HOME CANNING OF FRUITS AND VEGETABLES TEXT

No. 2 cans 20 minutes No. 2½ cans 20 minutes Beans, Dry, With Tomato or Molasses Sauce Sort and wash dry beans (kidney, navy, or yellow eye). Cover with boiling water; boil 2 minutes, remove from heat and let soak 1 hour. Heat to boiling, drain, and save liquid for making sauce. _In glass jars._—Fill jars three-fourths full with hot beans. Add a small piece of salt pork, ham, or bacon. Fill to 1 inch of top with hot sauce (see recipes below). Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 65 minutes Quart jars 75 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Fill cans three-fourths full with hot beans. Add a small piece of salt pork, ham, or bacon. Fill to ¼ inch of top with hot sauce (see recipes below). Exhaust to 170° F. (about 20 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 65 minutes No. 2½ cans 75 minutes _Tomato sauce._—Mix 1 quart tomato juice, 3 tablespoons sugar, 2 teaspoons salt, 1 tablespoon chopped onion, and ¼ teaspoon mixture of ground cloves, allspice, mace, and cayenne. Heat to boiling. Or mix 1 cup tomato catsup with 3 cups of water or soaking liquid from beans and heat to boiling. _Molasses sauce._—Mix 1 quart water or soaking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and ¾ teaspoon powdered dry mustard. Heat to boiling. Beans, Dry, Baked Soak and boil beans according to directions for beans with sauce. Place small pieces of salt pork, ham, or bacon in earthenware crock or a pan. Add beans. Add enough molasses sauce to cover beans. Cover crock and bake 4 to 5 hours at 350° F. (moderate oven). Add water as needed—about every hour. _In glass jars._—Pack hot beans to 1 inch of top. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 80 minutes Quart jars 100 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Pack hot beans to ¼ inch of top. Exhaust to 170° F. (about 15 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 95 minutes No. 2½ cans 115 minutes Beans, Fresh Lima Can only young, tender beans. •Raw Pack.—Shell and wash beans. _In glass jars._—Pack raw beans into clean jars. For small-type beans, fill to 1 inch of top of jar for pints and 1½ inches for quarts; for large beans, fill to ¾ inch of top for pints and 1¼ inches for quarts. Beans should not be pressed or shaken down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill jar to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 40 minutes Quart jars 50 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Pack raw beans to ¾ inch of top; do not shake or press beans down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill cans to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 40 minutes No. 2½ cans 40 minutes •Hot Pack.—Shell the beans, cover with boiling water, and bring to boil. _In glass jars._—Pack hot beans loosely to 1 inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving 1-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 40 minutes Quart jars 50 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Pack hot beans loosely to ½ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 40 minutes No. 2½ cans 40 minutes Beans, Snap •Raw Pack.—Wash beans. Trim ends; cut into 1-inch pieces. _In glass jars._—Pack raw beans tightly to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 20 minutes Quart jars 25 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Pack raw beans tightly to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 25 minutes No. 2½ cans 30 minutes •Hot Pack.—Wash beans. Trim ends; cut into 1-inch pieces. Cover with boiling water; boil 5 minutes. _In glass jars._—Pack hot beans loosely to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling-hot cooking liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 20 minutes Quart jars 25 minutes As soon as you remove jars from canner, complete seals if necessary. [Illustration: BN21475 To hot pack snap beans, cover cut beans with boiling water and boil 5 minutes.] [Illustration: BN21471 Then pack hot beans loosely in jar and cover with hot cooking liquid before processing in a pressure canner.] _In tin cans._—Pack hot beans loosely to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling-hot cooking liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 25 minutes No. 2½ cans 30 minutes Beets Sort beets for size. Cut off tops, leaving an inch of stem. Also leave root. Wash beets. Cover with boiling water and boil until skins slip easily—15 to 25 minutes, depending on size. Skin and trim. Leave baby beets whole. Cut medium or large beets in ½-inch cubes or slices; halve or quarter very large slices. _In glass jars._—Pack hot beets to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 30 minutes Quart jars 35 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Pack hot beets to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 30 minutes No. 2½ cans 30 minutes Beets, Pickled See page 12. Carrots •Raw Pack.—Wash and scrape carrots. Slice or dice. _In glass jars._—Pack raw carrots tightly into clean jars, to 1 inch of top of jar. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill jar to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 25 minutes Quart jars 30 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Pack raw carrots tightly into cans to ½ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill cans to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 25 minutes No. 2½ cans 30 minutes •Hot Pack.—Wash and scrape carrots. Slice or dice. Cover with boiling water and bring to boil. _In glass jars._—Pack hot carrots to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling-hot cooking liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 25 minutes Quart jars 30 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Pack hot carrots to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill with boiling-hot cooking liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 20 minutes No. 2½ cans 25 minutes Corn, Cream-Style •Raw Pack.—Husk corn and remove silk. Wash. Cut corn from cob at about center of kernel and scrape cobs. _In glass jars._—Use pint jars only. Pack corn to 1½ inches of top; do not shake or press down. Add ½ teaspoon salt to each jar. Fill to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 95 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Use No. 2 cans only. Pack corn to ½ inch of top; do not shake or press down. Add ½ teaspoon salt to each can. Fill cans to top with boiling water. Exhaust to 170° F. (about 25 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 105 minutes •Hot Pack.—Husk corn and remove silk. Wash. Cut corn from cob at about center of kernel and scrape cob. To each quart of corn add 1 pint boiling water. Heat to boiling. _In glass jars._—Use pint jars only. Pack hot corn to 1 inch of top. Add ½ teaspoon salt to each jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 85 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Use No. 2 cans only. Pack hot corn to top. Add ½ teaspoon salt to each can. