Home Canning of Fruits and Vegetables 1983

-- 

Milton P. Baldauf, Food Scientist 

Extension Service 

Home and Garden Bulletin 8, USDA, 1947

Revised May 1983 

Archive copy of publication, do not use for current recommendations. 

The PDF file was provided courtesy of the National Agricultural Library.

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HOME CANNING

OF FRUITS

AND VEGETABLES

UNITED STATES

DEPARTMENT

OF AGRICULTURE

HOME AND

GARDEN BULLETIN

NUMBER 8

EXTENSION

SERVICE
CONTENTS

P«ge

Right canner for each food 3

Getting your equipment ready 3

General earthing procedure 5

How to can fruits, tomatoes, pickled vegetables 9

Directions for fruits, tomatoes, pickled vegetables 11

How to can vegetables 16

Directions for vegetables 18

Questions and answers 29

Index.. 31

Reviewed by

Milton P. Baldauf, Food Scientist, Extension Service, Washington, D.C.

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.

Revised May 1983

For sale by the Superintendent of Documents, U.S. Government Printing Office

Washington, D.C. 20402
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 steampressure canner. The kind of canner that should be used depends on the kind of

food being canned.

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 vegetables in pint jars or No. 2 tin cans. If you use a pressure saucepan,

add 20 minutes to the processing times given in this publication for each

vegetable.

Getting Your Equipment Ready

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 your county home

demonstration agent, dealer, or manufacturer about checking it.
If your gage is off 5 pounds or more, you'd better get a new one. But if the

gage is not more than 4 pounds off, you can correct for it as shown below. As

a reminder, tie on the canner a tag stating the reading to use to get the correct

pressure.

The food is to be processed at 10 pounds steam pressure; so—

If the gage reads high—

1 pound high—process at 11 pounds.

2 pounds high—process at 12 pounds.

3 pounds high—process at 13 pounds.

4 pounds high—process at 14 pounds.

If the gage reads low—

1 pound low—process at 9 pounds.

2 pounds low—process at 8 pounds.

3 pounds low—process at 7 pounds.

4 pounds low—process at 6 pounds.

Have canner thoroughly clean.—Wash canner kettle well if you have not

used it for some time. Don't put cover in water—wipe it with a soapy cloth,

then with a damp, clean cloth. Dry well.

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 tightfitting 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

enough, you can use it for a water bath.

Cover, but do not fasten. Leave petcock wide open, so that steam escapes

and pressure does not build up inside «P«?«

the canner. 76892B

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 test by stretching. Wash rings in hot, soapy water. Rinse well.

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:

Spaco for I" to 2"

of water above jar
Type of can Recommended for—

C-enamel Corn, hominy.

R-enamel Beefs/ red berries, red or black cherries, plums,

pumpkin, rhubarb, winter squash.

Plain All other fruits and vegetables for which canning

directions are given in this bulletin.

In this bulletin, directions are given for canning most fruits and vegetables in

No. 2 and No. 21/2 tin cans. A No. 2 can holds about 2y2 cups, and a No. 2%

can about S1/^ cups.

Use only cans in good condition.—See that cans, lids, and gaskets are

perfect. Discard badly bent, dented, or rusted cans, and lids with damaged

gaskets. Keep lids in paper packing

until ready to use. The paper protects

the lids from dirt and moisture.

Wash cans.—Just before use, wash

cans in clean water; drain upside down.

Do not wash lids; washing may damage

the gaskets. If lids are dusty or dirty,

rinse with clean water or wipe with a

damp cloth just before you put them on

the cans.

Check the sealer.—Make sure the

sealer you use is properly adj usted. To

test, put a little water into a can, seal it,

then submerge can in boiling water for

a few seconds. If air bubbles rise from IflB IBMP 1

around the can, the seam is not tight.

Adjust sealer, following manufacturer's

directions. A can sealer is needed if fin cans are used.

General Canning Procedure

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.

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.

Filling Containers

Rate pack or hot pack.—Fruits and vegetables may be packed raw into glass

jars or tin cans or may be 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 it is packed.

There should be enough sirup, water, or juice to fill in around the solid food

in the container and to cover the food. Food at the top of the container tends

to darken if not covered with liquid. It takes from % to 1%

 CUPS

 of liquid for a

quart glass jar or a No. 2% tin can.

Head space.—With only a few exceptions, some space should be left between

the packed food and the closure. The amount of space to allow at the top of

the jar or can is given in the detailed directions for canning each food.

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. Metal lids with sealing compound may be

used only once.

Porcelain-lined zinc cap with shoulder rubber ring. Fit wet rubber ring

down on jar shoulder, but don't stretch unnecessarily. Fill jar; wipe rubber ring

and jar rim clean. Then screw cap down firmly and turn it back ^ inch. As

soon as you take jar from canner, screw cap down tight, to complete seal.

Porcelain-lined zinc caps may be reused as long as they are in good condition.

Rubber rings should not be reused.

Metal

screw band

Metal lid with

sealing

compound

Seals here

Porcelain

lined

screw cop

-Rubber

Seals here

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 temperature of the food has not dropped below 170° F. To make sure, test

with a thermometer, placing the bulb at the center of the can. If the thermometer

registers lower than 170°, or if you do not make this test, exhaust the cans.

To exhaust, place open, filled cans on a rack in a kettle in which there is

enough boiling water to come to about 2 inches below the tops of the cans. Cover

the kettle. Bring water back to boiling. Boil until a thermometer inserted at

the center of the can registers 170° F.—or for the length of time given in the

directions for the fruit or vegetable you are canning.

Remove cans from the water one at a time, and add boiling packing liquid or

water if necessary to bring head space back to the level specified for each product.

Place clean lid on filled can. Seal at once.

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.

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.

Cool jars top side up on a rack, leaving space Cool tin cans in cold water; change water frebetween jars so air can circulate. quently to cool cans quickly.

Tin cans.—Put tin cans in cold, clean water to cool them; change water as

needed to cool cans quickly. Take cans out of the water while they are still warm

so they will dry in the air. If you stack cans, stagger them so that air can get

around them.
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; store jars without

leaks and check for spoilage before use.

If you find a leaky jar, use unspoiled

food right away. Or can it again;

empty the jar, and pack and process

food as if it were fresh. Before using

jar or lid again check for defects.

When jars are thoroughly cool, take

off the screw bands carefully. If a

band sticks, covering for a moment

with a hot, damp cloth may help loosen

it.

Before storing canned food, wipe containers clean. Label to show contents,

date, and lot number—if you canned

more than one lot in a day. BMZI«»

Wash bands; store them in a dry place. Lab*l jort after they hav» b«»n cooled.

Storing Canned Food

Properly canned food stored in a cool, dry place will retain optimum eating

quality for at least a year. Canned food stored in a warm place near hot pipes, a

range, or a furnace, or in direct sunlight may lose some of its eating quality in a

few weeks or months, depending on the temperature.

