Ae See 
Work Out Air Bubbies 
Work the blade of a table knife 
down sides of filled jars to remove 
air bubbles. Add more liquid if 
needed ito cover food, leaving 
_ space at top of jar as directed. 
How to Exhaust Tin Cans 
To exhaust, place open, filled 
cans in a large kettle with boiling 
water about 2 inches below can 
tops. Cover kettle, bring water 
back to boiling, boil 10 minutes. 
You may omit this step if tem- 
perature of hot-packed food is 
170° F. or higher when you're 
ready to seal cans. To be sure food 
is hot enough, take temperature at 
center of can with a thermometer. 
Unless you do this, always exhaust. 
if You Don’t Exhaust 
After filling cans, work out air 
bubbles. Add more liquid if needed 
to fill cans to top. Seal at once, 
and process as directed. 
Process at 240° F. 
Before closing pressure-canner 
vent, be sure steam pours out for 
at least 10 minutes so all air is 
driven from canner. Otherwise, the 
temperature may not reach 240° F. 
if You Live Above Sea Level 
At altitudes above sea level, it 
takes more than 10 pounds pres- 
sure to reach 240° F. You need to 
increase pressure by 1 pound for 
each 2,000 feet altitude. A 
_ weighted gage may need to be 
corrected for altitude by the manu- 
facturer. 
18 
ASPARAGUS 
Wash asparagus; trim off scales and tough ends and 
wash again. Cut into l-inch pieces. Cover with beiling 
water. Boil 2 or 3 minutes. 
In glass jars.—Pack hot asparagus to !/5 inch of 
top. Cover with hot cooking liquid, or if liquid contains 
grit use boiling water. Leave !/,-inch space at top of 
jar. Add !/, teaspoon salt to pints; 1 teaspoon to 
quarts. Adjust jar lids. Process in pressure canner at 10 
pounds pressure (240° F.)— 
.25 min. .55 min. 
As soon as you remove jars from canner, complete 
seals if closures are not of self-sealing type. 
Pint jars... Quart jars... 
In tin cans.—Pack hot asparagus to '/ inch of 
top. Fill to top with hot cooking liquid, or if liquid con- 
tains grit use boiling water. Add !/) teaspoon salt to 
No. 2 cans; 1] teaspoon to No. 2!/2 cans. Exhaust and 
seal cans. Process in pressure canner at 10 pounds 
pressure (240° F.)— 
No. 2 cans. .20 min. No. 2!/, cans. .20 min. 
2 
BEANS, FRESH LIMA 
Can only young, tender beans. Shell; wash. Cover 
beans with boiling water and bring to boil. 
in glass jars.—Pack hot beans to 1 inch of top. 
Cover with boiling water, leaving 1-inch space at top 
of jar. Add !/) teaspoon salt to pints; 1 teaspoon to 
quarts. Adjust jar lids. Process in pressure canner at 10 
pounds pressure (240° F.)— : 
.35 min. .60 min. 
As soon as you remove jars from canner, complete 
seals if closures are not of self-sealing type. 
Pint jars... Quart jars... 
In tin cans.—Pack hot beans to !/ inch of top. Fill 
to top with boiling water. Add !/5 teaspoon salt to No. 
2 cans; 1 teaspoon to No. 2!/2 cans. Exhaust and seal 
cans. Process in pressure canner at 10 pounds pressure 
(240° F.)— 
No. 2 cans. .40 min. No. 2!/% cans. .40 min. 
‘sait to No. 2 cans; 1 teaspoon to No. 2!/, cans. Ex- 
~ slices; halve or quarter very large slices. 
BEANS, SNAP : iS: 
Wash beans. Trim ends; cut into .]-inch pieces. 
Cover with boiling water; boil 5 minutes. apart 
In glass jars.—Pack hot beans to !/ inch of top. 
Cover with hot cooking liquid, leaving !/,-inch space 
at top of jar. Add !/, teaspoon salt to pints; 1 teaspoon 
to quarts. Adjust jar lids. Process in pressure canner Cte = 
10 pounds pressure (240° F.)— 
.20 min. 
25 min 
As soon as you remove jars from canner, complete “4 
seals if closures are not of self-sealing type. . 
Pint jars... Quart jars. . 
In tin cans.—Pack hot beans to '/4 inch of top. 
Fill to top with hot cooking liquid. Add '/ teaspoon 
haust and seal cans. Process in pressure canner at 10 
pounds pressure (240° F.)— 
No. 2 cans. .25 min. .30 min. 
BEETS 
No. 2\/, cans. 
Sort for size. Cut off beet tops, leaving an inch of — 
stem. Also leave root. Wash beets. Cover with boiling © 
water and boil until skins slip easily—15 to 25 min- 3 
utes, depending on size. Skin and trim. Leave baby _ 
beets whole. Cut medium or large beets in '/)-inch ; 
In glass jars.—Pack hot beets to !/ inch of top. 
Cover with boiling water, leaving !/2-inch space at top 
of jar. Add !/, teaspoon salt to pints; 1 teaspoon to 
quarts. Adjust jar lids. Process in pressure canner at 
10 pounds pressure {240° F.)— 
Pint jars. ...25 min. Quart jars... .55 min. 
As soon as you remove jars from canner, complete 
seals if closures are not of self-sealing type. 
In tin cans.—Pack hot beets to '% inch of top. 
Fill to top with boiling water. Add !/) teaspoon salt 
No. 2 cans; 1 teaspoon to No. 2!/ cans. Exhaust and 
seal cans. Process in pressure canner at 10 pounds 
pressure (240° F. ee 
NS: 2 cans.  -30 min. No. 2!/, cans. 
