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Process time for Beets 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 35 min 10 lb 15 lb
Hot
BEETS
An average of 3 pounds is needed per quart. Beets with a diameter of 1 to 2 inches are preferred for whole
packs. Beets larger than 3 inches in diameter are often fibrous. Trim off beet top, leaving an inch of stem
and roots to reduce bleeding of color. 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 stems and roots. Leave baby
beets whole. Cut medium or large beets in to
1
⁄
2
inch cubes or slices. Halve or quarter very large slices. Add
1 teaspoon of salt per quart to the jar, if desired. Fill hot jars with hot beets and fresh hot water, leaving
1-inch headspace. Adjust lids and process.
Process time for Carrots Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Pints 25 min 10 lb 15 lb
Quarts 30 min 10 lb 15 lb
Hot and Raw
CARROTS – SLICED OR DICED
An average of 2
1
⁄
2
pounds is needed per quart. Select small carrots, preferably 1 to 1
1
⁄
4
inches in diameter.
Larger carrots are often too fibrous. Wash, peel, and rewash carrots. Slice or dice.
Hot Pack – Cover with boiling water; bring to boil and simmer for 5 minutes. Fill hot jars, leaving 1-inch of
headspace.
Raw Pack – Fill hot jars tightly with raw carrots, leaving 1-inch headspace.
Add 1 teaspoon of salt per quart to the jar, if desired. Add hot cooking liquid or water, leaving 1-inch
headspace. Adjust lids and process.
Process time for Cream Style Corn Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Hot Pints 85 min 10 lb 15 lb
CORN – CREAM STYLE
An average of 2
1
⁄
4
pounds is needed per pint. Select ears containing slightly immature kernels, or of ideal
quality for eating fresh. Husk corn, remove silk, and wash ears. Blanch ears 4 minutes in boiling water. Cut
corn from cob at about the center of kernel. Scrape remaining corn from cobs with a table knife.
Hot Pack – To each quart of corn and scrapings, add two cups of boiling water. Heat to boiling. Add ½
teaspoon salt to each jar, if desired. Fill hot pint jar with hot corn mixture, leaving 1-inch headspace.
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