Dampness may corrode cans or metal lids and cause leakage so the food

will spoil.

Freezing does not cause food spoilage unless the seal is damaged or the jar

is broken. However, frozen canned food may be less palatable than properly

stored canned food. In an unheated storage place it is well to protect canned

food by wrapping the jars in paper or covering them with a blanket.

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 the seal has broken and the 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. To avoid any risk

of botulism, it is essential that the pressure canner be in perfect order and that

every canning recommendation be followed exactly.

Bring home-canned vegetables to a rolling boil; then cover and boil for at least

10 minutes. Boil spinach and corn 20 minutes. If the food looks spoiled, foams,

or has an off odor during heating, destroy it.

Burn spoiled vegetables, or dispose of the food so that it will not be eaten by

humans or animals.
How To Can Fruits, Tomatoes, Pickled Vegetables

Fruits, tomatoes, and pickled vegetables are canned according to the general

directions on pages 5 to 8, the detailed directions for each food on pages 11 to 16,

and the special directions given below that apply only to acid foods.

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.

To hoi pack fruit, pack heated fruit loosely into Cover fruit with boiling liquid before closing

jars. jar and processing in boiling-water bath.

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—

4 cups of water or juice 2 cups sugar For 5 cups THIN sirup.

3 cups sugar. For 51/s cups MEDIUM sirup.

4% cups sugar... For 61/s cups HEAVY sirup.

Heat sugar and water or juice together until sugar is dissolved,

necessary.

Skim if
To extract juice.—Crush thoroughly ripe, sound juicy fruit. Heat to simmering (185° to 210° F.) over low heat. Strain through jelly bag or other cloth.

To add sugar direct to fruit.—For juicy fruit to be packed hot, add about

Vj> cup sugar to each quart of raw, prepared fruit. Heat to simmering (185°

to 210° F.) over low heat. Pack fruit in the juice that cooks out.

To add sweetening other than sugar.—You can use light corn sirup or

mild-flavored honey to replace as much as half the sugar called for in canning

fruit. Do not use brown sugar, or molasses, sorghum, or other strong-flavored

sirups; their flavor overpowers the fruit flavor and they may darken the 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.

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 «re covered with boiling water, place lid on water-bath canner and bring water quickly

back to boiling.

10
When water in canner comes to a rolling boil, start to count processing time.

Boil gently and steadily for time recommended for the food you are canning.

Add boiling water during processing if needed to keep containers coverea.

Remove containers from the canner immediately when processing time is up.

Processing times.—Follow times carefully. The times given apply only

when a specific food is prepared according to detailed directions.

If you live at an altitude of 1,000 feet or more, you have to add to these

processing times in canning directions, as follows:

Increase in processing time if the time

Altitude called for is—

20 minutes or less More than 20 minutes

1,000 feet 1 minute 2 minutes.

2,000 feet 2 minutes 4 minutes.

3,000 feet 3 minutes 6 minutes.

4,000 feet 4 minutes 8 minutes.

5,000 feet 5 minutes 10 minutes.

6,000 feet 6 minutes 12 minutes.

7,000 feet 7 minutes 14 minutes.

8,000 feet 8 minutes 16 minutes.

9,000 feet 9 minutes 18 minutes.

10,000 feet 10 minutes 20 minutes.

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:

Pounds

Apples 2V2 fo 3

Berries, except strawberries 11/2 to 3 (1 to 2 quart boxes)

Cherries (canned unpitted) 2 to 21/2

Peaches 2 to 3

Pears 2 to 3

Plums 11/2 to 21/2

Tomatoes 21/2 to 31/s

In 1 pound there are about 3 medium apples and pears; 4 medium peaches or

tomatoes; 8 medium plums.

Directions for Fruits, Tomatoes, Pickled Vegetables

Apples Pint jars 15 minutes

r, Quart jars 20 minutes

rare and core apples; cut in pieces.

To keep fruit from darkening, drop As soon as you remove jars from

pieces into water containing 2 table- canner, complete seals if necessary,

spoons each of salt and vinegar per jn tin cans.—Pack hot fruit to 1,4

gallon. Drain, then boil 5 minutes in inch of top Fm to top with hot sirup

thin sirup or water. m. water Exhaust to m<> F (about

In glass jars.-Pack hot_ fruit to 1Q minutes) and geal cang Procegg

y-? inch of top. Lover with hot sirup . , ... , ., /r)100 r \ in boiling-water bath (212° F.) — or water, leaving y^-inch space at top

of jar. Adjust jar lids. Process in No. 2 cans 10 minutes

boiling-water bath (212° F.)— No. 2% cans 10 minutes

11
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 i/i inch of top. Adjust lids.

Process in boiling-water bath (212°

p \

Pint jars 20 minutes

Quart jars 20 minutes

As soon as you remove jars from

canner, complete seals if necessary.

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.) —

No. 2 cans 20 minutes

No. 2Vz cans 20 minutes

Apricots

Follow method for peaches. Peeling may be omitted.

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 1% cups vinegar and !/•>

cup water) to 2 cups sugar. Heat to

boiling.

Pack beets in glass jars to ^ inch

of top. Add

 a/2 teaspoon salt to pints,

1 teaspoon to quarts. Cover with boiling sirup, leaving %-inch space at top

of jar. Adjust jar lids. Process in

boiling-water bath (212° F.) —

Pint jars 30 minutes

Quart j ars 30 minutes

As soon as you remove jars from

canner, complete seals if necessary.

Berries, Except Strawberries

• Raw Pack.—Wash berries; drain.

In glass jars.—Fill jars to V£ inch

of top. For a full pack, shake berries

down while filling jars. Cover with

boiling sirup, leaving %-inch space at

top. Adjust lids. Process in boilingwater bath (212° F.)-

Pint jars 10 minutes

Quart jars 15 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Fill cans to 14 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.) —

No. 2 cans 15 minutes

No. 2V2 cans 20 minutes

• Hot Pack.—(For firm berries) —

Wash berries and drain well. Add %

cup sugar to each quart fruit. Cover

pan and bring to boil; shake pan to

keep berries from sticking.

In glass jars.—Pack hot berries to

l

/n inch of top. Adjust jar lids. Process in boiling-water bath (212° F.) —

Pint jars 10 minutes

Quart jars 15 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack hot berries to

top. Exhaust to 170° F. (about 10

minutes) and seal cans. Process in

boiling-water bath (212° F.) —

No. 2 cans 15 minutes

No. 21/£ cans 20 minutes

Cherries

• Raw Pack.—Wash cherries; remove pits, if desired.

