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PUMPKINS AND WINTER SQUASH – CUBED
An average of 2
1
⁄
4
pounds is needed per quart. Pumpkins and squash should have a hard rind and stringless,
mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better
products. Wash, remove seeds, cut into 1-inch wide slices, and peel. Cut flesh into cubes. Boil 2 minutes in
water. Caution: Do not mash or puree. Fill hot jars with cubes and cooking liquid, leaving 1-inch
headspace. Adjust lids and process. For making pies, drain jars and strain or sieve cubes.
Process time for Pumpkin and Winter Squash Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Pints 55 min 10 lb 15 lb
Quarts 90 min 10 lb 15 lb
Hot
SOUPS (Vegetable, dried bean or pea, meat, poultry, or seafood)
Select, wash, and prepare vegetables, meat, and seafood as described for the specific foods. Cover meat
with water and cook until tender. Cool meat and remove bones. Cook vegetables. For each cup of dried
beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil. Drain
and combine with meat broth, tomatoes, or water to cover. Boil 5 minutes. Caution: Do not thicken. Salt to
taste, if desired. Fill hot jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace.
Adjust lids and process.
Process time for Soups Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Pints 60* min 10 lb 15 lb
Quarts 75* min 10 lb 15 lb
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*Caution: Process 100 minutes if soup contains seafood.
SPINACH AND OTHER GREENS
An average of 4 pounds is needed per quart. Can only freshly harvested greens. Discard any wilted,
discolored, diseased, or insect-damaged leaves. Leaves should be tender and attractive in color. Wash only
small amounts of greens at one time. Drain water and continue rinsing until water is clear and free of grit.
Cut out tough stems and midribs. Place 1 pound of greens at a time in cheesecloth bag or blancher basket
and steam 3 to 5 minutes or until well wilted. Add ½ teaspoon of salt to each quart jar, if desired. Fill hot jars
loosely with greens and add fresh boiling water, leaving 1-inch headspace. Adjust lids and process.
Process time for Spinach and Other Greens Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Pints 70 min 10 lb 15 lb
Quarts 90 min 10 lb 15 lb
Hot
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