34
B
RINE
A
fter raw-packing vegetables to
within
3
⁄
8
" of top of can, add a hot
brine using 2 or 3 tablespoons of
salt to each quart of water, or add 1
teaspoon salt to each quart contain-
e
r (
1
⁄
2
t
easpoon to each pint or #2
can). Then add boiling water or
cooking liquid to 1" headspace.
Salt is used for flavor only; it is not
necessary for safe processing.
VEGETABLES ARE PROCESSED AT
10 POUNDS OF PRESSURE,
except for pimento peppers and
sauerkraut, which can be processed
in a boiling water bath.
VEGETABLE TIMETABLES AND CANNING INSTRUCTIONS
Asparagus
Beans, lima
Beans, string
Beans, red
kidney
Beets
Carrots,
Parsnips, Turnips
Corn, whole
kernel
Corn, cream style
Sort according to size. Tie in uniform bundles.
Cook in open saucepan with tough end in
boiling water for 2 minutes. Hot pack. Cover
with cooking water.
Wash and shell. Cover with water, bring to boil.
Pack hot. Cover with hot cooking water.
Pick over, string, wash and cut into pieces of
desired size. Add boiling water to cover. Boil 5
minutes uncovered. Hot pack. Cover with hot
cooking water.
Wash under running cold water. Soak 10-12 hours,
changing water every 3 hours. Place in boiling water
for 30 minutes. Pack hot. Fill with hot brine. (5 oz. salt
to 1 gal. water) Seal cans hot.
Use enamel cans. Sort for size. Cut off tops,
leaving 1" of stem. Leave root. Wash. Boil 15-25
minutes to loosen skins. Peel and trim. Can baby
beets whole. Cut larger beets into
1
⁄
2
" cubes or
slices. Hot pack. Cover with boiling water.
Sort for size and color. Wash. Scald or steam 3-5
minutes to loosen skins. Dip into cold water.
Peel. Pack whole or sliced. Add boiling water.
Use plain cans or “C” enamel. Can early in the
season before corn becomes too starchy—17-25
days after silking. Husk corn and remove silk.
Wash. Cut from cob at about
2
⁄
3
depth of kernel.
Cold pack. Fill to 1" of top in jars,
1
⁄
2
" in cans. Do
not shake or press down. Fill jars to 1" of top
and cans to
1
⁄
8
" with boiling water.
Use plain cans or “C” enamel. Cut corn from
cob at center of kernel and scrape cobs. Use
pint jars or #2 cans only. Hot pack, using 1
part water to 4 parts corn. Add salt and sugar
to taste. Heat to boiling, pack into cans or jars.
Headspace: 1" with jars,
1
⁄
8
" with cans.
20 20 25 30 40
40 40 45 40 50
25 30 30 20 25
65 75 75 75 90
30 30 35 30 35
25 30 30 25 30
60 60 65 55 85
105 —— 85 —
VEGETABLES SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTES
Process at 10 pounds of CANS JARS
pressure up to 1000 ft.;
15 pounds over 1000 ft. #2 #2
1
⁄
2
#3 pint quart
U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS.
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