36
VEGETABLE TIMETABLES AND CANNING INSTRUCTIONS
Sweet Potatoes
Irish Potatoes
Pumpkin and
Winter Squash
Sauerkraut
(No puree)
Soup Mixture
Spinach & Swiss Chard
Succotash
Wash. Boil or steam 20-30 minutes until tender
in center. Slip skins off. Do not mash or puree.
Pack dry to top of can or to within 1" of top of
jars. Add salt. Cover with boiling water or
medium syrup, leaving 1" headspace in jars.
Cans are packed to
1
⁄
4
" of top, then filled with
liquid. Exhaust 10 min.
Use new Irish potatoes, 1–2
1
⁄
2
" in diameter.
Scald or steam until skins slip off. Skin must be
removed. Pack hot and cover with boiling
water.
Use enamel cans. Cube and pack hot to 1" of
top in jars and
1
⁄
4
" of top in cans. Spices and
brown sugar may be added. Add hot liquid to
1" headspace.
Can when crisp, firm, and well matured but
not too acid. Place in a kettle with some of its
juice and heat thoroughly. Stir constantly to
avoid burning. Pack hot. Do not pack too
tightly. Fill with boiling hot kraut brine or
weak salt brine. Too high a processing temper-
ature discolors kraut.
Prepare separately and then combine 2 parts
cooked tomatoes, 1 part okra and 1 part corn or
lima beans. Boil 10 minutes. 1" headspace
See Greens.
Prepare separately 3 qts. of sweet corn kernels
and 4 qts. freshly hulled green lima beans. Mix
and boil 10 minutes. Fill cans to
1
⁄
4
" of top of
can, 1" headspace in jars.
Note: Corn, peas and lima beans expand instead of
shrink during processing and require a 1” headspace in
the jar.
80 95 105 65 90
Jars must be hot packed.
35 40 40 35 40
75 90 90 55 90
15 20 25 25 30
(Boiling Water Bath)
40 40 45 55 85
50 50 55 70 90
75 80 90 60 85
V
EGETABLES SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTES
P
rocess 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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