In glass jars.—Fill jars to % inch

of top. Tor a full pack, shake cherries

down while filling jars. Cover with

boiling sirup, leaving 1/2-inch space at

top. Adjust lids. Process in boilingwater bath (212° F.)-

Pint jars 20 minutes

Quart jars 25 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Fill cans to ^4 inch

of top. For a full pack, shake cherries

down while filling cans. Fill to top

12
with boiling sirup. Exhaust to 170° F.

(about 10 minutes) and seal cans.

Process in boiling-water bath (212°

F1 . ^ J

No. 2 cans 20 minutes

No. 2% cans 25 minutes

• Hot Pack.—Wash cherries; remove pits, if desired. Add Va

 CUP

sugar to each quart of fruit. Add a

little water to unpitted cherries to keep

them from sticking while heating.

Cover pan and bring to a boil.

In glass jars.—Pack hot to !/2

 lncri

of top. Adjust jar lids. Process in

boiling-water bath (212° F.)-

Pint jars 10 minutes

Quart jars 15 minutes

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.)-

No. 2 cans 15 minutes

No. 2^/2 cans 20 minutes

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 % inch

of top with hot juice. Adjust lids.

Process in boiling-water bath (212°

F.)-

Pint jars 5 minutes

Quart jars 5 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Fill cans to top with

hot juice. Seal at once. Process in

boiling-water bath (212° F.) —

No. 2 cans 5 minutes

No. 2^/2 cans 5 minutes

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 % inch

of top. Adjust lids. Process in boiling-water bath (212° F.) —

Pint jars 20 minutes

Quart jars 20 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack hot to top. Exhaust to 170° F. (about 10 minutes),

and seal cans. Process in boilingwater bath (212° F.) —

No. 2 cans 20 minutes

No. 2l/2 cans 20 minutes

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.

Peaches can be peeled easily if they are dipped

In boiling water, then in cold water.

• Raw Pack.—Prepare peaches as

directed above.

(Continued on next page)

13
In glass jars.—Pack raw fruit to

1/2 inch of top. Cover with boiling

sirup, leaving i/2-inch space at top of

jar. Adjust jar lids. Process in boiling-water bath (212° F.) —

Pint jars 25 minutes

Quart j ars 30 minutes

As soon as you remove jars from canner, complete seals if necessary.

In tin cans.—Pack raw fruit to 1/4

inch of top. Fill to top with boiling

sirup. Exhaust to 170° F. (about 10

minutes) and seal cans. Process in

boiling-water bath (212° F.) —

No. 2 cans 30 minutes

No. 2 1/2 cans 35 minutes

• Hot Pack.—Prepare peaches as directed above. Heat peaches through in

hot sirup. If fruit is very juicy you

may heat it with sugar, adding no

liquid.

In glass jars.—Pack hot fruit to 1/2

inch of top. Cover with boiling liquid,

leaving l^-inch space at top of jar.

Adjust jar lids. Process in boilingwater bath (212° F.) —

Pint jars 20 minutes

Quart jars 25 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack hot fruit to 1/4

inch of top. Fill to top with boiling

liquid. Exhaust to 170° F. (about 10

minutes) and seal cans. Process in

boiling-water bath (212° F.) —

No. 2 cans 25 minutes

No. 21/2 cans 30 minutes

Pears

Wash pears. Peel, cut in halves, and

core. Continue as with peaches, either

raw pack or hot pack.

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

1/2 inch of top. Cover with boiling

14

sirup, leaving 1/2-inch space at top of

jar. Adjust jar lids. Process in boiling-water bath (212° F.) —

Pint jars 20 minutes

Quart jars 25 minutes

As soon as you remove jars from canner, complete seals if necessary.

In tin cans.—Pack raw fruit to 1/4

inch of top. Fill to top with boiling

sirup. Exhaust to 170° F. (about 10

minutes) and seal cans. Process in

boiling-water bath (212° F.) —

No. 2 cans 15 minutes

No. 21/2 cans 20 minutes

• Hot Pack.—Prepare plums as directed above. Heat to boiling in sirup

or juice. If fruit is very juicy you may

heat it with sugar, adding no liquid.

In glass jars.—Pack hot fruit to 1/2

inch of top. Cover with boiling liquid,

leaving %-inch space at top of jar. Adjust jar lids. Process in boiling-water

bath (212° F.) —

Pint jars 20 minutes

Quart jars 25 minutes

As soon as you remove jars from canner, complete seals if necessary.

In tin cans.—Pack hot fruit to 1/4

inch of top. Fill to top with boiling

liquid. Exhaust to 170° F. (about 10

minutes) and seal cans. Process in

boiling-water bath (212° F.) —

No. 2 cans 15 minutes

No. 21/2 cans 20 minutes

Rhubarb

Wash rhubarb and cut into 1/2-inch

pieces. Add 1/2 cup sugar to each quart

rhubarb and let stand to draw out juice.

Bring to boiling.

In glass jars.—Pack hot to 1/2 inch

of top. Adjust lids. Process in boiling-water bath (212° F.) —

Pint jars 10 minutes

Quart jars 10 minutes

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.) —
No. 2 cans 10 minutes

No. 2^2

 cans

 10 minutes

Tomatoes

Use only firm, ripe, red tomatoes.

Do not use overripe tomatoes, because

tomatoes lose acidity as they mature.

Tomatoes with soft spots or decayed

areas are not suitable for canning. To

loosen skins, dip into boiling water for

about 1/2 minute; then dip quickly into

cold water. Cut

peel tomatoes.

out stem ends and

76787B

To peel tomatoes, dip them in boiling water,

then quickly in cold water to loosen skins.

0 Raw Pack.—The raw pack method

of preserving tomatoes is no longer recommended because of recent research

findings. When sufficient research has

been accomplished to establish safe, new

processes, instructions will be included

in a revised edition of this publication.

• Hot Pack.—Quarter peeled tomatoes. Bring to boil; stir to keep tomatoes from sticking.

In glass jars.—Pack boiling-hot

tomatoes to ^2 inch of top. Add 1/2

teaspoon salt to pints; 1 teaspoon to

quarts. Adjust jar lids. Process in

boiling-water bath (212° F.) —

Pint jars 35 minutes

Quart jars 45 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack boiling-hot tomatoes to 14 inch of top. Add no water.

Add 1/2 teaspoon salt to No. 2 cans; 1

teaspoon to No. 2^/2 cans. Exhaust to

170° F. (about 10 minutes) and seal

cans. Process in boiling-water bath

(212° FOND. 2 cans 35 minutes

No. 2l/2 cans _ _ 40 minutes

Tomato Juice

Use ripe, juicy, red tomatoes. Do

not use overripe tomatoes, because

tomatoes lose acidity as they mature.

Tomatoes with soft or decayed areas

are not suitable for canning. 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 % inch of top. Adjust

jar lids. Process in boiling-water bath

(212° F.) —

Pint jars 35 minutes

Quart jars 35 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Fill cans to top with

boiling-hot juice. Seal cans at once.

