17
Process at 11 pounds pressure, pints 25 minutes and quarts 40 minutes. For processing above 2,000 feet altitude, see page 15 for recom-
mended pounds of pressure.
PEAS—GREEN
Wash and shell young, tender freshly picked green peas. Rinse.
Hot Pack: Cover peas with boiling water and bring to a boil. Boil 2 minutes. Pack hot peas loosely in hot jars, leaving 1-inch head-
space. Do not shake or press down.
Raw Pack: Pack peas loosely in hot jars, leaving 1-inch headspace. Do not shake or press down.
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 and quarts 40 minutes. For processing above 2,000 feet altitude, see page 15 for recommended
pounds of pressure.
PEPPERS—HOT OR SWEET
(including bell, chile, jalapeño, and pimiento)
Preparation of chile peppers: Cut two or four slits in each pepper and blister using one of the following methods:
♦ Oven or broiler method: Place chile peppers in a 400°F oven or broiler for 6 to 8 minutes until skins blister.
♦ Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place chiles on wire mesh for several minutes
until skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. After several minutes, peel peppers. Remove stems and seeds.
Preparation of other peppers: Remove stems and seeds; blanch 3 minutes.
Hot Pack: Small peppers may be left whole. Large peppers may be quartered. Pack peppers 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 35 minutes. For processing above 2,000 feet altitude, see page 15 for recommended pounds of pressure.
POTATOES—SWEET
Wash small to medium size sweet potatoes.
Hot Pack: Boil or steam sweet potatoes just until partially soft (15 to 20 minutes). Remove skins and cut into pieces of uniform size.
CAUTION! Do not mash or puree potatoes as processing time may not be adequate for mashed or pureed product. Pack
hot sweet potatoes 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 65 minutes and quarts 90 minutes. For processing above 2,000 feet altitude, see page 15 for recom-
mended pounds of pressure.
POTATOES—WHITE
Wash, peel, and rinse new potatoes 1 to 2 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.
Hot Pack: Cover potatoes with hot water and bring to a boil. Boil whole potatoes for 10 minutes, cubes for 2 minutes. Pack hot
potatoes 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 35 minutes and quarts 40 minutes. For processing above 2,000 feet altitude, see page 15 for recom-
mended pounds of pressure.
PUMPKIN AND WINTER SQUASH
Wash and remove seeds from small size pumpkins or squash. Cut into 1-inch slices and peel. Cut esh into 1-inch cubes.
Hot Pack: Boil cubes in water for 2 minutes. CAUTION! Do not mash or puree as processing time may not be adequate for pureed
product. Pack hot pumpkin or squash cubes 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 90 minutes. For processing above 2,000 feet altitude, see page 15 for recom-
mended pounds of pressure.
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