home canning of fruits and vegetables 1983

8/8/2019 Home Canning of Fruits and Vegetables 1983

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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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Agricultural Network Information Center


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HOME CANNINGOF FRUITSAND VEGETABLES

UNITED STATESD E P A R T M E N TOF A GR ICU LTU R EHOME ANDGARDEN BULLETINNUMBER 8

EXTENSIONSERVICE


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CONTENTSPge

Right canner fo r each food 3Gett ing your equipm ent ready 3General earthing pro cedure 5Ho w to can fruits, tomatoes, pickled vegetables 9Directions fo r fruits, tomatoes, pickled vegetables 11How to can vegetables 16Directions fo r vegetables 18Questions and answers 29Index.. 31

Reviewed byMilton P. Baldauf, Food Scientist, Extension Service, Washington, D.C.

Acknowledgment is made to the Massachusetts Agricul tural Exper imentStation and the Texas Agricul tura l Exper iment Stat ion fo r cooperat ion in thedevelopment of some of the home-canning processes included in this publication,and to the National Canners A ssociat ion for consultation and advice onprocessing.

Revised May 1983

Fo r sale by the Superintendent of Document s , U.S. Government Printing O f f i c eW ash ing t o n , D.C. 20402


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Home CANNINGof Fruits

and Vegetables

Organisms that cause food spoilagemolds, yeasts, and bacteriaare alwayspresent in the air, water, and soil. Enzymes that may cause undesirable changesin flavor, color, and texture are present in raw f ru i t s and vegetables.W hen you can f ru i ts and vegetables, yo u heat them ho t enough and long enoughto destroy spoilage organisms. This heating (o r processing) also stops th e action o fenzymes. Processing is done in either a boiling-water-bath canner o r a steam-pressure canner. The kind o f canner that should be used depends on the kind o ff ood being canned.

Right Canner for Each FoodFor fruits, tomatoes, and pickled vegetables, use a boiling-water-bathcanner. 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 atemperature higher than that o f boiling water.A pressure saucepan equipped with an accurate indicator or gage for con-trol l ing pressure at 10 pounds (240 F.) may be used as a steam-pressure cannerfo r 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 eachvegetable.

Getting Your Equipment ReadySteam-Pressure Canner

For safe operation of your canner, clean petcock and safety-valve openingsby drawing a string o r narrow strip o f cloth through them. Do this at be-ginning of canning season and often during the season.Check pressure gage.An accurate pressure gage is necessary to get theprocessing temperatures needed to make f o o d keep.A weighted gage needs to be thoroughly clean.A dial gage, old or new, should be checked before the canning season, andalso during the season if you use the canner often. Ask your county homedemonstration agent, dealer, or manufacturer about checking it.


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I f your gage is off 5 pounds or more , you 'd better get a new one. But if thegage is not more than 4 pound s o f f , you can correct for it as shown be low. Asa reminder, tie on the canner a tag stating the reading to use to get the correctpressure.

The f o od is to be processed at 10 pounds steam pressure; so If the gage reads high1 pound highprocess at 1 1 pounds.

2 pounds highprocess at 12 pounds.3 pounds highprocess at 13 pounds.4 pounds highprocess at 14 pounds.

If the gage reads low1 pound lowprocess at 9 pounds.2 pounds lowprocess at 8 pounds.3 pounds lowprocess at 7 pounds.4 pounds lowprocess at 6 pounds.

Have canner thoroughly clean.Wash canner kettle well if you have notused it for som e time. Do n't put cover in waterwipe it wi th 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 containermay be used as a boil ing-water-bathcanner if it is deep enough so that thewater is well over tops of jars and hasspace to boil freely. Allow 2 to 4 inchesabove jar tops for brisk boiling (seesketch). The canner must have a tight-fitting cover and a wire or wooden rack.If the rack has dividers, jars will nott ouch each other or fall against thesides of the canner during processing.If a steam-pressure canner is deepenough , yo u can use it for a water bath.Cover, but do not fasten. Leave pet-cock wide open, so that steam escapesand pressure does no t build up inside P ? the canner. 7 6 8 9 2 BGlass Jars

Be sure all jars and closures are perfect. Discard any with cracks, chips, dents,o r rust; defects prevent airtight seals.Select the size of c l o su rewidemouth o r regularthat f i ts your jars .Wash glass jars in hot , soapy water and rinse well. Wash and rinse all l idsand bands. Metal l ids w ith seal ing compo und may need boi l ing or ho ld ing inboil ing water fo r a few minutesfol low the manufacturer ' s direct ions.I f you use rubber rings, have clean, new rings of the right size for the jars.Don't test by stretching. W ash rings in ho t, soapy water. Rins e well.

