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Home CANNING of Fruits and Vegetables
Home CANNING of Fruits and Vegetables
HOME AND GARDEN BULLETIN No. 8 U. S. DEPARTMENT OF AGRICULTURE Prepared by HUMAN NUTRITION RESEARCH DIVISION Agricultural Research Service Acknowledgment is made to the Massachusetts Agricultural Experiment Station and the Texas Agricultural Experiment Station for cooperation in the development of some of the home-canning processes included in this publication, and to the National Canners Association for consultation and advice on processing. Washington, D.C. Revised February 1965 Slightly revis
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Home CANNING of Fruits and Vegetables
Home CANNING of Fruits and Vegetables
Organisms that cause food spoilage—molds, yeasts, and bacteria—are always present in the air, water, and soil. Enzymes that may cause undesirable changes in flavor, color, and texture are present in raw fruits and vegetables. When you can fruits and vegetables you heat them hot enough and long enough to destroy spoilage organisms. This heating (or processing) also stops the action of enzymes. Processing is done in either a boiling-water-bath canner or a steam-pressure canner. The kind of canner
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Right Canner for Each Food
Right Canner for Each Food
For fruits, tomatoes, and pickled vegetables , use a boiling-water-bath canner. You can process these acid foods safely in boiling water. For all common vegetables except tomatoes , use a steam-pressure canner. To process these low-acid foods safely in a reasonable length of time takes a temperature higher than that of boiling water. A pressure saucepan equipped with an accurate indicator or gage for controlling pressure at 10 pounds (240° F.) may be used as a steam-pressure canner for vegetable
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Steam-Pressure Canner
Steam-Pressure Canner
For safe operation of your canner, clean petcock and safety-valve openings by drawing a string or narrow strip of cloth through them. Do this at beginning of canning season and often during the season. Check pressure gage. —An accurate pressure gage is necessary to get the processing temperatures needed to make food keep. A weighted gage needs to be thoroughly clean. A dial gage , old or new, should be checked before the canning season, and also during the season if you use the canner often. Ask
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Water-Bath Canner
Water-Bath Canner
Water-bath canners are available on the market. Any big metal container may be used as a boiling-water-bath canner if it is deep enough so that the water is well over tops of jars and has space to boil freely. Allow 2 to 4 inches above jar tops for brisk boiling (see sketch). The canner must have a tight-fitting cover and a wire or wooden rack. If the rack has dividers, jars will not touch each other or fall against the sides of the canner during processing. If a steam-pressure canner is deep en
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Glass Jars
Glass Jars
Be sure all jars and closures are perfect. Discard any with cracks, chips, dents, or rust; defects prevent airtight seals. Select the size of closure—widemouth or regular—that fits your jars. Wash glass jars in hot, soapy water and rinse well. Wash and rinse all lids and bands. Metal lids with sealing compound may need boiling or holding in boiling water for a few minutes—follow the manufacturer’s directions. If you use rubber rings, have clean, new rings of the right size for the jars. Don’t te
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Tin Cans
Tin Cans
Select desired type and size. —Three types of tin cans are used in home canning—plain tin, C-enamel (corn enamel), and R-enamel (sanitary or standard enamel). For most products plain tin cans are satisfactory. Enameled cans are recommended for certain fruits and vegetables to prevent discoloration of food, but they are not necessary for a wholesome product. The types of cans and the foods for which they are recommended are: In this bulletin, directions are given for canning most fruits and veget
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Selecting Fruits and Vegetables for Canning
Selecting Fruits and Vegetables for Canning
Choose fresh, firm fruits and young, tender vegetables. Can them before they lose their freshness. If you must hold them, keep them in a cool, airy place. If you buy fruits and vegetables to can, try to get them from a nearby garden or orchard. For best quality in the canned product, use only perfect fruits and vegetables. Sort them for size and ripeness; they cook more evenly that way....