Process in boiling-water bath (212°

F.) —

No. 2 cans 35 minutes

No. 2l/2 cans _ _ 35 minutes

15
How To Can Vegetables

Can vegetables according to general directions on pages 5 to 8, the detailed

directions for each vegetable on pages 18 to 28. and special directions below that

apply only to vegetables.

Points on Pocking

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.

Processing in a Pressure Conner

Use a steam-pressure canner for processing all vegetables except tomatoes and

pickled vegetables. A pressure saucepan may be used for pint jars and No. 2

cans (see p. 3).

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 or jars are put in, stagger the

second layer. Use a rack between layers of glass jars.

O Fasten canner cover securely so that no steam can escape except through

vent (petcock or weighted-gage opening).

• Watch until steam pours steadily from vent. Let it escape for 10 minutes

or more to drive all air from the canner. Then close petcock or put on weighted

gage.

• Let pressure rise to 10 pounds (240° F.). The moment this pressure is

reached start counting processing time. Keep pressure constant by regulating

heat under the canner. Do not lower pressure by opening petcock. Keep drafts

from blowing on canner.

• When processing time is up, remove canner from heat immediately.

With glass jars, let canner stand until pressure is zero. Never try to rush

the cooling by pouring cold water over the canner. When pressure registers zero,

wait a minute or two, then slowly open petcock or take off weighted gage.

Unfasten cover and tilt the far side up so steam escapes away from you. Take

jars from canner.
BN223S9

To process vegetables, bring pressure in tanner up to 10 pounds, then start to count processing time.

With tin cans, release steam in canner as soon as canner is removed from

heat by opening petcock or taking off weighted gage. Then take off canner cover

and remove cans.

Processing times. — Follow processing times carefully. The times given

apply only when a specific food is prepared according to detailed directions.

If you live at an altitude of less than 2,000 feet above sea level, process vegetables at 10 pounds pressure for the times given.

At altitudes above sea level, it takes more than 10 pounds pressure to reach

240° F. If you live at an altitude of 2,000 feet and have a pressure canner with

a dial gage, process vegetables at 11 pounds pressure. At 4,000 feet, use 12 pounds

pressure; at 6,000 feet, 13 pounds pressure; at 8,000 feet. 14 pounds pressure; at

10,000 feet, 15 pounds pressure.

If your pressure canner has a weighted gage, follow the manufacturer's directions for altitude corrections.

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 :

Pounds

Asparagus ................. 21/s to 41/2

Beans, lima, in pods ........ 3 to 5

Beans, snap ................ 11/2 to 21/2

Beets, without tops .......... 2 to 31/s

Carrots, without tops ........ 2 to 3

Corn, sweet, in husks ........ 3 to 6

Pounds

Okra 11/2

Peas, green, in pods 3 to 6

Pumpkin or winter squash.. 11/2 to 3

Spinach and other greens... 2 to 6

Squash, summer 2 to 4

Sweetpotatoes 2 to 3

17
Directions for Vegetables

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 te

% inch of top. Add !/2 teaspoon salt

to pints; 1 teaspoon to quarts. Cover

with boiling water, leaving V^-rncli

space at top of jar. Adjust jar lids.

Process in pressure canner at 10 pounds

pressure (240° F.) —

Pint jars 25 minutes

Quart jars 30 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack asparagus as

tightly as possible without crushing to

14 inch of top. Add !/2 teaspoon salt

to No. 2 cans; 1 teaspoon to No. 2l/£

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.) —

No. 2 cans 20 minutes

No. 2^/2 cans 20 minutes

• Hot Pack.—Wash asparagus; trim

off scales and tough ends and wash

again. Cut in 1-inch pieces; cover with

boiling water. Boil 2 or 3 minutes.

In glass jars.—Pack hot asparagus

loosely to % inch of top. Add ^2 teaspoon salt to pints; 1 teaspoon to

quarts. Cover with boiling-hot cooking liquid, or if liquid contains grit use

boiling water. Leave %-inch space at

top of jar. Adjust jar lids. Process

in pressure canner at 10 pounds pressure (240° F.) —

Pint jars 25 minutes

Quart j ars 30 minutes

As soon as you remove jars from

canne;, complete seals if necessary.

in tin cans.—Pack hot asparagus

loosely to 14 inch of top. Add !/£ teaspoon salt to No. 2 cans; 1 teaspoon to

No. 2% cans. Fill to top with boilinghot cooking liquid, or if liquid contains

grit use boiling water. Exhaust to 170°

F. (about 10 minutes) and seal cans.

Process in pressure canner at 10 pounds

pressure (240° F.) —

No. 2 cans 20 minutes

No. 2y2 cans 20 minutes

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 threefourths 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.) —

Pint jars 65 minutes

Quart jars 75 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Fill cans three-fourths

full with hot beans. Add a small piece

of salt pork, ham, or bacon. Fill to

^4 inch of top with hot sauce (see

recipes below). Exhaust to 170° F.

(about 20 minutes) and seal cans.

Process in pressure canner at 10

pounds pressure (240° F.) —

No. 2 cans 65 minutes

No. 2% cans 75 minutes

Tomato sauce.—Mix 1 quart tomato juice, 3 tablespoons sugar, 2

teaspoons salt, 1 tablespoon chopped

onion, and !/4 teaspoon mixture of

ground cloves, allspice, mace, and cayenne. Heat to boiling.

Or mix 1 cup tomato catsup with 3

cups of water or soaking liquid from

beans and heat to boiling.

Molasses sauce.—Mix 1 quart

water or soaking liquid from beans,

3 tablespoons dark molasses, 1 table18
spoon vinegar, 2 teaspoons salt, and

% teaspoon powdered dry mustard.

Heat to boiling.

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.) —

Pint jars 80 minutes

Quart jars 100 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack hot beans to i/4

inch of top. Exhaust to 170° F. (about

15 minutes) and seal cans. Process in

pressure canner at 10 pounds pressure

(240° F.) —

No. 2 cans 95 minutes

No. 21/2 cans 115 minutes

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

li/2 inches for quarts; for large beans,

fill to % inch of top for pints and 1-Vi

inches for quarts. Beans should not

be pressed or shaken down. Add 1/2

teaspoon salt to pints; 1 teaspoon to

quarts. Fill jar to % inch of top with

boiling water. Adjust jar lids. Process in pressure canner at 10 pounds

pressure (240° F.) —

Pint jars 40 minutes

Quart j ars 50 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack raw beans to %

inch of top; do not shake or press

beans down. Add % teaspoon salt to

No. 2 cans; 1 teaspoon to No. 2V2 cans.

Fill cans 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.)-

No. 2 cans 40 minutes

No. 2V2 cans 40 minutes

• Hot Pack.—Shell the beans, cover

with boiling water, and bring to boil.

