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    Canning Vegetable

    Uploaded by

    DeejayDebi
    This document provides guidelines for canning and freezing various vegetables, including preparation methods, packing instructions, processing times and pressures for a pressure canner or water bath canner. Key vegetables discussed include asparagus, beans, beets, broccoli, carrots, cauliflower, greens, corn, peppers, pumpkin, squash, sweet potatoes and tomatoes. Processing times range from 15 to 95 minutes depending on the vegetable and canning method used.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Canning Vegetable

    Uploaded by

    DeejayDebi
    40 views3 pages
    This document provides guidelines for canning and freezing various vegetables, including preparation methods, packing instructions, processing times and pressures for a pressure canner or water bath canner. Key vegetables discussed include asparagus, beans, beets, broccoli, carrots, cauliflower, greens, corn, peppers, pumpkin, squash, sweet potatoes and tomatoes. Processing times range from 15 to 95 minutes depending on the vegetable and canning method used.

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    © Attribution Non-Commercial (BY-NC)

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    This document provides guidelines for canning and freezing various vegetables, including preparation methods, packing instructions, processing times and pressures for a pressure canner or water bath canner. Key vegetables discussed include asparagus, beans, beets, broccoli, carrots, cauliflower, greens, corn, peppers, pumpkin, squash, sweet potatoes and tomatoes. Processing times range from 15 to 95 minutes depending on the vegetable and canning method used.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    40 views3 pages

    Canning Vegetable

    Uploaded by

    DeejayDebi
    This document provides guidelines for canning and freezing various vegetables, including preparation methods, packing instructions, processing times and pressures for a pressure canner or water bath canner. Key vegetables discussed include asparagus, beans, beets, broccoli, carrots, cauliflower, greens, corn, peppers, pumpkin, squash, sweet potatoes and tomatoes. Processing times range from 15 to 95 minutes depending on the vegetable and canning method used.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Canning and Processing Vegetables

    Yield Vegetables Quantity Canned Quarts Asparagus 1 crate (12 - 2lbs.


    Bunches)

    Preparation Frozen Pints 15 to 22 1 12 to 16 1 30 to 45 1 Cut 1/4 inch shorter than jar top. Pack tightly to within 1/2" of top. Add 1/2 teaspoon salt per pint. Cover with boiling water, process. Fill to within 1 inch of jar top for pints or 1-1/2 inches for quarts. Add 1/2 teaspoon salt per pint. Fill to top with boiling water, process. Pack tightly to within 1/2 inch of jar top. Add 1/2 teaspoon salt per pint. Cover with boiling water, process. Cover beets with boiling water, boil 15 to 25 minutes, dip in cold water to remove skins. Beets should be cubed into 1/2 inch pieces. Pack hot beets into jars Add 1/2 teaspoon salt and 1 tablespoon vinegar per pint. Fill to top with boiling water, process in pressure canner Freeze Freeze Pack tightly to within 1 inch of jar top. Add 1/2 teaspoon salt per pint. Cover with boiling water, process in pressure canner.

    Pack Type

    Time in Minutes Quarts Pints

    Pressure or Hot Water Bath

    7 to 11 NA 6 to 8 NA 15 to 23 NA

    Raw

    30

    25

    10 lbs.

    1 to 1-1/2 lbs. Beans, Lima in pods 1 bushel (32 lbs.) 2 to 2-1/2 lbs. 1 bushel (30 lbs. 2/3 to 1 lb.

    Raw

    50

    40

    10 lbs.

    Beans, Snap, Green, Wax

    Raw

    25

    20

    10 lbs.

    1 bushel (52 lbs.) Beets, Without tops 1-1/4 to 1-1/2 lbs.

    17 to 21

    35 to 42

    Hot

    35

    30

    10 lbs.

    NA

    Broccoli Brussels Sprouts

    1 crate (25 lbs.) 1 lb. 4 quarts boxes 1 lb. 1 bushel (50 lbs.)

    12 NA 3 NA 16 to 20 NA

    24 1 6 1 32 to 40 1

    NA NA

    NA NA

    NA NA

    Freeze Freeze

    Carrots (without tops) 1 lb.

