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Canning Vegetables |
| Vegetables must be canned in a pressure
canner at the appropriate pressure, to guarantee their safety If they
are not canned at the appropriate pressure, the canned vegetable could
contain the deadly botulism toxin.
To make sure you can vegetables safely use the directions given for each vegetable, on the following pages. Salt-Free Canning-Any vegetable may be canned without salt. Salt is used only for flavor and is not needed to prevent spoilage. Caution! Altitude Adjustments The processing times given for canning vegetables are for altitudes of 0-1000 feet. If you are canning at a higher altitude, the processing times stay the same, but you must make the following adjustments: In a Dial Gauge Pressure Canner
Asparagus
Use tender, tight tipped spears, 4 to 6 inches long. Wash thoroughly trim off scales and tough ends; wash again. Cut into 1-inch pieces or leave whole. Hot Pack-Cover asparagus with boiling water; boil 2 or 3 minutes. Pack hot into hot jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to 1 inch from top with boiling hot cooking liquid or water. Remove air bubbles. Wipe jar rims. Adjust lids and process as directed below. Raw Pack-Pack asparagus tightly into hot jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to 1 inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................30 minutes Quarts............................................................40 minutes Beans-Dry
Select mature dry beans. Sort out and discard any defective or discolored beans. To re-hydrate the beans use one of the following methods: (1) Place the beans in a large pot, cover with water and let stand in a cool place for 12 to 18 hours. Then drain. (2) Cover beans with boiling water in a saucepan and boil 2 minutes. Remove from heat and soak 1 hour. Then drain. Hot Pack-Pack hot beans into hot jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to 1 inch from top with boiling water. Remove air bubbles. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................75 minutes Quarts............................................................90 minutes Beans-Dry with Tomato or Molasses Sauce
Select mature, dry beans, sort out and discard any defective or discolored beans. To Prepare Beans-Wash beans. Add 3 cups of water for each cup of dried beans. Boil 2 minutes and remove from heat. Soak 1 hour, drain, discarding liquid. Reheat beans to boiling in fresh water. Use this cooking liquid, if needed, to make one of the following sauces: Tomato Sauce Recipe 1-Mix 1 quart tomato juice, 3 tablespoons sugar, 2 teaspoons salt, 1 tablespoon chopped onion and teaspoon each of ground cloves, allspice, mace and cayenne. Heat to boiling. Tomato Sauce Recipe 2-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 cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt and teaspoon powdered dry mustard. Heat to boiling. Hot Pack-Fill hot jars full with hot beans. Add a -inch cube of pork, ham or bacon, if desired. Fill jar 1 inch from top with heated sauce. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................75 minutes Quarts ...........................................................90 minutes Beans-Baked
Soak and boil beans and prepare molasses sauce as directed for "Dry Beans with Tomato or Molasses Sauce,". Place seven -inch cubes of pork, ham or bacon in a large casserole or pan. Add beans and enough molasses sauce to cover the beans. Cover casserole or pan and bake at 350 F for 4 to 5 hours. Check each hour and add more liquid if needed. Fill jars, leaving 1-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process as directed for "Dry Beans with Tomato or Molasses Sauce." Beans-Green
Select tender, crisp pods. Remove and discard diseased and rusty pods. Wash beans and trim ends. Break or cut into 1-inch pieces or leave whole. Hot Pack-Cover beans with boiling water; boil 5 minutes. Pack hot beans into hot jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to 1 inch from top with boiling hot cooking liquid. Remove air bubbles. Wipe jar rims. Adjust lids and process as directed below. Raw Pack-Pack beans tightly into hot jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to 1 inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................20 minutes Quarts............................................................25 minutes Beans-Lima, Butter, Pintos or Soy
Select young, tender well-filled pods with green seeds (beans). Discard insect and disease damaged beans. Shell and wash beans thoroughly. Hot Pack-Cover beans with boiling water; bring to a boil. Boil 3 minutes. Pack hot beans loosely into hot jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to 1 inch from top with boiling hot cooking liquid. Remove air bubbles. Wipe jar rims. Adjust lids and process as directed below. Raw Pack-Pack beans loosely into hot jars, leaving 1-inch head space for pints. For quarts, leave 1 inches if beans are small; 1 inches if they are large. Add teaspoon salt to pints; 1 teaspoon to quarts if desired. Fill with boiling water, again leaving the head space given above. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................40 minutes Quarts............................................................50 minutes Beets
Beets with a diameter of 1 to 2 inches are preferred for whole packs. Beets larger than 3 inches in diameter are often fibrous. Cut off beet tops, leaving an inch of stem and root to reduce color loss. Scrub well. Cover with boiling water. Boil until skins slip off easily; about 15 to 25 minutes, depending on size. Cool, remove skins and trim off root and stem. Leave baby beets whole. Cut medium or large beets into -inch cubes or slices. Halve or quarter very large slices. Pack into hot jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to 1 inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................30 minutes Quarts............................................................35 minutes Carrots