Tin CansSelect desired type and size.Three types of tin cans are used in h om ecanningplain t in, C-enamel (corn enamel) , and R-enamel (sanitary or s tand-

ard enamel). For most products plain tin cans are sat is factory. Enameledcans are recommended f o r certain f ru i t s and vegetables to prevent discolorat iono f f o o d , but they are not necessary fo r a wholesome product .The types o f cans and the f o o d s fo r which they are recommended are:

Spaco for I" to 2"of w a t e r a bo v e ja r


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Type of can Recommended forC-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 canningdirections are given in this bulletin.

In this bulletin, directions are given fo r canning most fruits and vegetables inNo . 2 and No. 21/2 tin cans. A No . 2 can ho lds about 2y2 cups, and a No. 2%can about S1/^ cups.Use only cans in good condition.See that cans, lids, and gaskets areperfect. Discard badly bent, dented, or rusted cans, and lids with damagedgaskets. Keep lids in paper packinguntil ready to use. The paper protectsthe lids f r om dir t and moisture .Wash cans.Just before use, washcans in clean water; drain upside down.Do no t wash lids; washing m ay damageth e gaskets. If lids are dusty o r dirty,rinse with clean water o r wipe with adamp c lo th just befo re you put them o nthe cans.Check the sealer.Make sure thesealer you use is prop erly adj usted. Totest, put a little water into a can, seal it,then submerge can in boiling water fo ra fewseconds. If air bubbles rise f r om IflB IBMP 1around the can, the seam is not tight.Adjust sealer, fo l lowing manufac turer ' sdirections. A can sea ler is needed if fin cans are used.

General Canning ProcedureSelecting Fruits and Vegetables for Canning

Choose fresh, firm fruits and young, tender vegetables. Can them before theylose their freshness. If you must hold them, keep them in a cool, airy place. Ifyo u buy fruits and vegetables to can, try to get them f r om a nearby garden o rorchard.F o r best quality in the canned product , use only perfect f ru i t s and vegetables.Sort them for size and ripeness; they coo k mo re evenly that way.Washing

Wash all fruits an d vegetables tho ro ugh ly, whether or not they are to be pared.Dirt contains some of the bacteria hardest to kill. Wash small lots at a timeunder running water o r through several changes o f water. Li f t th e f o o d out ofthe water each time so dirt that has been washed off won't go back on the f o od .Rinse pan thoro ughly between washings. Do n't let frui ts o r vegetables soak; theymay lose flavor and f o o d value. Handle them gently to avoid bruising.Filling Containers

Rate pack or hot pack.Fruits and vegetables may be packed raw into glassjars or tin cans or m ay be preheated and packed hot. In this publication directionsfor bo th raw and hot packs are given fo r most of the f oods .


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Mos t raw fruits and vegetables should be packed tightly into the containerbecause they shrink during processing; a fewlike corn, lima beans, and peasshould be packed loosely because they expand.H o t f o o d should be packed fairly loosely. It should be at or near boilingtempera ture when it is packed.There should be enough sirup, water, o r juice to f il l in around th e solid f o o din th e container and to cover th e f o o d . Food at the top of the container tendsto darken if not covered with liquid. It takes f r o m %

to1%

CUP

Sof liquid for aquar t glass ja r or a No. 2% tincan.