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Washing
Washing
Wash all fruits and vegetables thoroughly, whether or not they are to be pared. Dirt contains some of the bacteria hardest to kill. Wash small lots at a time, under running water or through several changes of water. Lift the food out of the water each time so dirt that has been washed off won’t go back on the food. Rinse pan thoroughly between washings. Don’t let fruits or vegetables soak; they may lose flavor and food value. Handle them gently to avoid bruising....
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Filling Containers
Filling Containers
Raw pack or hot pack. —Fruits and vegetables may be packed raw into glass jars or tin cans or preheated and packed hot. In this publication directions for both raw and hot packs are given for most of the foods. Most raw fruits and vegetables should be packed tightly into the container because they shrink during processing; a few—like corn, lima beans, and peas—should be packed loosely because they expand. Hot food should be packed fairly loosely. It should be at or near boiling temperature when
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Closing Glass Jars
Closing Glass Jars
Closures for glass jars are of two main types: Metal screwband and flat metal lid with sealing compound. To use this type, wipe jar rim clean after produce is packed. Put lid on, with sealing compound next to glass. Screw metal band down tight by hand. When band is tight, this lid has enough give to let air escape during processing. Do not tighten screw band further after taking jar from canner. Screw bands that are in good condition may be reused. You may remove bands as soon as jars are cool.
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Exhausting and Sealing Tin Cans
Exhausting and Sealing Tin Cans
Tin cans are sealed before processing. The temperature of the food in the cans must be 170° F. or higher when the cans are sealed. Food is heated to this temperature to drive out air so that there will be a good vacuum in the can after processing and cooling. Removal of air also helps prevent discoloring of canned food and change in flavor. Food packed raw must be heated in the cans (exhausted) before the cans are sealed. Food packed hot may be sealed without further heating if you are sure the
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Processing
Processing
Process fruits, tomatoes, and pickled vegetables in a boiling-water-bath canner according to the directions on page 10 . Process vegetables in a steam-pressure canner according to the directions on page 16 ....
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Cooling Canned Food
Cooling Canned Food
Glass jars. —As you take jars from the canner, complete seals at once if necessary. If liquid boiled out in processing, do not open jar to add more. Seal the jar just as it is. Cool jars top side up. Give each jar enough room to let air get at all sides. Never set a hot jar on a cold surface; instead set the jars on a rack or on a folded cloth. Keep hot jars away from drafts, but don’t slow cooling by covering them. BN21476 Cool jars top side up on a rack, leaving space between jars so air can c
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Day-After-Canning Jobs
Day-After-Canning Jobs
Test the seal on glass jars with porcelain-lined caps by turning each jar partly over in your hands. To test a jar that has a flat metal lid, press center of lid; if lid is down and will not move, jar is sealed. Or tap the center of the lid with a spoon. A clear, ringing sound means a good seal. A dull note does not always mean a poor seal; if there’s no leakage, store the jar and check it for spoilage before use. If you find a leaky jar, use unspoiled food right away. Or can it again; empty the
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Storing Canned Food
Storing Canned Food
Canned food should be kept dry and cool, but it should not be subjected to freezing. Dampness may corrode tin cans and metal lids of glass jars and eventually cause leakage. Warmth may cause canned food to lose quality. Hot pipes behind a wall sometimes make a shelf or closet too warm for storing food. Freezing may crack a jar or break a seal and let in bacteria that will cause spoilage. If it does not damage jar or seal, freezing will not make food unsafe to eat. To give food in an unheated pla
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On Guard Against Spoilage
On Guard Against Spoilage