In glass jars.—Pack hot beans

loosely to 1 inch of top. Add 1/2 teaspoon salt to pints; 1 teaspoon to

quarts. Cover with boiling water, leaving 1-inch space at top of jar. Adjust

jar lids. Process in pressure canner

at 10 pounds pressure (240° F.) —

Pint jars 40 minutes

Quart j ars 50 minutes

As soon as you remove jars from

canner, complete seals if necessary.

Ire tin cans.—Pack hot beans

loosely to ^2 inch of top. Add % teaspoon salt to No. 2 cans; 1 teaspoon

to No. 2^/2 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.) —

No. 2 cans 40 minutes

No, 2% cans 40 minutes

Beans, Snap

• Raw Pack.—Wash beans. Trim

ends; cut into 1-inch pieces.

In glass jars.—Pack raw beans

tightly to y% inch of top. Add 1/2

teaspoon salt to pints; 1 teaspoon to

quarts. Cover with boiling water, leaving ^-inch space at top of jar. Adjust

jar lids. Process in pressure canner

at 10 pounds pressure (240° F.) —

Pint jars 20 minutes

Quart jars 25 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack raw beans

tightly to 1,4 inch of top. Add 1/2 tea-

(Continued on next page)

19
spoon salt to No. 2 cans; 1 teaspoon to

No. 2^/2 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.) —

No. 2 cans 25 minutes

No. 21/2 cans 30 minutes

• Hot Pack.—Wash beans. Trim

ends; cut into 1-inch pieces. Cover

with boiling water; boil 5 minutes.

In glass jars.—Pack hot beans

loosely to ^2 inch of top. Add 1/2 teaspoon salt to pints; 1 teaspoon to

quarts. Cover with boiling-hot cookJ

To hot pack snap beans, cover cut beans with

boiling water and boil 5 minutes.

BN21471

Then pack hot beans loosely in jar and cover

with hot cooking liquid before processing in

a pressure canner.

ing liquid, leaving ^-inch space at top

of jar. Adjust jar lids. Process in

pressure canner at 10 pounds pressure

(240° F.) —

Pint jars , 20 minutes

Quart jars 25 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack hot beans

loosely to !/4 inch of top. Add

 l/2 teaspoon salt to No. 2 cans; 1 teaspoon

to No. 21/2 cans. Fill to top with boiling-hot cooking liquid. Exhaust to

170° F. (about 10 minutes) and seal

cans. Process in pressure canner at

10 pounds pressure (240° F.) —

No. 2 cans 25 minutes

No. 21/2 cans 30 minutes

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

^2-inch cubes or slices; halve or quarter very large slices.

In glass jars.—Pack hot beets to

1/2 inch °f top. Add 1/2 teaspoon salt

to pints; 1 teaspoon to quarts. Cover

with boiling water, leaving ^-inch

space at top of jar. Adjust jar lids.

Process in pressure canner at 10

pounds pressure (240° F.) —

Pint jars 30 minutes

Quart jars 35 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack hot beets to 1/4

inch of top. Add % teaspoon salt to

No. 2 cans; 1 teaspoon to No. 2% 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.) —

No. 2 cans 30 minutes

No. 21/2 cans 30 minutes

20
Beets, Pickled

See page 12.

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 1/2 teaspoon salt to pints;

1 teaspoon to quarts. Fill jar to 1/2

inch of top with boiling water. Adjust

jar lids. Process in pressure canner at

10 pounds pressure (240° F.) —

Pint jars 25 minutes

Quart jars 30 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack raw carrots

tightly into cans to 1/2 inch of top.

Add 1/2 teaspoon salt to No. 2 cans; 1

teaspoon to No. 2% cans. Fill cans 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.) —

No. 2 cans 25 minutes

No. 21/2 cans 30 minutes

• Hot Pack.—Wash and scrape carrots. Slice or dice. Cover with boiling water and bring to boil.

In glass jars.—Pack hot carrots to

1/2 inch of top. Add Va teaspoon salt

to pints; 1 teaspoon to quarts. Cover

with boiling-hot cooking liquid, leaving !/2-inch space at top of jar. Adjust

jar lids. Process in pressure canner at

10 pounds pressure (240° F.) —

Pint jars 25 minutes

Quart jars 30 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack hot carrots to

l/& inch of top. Add 1/2 teaspoon salt

to No. 2 cans; 1 teaspoon to No. 2%

cans. Fill with boiling-hot cooking

liquid. Exhaust to 170° F. (about 10

minutes) and seal cans. Process in

pressure canner at 10 pounds pressure

(240° F.)-

No. 2 cans 20 minutes

No. 21/2 cans 25 minutes

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 l1/^ inches of top; do not

shake or press down. Add 1/2 teaspoon

salt to each jar. Fill to 1/2

 mcn

 of top

with boiling water. Adjust jar lids.

Process in pressure canner at 10 pounds

pressure (240° F.) —

Pint jars 95 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Use No. 2 cans only.

Pack corn to 1/2 inch of top; do not

shake or press down. Add 1/2 teaspoon

salt to each can. Fill cans to top with

boiling water. Exhaust to 170° F.

(about 25 minutes) and seal cans.

Process in pressure canner at 10 pounds

pressure (240° F.) —

No. 2 cans 105 minutes

• Hot Pack.—Husk corn and remove

silk. Wash. Cut corn from cob at

about center of kernel and scrape cob.

To each quart of corn add 1 pint boiling water. Heat to boiling.

In glass jars.—Use pint jars only.

Pack hot corn to 1 inch of top. Add

1/2 teaspoon salt to each jar. Adjust jar

lids. Process in pressure canner at 10

pounds pressure (240° F.) —

Pint jars 85 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Use No. 2 cans only.

Pack hot corn to top. Add 1/2 teaspoon

salt to each can. Exhaust to 170° F.

(about 10 minutes) and seal cans.

Process in pressure canner at 10 pounds

pressure (240° F.)—

No. 2 cans 105 minutes

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.

(Continued on next page)

21
A nail driven at an angle through the cutting board (see arrowl holds the cob steady and makes

it easy to cut corn from the cob.

Add 1/2 teaspoon salt to pints; 1 teaspoon to quarts. Fill to V2 inch of top

with boiling water. Adjust jar lids.

Process in pressure canner at 10

pounds pressure (240° F.) —

Pint jars 55 minutes

Quart jars 85 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack corn to % inch

of top; do not shake or press down.

Add 1/2 teaspoon salt to No. 2 cans; 1

teaspoon to No. 2^j 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.) —

No. 2 cans 60 minutes

No. 21/2 cans 60 minutes

• Hot Pack.—Husk corn and remove

silk. Wash. Cut from cob at about

two-thirds the depth of kernel. To each

quart of corn add 1 pint boiling water.

Heat to boiling.

