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POTATOES—SWEET
Wash sweet potatoes. Boil or steam just until partially soft (15 to 20
minutes). Remove skins and cut into pieces. CAUTION: Do not mash
or puree potatoes. Pack hot sweet potatoes in clean, hot Mason jars,
leaving 1-inch headspace. Cover with boiling water, leaving 1-inch
headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 65 minutes and Quarts 90
minutes. For processing above 2,000 feet altitude, see page 27 for
recommended pounds of pressure.
POTATOES—WHITE
Wash, scrape, and rinse new potatoes 1 to 2½ inches in diameter.
If desired, cut into ½-inch cubes. Place in ascorbic acid solution
(1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening.
Drain. Cover potatoes with hot water; bring to a boil and boil whole
potatoes for 10 minutes, cubes for 2 minutes. Pack hot potatoes in
clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling
water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 35 minutes and Quarts 40
minutes. For processing above 2,000 feet altitude, see page 27 for
recommended pounds of pressure.
PUMPKIN AND WINTER SQUASH
Wash and remove seeds. Cut into 1-inch slices and peel. Cut flesh into
1-inch cubes. Boil 2 minutes in water. CAUTION: Do not mash
or puree. Pack hot squash cubes loosely in clean, hot Mason jars,
leaving 1-inch headspace. Cover with boiling water, leaving 1-inch
headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 55 and Quarts 90 minutes. For
processing above 2,000 feet altitude, see page 27 for recommended
pounds of pressure.
PRessuRe CanninG MeaT
Pressure canning is the only safe method for canning meat.
All meat should be handled carefully to avoid contamination from the
time of slaughtering until the products are canned. Animals should
be correctly slaughtered, canned promptly or kept under refrigeration
until processed. If you slaughter your own meat, contact your local
county agricultural agent for complete information on slaughtering,
chilling, and aging the meat.
Keep meat as cool as possible during preparation for canning, handle
rapidly and process meat as soon as it is packed. Most meats need
only be wiped with a damp cloth. Use lean meat for canning; remove
most of the fat. Cut off gristle and remove large bones. Cut into pieces
convenient for canning.
To prepare broth, place bony pieces in saucepan and cover with cold
water. Simmer until meat is tender. Discard fat. Add boiling broth to
jars packed with precooked meat and poultry.
Meat should not be browned with flour nor should flour be used in
the broth to make gravy for pouring over the packed meat. Pack hot
meat loosely, leaving 1-inch headspace in Mason jars.
Meats may be processed with or without salt. If salt is desired, use only
canning salt. Table salt contains a filler which may cause cloudiness
in bottom of jar. Use ½ teaspoon salt to each pint, 1 teaspoon to each
quart. More or less salt may be added to suit individual taste.
Follow step-by-step directions beginning on page 10 for canning
procedure. Process meats according to the following recipes.
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