Don’t use canned food that shows any sign of spoilage. Look closely at each container before opening it. Bulging can ends, jar lids, or rings, or a leak—these may mean food has spoiled. When you open a container look for other signs—spurting liquid, an off odor, or mold. It’s possible for canned vegetables to contain the poison causing botulism—a serious food poisoning—without showing signs of spoilage. There is no danger of botulism if pressure canner is in perfect order and every canning step
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Points on Packing
Points on Packing
Raw pack. —Put cold, raw fruits into container and cover with boiling-hot sirup, juice, or water. Press tomatoes down in the containers so they are covered with their own juice; add no liquid. Hot pack. —Heat fruits in sirup, in water or steam, or in extracted juice before packing. Juicy fruits and tomatoes may be preheated without added liquid and packed in the juice that cooks out. BN21474 To hot pack fruit, pack heated fruit loosely into jars. BN21469 Cover fruit with boiling liquid before cl
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Sweetening Fruit
Sweetening Fruit
Sugar helps canned fruit hold its shape, color, and flavor. Directions for canning most fruits call for sweetening to be added in the form of sugar sirup. For very juicy fruit packed hot, use sugar without added liquid. To make sugar sirup. —Mix sugar with water or with juice extracted from some of the fruit. Use a thin, medium, or heavy sirup to suit the sweetness of the fruit and your taste. To make sirup, combine— Boil sugar and water or juice together 5 minutes. Skim if necessary. To extract
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Canning Unsweetened Fruit
Canning Unsweetened Fruit
You may can fruit without sweetening—in its own juice, in extracted juice, or in water. Sugar is not needed to prevent spoilage; processing is the same for unsweetened fruit as for sweetened....
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Processing in Boiling-Water Bath
Processing in Boiling-Water Bath
Directions. —Put filled glass jars or tin cans into canner containing hot or boiling water. For raw pack in glass jars have water in canner hot but not boiling; for all other packs have water boiling. Add boiling water if needed to bring water an inch or two over tops of containers; don’t pour boiling water directly on glass jars. Put cover on canner. 76786B After jars are covered with boiling water, place lid on water-bath canner and bring water quickly back to boiling. When water in canner com
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To Figure Yield of Canned Fruit From Fresh
To Figure Yield of Canned Fruit From Fresh
The number of quarts of canned food you can get from a given quantity of fresh fruit depends upon the quality, variety, maturity, and size of the fruit, whether it is whole, in halves, or in slices, and whether it is packed raw or hot. Generally, the following amounts of fresh fruit or tomatoes (as purchased or picked) make 1 quart of canned food: In 1 pound there are about 4 medium apples, peaches, or tomatoes; 3 medium pears; 12 medium plums....
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Apples
Apples
Pare and core apples; cut in pieces. To keep fruit from darkening, drop pieces into water containing 2 tablespoons each of salt and vinegar per gallon. Drain, then boil 5 minutes in thin sirup or water. In glass jars. —Pack hot fruit to ½ inch of top. Cover with hot sirup or water, leaving ½-inch space at top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)— As soon as you remove jars from canner, complete seals if necessary. In tin cans. —Pack hot fruit to ¼ inch of top. Fill to
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Applesauce
Applesauce
Make applesauce, sweetened or unsweetened. Heat to simmering (185°-210° F.); stir to keep it from sticking. In glass jars. —Pack hot applesauce to ¼ inch of top. Adjust lids. Process in boiling-water bath (212° F.)— In tin cans. —Pack hot applesauce to top. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—...
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Apricots
Apricots
Follow method for peaches. Peeling may be omitted....
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Beets, Pickled
Beets, Pickled
Cut off beet tops, leaving 1 inch of stem. Also leave root. Wash beets, cover with boiling water, and cook until tender. Remove skins and slice beets. For pickling sirup, use 2 cups vinegar (or 1½ cups vinegar and ½ cup water) to 2 cups sugar. Heat to boiling. Pack beets in glass jars to ½ inch of top. Add ½ teaspoon salt to pints, 1 teaspoon to quarts. Cover with boiling sirup, leaving ½-inch space at top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)—...