Head space.With only a few exceptions, some space should be left betweenth e packed f o o d and the closure. The amount o f space to allow at the top ofthe jar or can is given in the detailed directions fo r canning each f o o d .Closing Glass Jars

Closures for glass jars are of two main types:Metal screwband and flat metal lid with sealing compound. To use thistype, wipe jar rim clean af ter produce is packed. Put l id on, with sealingcom-

pound next to glass. Screw metal band down tight by hand. When band istight, this lid has enough give to let air escape during processing. Do not tightenscrew band further af ter taking ja r f r om canner.Screw bands that are in good condition may be reused. You may removebands as soon as jars are cool. Metal lids with sealing compound may beused only once.Porcelain-lined zinc cap with shoulder rubber ring. Fit wet rubber ringd o w n 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. Assoon as you take ja r f r o m 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.

M e t a lscrew bandMetal lid w i t hseal ingcompoundSeals here

Porcelainl inedscre w cop

- R u b b e r

Sea ls here

Exhausting and Sealing Tin CansTin cans are sealed before processing. The temperature of the f o o d in thecans must be 170 F. or higher when the cans are sealed. Food is heated to thistemperature to drive out air so that there will be a good vacuum in the can after


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processing and cooling. Removal of air also helps prevent discoloring o f cannedf o o d and change in f lavor.Food packed raw must be heated in the cans (exhausted) before the cans aresealed. Foo d packed ho t may be sealed witho ut fu r the r heating i f you are surethe temperature of the f o o d has not dropped below 170 F. To make sure, testwith a thermo meter , p lac ing the bulb at the center of the can. If the thermometerregisters lower than 170, or i f you do no t make this test, exhaust the cans.To exhaust, place open, filled cans on a rack in a kettle in which there isenough bo i l ing w ater to come to abo ut 2 inches below the tops of the cans. Co verthe kett le . Brin g w ater back to boi l ing. Boil unti l a thermo meter inserted at

the center of the can registers 170 F.or for the length of time given in thedirections for the f ru i t or vegetable you are canning.Remove cans f r o m the water one at a t ime, and add boi l ing packing l iquid orwater if necessary to bring head space back to the level specified fo r each product .Place clean lid on filled can. Seal at once.Processing

Process f rui ts , tomatoes , and pickled vegetables in a boil ing-water-bath canneraccording to the directions on page 10. Process vegetables in a s team-pressurecanner according to the direc t ions on page 16.Cooling Canned Food

Glass jars.As you take jars f r om the canner, complete seals at once ifnecessary. If l iquid bo iled o ut in processing, do not open ja r to add more .Seal the jar jus t as it is.Cool jars top side up. Give each jar enough room to let air get at all sides.Never set a ho t jar on a cold surface; instead set the j a r s o n a rack or on a fo ldedcloth. Keep ho t jars away f rom dra f t s , but don't s low cool ing by covering them.

Cool jars top side up on a rack, leaving space Cool tin cans in cold water; change water fre-between jars so air c an circulate. quently to cool cans quickly.Tin cans.Put tin cans in cold, clean water to cool them; change water asneeded to coo l cans quickly . Take cans out o f the water while they are stil l warmso they wil l d ry in the air. If yo u stack cans, stagger them so that air can getaround them.


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Day-After-Canning JobsTest the seal o n glass jars with porcelain-lined caps by tur nin g each ja r partlyover in yo ur hands . To test a jar that has a flat metal lid, press center o f l i d ; iflid is d o w n and will not move, jar is sealed. Or tap the center of the lid with aspoon. A clear, r inging sound means a good .seal. A dull note does no t alwaysmean a poo r seal; s tore jars w i thou tleaks and check fo r spoilage be fo re use.If you f ind a leaky j a r , use unspoi ledf o o d right away. Or can it aga in ;empty the j a r , and pack and processf ood as if it were fresh. Before usingjar or lid aga in check f o r defects.When jars are thoroughly cool , takeoff th e screw bands carefully . If aband sticks, covering for a momentwith a hot , damp cloth may help loosenit.Before storing canned fo o d, wipe con-tainers clean. Label to show contents ,date, and lo t numberif yo u cannedmore than one lot in a day. B M Z I Wash bands; store them in a dry place. Lab*l jort after they hav bn cooled.

