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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 clean, hot Mason jars, leaving 1-inch head-
space.
Raw Pack: Pack raw beans tightly in clean, hot Mason jars leaving 1-inch headspace.
Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process at 11 pounds pressure, pints 20 minutes and quarts 25 minutes. For processing above 2,000 feet altitude, see chart on page 13
for recommended pounds of pressure.
BEANS—LIMA, FRESH
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 clean, hot Mason jars, leaving
1-inch headspace.
Raw Pack: Pack raw lima beans loosely in clean, hot Mason jars, leaving 1-inch headspace in pint jars. For quarts, leave 1½-inches
headspace if beans are small and 1¼-inches headspace if beans are large.
Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process at 11 pounds pressure, pints 40 minutes and quarts 50 minutes. For processing above 2,000 feet altitude, see chart on page 13
for recommended pounds of pressure.
BEETS
Trim tops of young, tender beets, leaving 1 inch of stem and roots to reduce bleeding of color. Wash thoroughly.
Hot Pack: Cover with boiling water and boil 15–25 minutes or until skins slip off easily. Remove skins, stems, and roots. Small beets
may be left whole. Cut medium or large beets into ½-inch cubes or slices; halve or quarter very large slices. Pack hot beets in
clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Prepare jar rims. Adjust two-piece lids.
Process at 11 pounds pressure, pints 30 minutes and quarts 35 minutes. For processing above 2,000 feet altitude, see chart on page 13
for recommended pounds of pressure.
CARROTS
Wash thoroughly and scrape young, tender carrots. Carrots may be left whole, sliced, or diced.
Hot Pack: Cover carrots with boiling water, bring to a boil, and simmer 5 minutes. Pack hot carrots in clean, hot Mason jars, leaving
1-inch headspace.
Raw Pack: Pack raw carrots tightly in clean, hot Mason jars, leaving 1-inch headspace.
Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process at 11 pounds pressure, pints 25 minutes and quarts 30 minutes. For processing above 2,000 feet altitude, see chart on page 13
for recommended pounds of pressure.
CORN—WHOLE KERNEL
Husk and remove silk from young, tender, freshly picked corn; wash ears. Blanch 3 minutes in boiling water. Cut corn from cob at about
¾ the depth of the kernel. Do not scrape cob.
Hot Pack: To each quart of corn, add 1 cup boiling water; heat to boiling and simmer 5 minutes. Pack hot corn loosely in clean, hot
Mason jars, leaving 1-inch headspace.
Raw Pack: Pack raw corn loosely in clean, hot Mason jars, leaving 1-inch headspace.
Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process at 11 pounds pressure, pints 55 minutes and quarts 85 minutes. For processing above 2,000 feet altitude, see chart on page 13
for recommended pounds of pressure.
GREENS
Sort young, tender, freshly picked greens; discard wilted or tough leaves, stems, and roots. Wash greens thoroughly. Do not raw pack
greens.
Hot Pack: Blanch 1 pound of greens at a time, until well wilted (about 3–5 minutes). Pack hot greens loosely in clean, hot Mason jars,
leaving 1-inch headspace. Cover with fresh boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims.
Adjust two-piece lids.
Process at 11 pounds pressure, pints 70 minutes and quarts 90 minutes. For processing above 2,000 feet altitude, see chart on page 13
for recommended pounds of pressure.
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