In glass jars.—Pack hot corn to 1

inch of top and cover with boiling-hot

cooking liquid, leaving 1-inch space at

top of jar. Or fill to 1 inch of top with

mixture of corn and liquid. Add 1/2

teaspoon salt to pints; 1 teaspoon to

quarts. Adjust jar lids. Process in

pressure canner at 10 pounds pressure

(240° F.)-—

Pint jars 55 minutes

Quart j ars 85 minutes

As soon as you remove jars from

canner, complete seals if necessary.

22
To hot pack corn, put heated corn loosely in

C-enamel cans; fill cans with boiling liquid.

in tin cans.—Pack hot corn to ^

inch of top and fill to top with boilinghot cooking liquid. Or fill to top with

mixture of corn and liquid. Add 1/2

teaspoon salt to No. 2 cans; 1 teaspoon

to No. 2i/2 cans. Exhaust to 170° F.

(about 10 minutes) and seal cans.

Process in pressure canner at 10 pounds

pressure (240° F.)—

No. 2 cans 60 minutes

No. 2% cans 60 minutes

Hominy

Place 2 quarts of dry field corn in an

enameled pan; add 8 quarts of water

and 2 ounces of lye. Boil vigorously

1/2 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 hominy about

1 inch, and boil 5 minutes; change

water. Repeat 4 times. Then cook

until kernels are soft (1/2 to % hour)

and drain. This will make about 6

quarts of hominy.

In glass jars.—Pack hot hominy

to 1/2 inch of top. Add % teaspoon

salt to pints; 1 teaspoon to quarts.

Cover with boiling water, leaving 1/2-

inch space at top of jar. Adjust jar

lids. Process in pressure canner at 10

pounds pressure (240° F.) —

Pint jars 60 minutes

Quart jars 70 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack hot hominy to

i/4 inch of top. Add y% teaspoon salt to

No. 2 cans; 1 teaspoon to No. 2% 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.) —

No. 2 cans 60 minutes

No. 2% cans 70 minutes

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 1/2 inch of top. Add 14 teaspoon s^lt to half pints; ^2 teaspoon to

pints. For bettei color, add crystalline

ascorbic acid—!/16 teaspoon to halfpints; % teaspoon to pints. Add

boiling-hot cooking liquid or boiling

water to cover mushrooms, leaving 1/2-

inch space at top of jar. Adjust jar

lids. Process in pressure canner at 10

pounds pressure (240° F.) —

Half-pint jars 30 minutes

Pint jars 30 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack hot mushrooms

to ^4 inch of top of cans. Add V2 teaspoon salt to No. 2 cans. For better

color, add % teaspoon of crystalline

ascorbic acid to No. 2 cans. Then fill

to top with boiling-hot cooking liquid

or boiling water. Exhaust to 170° F.

(about 10 minutes) and seal cans.

Process in pressure canner at 10 pounds

pressure (240° F.) —

No. 2 cans__ _ 30 minutes

23
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 %

inch of top. Add % teaspoon salt

to pints; 1 teaspoon to quarts. Cover

with boiling water, leaving %-inch

space at top of jar. Adjust jar lids.

Process in pressure canner at 10 pounds

pressure (240° F.)-

Pint jars 25 minutes

Quart jars 40 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack hot okra to 14

inch of top. Add % teaspoon salt to

No. 2 cans; 1 teaspoon to No. 2% 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.) —

No. 2 cans 25 minutes

No. 2^/2 cans 35 minutes

Peas, Fresh Blackeye (Cowpeas, Blackeye Beans)

• Rqw Pack.—Shell and wash blackeye peas.

In glass jars.—Pack raw blackeye

peas to ll/2 inches of top of pint jars

and 2 inches of top of quart jars; do

not shake or press peas down. Add Via

teaspoon salt to pints; 1 teaspoon to

quarts. Cover with boiling water,

leaving %-inch space at top of jars.

Adjust jar lids. Process in pressure

canner at 10 pounds pressure (240°

F.) —

Pint jars 35 minutes

Quart jars 40 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack raw blackeye

peas to % inch of top; do not shake

or press down. Add % teaspoon salt

to No. 2 cans; 1 teaspoon to No. 2%

cans. Cover with boiling water, leaving ^-inch space at top of cans. Exhaust to 170° F. (about 10 minutes)

and seal cans. Process in pressure

canner at 10 pounds pressure (240°

F.)-

No. 2 cans 35 minutes

No. 2% cans 40 minutes

• Hot Pack—Shell and wash blackeye peas, cover with boiling water, and

bring to a rolling boiL Drain.

In glass jars.—Pack hot blackeye

peas to l1/^ inches of top of pint jars

and 11/2 inches of top of quart jars; do

not shake or press peas down. Add

!/2 teaspoon salt to pints; 1 teaspoon

to quarts. Cover with boiling water,

leaving %-inch space at top of jar.

Adjust jar lids. Process in pressure

canner at 10 pounds pressure (240°

F.) —

Pint jars 35 minutes

Quart jars 40 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack hot blackeye

peas to ^2 inch of top; do not shake or

press peas down. Add

 l/z teaspoon salt

to No. 2 cans; 1 teaspoon to No. 2%

cans. Cover with boiling water, leaving ^/4-inch space at top of cans. Exhaust to 170° F. (about 10 minutes)

and seal cans. Process in pressure

canner at 10 pounds pressure (240°

p \ .

No. 2 cans 30 minutes

No. 2V2 cans 35 minutes

Peas, Fresh Green

• Raw Pack.—Shell and wash peas.

Ire glass jars.—Pack peas to 1 inch

of top; do not shake or press down.

Add % teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling

water, leaving 1^/2 inches of space at

top of jar. Adjust jar lids. Process in

pressure canner at 10 pounds pressure

(240° F.) —

Pint jars 40 minutes

Quart jars 40 minutes

As soon as you remove jars from

canner, complete seals if necessary.
In tin cans.—Pack peas to 1/4 inch

of top; do not shake or press down.

Add 1/2 teaspoon salt to No. 2 cans; 1

teaspoon to No. 2x/2 cans. Fill to top

with boiling water. Exhaust to 170°

F. (about 10 minutes) and seal cans.

Process at 10 pounds pressure (240°

F.)-

No. 2 cans 30 minutes

No. 2y2 cans 35 minutes

• Hot Pack.—Shell and wash peas.

Cover with boiling water. Bring to

boil.

In glass jars.—Pack hot peas

loosely to 1 inch of top. Add % teaspoon salt to pints; 1 teaspoon to

quarts. Cover with boiling water,

leaving 1-inch space at top of jar.

Adjust jar lids. Process in pressure

canner at 10 pounds pressure (240°

F.) —

Pint jars 40 minutes

Quart jars 40 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack hot peas loosely

to 1/4 inch of top. Add 1/2 teaspoon

salt to No. 2 cans; 1 teaspoon to No.

