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Process time for Asparagus Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Pints 30 min 10 lb 15 lb
Quarts 40 min 10 lb 15 lb
Hot and Raw
ASPARAGUS – SPEARS OR PIECES
An average of 3
1
⁄
2
pounds per quart is needed. Use tender, tight-tipped spears, 4- 6 inches long. Wash
asparagus and trim off tough scales. Break off tough stems and wash again. Cut into 1-inch pieces or can
whole.
Hot Pack – Cover asparagus with boiling water. Boil 2 or 3 minutes. Loosely fill hot jars with hot asparagus,
leaving 1-inch headspace.
Raw Pack – Fill hot jars with raw asparagus, packing as tightly as possible without crushing, leaving 1-inch
headspace.
Add ½ teaspoon salt to each pint jar, 1 teaspoon of salt to each quart jar, if desired. Ladle boiling water,
leaving 1-inch headspace. Remove air bubbles. Adjust lids and process.
PREPARING VEGETABLES FOR CANNING
Process time for Beans or Peas Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Pints 75 min 10 lb 15 lb
Quarts 90 min 10 lb 15 lb
BEANS OR PEAS – SHELLED, DRIED (All varieties)
An average of
3
⁄
4
pounds is needed per quart. Select mature, dry seeds. Sort out and discard discolored
seeds. Place dried beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place.
Drain water. To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a
saucepan. Boil 2 minutes, remove water and boil 30 minutes. Add ½ teaspoon of salt per pint or 1 teaspoon
per quart to the jar, if desired. Fill hot jars with beans or peas and cooking water, leaving 1-inch head space.
Adjust lids and process.
Hot
Process time for Beans w/ Tomato or Molasses Sauce Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Pints 65 min 10 lb 15 lb
Quarts 75 min 10 lb 15 lb
BEANS, DRY, WITH TOMATO OR MOLASSES SAUCE
An average of ¾ pounds is needed per quart. Select mature, dry seeds. Sort out and discard discolored
seeds. Sort and wash dry beans. Add 3 cups of water for each cup of dried beans or peas. Boil 2 minutes,
remove from heat and soak 1 hour and drain. Heat to boiling in fresh water, and save liquid for making
sauce. Make your choice of the following sauces:
Tomato Sauce – Either mix 1 quart tomato juice, 3 tablespoons sugar, 2 teaspoons salt, 1 tablespoon
chopped onion, and ¼ teaspoon each of ground cloves, allspice, mace, and cayenne pepper; or mix 1 cup
tomato ketchup with 3 cups of cooking liquid from beans and heat to boiling.
Molasses Sauce – Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses,
1 tablespoon vinegar, 2 teaspoons salt, and ¾ teaspoon powdered dry mustard. Heat to boiling.
Fill hot jars three-fourths full with hot beans. Add a ¾-inch cube of pork, ham, or bacon to each jar, if
desired. Fill jars with heated sauce, leaving 1-inch headspace. Adjust lids and process.
Hot
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