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Berries, Except Strawberries
Berries, Except Strawberries
• Raw Pack. —Wash berries; drain. In glass jars. —Fill jars to ½ inch of top. For a full pack, shake berries down while filling jars. Cover with boiling sirup, leaving ½-inch space at top. Adjust lids. Process in boiling-water bath (212° F.)— In tin cans. —Fill cans to ¼ inch of top. For a full pack, shake berries down while filling cans. Fill to top with boiling sirup. Exhaust to 170° F. (10 minutes); seal cans. Process in boiling-water bath (212° F.)— • Hot Pack. —(For firm berries)—Wash berri
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Cherries
Cherries
• Raw Pack. —Wash cherries; remove pits, if desired. In glass jars. —Fill jars to ½ inch of top. For a full pack, shake cherries down while filling jars. Cover with boiling sirup, leaving ½-inch space at top. Adjust lids. Process in boiling-water bath (212° F.)— In tin cans. —Fill cans to ¼ inch of top. For a full pack, shake cherries down while filling cans. Fill to top with boiling sirup. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)— • Hot Pack.
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Fruit Juices
Fruit Juices
Wash; remove pits, if desired, and crush fruit. Heat to simmering (185°-210° F.). Strain through cloth bag. Add sugar, if desired—about 1 cup to 1 gallon juice. Reheat to simmering. In glass jars. —Fill jars to ½ inch of top with hot juice. Adjust lids. Process in boiling-water bath (212° F.)— In tin cans. —Fill cans to top with hot juice. Seal at once. Process in boiling-water bath (212° F.)—...
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Fruit Purees
Fruit Purees
Use sound, ripe fruit. Wash; remove pits, if desired. Cut large fruit in pieces. Simmer until soft; add a little water if needed to keep fruit from sticking. Put through a strainer or food mill. Add sugar to taste. Heat again to simmering (185°-210° F.). In glass jars. —Pack hot to ½ inch of top. Adjust lids. Process in boiling-water bath (212° F.)— In tin cans. —Pack hot to top. Exhaust to 170° F. (about 10 minutes), and seal cans. Process in boiling-water bath (212° F.)—...
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Peaches
Peaches
Wash peaches and remove skins. Dipping the fruit in boiling water, then quickly in cold water makes peeling easier. Cut peaches in halves; remove pits. Slice if desired. To prevent fruit from darkening during preparation, drop it into water containing 2 tablespoons each of salt and vinegar per gallon. Drain just before heating or packing raw. BN21470 Peaches can be peeled easily if they are dipped in boiling water, then in cold water. • Raw Pack. —prepare peaches as directed above. In glass jars
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Pears
Pears
Wash pears. Peel, cut in halves, and core. Continue as with peaches, either raw pack or hot pack....
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Plums
Plums
Wash plums. To can whole, prick skins. Freestone varieties may be halved and pitted. • Raw Pack. —Prepare plums as directed above. In glass jars. —Pack raw fruit to ½ inch of top. Cover with boiling sirup, leaving ½-inch space at top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)— As soon as you remove jars from canner, complete seals if necessary. In tin cans. —Pack raw fruit to ¼ inch of top. Fill to top with boiling sirup. Exhaust to 170° F. (about 10 minutes) and seal cans.
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Rhubarb
Rhubarb
Wash rhubarb and cut into ½-inch pieces. Add ½ cup sugar to each quart rhubarb and let stand to draw out juice. Bring to boiling. In glass jars. —Pack hot to ½ inch of top. Adjust lids. Process in boiling-water bath (212° F.)— As soon as you remove jars from canner, complete seals if necessary. In tin cans. —Pack hot to top of cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—...