Select small carrots, preferably 1 to 1 inches in diameter. Large carrots are often too fibrous. Wash, peel and rewash carrots. Slice or dice. Hot Pack-Cover carrots with water and bring to a boil. Simmer 5 minutes. Pack hot into hot jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to 1 inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................25 minutes Quarts............................................................30 minutes Corn-Cream-Style
Select ears containing slightly immature kernels of ideal quality for eating. Remove corn husks and silk; wash ears. Blanch ears 4 minutes in boiling water. Cut corn from cob at center of kernel. Scrape remaining corn from cobs with a table knife. CAUTION: Quart jars are not recommended due to the denseness of the canned product. Hot Pack-Add 1 cup boiling water to each 2 cups of corn. Heat to a boil and simmer 3 minutes. Pack hot corn into hot jars, leaving 1-inch head space, Add teaspoon salt to pints, if desired. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................85 minutes Corn-Whole Kernel
Select ears containing slightly immature kernels of ideal quality for eating fresh. Canning some sweeter varieties of kernels that are too immature may cause browning. However, this does not affect the safety of the product. If unsure of variety can a small amount, check color and flavor before canning large quantities. Remove corn husks and silk; wash ears. Blanch 3 minutes in boiling water. Cut corn from cob at about three fourths the depth of kernel. Do not scrape cob. Hot Pack-Add 1 cup boiling water to each 4 cups of corn and bring to a boil. Simmer 5 minutes. Pack hot corn into hot jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to 1 inch from top with boiling hot cooking liquid. Remove air bubbles. Wipe jar rims. Adjust lids and process as directed below. Raw Pack-Pack corn into hot jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jars to 1 inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................55 minutes Quarts............................................................85 minutes Greens-Including Spinach
Greens may be canned, however, freezing results in a better product. Can only freshly harvested greens. Discard wilted, discolored, diseased or insect-damaged leaves. Leaves should be tender and attractive in color. Hot Pack-Wash thoroughly in several changes of water. Cut out tough stems and midribs. Blanch 1 pound of greens at a time, until well wilted (about 3 to 5 minutes). Pack hot greens loosely into hot jars, leaving 1 inch head space. Add teaspoon salt to pints; teaspoon to quarts, if desired. Fill jars to 1 inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................70 minutes Quarts............................................................90 minutes Lye Hominy
Hot Pack-Prepare lye hominy in a well ventilated room. Place 2 quarts of dry field corn in an enamel pan; add 8 quarts of water and 2 ounces of lye. Boil vigorously for 30 minutes, then allow to stand for 20 minutes. Rinse off lye with several hot water rinses. Follow with cold water rinses to cool for handling. It is very important to rinse the corn thoroughly. Work hominy with hands until the dark tips of kernels are loosened from the rest of the kernel (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 the hominy by about 1 inch. Boil 5 minutes and change the water. Repeat four times. Cook until the kernels are soft (30 to 45 minutes) and drain. Pack hot hominy into hot jars, leaving 1 inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jars to 1 inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................60 minutes Quarts............................................................70 minutes Mixed Vegetables
Hot Pack-Select your favorite mixture of vegetables, except greens, dried beans, cream-style corn, squash or sweet potatoes. (Equal portions of carrots, whole kernel sweet corn, green beans, lima beans, tomatoes and diced zucchini make a good mix.) Prepare each vegetable as for canning and cut into the desired sizes. Mix vegetables together, cover with boiling water and bring back to a boil. Boil 5 minutes. Pack hot vegetables into hot jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jars to 1 inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................75 minutes Quarts............................................................90 minutes Mushrooms
Select brightly colored, small to medium-size domestic mushrooms. For canning, they should have short stems, tight veils (unopened caps) and no discoloration. CAUTION: Do not can wild mushrooms. Hot Pack-Trim stems. Soak in cold water 10 minutes to remove dirt. Wash in clean water. Leave small ones whole; cut larger ones. Cover with water in a saucepan and boil 5 minutes. Pack hot into hot half-pint or pint jars leaving 1-inch head space. Add teaspoon salt to half-pints; teaspoon salt to pints, if desired. For better color, add 1/8 teaspoon (375 mg) ascorbic acid per pint. Fill jars to 1 inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Half-Pints or Pints.........................................45 minutes Okra
Select young, tender pods. Discard diseased and rust-spotted pods. Hot Pack-Wash pods and trim ends. Leave whole or cut into 1-inch pieces. Cover with hot water in a saucepan. Boil 2 minutes and drain. Pack hot okra into hot jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jars to 1 inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................25 minutes Quarts............................................................40 minutes Onions
Hot Pack-Use onions of 1 -inch diameter or less. Wash and peel onions. Cover onions with boiling water; bring to a boil. Boil 5 minutes. Pack the onions into hot jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to within 1 inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints or Quarts...............................................40 minutes Parsnips
Parsnips may be canned; however, freezing results in a better product. Follow the preparation procedures and processing times recommended for turnips. Peas-Black-eye, Crowder or Field
