 9

Canning Chart for Vegetables

PRESSURE COOKER WATER BATH

NAME » PREPARATION iser ie Tae
Asparagus Wash and cut stalks in lengths 10 lbs. for 35 min. 21% hours

to suit cans or jars. Tie in
bundles, blanch by standing
bundles upright in boiling wa-
ter for 5 min. Cold dip. Pack,
add boiling water and salt.

45 min. for quarts

Beets Boil tiny beets till partly ten- 10 Ibs. for 25 min. 60 min.
der and skins will slip off

(about 30 min.), leaving about 35 min. for quarts

2 inches of the stem on. Cold

dip and skin. Pack in jars and

add | tbsp. sugar, | tbsp. vine-

gar, | tsp. salt (per quart) and

boiling water.

Corn Husk and silk freshly picked 10 Ibs. for 65 min. 3 hours
tender, juicy corn. Cut from |
cob. Add just enough water to Quarts not recommended.
keep corn from burning and %
tsp. each salt and sugar per
pint. Boil 4 min. Pack in
jars and add boiling water to
within 34 inch of the top of the
Jar.

Carrots. Wash, precook in boiling water 30 min. at 10 Ibs. 2 hours
for 5 min., cold dip, slip off
skins, pack, add boiling water —
and salt.

Greens Wash thoroughly, steam until 55 min. at 10 Ibs. 3 hours
completely wilted, pack (not ;
too tightly), add salt and boil- ©? min. for quarts
ing water, process.

Peas Use only young, freshly gath- 40 min. at 10 Ibs. 3 hours
ered peas. Bring to boiling
point and boil 5 min. Pack hot 45 min. at 10 Ibs.
in jars; fill jars to within % for quarts.
inch of top with water in which
peas were cooked; add salt
and sugar (optional); process.

Pumpkin or Cut in pieces, remove seeds and 60 min. at 10 Ibs. 3 hours
~ Squash membrane and peel. Steam till ; )
: tender. Mash pack to within 7) minutes for quarts,
1 inch from top of jar; add |
boiling water to within 4 inch
‘of top and salt; process.

NOTE:—Add 1 teaspoon salt per quart and 4 teaspoon per pint to canned vetgetables.