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 105 minutes Corn, Whole-Kernel •Raw Pack.—Husk corn and remove silk. Wash. Cut from cob at about two-thirds the depth of kernel. _In glass jars._—Pack corn to 1 inch of top; do not shake or press down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 55 minutes Quart jars 85 minutes As soon as you remove jars from canner, complete seals if necessary. [Illustration: 76621B A nail driven at an angle through the cutting board (see arrow) holds the cob steady and makes it easy to cut corn from the cob.] _In tin cans._—Pack corn to ½ inch of top; do not shake or press down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 60 minutes No. 2½ cans 60 minutes •Hot Pack.—Husk corn and remove silk. Wash. Cut from cob at about two-thirds the depth of kernel. To each quart of corn add 1 pint boiling water. Heat to boiling. _In glass jars._—Pack hot corn to 1 inch of top and cover with boiling-hot cooking liquid, leaving 1-inch space at top of jar. Or fill to 1 inch of top with mixture of corn and liquid. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 55 minutes Quart jars 85 minutes As soon as you remove jars from canner, complete seals if necessary. [Illustration: 76624B To hot pack corn, put heated corn loosely in C-enamel cans; fill cans with boiling liquid.] _In tin cans._—Pack hot corn to ½ inch of top and fill to top with boiling-hot cooking liquid. Or fill to top with mixture of corn and liquid. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 60 minutes No. 2½ cans 60 minutes Hominy Place 2 quarts of dry field corn in an enameled pan; add 8 quarts of water and 2 ounces of lye. Boil vigorously ½ hour, then allow to stand for 20 minutes. Rinse off the lye with several hot water rinses. Follow with cold water rinses to cool for handling. Work hominy with the hands until dark tips of kernels are removed (about 5 minutes). Separate the tips from the corn by floating them off in water or by placing the corn in a coarse sieve and washing thoroughly. Add sufficient water to cover hominy about 1 inch, and boil 5 minutes; change water. Repeat 4 times. Then cook until kernels are soft (½ to ¾ hour) and drain. This will make about 6 quarts of hominy. _In glass jars._—Pack hot hominy to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 60 minutes Quart jars 70 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Pack hot hominy to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 60 minutes No. 2½ cans 70 minutes Mushrooms Trim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove adhering soil. Wash in clean water. Leave small mushrooms whole; cut larger ones in halves or quarters. Steam 4 minutes or heat gently for 15 minutes without added liquid in a covered saucepan. _In glass jars._—Pack hot mushrooms to ½ inch of top. Add ¼ teaspoon salt to half pints; ½ teaspoon to pints. For better color, add crystalline ascorbic acid—¹/₁₆ teaspoon to half-pints; ⅛ teaspoon to pints. Add boiling-hot cooking liquid or boiling water to cover mushrooms, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Half-pint jars 30 minutes Pint jars 30 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Pack hot mushrooms to ¼ inch of top of cans. Add ½ teaspoon salt to No. 2 cans. For better color, add ⅛ teaspoon of crystalline ascorbic acid to No. 2 cans. Then fill to top with boiling-hot cooking liquid or boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 30 minutes Okra Can only tender pods. Wash; trim. Cook for 1 minute in boiling water. Cut into 1-inch lengths or leave pods whole. _In glass jars._—Pack hot okra to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 25 minutes Quart jars 40 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Pack hot okra to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 25 minutes No. 2½ cans 35 minutes Peas, Fresh Blackeye (Cow-peas, Blackeye Beans) •Raw Pack.—Shell and wash blackeye peas. _In glass jars._—Pack raw blackeye peas to 1½ inches of top of pint jars and 2 inches of top of quart jars; do not shake or press peas down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jars. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 35 minutes Quart jars 40 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Pack raw blackeye peas to ¾ inch of top; do not shake or press down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Cover with boiling water, leaving ¼-inch space at top of cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 35 minutes No. 2½ cans 40 minutes •Hot Pack.—Shell and wash blackeye peas, cover with boiling water, and bring to a rolling boil. Drain. _In glass jars._—Pack hot blackeye peas to 1¼ inches of top of pint jars and 1½ inches of top of quart jars; do not shake or press peas down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 35 minutes Quart jars 40 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Pack hot blackeye peas to ½ inch of top; do not shake or press peas down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Cover with boiling water, leaving ¼-inch space at top of cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 30 minutes No. 2½ cans 35 minutes Peas, Fresh Green •Raw Pack.—Shell and wash peas. _In glass jars._—Pack peas to 1 inch of top; do not shake or press down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving 1½ inches of space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 40 minutes Quart jars 40 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Pack peas to ¼ inch of top; do not shake or press down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process at 10 pounds pressure (240° F.)— No. 2 cans 30 minutes No. 2½ cans 35 minutes •Hot Pack.—Shell and wash peas. Cover with boiling water. Bring to boil. _In glass jars._—Pack hot peas loosely to 1 inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving 1-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 40 minutes Quart jars 40 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Pack hot peas loosely to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process at 10 pounds pressure (240° F.)— No. 2 cans 30 minutes No. 2½ cans 35 minutes Potatoes, Cubed Wash, pare, and cut potatoes into ½-inch cubes. Dip cubes in brine (1 teaspoon salt to 1 quart water) to prevent darkening. Drain. Cook for 2 minutes in boiling water, drain. _In glass jars._—Pack hot potatoes to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— Pint jars 35 minutes Quart jars 40 minutes As soon as you remove jars from canner, complete seals if necessary. _In tin cans._—Pack hot potatoes to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 35 minutes No. 2½ cans 40 minutes Potatoes, Whole