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Tomatoes
Tomatoes
Use only perfect, ripe tomatoes. To loosen skins, dip into boiling water for about ½ minute; then dip quickly into cold water. Cut out stem ends and peel tomatoes. 76787B To peel tomatoes, dip them in boiling water, then quickly in cold water to loosen skins. 76792B To raw pack tomatoes, put peeled tomatoes in jars and press down to fill spaces. • Raw Pack. —Leave tomatoes whole or cut in halves or quarters. In glass jars. —Pack tomatoes to ½ inch of top, pressing gently to fill spaces. Add no w
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Tomato Juice
Tomato Juice
Use ripe, juicy tomatoes. Wash, remove stem ends, cut into pieces. Simmer until softened, stirring often. Put through strainer. Add 1 teaspoon salt to each quart juice. Reheat at once just to boiling. In glass jars. —Fill jars with boiling-hot juice to ½ inch of top. Adjust jar lids. Process in boiling-water bath (212° F.)— In tin cans. —Fill cans to top with boiling-hot juice. Seal cans at once. Process in boiling-water bath (212° F.)— Can vegetables according to general directions on pages 5 t
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Points on Packing
Points on Packing
Raw pack. —Pack cold raw vegetables (except corn, lima beans, and peas) tightly into container and cover with boiling water. Hot pack. —Preheat vegetables in water or steam. Cover with cooking liquid or boiling water. Cooking liquid is recommended for packing most vegetables because it may contain minerals and vitamins dissolved out of the food. Boiling water is recommended when cooking liquid is dark, gritty, or strong-flavored, and when there isn’t enough cooking liquid....
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Processing in a Pressure Canner
Processing in a Pressure Canner
Use a steam-pressure canner for processing all vegetables except tomatoes and pickled vegetables. Directions. —Follow the manufacturer’s directions for the canner you are using. Here are a few pointers on the use of any steam-pressure canner: •Put 2 or 3 inches of boiling water in the bottom of the canner; the amount of water to use depends on the size and shape of the canner. •Set filled glass jars or tin cans on rack in canner so that steam can flow around each container. If two layers of cans
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To Figure Yield of Canned Vegetables From Fresh
To Figure Yield of Canned Vegetables From Fresh
The number of quarts of canned food you can get from a given amount of fresh vegetables depends on quality, condition, maturity, and variety of the vegetable, size of pieces, and on the way the vegetable is packed—raw or hot pack. Generally, the following amounts of fresh vegetables (as purchased or picked) make 1 quart of canned food:...
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Asparagus
Asparagus
• Raw Pack. —Wash asparagus; trim off scales and tough ends and wash again. Cut into 1-inch pieces. In glass jars. —Pack asparagus as tightly as possible without crushing to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— As soon as you remove jars from canner, complete seals if necessary. In tin cans. —Pack asparagus as tightly as possible
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Beans, Dry, With Tomato or Molasses Sauce
Beans, Dry, With Tomato or Molasses Sauce
Sort and wash dry beans (kidney, navy, or yellow eye). Cover with boiling water; boil 2 minutes, remove from heat and let soak 1 hour. Heat to boiling, drain, and save liquid for making sauce. In glass jars. —Fill jars three-fourths full with hot beans. Add a small piece of salt pork, ham, or bacon. Fill to 1 inch of top with hot sauce (see recipes below). Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— In tin cans. —Fill cans three-fourths full with hot beans. Add a
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Beans, Dry, Baked
Beans, Dry, Baked
Soak and boil beans according to directions for beans with sauce. Place small pieces of salt pork, ham, or bacon in earthenware crock or a pan. Add beans. Add enough molasses sauce to cover beans. Cover crock and bake 4 to 5 hours at 350° F. (moderate oven). Add water as needed—about every hour. In glass jars. —Pack hot beans to 1 inch of top. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— As soon as you remove jars from canner, complete seals if necessary. In tin c
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Beans, Fresh Lima
Beans, Fresh Lima
Can only young, tender beans. • Raw Pack. —Shell and wash beans. In glass jars. —Pack raw beans into clean jars. For small-type beans, fill to 1 inch of top of jar for pints and 1½ inches for quarts; for large beans, fill to ¾ inch of top for pints and 1¼ inches for quarts. Beans should not be pressed or shaken down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill jar to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— In tin
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Beans, Snap
Beans, Snap
• Raw Pack. —Wash beans. Trim ends; cut into 1-inch pieces. In glass jars. —Pack raw beans tightly to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— In tin cans. —Pack raw beans tightly to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and s