Shell and wash peas well. Hot Pack-Cover peas with boiling water; boil 3 minutes. Pack peas loosely into hot jars, leaving 1-inch head space for pints; 1-inches for quarts. Add teaspoon salt to pints; 1 teaspoon salt to quarts, if desired. Fill jar with boiling hot cooking liquid again leaving the head space given above. Remove air bubbles. Wipe jar rims. Adjust lids and process as directed below. Raw Pack-Pack peas loosely into hot jars, leaving 1-inch head space for pints; 1-inches for quarts. Do not shake or press down. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar with boiling water, leaving the head space given above. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................40 minutes Quarts............................................................50 minutes Peas-Dry
Follow preparation procedures and processing times recommended for dry beans. Peas-Green or English
Select well-filled pods containing young, tender, sweet peas. Discard diseased pods. Shell and wash peas. Hot Pack-Cover peas with water, in a saucepan. Bring to a rolling boil and boil 2 minutes. Pack hot peas loosely into hot jars; leaving 1 inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to 1 inch from top with boiling hot cooking liquid. Remove air bubbles. Wipe jar rims. Adjust lids and process as directed below. Raw Pack-Pack peas into hot jars, leaving 1-inch head space. Do not shake or press down. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jars to 1 inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints or Quarts...............................................40 minutes Peppers-Hot or Sweet
Select firm yellow, red and green peppers, Do not use soft or diseased peppers. Wash and drain peppers. Preparation of Chile and Other Tough-Skinned Peppers-See directions in "Mexican Tomato Sauce". Preparation of Pimento Peppers- Scald peppers in boiling water (about 10 to 20 minutes) or roast in a 400 F oven (about 6 to 8 minutes) until the skins can be rubbed off. Remove skins, stems, blossom ends and seeds. Flatten pimientos. Preparation of Other Peppers-Remove stems and seeds, blanch 3 minutes. Hot Pack-Small peppers can be left whole; large peppers quartered. Pack peppers in hot jars, leaving 1-inch head space. Add teaspoon salt per pint, if desired. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................35 minutes New Potatoes-White
Select small to medium-size mature potatoes of ideal quality for eating. Tubers stored below 45 F may discolor when canned. For packing whole, choose potatoes 1 to 2 inches in diameter. Hot Pack-Wash and peel potatoes. If desired, cut into -inch cubes. Place in a solution of 1 teaspoon (3000 mg) ascorbic acid and I gallon water, to prevent darkening. Drain. Place potatoes in saucepot of hot water, bring to a boil and boil whole potatoes for 10 minutes; cubes for 2 minutes. Drain. Pack hot potatoes in hot jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jars to 1 inch from top with fresh boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................35 minutes Quarts............................................................40 minutes Potatoes-Sweet
Choose small to medium-sized potatoes. They should be mature, but not too fibrous. Can within 1 to 2 months after harvest. Hot Pack-Wash sweet potatoes and boil or steam until partially soft (15 to 20 minutes). Cool only enough to handle and remove skins. Cut medium potatoes if needed, so that pieces are uniform in size. CAUTION: Do not mash or puree pieces. Pack potatoes into hot jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to within 1 inch of top with boiling water or boiling sugar syrup. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................65 minutes Quarts............................................................90 minutes
Pumpkins should have a hard rind and stringless, mature pulp. They should be ideal for cooking fresh. Small pumpkins (sugar or pie pumpkins) make better products. Hot Pack-Wash pumpkin and remove seeds. Cut into 1-inch slices and peel. Cut flesh into 1-inch cubes. Add to a saucepot of boiling water, boil 2 minutes. CAUTION: Do not mash or puree. Pack hot cubes into hot jars, leaving 1-inch head space. Fill jar to 1 inch from top with boiling hot cooking liquid. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................55 minutes Quarts............................................................90 minutes Squash-Winter (Acorn, Banana, Buttercup, Butternut, Golden Delicious or Hubbard) NOTE: Because its flesh does not stay cubed on heating, spaghetti squash should be frozen instead of canned. Succotash
Wash and prepare each food for canning (see directions for each specific item). Hot Pack-Combine prepared vegetables in a large saucepot. Add enough hot water to cover. Bring to a boil and simmer 5 minutes. Pack succotash into jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to 1 inch from top with hot cooking liquid. Remove air bubbles. Wipe jar rims. Adjust lids and process as directed below. Raw Pack-Mix prepared vegetables together and pack into jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to 1 inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................60 minutes Quarts............................................................85 minutes Turnips (Root)
Hot Pack-Wash turnips, scrubbing well. Peel, slice or dice. Place turnips in a saucepan, cover with boiling water and boil 5 minutes. Drain. Pack hot into hot jars,leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to 1 inch from top with boiling hot cooking liquid. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints...............................................................30 minutes Quarts............................................................35 minutes
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All information Courtesy the "University of Georgia - So easy to Preserve Guide ".
CanninAfrica compiled and maintained
by Rosalie Acornley Webmaster.