35
VEGETABLE TIMETABLES AND CANNING INSTRUCTIONS
Greens
Mushrooms
(domestic only)
Okra
Black-eyed Peas
Green Peas
Pimento Peppers
Pork and Beans
Can immediately after picking. Wash well and
drain; steam until wilted. Cut into convenient
lengths. Pack hot. Avoid packing too tightly.
Fill with boiling water.
Must be packed hot. Can fresh. Wash, peel, and
immediately drop into cold water containing 1
tablespoon vinegar per quart. Place in colander
or sieve and precook by covering and immers-
ing for 3–4 minutes in boiling water containing
1 tablespoon of vinegar and 1 teaspoon salt per
quart. Avoid exposing hot mushrooms to air—
they will discolor. Pack, cover with freshly
boiling water. May add vitamin C to prevent
discoloration.
Remove stems, wash, cover with water and
bring to boil. Pack hot. Cover with boiling water.
See Lima Beans
Put in kettle, cover with water, and bring to
boil. Pack, leaving 1" headspace in cans, 1" in
jars. Fill cans to top with hot cooking water,
jars to 1" of top.
Wash. To loosen skins, place on tray in 450°F
(232°C) oven for 6–8 minutes, being careful
flesh doesn’t discolor. Or, loosen skins by
dipping in hot cooking oil (290°F, 143°C) for
2–3 minutes. Cold dip, peel, cut out stem, and
remove seeds. Pack dry, layer on layer. Fill
cans as full as possible. Pimento Peppers will
make their own juice when processed.
Soak small navy beans 8–15 hours. Blanch 2
minutes. Place
1
⁄
4
oz bacon and 10–11 oz. of
soaked beans into a #2 can. Place
1
⁄
2
oz. bacon
and 17–18 oz. beans into a #3 can. Fill with
plain or seasoned tomato sauce and place
another piece of bacon on top before sealing.
Beans swell during processing.
65 75 75 70 90
30 35 35 45 —
25 35 40 25 40
35 40 35 40 50
30 35 35 40 40
NA NA NA 30 40
Must be pressure canned in
jars.
90 95 105 NA NA
Not approved for jars
V
EGETABLES 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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