Product

Preparation

Time In
Pressure

Cooker

Time In
Water
Bath

Beans —
Broad or
ima

Precook in boiling
water for 3 mins.
Cover with boiling
water to within %’’
of top.

10 lbs.
50 mins.

3 hrs.

Beans —
tring or
Wax

Wash, trim ends and
String if necessary.
Cut in pieces or
leave whole. Pre-
cook in boiling water
for 5 mins. Pack hot
and cover with hot
cooking water to
within 4" from top.

10 lbs.
35 mins.

2% hrs.

Beets

Trim tops from small
young beets, leaving
2" of stem. Boil un-
til skins will slip
off — about 20 mins.
Remove skins. Pack,
adding 1 tbsp. each
vinegar and _ sugar
per qt. Add boiling
water, leaving head
space.

10 lbs.
295 mins.-pts.
35 mins.-qts.

2 hrs.

Carrots

Wash & scrape young
tender carrots. Pre-
cook in boiling water
for 5mins. Pack and
add __ boiling water,
leaving head space.

10 lbs.
30 mins.

2 his.

Corn

Husk and silk freshly
picked, tender, juicy
corn. Cut from cob.
Add just enough wat-
er to keep corn from
burning and ¥% tsp.
each salt and sugar
per pint. Boil 4 mins.
Pack injars and add
boiling water to with-
34" of top.

10 lbs.
60 mins.-pts.
70 min.-qts.

3 hrs.

Mushrooms

Wash and peel. Drop
into acidulated water
(1 tbsp. vinegar per
qt. water). Drain.
Boil 3 mins. in water
to which salt and
vinegar have been

10 lbs.
30 mins.-pts.
35 mins.-qts.

2 hrs.

(over)