VEGETABLE CANNING 



Wash With Care 



Before starting to pee! or cut any 

 food for canning, wash it free from 

 sand or dirt . . . through several 

 waters if need be. 



Head Space 



Leave 1 inch head space when 

 you cover starchy vegetables — peas, 

 shelled beans, or corn — with licuid. 

 Leave Vz inch head space for other 

 foods in this table. This unfilled 

 space is needed because food ex- 

 pands as it heats in canning. 



How Much Salt 



Add 1 teaspoon of salt to each 

 quart of vegetables when packed. 



If You Live Above Sea Level 



If you live at 2,000 feet or more 

 above sea level, you have to process 

 your food with higher pressures than 

 10 pounds. The rule is: For each 

 2,000 feet above sea level add 1 

 pound pressure. Process the food 

 for the same length of time given in 

 the table at the right. 



Starting Hot 



Processing times in the table are 

 for hot packed food ... as near boil- 

 ing as possible when processing 

 starts. 



14 



KIND 



OF 



FOOD 



Asparagus 



Beans 



Beets 



HOW TO PREPARE 



Trim off scales,- cut into inch pieces. Cover with boiling water; boil 2 

 or 3 minutes. Pack hot; cover with hot cooking liquid. Adjust lids. 

 Process for 



Fresh lima, shelled. Can only young, tender beans. Cover with boil- 

 ing water; bring to boil. Pack hoi; cover with fresh boiling water. 

 Adjust lids. Process for ., 



Snap. Cut into pieces. Cover with boiling water; boil 5 minutes. 

 Pack hot; cover with hot cooking liquid. Adjust lids. Process for- .". 



Green soybeans, shelled. Cover with boiling water; boil 3 or 4 min- 

 utes. Pack hot; cover with fresh boiling water. Adjust lids. Proc- 

 ess for 



Can only baby beets. Before washing, trim off tops, leaving 1 inch of 

 stem. Boil until skins slip easily — about 15 minutes. Skin and trim. 

 Pack hot; cover with fresh boiling water. Adjust lids. Process for — 



Pickled beets. See fruit and tomato canning table. 



Scrape, slice. Cover with boiling water; boil 5 minutes. Pack hot; 

 cover with hot cooking liquid. Adjust lids. Process for 



Whole-grain. Cut corn from cob so as to get most of the kernel but not 

 the husk. To each quart of corn add 1 teaspoon salt and 1 pint boil- 

 ing water. Heat to boiling and pack hot. Add no more salt and no 

 extra water. Adjust lids. Process for 



Cream-style. Too hard to process. Not recommended. 



Can only freshly picked, tender greens. Pick over; wash thoroughly. 

 Cut out tough stems and midribs. Boil in a small amount of water, 

 until wilted. Pack hot and loosely. Cover with hot cooking liquid; 

 add boiling water if needed. Adjust lids. Process for - 



Time to process in 



pressure canner at 



10 pounds (240° F.) 



Pints 



Minutes 

 35 



45 

 30 



60 

 40 



Minutes 

 40 



40 



65 



95 