21/2 cans. Fill to top with boiling water.

Exhaust to 170° F. (about 10 minutes)

and seal cans. Process at 10 pounds

pressure (240° F.) —

No. 2 cans 30 minutes

No. 21/2 cans 35 minutes

Potatoes, Cubed

Wash, pare, and cut potatoes into

l/2-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 1/2 inch of top. Add l/2 teaspoon

salt to pints; 1 teaspoon to quarts.

Cover with boiling water, leaving 1/2'

inch space at top of jar. Adjust jar

lids. Process in pressure canner at 10

pounds pressure (240° F.) —

Pint jars 35 minutes

Quart j ars 40 minutes

As soon as you remove jars from

canner, complete seals if necessary.

Ire tin cans.—Pack hot potatoes to

14 inch of top. Add y2 teaspoon salt to

No. 2 cans; 1 teaspoon to No. 2^2 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.) —

No. 2 cans 35 minutes

No. 21/2 cans 40 minutes

Potatoes, Whole

Use potatoes 1 to 2% inches in

diameter. Wash, pare, and cook in

boiling water for 10 minutes. Drain.

In glass jars.—Pack hot potatoes

to

 l/2 inch of top. Add i/2 teaspoon

salt to pints; 1 teaspoon to quarts.

Cover with boiling water, leaving 1/2-

inch space at top of jar. Adjust jar

lids. Process in pressure canner at 10

pounds pressure (240° F.) —

Pint jars 30 minutes

Quart jars 40 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack hot potatoes to

1/4 inch of top. Add

 l/2 teaspoon salt

to No. 2 cans; 1 teaspoon to No. 2^/z

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.)-

No. 2 cans 35 minutes

No. 21/2 cans 40 minutes

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

1/2 inch of top. Add 1/2 teaspoon salt

to pints; 1 teaspoon to quarts. Cover

with hot cooking liquid, leaving 1/2-inch

space at top of jar. Adjust jar lids.

Process in pressure canner at 10 pounds

pressure (240° F.) —

Pint jars 55 minutes

Quart jars 90 minutes

(Continued on next page)

25
As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack hot cubes to 14

inch of top. Add % teaspoon salt to

No. 2 cans; 1 teaspoon to No. 21/£ cans.

Fill to top with hot cooking liquid. Exhaust to 170° F. (about 10 minutes)

and seal cans. Process in pressure

canner at 10 pounds pressure (240°

p \

No. 2 cans 50 minutes

No. 2^2 cans 75 minutes

Pumpkin, Strained

This product is no longer recommended

for canning due to recent research findings. When sufficient research is accomplished to establish safe, new processes,

instructions will be included in a revised

edition of this publication. In the interim,

it is suggested that the pumpkin be cubed

and canned as in the preceding directions.

Another alternative is to freeze strained

pumpkin.

Spinach (and Other Greens)

Can only freshly picked, tender spinach. Pick over and wash thoroughly.

Cut out tough stems and midribs.

Place about 21/£ pounds of spinach in

a cheesecloth bag and steam about 10

minutes or until well wilted.

In glass jars.—Pack hot spinach

loosely to */2

 mcn

 of top. Add ^ teaspoon salt to pints; ^ teaspoon to

quarts. Cover with boiling water,

leaving

 l/2-inch space at top of jar.

Adjust jar lids. Process in pressure

canner at 10 pounds pressure (240°

F.) —

Pint jars 70 minutes

Quart jars 90 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack hot spinach

loosely to 14 inch of top. Add 14 teaspoon salt to No. 2 cans; % teaspoon

to No. 2Y2 cans. Fill to top with boiling water. Exhaust to 170° F. (about

10 minutes) and seal cans. Process in

26

pressure canner at 10 pounds pressure

(240° F.) —

No. 2 cans 65 minutes

No. 2!/2 cans 75 minutes

To raw pack squash, pack uniform pieces ol

squash tightly into jars.

i m

Cover squash with boiling water just before

closing jars and putting in pressure canner.

Squash, Summer

• Raw Pack.—Wash but do not pare

squash. Trim ends. Cut squash into

i/^-inch slices; halve or quarter to

make pieces of uniform size.

Ire glass jars.—Pack raw squash

tightly into clean jars to 1 inch of top

of jar. Add 1/2 teaspoon salt to pints;

1 teaspoon to quarts. Fill jar to Yz

inch of top with boiling water. Adjust

jar lids. Process in pressure canner at

10 pounds pressure (240° F.) —

Pint jars 25 minutes

Quart jars 30 minutes

As soon as you remove jars from

canner, complete seals if necessary.

Ire tire cans.—Pack raw squash

tightly into cans to

 l/2 inch of top.
When processing lime is up, let pressure in canner drop to zero. Slowly open petcock or take

off weighted gage. Unfasten cover, tilting far side up so steam escapes away from you.

Add 1/2 teaspoon salt to No. 2 cans; 1

teaspoon to No. 2^/2 cans. Fill cans

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.) —

No. 2 cans 20 minutes

No. 2^2 cans 20 minutes

• Hot Pock.—Wash squash and trim

ends; do not pare. Cut squash into

l^-inch slices; halve or quarter to

make pieces of uniform size. Add just

enough water to cover. Bring to boil.

In glass jars.—Pack hot squash

loosely to % inch of top. Add % teaspoon salt to pints; 1 teaspoon to

quarts. Cover with boiling-hot cooking liquid, leaving i/^-inch space at top

of jar. Adjust jar lids. Process in

pressure canner at 10 pounds pressure

(240° F.) —

Pint jars 30 minutes

Quart j ars 40 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack hot squash

loosely to !/4 inch of top. Add y2 teaspoon salt to No. 2 cans; 1 teaspoon to

No. 21/2 cans. Fill to top with boilinghot cooking liquid. Exhaust to 170°

F. (about 10 minutes) and seal cans.

(Continued on next page)
Process in pressure canner at 10

pounds pressure (240° F.) —

No. 2 cans 20 minutes

No. 2^/2 cans 20 minutes

Squash, Winter

Follow method for pumpkin, cubed.

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.) —

Pint jars 65 minutes

Quart jars 95 minutes

As soon as you remove jars from

canner, complete seals if necessary.

in tin cans.—Pack hot sweetpotatatoes 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

pressure canner at 10 pounds pressure

(240° F.) —

No. 2 cans 80 minutes

No. 2~y2 cans 95 minutes

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 ^ 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.) —

Pint jars 55 minutes

Quart jars 90 minutes

As soon as you remove jars from

canner, complete seals if necessary.

