8
CANNING RECIPES: VEGETABLES
ASPARAGUS
Wash and drain asparagus. Remove tough ends and scales. Rinse. Leave asparagus whole or cut into pieces.
Hot Pack:
Cover asparagus with boiling water and boil 2 to 3 minutes.
Pack hot asparagus loosely in hot
jars, leaving 1-inch headspace.
Raw Pack: Pack raw asparagus tightly in hot jars, leaving 1-inch headspace.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 30 minutes and quarts 40 minutes. For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints 30 minutes and quarts 40 minutes. For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure.
BEANS OR PEAS—DRY
Sort out and discard any discolored beans. Rehydrate beans or peas using one of the following methods:
♦ Place dry beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Then
drain.
♦ Cover beans with boiling water in a large pot. Boil 2 minutes, remove from heat and soak 1 hour.
Then drain.
Hot Pack: Cover beans soaked by either method with fresh water and boil 30 minutes. Add salt to hot
jars, if desired (page 7). Fill jars with beans or peas and cooking water, leaving 1-inch head-
space. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 75 minutes
and quarts 90 minutes. For process-
ing above 2,000 feet altitude, see page 7
for recommended pounds pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints 75 minutes and quarts 90 minutes. For
processing above 1,000 feet altitude, see page 7 above for recommended pounds pressure.
BEANS—FRESH LIMA, BUTTER, PINTO, OR SOY
Shell and wash young, tender beans thoroughly.
Hot Pack: Cover beans with boiling water and bring to a boil. Boil 3 minutes. Pack hot beans loosely in
hot jars, leaving 1-inch headspace.
Raw Pack: Pack raw beans loosely in hot jars, leaving 1-inch headspace in pint jars. For quarts, leave
1½-inch headspace if beans are small and 1¼-inch headspace if beans are large.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 40 minutes and quarts 50 minutes. For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints 40 minutes and quarts 50 minutes. For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure.
BEANS—GREEN, WAX, ITALIAN
Wash young, tender beans thoroughly. Remove stem and blossom ends or any strings. Leave whole or cut
into 1-inch pieces.
Hot Pack: Cover beans with boiling water and boil 5 minutes. Pack hot beans loosely in hot jars, leav-
ing 1-inch headspace.
Raw Pack: Pack raw beans tightly in hot jars leaving 1-inch headspace.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 20 minutes and quarts 25 minutes. For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints 20 minutes and quarts 25 minutes. For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure.
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