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BEETS
Trim tops of young, tender beets, leaving 1 to 2 inches of stem and root to reduce bleeding of color. Wash thoroughly.
Hot Pack: Cover beets with boiling water and boil 15 to 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 hot jars, leaving 1-inch headspace.
Add salt, if desired (page 14). 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 page 15 for recom-
mended 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 hot jars, leaving 1-inch
headspace.
Raw Pack: Pack raw carrots tightly in hot jars, leaving 1-inch headspace.
Add salt, if desired (page 14). 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 page 15 for recom-
mended 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
three-fourths the depth of the kernel. Do not scrape cob.
Hot Pack: For each quart of corn, add 1 cup boiling water. Bring to a boil and simmer 5 minutes. Pack hot corn loosely in hot jars,
leaving 1-inch headspace.
Raw Pack: Pack raw corn loosely in hot jars, leaving 1-inch headspace.
Add salt, if desired (page 14). 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 page 15 for recom-
mended pounds of pressure.
GREENS
Sort young, tender, freshly picked greens; discard wilted or tough leaves, stems, and roots. Wash greens thoroughly.
Hot Pack: Blanch 1 pound of greens at a time, until well wilted (about 3 to 5 minutes). Pack hot greens loosely in hot jars, leaving
1-inch headspace.
Add salt, if desired (page 14). 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 page 15 for recom-
mended pounds of pressure.
MUSHROOMS
Trim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove soil. Wash in clean water. Leave
small mushrooms whole; cut larger ones in halves or quarters.
Hot Pack: Cover mushrooms with water and boil 5 minutes. Pack hot mushrooms in hot jars, leaving 1-inch headspace. For better
color, add ⅛ teaspoon of ascorbic acid per pint.
Add salt, if desired (page 14). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-
piece lids.
Process at 11 pounds pressure, half-pints and pints 45 minutes. For processing above 2,000 feet altitude, see page 15 for recommended
pounds of pressure.
OKRA
Wash and trim young, tender okra pods. Remove stem, without cutting into pods if okra is to be canned whole. If desired, slice okra into
1-inch pieces.
Hot Pack: Cover okra with hot water and boil 2 minutes. Pack hot okra in hot jars, leaving 1-inch headspace.
Add salt, if desired (page 14). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-
piece lids.
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