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Beets
Beets
Sort beets for size. Cut off tops, leaving an inch of stem. Also leave root. Wash beets. Cover with boiling water and boil until skins slip easily—15 to 25 minutes, depending on size. Skin and trim. Leave baby beets whole. Cut medium or large beets in ½-inch cubes or slices; halve or quarter very large slices. In glass jars. —Pack hot beets to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process
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Carrots
Carrots
• Raw Pack. —Wash and scrape carrots. Slice or dice. In glass jars. —Pack raw carrots tightly into clean jars, to 1 inch of top of jar. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill jar to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— In tin cans. —Pack raw carrots tightly into cans to ½ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill cans to top with boiling water. Exhaust to 170° F. (abo
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Corn, Cream-Style
Corn, Cream-Style
• Raw Pack. —Husk corn and remove silk. Wash. Cut corn from cob at about center of kernel and scrape cobs. In glass jars. —Use pint jars only. Pack corn to 1½ inches of top; do not shake or press down. Add ½ teaspoon salt to each jar. Fill to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— In tin cans. —Use No. 2 cans only. Pack corn to ½ inch of top; do not shake or press down. Add ½ teaspoon salt to each can. Fill cans to top with
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Corn, Whole-Kernel
Corn, Whole-Kernel
• Raw Pack. —Husk corn and remove silk. Wash. Cut from cob at about two-thirds the depth of kernel. In glass jars. —Pack corn to 1 inch of top; do not shake or press down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— 76621B A nail driven at an angle through the cutting board (see arrow) holds the cob steady and makes it easy to cut corn from the cob. In tin cans. —Pack co
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Hominy
Hominy
Place 2 quarts of dry field corn in an enameled pan; add 8 quarts of water and 2 ounces of lye. Boil vigorously ½ hour, then allow to stand for 20 minutes. Rinse off the lye with several hot water rinses. Follow with cold water rinses to cool for handling. Work hominy with the hands until dark tips of kernels are removed (about 5 minutes). Separate the tips from the corn by floating them off in water or by placing the corn in a coarse sieve and washing thoroughly. Add sufficient water to cover h
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Mushrooms
Mushrooms
Trim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove adhering soil. Wash in clean water. Leave small mushrooms whole; cut larger ones in halves or quarters. Steam 4 minutes or heat gently for 15 minutes without added liquid in a covered saucepan. In glass jars. —Pack hot mushrooms to ½ inch of top. Add ¼ teaspoon salt to half pints; ½ teaspoon to pints. For better color, add crystalline ascorbic acid—¹/₁₆ teaspoon to half-pints; ⅛ teaspoon to pints.
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Okra
Okra
Can only tender pods. Wash; trim. Cook for 1 minute in boiling water. Cut into 1-inch lengths or leave pods whole. In glass jars. —Pack hot okra to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— In tin cans. —Pack hot okra to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaus
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Peas, Fresh Blackeye (Cow-peas, Blackeye Beans)
Peas, Fresh Blackeye (Cow-peas, Blackeye Beans)
• Raw Pack. —Shell and wash blackeye peas. In glass jars. —Pack raw blackeye peas to 1½ inches of top of pint jars and 2 inches of top of quart jars; do not shake or press peas down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jars. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— In tin cans. —Pack raw blackeye peas to ¾ inch of top; do not shake or press down. Add ½ teaspoon salt to No. 2 cans; 1 teasp
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Peas, Fresh Green
Peas, Fresh Green
• Raw Pack. —Shell and wash peas. In glass jars. —Pack peas to 1 inch of top; do not shake or press down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving 1½ inches of space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— In tin cans. —Pack peas to ¼ inch of top; do not shake or press down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minu
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Potatoes, Cubed
Potatoes, Cubed
Wash, pare, and cut potatoes into ½-inch cubes. Dip cubes in brine (1 teaspoon salt to 1 quart water) to prevent darkening. Drain. Cook for 2 minutes in boiling water, drain. In glass jars. —Pack hot potatoes to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— In tin cans. —Pack hot potatoes to ¼ inch of top. Add ½ teaspoon salt to No. 2 can
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Potatoes, Whole
Potatoes, Whole
Use potatoes 1 to 2½ inches in diameter. Wash, pare, and cook in boiling water for 10 minutes. Drain. In tin cans. —Pack hot potatoes to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—...
