FOOD |
Minutes to Cook After Control Jiggles |
Pounds Pressure |
Half Pint & Pint Jars |
Quart Jars |
Asparagus
Wash. Grade. Trim off scale. Cover with boiling water. Cook 2 minutes.
Pack hot, cover with liquid. Or pack raw and cover with boiling water.
Leave 1/2 in. head space. Add salt. Adjust lids. Process. |
30 |
40 |
10 |
Beans, Lima (fresh)
Shell. Grade. Bring to a boil. Pack hot and cover with water. Or pack raw
and cover with boiling water. Leave 1 in. head space in pints. Leave
1 1/2 inches in quarts. Add salt. Adjust lids. Process. |
40 |
50 |
10 |
Beans, String or Wax
Wash. String. Cut in pieces. Boil 5 minutes. Pack hot. Cover with boiling
liquid. Pr pack raw and cover with boiling water. Leave 1/2 in. head
space. Add salt. Adjust lids. Process. |
20 |
25 |
10 |
Beets
Wash. Retain 1 in. of the stem. Cook in canner with 1-1 1/2 cups water
at 15 lbs. for 6 minutes. Cool canner under faucet. Open canner. Cover
beets with cold water. Slip off skins. Cut into 1/2 in. slices. Pack
in jars. Cover with fresh boiling water leaving 1 inch head space. Add
salt. Adjust lids. Process. |
30 |
30 |
10 |
Carrots
Scrape. Slice or cut as desired. Boil for 5 minutes. Pack. Cover with hot
liquid, leaving 1 inch head space. Add salt. Adjust lids. Process. |
25 |
30 |
10 |
Corn (whole kernel)
Remove husks. Cut kernels from cob. To each quart of corn, add 1 pint of
boiling water and 1 tsp of salt. Boil 1 minute. Pack loosely and cover
with water. Or pack raw loosely and cover with boiling water. Leave 1
in. head space. Add salt, Adjust lids. Process. |
55 |
85 |
10 |
Greens
Can only very fresh tender greens. Wash carefully. Remove tough stems.
Boil in small amount of water. Pack loosely. Cover with hot liquid. Leave
1 in. head space. Add salt. Adjust lids. Process. |
70 |
90 |
10 |
Mushrooms
Trim and soak in cold water 10 minutes. Wash. Cut large ones in half. Cook
gently 15 minutes. Pack hot and cover with boiling water. Leave 1/2 in.
head space. Add salt. Adjust lids. Process. |
45 |
- |
10 |
Okra
Wash and trim. Cook 1 minute. Cut into 1 in. lengths. Pack hot and cover
with boiling water. Leave 1 in. head space. Add salt. Adjust lids. Process. |
25 |
40 |
10 |
Peas (fresh Blackeye, Cowpeas, Blackeye Beans)
Shell and wash. Bring to boil. Drain. Pack loosely and cover with boiling
water. Or pack raw loosely and cover with boiling water. Leave 1 1/2
in. head space. Add salt. Adjust lids. Process. |
45 |
40 |
10 |
Peas (green)
Shell. Use only young, fresh peas. Bring to a boil. Pack loosely and cover
with boiling water. Or pack raw loosely and cover with boiling water.
Leave 1 in. Head space. Add salt. Adjust lids. Process. |
40 |
40 |
10 |
Potatoes
Wash, pare and cut into 1/2 in. cubes. or use whole 2 1/2 inch in diameter.
Boil cubes 2 minutes; whole potatoes 10 minutes. Drain. Pack and cover
with boiling water. Leave 1 in. head space. Add salt. Adjust lids. Process. |
35 |
40 |
10 |
Pumpkin or Hubbard Squash
Peel and cut into 1 inch cubes. Cook until tender. Pack hot. Leave 1 inch
head space. Adjust lids. Process. |
65 |
80 |
10 |
Sauerkraut
Heat well-fermented sauerkraut to simmering. Pack hot and cover with hot
juice. leave 1 inch head space. Adjust lids. Process. |
10 |
15 |
5 |
Summer Squash (Zucchini)
Wash Squash. Do not pare. Cut into small pieces. Boil 2-3 minutes. Pack
hot ad cover with boiling liquid. leave 1 inch head space. Add salt.
Adjust lids. Process. |
30 |
40 |
10 |
Sweet Potatoes
Wash. Boil until skins slip off easily. Cut in pieces. For wet pack, pack
and cover with boiling water. Leave 1 inch head space. Add salt. For
dry pack, Pack cooked pieces and add no salt or liquid. Leave 1 inch
head space. Adjust lids. Process. |
65(wet)
65(dry)
|
90(wet)
95 (dry)
|
10
10
|
Tomatoes
See fruit chart |
|
|
|
Reduce pressure normally.
At altitudes of 1,000 feet or higher use 15 lbs. instead of 10 lbs. pressure.