Storing Canned FoodProperly canned f ood stored in a cool, dry place will retain optimum eatingquality for at least a year. Canned f ood stored in a warm place near hot pipes, arange, 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 o r metal lids and cause leakage so the f oodwill spoil.Freezing does not cause food spoilage unless the seal is damaged or the jaris broken. However , f rozen canned f o o d may be less palatable than properlystored canned f o o d . In an unheated storage place it is well to protect cannedf o o d by wrapping the j a r s in paper o r co vering them with a blanket.

On Guard Against SpoilageDon'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 leakthese may mean the seal has broken and the f o o d has spoiled. When you opena container look for other signsspurting liquid, an off odor, or mold.It's possible for canned vegetables to contain the poison causing botulisma serious food poisoningwithout showing signs o f spoilage. To avoid any riskof botulism, it is essential that the pressure canner be in perfect order and thatevery canning recom menda t i on be fol lowed exactly.Bring home-canned vegetables to a rolling boil; then cover and boil for at least10 minutes. Boil spinach and corn 20 minutes. If the f ood looks spoiled, foams,or has an o ff odor dur ing heating, destroy it.Burn spoiled vegetables, or dispose of the f ood so that it will not be eaten byhumans or animals.


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How To Can Fruits, Tomatoes, Pickled VegetablesFruits, tomatoes, and pickled vegetables are canned according to the generaldirections o n pages 5 to 8, the detailed directions fo r each f o o d o n pages 11 to 16,and the special directions given below that apply only to acid foods.

Points on PackingRaw pack.Put cold, raw fruits into container and cover with boil ing-hotsirup, juice, or water. Press t omatoes d o w n in the containers so they are cov-ered with their o w n juice; add no liquid.H ot pack.Heat f ru i t s in sirup, in water o r steam, or in extracted juicebefore packing. Juicy f ru i t s and tomatoes may be preheated w i t h o u t addedliquid and packed in the juice that cooks out.

To hoi pack fruit, pack heated fruit loosely into Cover fruit with boiling liquid before closingjars . jar and processing in boiling-water bath.Sweetening Fruit

Sugar helps canned f rui t ho ld its shape, colo r, and flavo r. Direction s fo rcanning most fruits call fo r sweetening to be added in the f o r m o f sugar sirup.F o r very juicy f ru i t packed hot,use sugar withou t added l iquid.To make sugar sirup.Mix sugar with water o r with juice extracted f r o msome of the f ru i t . Use a thin, medium, o r heavy sirup to suit the sweetness o fthe f ru i t 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 5

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

Heat sugar and water o r juice together until sugar is dissolved,necessary. Skim if


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To extract juice.Crush thoroughly ripe, sound j u icy f rui t . Heat to sim-mering (185 to 210 F.) over low heat. Strain through jelly bag or other cloth.To add sugar direct to fruit.For ju icy f rui t to be packed hot, add aboutV j > cup sugar to each quart o f raw, prepared f ru i t . Heat to simmering (185to 210 F.) over low heat. Pack f ru i t in the juice that cooks out.To add sweetening other than sugar.You can use light corn sirup ormild-f lavored honey to replace as much as half the sugar called for in canning

frui t . Do not use brown sugar, o r molasses, sorghum, o r other s trong-f lavoredsirups; their f l avor overpowers the f r u i t f lavor and they m ay darken the frui t .Canning Unsweetened Fruit

You may can f ru i t without sweeteningin i ts own juice, in extracted juice,or in water. Sugar is not needed to prevent spoilage; processing is the samefo r unsweetened f ru i t as fo r sweetened.Processing in Boiling-Water Bath

Directions.Put filled glass jars or tin cans into canner containing hot orboi l ing water. For raw pack in glass jars have water in canner hot but not boil-ing; for all other packs have water boiling.A d d boiling water if needed to bring water an inch or two over tops o f con-tainers; don't pour boiling water directly on glass jars. Put cover on canner.