In tin cans.—Pack hot sweetpotatoes to 1/4 inch of top. Add ^2

 tea'

spoon salt to No. 2 cans; 1 teaspoon to

No. 21/2 cans. Fill to top with boiling

water or medium sirup. Exhaust to

170° F. (about 10 minutes) and seal

cans. Process in pressure canner at 10

pounds pressure (240° F.)-—

No. 2 cans 70 minutes

No. 2^/2 cans 90 minutes

28
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 are not high enough to destroy all the

spoilage organisms that may be in the food. Spoilage bacteria may get in

when the food is transferred from kettle to jar.

Q. May a pressure Conner be used for processing fruits and tomatoes?

A. Yes. If it is deep enough it may be used as a water-bath canner (p. 4).

Or you may use a pressure canner to process fruits and tomatoes at 0 to 1

pound pressure without having the containers of food completely covered

with water. Put water in the canner to the shoulders of the jars,- fasten cover.

When live steam pours steadily from the open vent, start counting time.

Leave vent open and process for the same times given for the boiling-water

bath.

Q. Must glass jars and lids be sterilized by boiling before canning?

A. No, not when boiling-water bath or pressure-canner method is used. The

containers as well as the food are sterilized during processing. But be sure

jars and lids are clean.

Q. Why is liquid sometimes lost from glass jars during processing?

A. Loss of liquid may be due to packing jars too full, fluctuating pressure in a

pressure canner, or lowering pressure too suddenly.

Q. Should liquid lost during processing be replaced?

A. No, never open a jar and refill with liquid—this would let in bacteria and

you would need to process again. Loss of liquid does not cause food to

spoil, though the food above the liquid may darken.

Q. Is it safe to use home canned food if liquid is cloudy?

A. Cloudy liquid may be a sign of spoilage. But it may be caused by the

minerals in hard water, or by starch from overripe vegetables. If liquid is

cloudy, boil the food. Do not taste or use any food that foams during

heating or has an off odor.

Q. Why does canned fruit sometimes float in jars?

A. Fruit may float because pack is too loose or sirup too heavy,- or because

some air remains-in tissues of the fruit after heating and processing.

Q. Is it safe to can foods without salt?

A. Yes. Salt is used for flavor only and is not necessary for safe processing.

29
Q. What makes canned foods change color?

A. Darkening of foods at the tops of jars may be caused by oxidation due to

air in the jars or by too little heating or processing to destroy enzymes.

Overprocessing may cause discoloration of foods throughout the containers.

Pink and blue colors sometimes seen in canned pears, apples, and peaches

are caused by chemical changes in the coloring matter of the fruit.

Iron and copper from cooking utensils or from water in some localities

may cause brown, black, and gray colors in some foods.

When canned corn turns brown,the discoloring may be due to the variety

of corn, to stage of ripeness, to overprocessing, or to copper or iron pans.

Packing liquid may dissolve coloring materials from the foods. The use

of plain tin cans will cause some foods to lose color (p. 4).

Q. Is it safe to eat discolored canned foods?

A. The color changes noted above do not mean the food is unsafe to eat.

However, spoilage may also cause color changes. Any canned food that

has an unusual color should be examined carefully before use (p. 8).

Q. Does ascorbic acid help keep fruits and vegetables from darkening?

A. Yes. The addition of K teaspoon of crystalline ascorbic acid (vitamin C)

to a quart of fruit or vegetable before it is processed retards oxidation,

which is one cause of darkening of canned foods. One teaspoon of

crystalline ascorbic acid weighs about 3 grams (or 3,000 milligrams).

Ascorbic acid preparations containing sugar can be used with fruits in

proportions suggested by manufacturer.

Q. Is it all right to use preservatives in home canning?

A. No. Some canning powders or other chemical preservatives may be harmful.

Q. Why do the undersides of metal lids sometimes discolor?

A. Natural compounds in some foods corrode the metal and make a brown or

black deposit on the underside of the lid. This deposit is harmless.

Q. When canned or frozen fruits are bought in large containers, is it possible

to can them in smaller containers?

A. Any canned or frozen fruit may be heated through, packed, and processed

the same length of time as recommended for hot packs. This canned food

may be of lower quality than if fruit had been canned when fresh.

Q. Is it safe to leave food in tin cans after opening?

A. Yes. Food in tin cans needs only to be covered and refrigerated.

Q. Is the processing time the same no matter what kind of range is used?

A. Processing times and temperatures in this bulletin are for canning in a pressure

canner or boiling-water bath with any type of range.

Q. Can fruits and vegetables be canned without heating if aspirin is used?

A. No. Aspirin cannot be relied on to prevent spoilage or to give satisfactory

products. Adequate heat treatment is the only safe procedure.

30
INDE X

Page

Altitude, high, canning at 11, 17

Apples 11

Applesauce 12

Apricots 12

Ascorbic acid 23, 30

Asparagus 18

Aspirin 30

Beans, dry 18, 19

Beans, fresh lima 19

Beans, snap 19

Beets 20

Beets, pickled 12

Berries 12

Botulinus poisoning 8

Carrots 21

Cherries 12

Corn 21

Discoloration, causes 30

Frozen foods, canning 30

FRUIT—

floating, cause

how to can 9

juices 13

preparation for canning 5

purees 13

yield of canned from fresh 11

Gage 3

GLASS JARS—

filling 5,9,16

preparing for use 4

processing 4, 17

sealing 6

sterilization 29

Greens 26

Hominy 23

Honey, used in canning fruit 10

JUICES—

fruit 13

tomato 15

Leaks, tests for 8

Lima beans, fresh 19

LIQU IDcloudy 29

cooking, when to use 16

loss in canning 29

Mushrooms 23

Okra 24

Open-kettle canning 29

Oven canning 29

Paje

PACKING—

fruits 5, 9

hot pack 5, 9, 16

raw pack 5, 9, 16

vegetables 5, 16

Peaches 13

Pears 14

Peas, fresh blackeye 24

Peas, fresh green 24

Plums 14

Potatoes 25

Preservatives 30

Pressure saucepan 3

Pumpkin 25

Purees, fruit 13

Recanning fruit 30

Rhubarb 14

Rubber rings 4, 6

Salt, canning without 29

Sealer, tin-can, testing 5

Seals, testing 8

Sirup, corn 10

Sirup, sugar 9

Spoilage 8, 30

Spinach 26

Squash 26

STEAM-PRESSURE CANNER—

care 3

for processing fruit 29

processing in 16

Storage 8

SUGAR—

canning without 10

in canning fruit 9

Sweetpotatoes 28

TIN CANS—

exhausting 6

filling 5,16

holding food in opened can 30

preparing for use 5

processing 17

types 4

Tomatoes 15

Tomato juice 15

VEGETABLES—

how to can 16

preparation for canning 5

yield of canned from fresh 17

WATER-BATH CANNER—

preparing for use 4

processing in 10

31

*U.S. GOVERNMENT PRINTING OFFICE : 1985 O - 490-943 (44000)