PRESSURE CANNING (Continued)
NOTES & TIPS:
• While the jars are cooling, you will hear the lids emit a faint clicking sound.
This sound indicates that the lids have properly sealed.
• You can check the seal on at lids by pressing down with your
thumb after they have cooled for one hour or more. If the lid remains
stiff with no movement, then the lids have properly sealed.
• If the lids have not properly sealed after 2 hours of cooling, the
pressure canning process did not work. Should this happen, refrigerate
or freeze the ingredients and use within the standard use-by dates.
• Always use supplies specically manufactured for the purpose of
canning. For best results, use mason jars that are no larger than
16 ounces. When pressure canning, never stack the jars.
Use chart below. The canning function goes to a default of 20 minutes.
Food
Packing Conditions Pressure 70kPa
Type Size (Jar) Time (hrs:min)
Asparagus Hot & Raw Pints 00:30
Beans (green) Hot & Raw Pints 00:20
Beans (lima, pinto, butter
or soy)
Hot & Raw Pints 00:40
Beets Hot Pints 00:30
Carrots Hot & Raw Pints 00:25
Corn, Whole kernel Hot & Raw Pints 00:55
Greens Hot Pints 01:10
Okra Hot Pints 00:25
Peas, Green or English Hot & Raw Pints 00:40
Potatoes, White Hot Pints 00:35
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