76786BAfter jars re covered with boiling water, place l id on water-bath canner an d bring water quicklyback to boiling.10


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When water in canner comes to a rolling boil, start to count processing time.Boil gently and steadily f o r time recommended for the f o o d you are canning.A d d boiling water during processing if needed to keep containers coverea.Remove containers f r o m the canner immediately w hen processing time is up.Processing times.Follow times carefully. The times given apply on l ywhen a specific f o o d is prepared according to detailed directions.If yo u live at an altitude o f 1,000 feet o r more, yo u have to add to theseprocessing times in canning directions, as f o l l o w s :

Increase in processing time if the timeAltitude called fo r is20 minutes or less More than 20 minutes1,000 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 FreshThe number o f quarts o f canned f o o d you can get f r o m a given quantity o ffresh f r u i t depends upon the quality, variety, maturity, and size of the f ru i t ,whether it is whole, in halves, or in slices, and whether it is packed raw or hot.Generally , the f o l l o w i n g amounts o f f resh f r u i t o r tomatoes (as purchased o r

picked) make 1 quart of canned f o o d :PoundsApples 2V 2 fo 3Berries, except strawberries 11/2 to 3 (1 to 2 quart boxes)Cherries (canned unpitted) 2 to 21/2Peaches 2 to 3Pears 2 to 3Plums 11/2 to 21/2Tomatoes 21/2 to 31/s

In 1 pound there are about 3 medium apples and pears; 4 medium peaches ortomatoes; 8 medium plums.

Directions for Fruits, Tomatoes, Pickled VegetablesApples Pint jars 15 minutes

r, Quart jars 20 minutesrare and core apples; cut in pieces.T o keep f ru i t f rom darkening, drop A s soon as you remove jars f r o mpieces into water containing 2 table- canner, complete seals if necessary,spoons each of salt and vinegar per jn tin cans.Pack hot f ru i t to 1,4gal lon . Drain, then boil 5minutes in inch of top Fmto topwithhot sirupthin sirup or water. m water Exhaust to m F (aboutIn glass jars.-Pack h o t _ f r u i t to 1Q minutes) and geal cang Proceggy - ? inch of top. Lover with ho t sirup . , ... , ., / r )1 00 r \in boiling-water bath (212 F.) o r water, leaving y^-inch space at topof jar. A d j u s t jar lids. Process in No. 2 cans 10 minutesboi l ing-water bath (212F . ) No. 2% cans 10 minutes

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ApplesauceMake applesauce, sweetened or un-sweetened. Heat to s immering (185-210 F.) ; stir to keep it f r om sticking.In glass jars.Pack hot apple-sauce to i/i inch o f top. Adjus t l ids.Process in bo iling-w ater bath (212p \

Pint jars 20 minutesQuart jars 20 minutesA s soon as you remove jars f r o mcanner, complete seals if necessary.In tin cans.Pack hot applesauceto top. Exhaust to 170 F. ( ab o u t 10minutes) an d seal cans. Process inboi l ing-water bath (212 F.)

No. 2 cans 20 minutesNo. 2V z cans 20 minutesApricots

Fo llow metho d fo r peaches. Peel-in g may be omitted.Beets, Pickled

Cut o f f beet tops, leaving 1 inch o fstem. Also leave roo t. W ash beets,cover with bo i l ing water, and cook un-ti l tender. Rem o ve skins and slicebeets. F o r pickling sirup, use 2 cupsvinegar (o r 1% cups vinegar and !/>cup w at er) to 2 cups sugar. Heat toboil ing.Pack beets in glass jars to inchof top. Add a/2 teaspoon salt to pints,1 teaspoon to quarts. Cover with boi l -in g sirup, leaving %-inch space at topo f j a r . Adjus t jar l ids. Process inboi l ing-water bath (212 F.)

Pint j a r s 30 minutesQuart j ars 30 minu tesA s soon as you remove jars f r o mcanner, complete seals if necessary.

Berries, Except Strawberries Raw Pack.Wash berries; d ra in .In glass jars.Fill jars to V inchof top. Fo r a full pack, shake berriesd o w n while filling jars. Cover with

boiling sirup, leaving %-inch space attop. A d just l ids. Process in boi l ing-water bath (212 F.)-Pint jars 10 minutesQuart jars 15 minutes

A s soon as you remove jars f r o mcanner , complete seals if necessary.In tin cans.Fill cans to 14 inchof top. For a full pack, shake berriesd o w n whi le f il l ing cans. Fill to topwith boil ing sirup. Exh aust to 170 F .(10 minutes) ; seal cans. Process inboil ing-water bath (212 F.)