    Raw

    30

    25

    10 lbs.

    http://www.deejayssmokepit.net 1 or 3

    Yield Vegetables Quantity Canned Quarts Cauliflower 2 medium heads 1-1/3 lbs. 1 bushel (35 lbs.) 2 to 3-1/2 lbs. 15 lbs. 1 to 1-1/2 lbs. Greens, Chard, Collard, Mustard Greens, Kale, Spinach Peas (Green, black
    eyed)

    Preparation Frozen Pints 3 1 14 to 17 1 10 to 15 1 8 to 12 1 12 to 18 1 12 to 15 1 Freeze Pack tightly to within 1 inch of jar top. Add 1/2 teaspoon salt per pint. Cover with boiling water, process in pressure canner. Place leaves in cheesecloth bag and steam until well wilted. Pack loosely to within 1/2" of top. Cover with boiling water, process in pressure canner. Same as beet greens

    Pack Type

    Time in Minutes Quarts Pints NA NA

    Pressure or Hot Water Bath Freeze

    1 to 2 NA 7 to 9 NA 5 to 8 NA 4 to 6 NA 6 to 9 NA 6 to 8 NA

    Raw

    Corn (kernels)

    Raw

    85

    55

    10 lbs.

    Greens, Beet Greens

    Hot

    90

    70

    10 lbs.

    1 bushel (12 lbs.) 1 to 1-1/2 lbs. 1 bushel (18 lbs.) 1 to 1-1/2 lbs. 1 bushel (30 lbs.) 2 to 2-1/2 lbs.

    Hot

    90

    70

    10 lbs.

    Same as beet greens Pack tightly to within 2 inches of jar top. Add 1/2 teaspoon salt per pint. Cover with boiling water, process in pressure canner. Blanch peppers for 2 to 3 minutes to flatten and remove skins. Pack strips carefully to within 1/2 inch of top. Add 1/2 teaspoon salt and 1 tablespoon vinegar per pint. Fill to top with boiling water, process in pressure canner

    Hot

    90

    70

    10 lbs.

    Raw

    40

    40

    10 lbs.

    Peppers, Green Bell

    2/3 lbs. (3 peppers)

    NA

    Hot

    60

    50

    5 lbs.

    http://www.deejayssmokepit.net 2 or 3

    Yield Vegetables Quantity Canned Quarts Frozen Pints Piece should be cubed into 1 inch pieces and steamed in a small amount of water until soft. Pack hot beets into jars process in pressure canner Fill to top with hot cooking water, process in pressure canner Cut into uniform pieces or 1/2 inch slices. Add 1/2 teaspoon salt per pint. Fill to top with hot boiling water, process in pressure canner. Preparation

    Pack Type

    Time in Minutes Quarts Pints

    Pressure or Hot Water Bath

    Pumpkin, Winter Squash

    3 lbs

    Hot

    90

    55

    10 lbs.

    1 bushel (40 lbs.) Squash Summer 1 to 1-1/4 lbs.

    16 to 20 NA

    32 to 40 1

    Raw

    30

    25

    10 lbs.

    Sweet Potatoes

    2/3 lb.

    NA

    Bushel Tomatoes (Raw) 2-1/2 to 3-1/2 lbs

    20

    40

    Peel and cube. Boil or steam 20 to 30 minutes until soft. Pack hot tightly to fill air space to within 1" of jar top. D Dry Hot not add salt or liquid. Process in pressure canner. Place hot tomatoes in boiling water for 1 to 2 minutes then ice water to remove skins and core. Place whole, Hot chopped or diced into jar to within 1/2" of top. Add 1/2 teaspoon salt per pint.

    95

    65

    10 lbs.

    45

    35

    Bath

    NOTE: Altitude Adjustments: for each 1,000 feet above sea level add 1/2 lbs pressure to the canner. Disclaimer: There are serious dangers and heath risks including possible death through improperly freezing, preserving or processing foods and they should be clearly understood before attempting any such processes. The author of this webpage assumes no responsibility of any kind arising from the preparation, processing and or eating of foods by any reader of this document. This document is intended to give the reader an vague idea of what to expect and it is not intended to be a reference or guide.

    http://www.deejayssmokepit.net 3 or 3

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