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Pumpkin, Cubed
Pumpkin, Cubed
Wash pumpkin, remove seeds, and pare. Cut into 1-inch cubes. Add just enough water to cover; bring to boil. In glass jars. —Pack hot cubes to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with hot cooking liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— In tin cans. —Pack hot cubes to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with hot cooking liquid. E
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Pumpkin, Strained
Pumpkin, Strained
Wash pumpkin, remove seeds, and pare. Cut into 1-inch cubes. Steam until tender, about 25 minutes. Put through food mill or strainer. Simmer until heated through; stir to keep pumpkin from sticking to pan. In glass jars. —Pack hot to ½ inch of top. Add no liquid or salt. Adjust jar lids. Process at 10 pounds pressure (240° F.)— In tin cans. —Pack hot to ⅛ inch of top. Add no liquid or salt. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240
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Spinach (and Other Greens)
Spinach (and Other Greens)
Can only freshly picked, tender spinach. Pick over and wash thoroughly. Cut out tough stems and midribs. Place about 2½ pounds of spinach in a cheesecloth bag and steam about 10 minutes or until well wilted. In glass jars. —Pack hot spinach loosely to ½ inch of top. Add ¼ teaspoon salt to pints; ½ teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— In tin cans. —Pack hot spinach loosely to
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Squash, Summer
Squash, Summer
• Raw Pack. —Wash but do not pare squash. Trim ends. Cut squash into ½-inch slices; halve or quarter to make pieces of uniform size. In glass jars. —Pack raw squash tightly into clean jars to 1 inch of top of jar. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill jar to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— As soon as you remove jars from canner, complete seals if necessary. In tin cans. —Pack raw squash tightly into
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Sweetpotatoes, Dry Pack
Sweetpotatoes, Dry Pack
Wash sweetpotatoes. Sort for size. Boil or steam until partially soft (20 to 30 minutes). Skin. Cut in pieces if large. In glass jars. —Pack hot sweetpotatoes tightly to 1 inch of top, pressing gently to fill spaces. Add no salt or liquid. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— In tin cans. —Pack hot sweetpotatoes tightly to top of can, pressing gently to fill spaces. Add no salt or liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pres
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Sweetpotatoes, Wet Pack
Sweetpotatoes, Wet Pack
Wash sweetpotatoes. Sort for size. Boil or steam just until skins slip easily. Skin and cut in pieces. In glass jars. —Pack hot sweetpotatoes to 1 inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water or medium sirup, leaving 1-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)— In tin cans. —Pack hot sweetpotatoes to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with
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Questions and Answers
Questions and Answers
Q. Is it safe to process foods in the oven? A. No, oven canning is dangerous. Jars may explode. The temperature of the food in jars during oven processing does not get high enough to insure destruction of spoilage bacteria in vegetables. Q. Why is open-kettle canning not recommended for fruits and vegetables? A. In open-kettle canning, food is cooked in an ordinary kettle, then packed into hot jars and sealed without processing. For vegetables, the temperatures obtained in open-kettle canning ar
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MORE INFORMATION
MORE INFORMATION
When you preserve food at home, other publications of the Agricultural Research Service listed below may help you. They can be obtained from the Office of Information, U.S. Department of Agriculture, Washington, D.C. 20250. This is a Consumer Service of USDA U.S. GOVERNMENT PRINTING OFFICE: 1965 O—773-146...
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