No. 2 cans 15 minutesNo . 2V 2 cans 20 minutes HotP a c k . ( F o r firmberries) Wash berries and drain well . A d d %cup sugar to each quart f rui t . Coverpan and bring to boil ; shake pan tokeep berries f r o m sticking.In glass jars.Pack hot berries tol/n inch o f top. Adjus t ja r lids. Proc-ess in bo il ing-water bath (212 F.)

Pint j a r s 10 minutesQuart jars 15 minutesA s soon as you remove jars f r om

canner, complete seals if necessary.In tin cans.Pack hot berries totop . Exhaust to 170 F. ( ab o u t 10minutes ) and seal cans . Proces s inboi l ing-water bath (212 F .) No. 2 cans 15 minutesNo . 21/ cans 20 minu tes

Cherries Raw Pack. W a s h cherries; re-move pits, if des ired.In glass jars.Fill j a r s to % inchof top. Tor a full pack, shake cherriesd o w n while f i l l ing jars . Cover withboi l ing sirup, leaving 1/2-inch space attop. Adjus t lids. Process in boi l ing-water bath (212 F.)-

Pint j a r s 20 minutesQuart jar s 25 minutesA s soon as you remove jars f romcanner , complete seals if necessary .In tin cans.Fill cans to ^4 incho f top . For a full pack, shake cherriesd own while filling cans. Fill to top

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with bo il ing sirup. Exhaust to 170 F .( a b o u t 10 minutes) and seal cans.Process in bo il ing-water bath (212F .JNo. 2 cans 20 minutesNo . 2% cans 25 minutes

Hot Pack. W a s h cherries; re-move pits, if des ired. Add Va C UPsugar to each quart of frui t . Add ali t t le water to unpitted cherries to keepthem f r o m sticking whi le heat ing.Cover pan and bring to a boil .In glass jars.Pack hot to !/2 lncrio f top. Adjus t jar lids. Process inboi l ing-water bath (212 F.)-Pint jars 10 minutesQuar t j a r s 15 minutes

A s soon as you remove jars f r o mcanner, complete seals if necessary.In tin cans.Pack hot to top ofcans. Exhaust to 170 F. ( a b o u t 10minutes) and seal cans. Process inboil ing-water bath (212 F.)-

No . 2 cans 15 minutesNo . 2 ^ / 2 cans 20 minutes

Fruit JuicesWash; remove pits, if desired, andcrush f rui t . Heat to s immer ing (185210 F.). Strain through cloth bag.Add sugar , if des i redabout 1 cup to 1gallon juice. Reheat to simmering.In glass jars.Fill ja r s to % inchof to p with ho t ju ice. A d jus t l ids .Process in bo il ing -w ater bath (212F.)-

Pint jars 5 minutesQuart jars 5 minutesAs soon as you remove ja r s f r o mcanner, complete seals if necessary.In tin cans.Fill cans t o t op withhot juic e. Seal at once. Process inboil ing-water bath (212 F .)

No . 2 cans 5 minutesNo . 2 ^ / 2 cans 5 min utesFruit PureesUse sound , ripe f ru i t . W a s h ; re-move pits, if des ired. Cut large f ru i tin pieces. Simmer unt i l s o f t ; add a

little water if needed to keep frui t f r o msticking. Put th rough a strainer o rf o o d mil l . A d d sugar to taste. Heatagain to s immering (185-210 F.).In glass jars.Pack hot to % incho f top . Adjus t l ids. Process in boil-ing-water bath (212 F .) Pint jars 20 minutesQuart jars 20 minutes

As soon as you remove jars f r omcanner, complete seals if necessary.In tin cans.Pack hot to top . Ex-haust to 170 F . ( ab o u t 10 m i nu t e s ) ,and seal cans. Process in boil ing-water bath (212 F.)

No . 2 cans 20 minutesNo. 2 l/2 cans 20 minutesPeaches

Wash peaches and remove skins.Dipping the f ru i t in bo il ing water, thenquickly in cold water makes peelingeasier. Cut peaches in halves; removepits. Slice if desired . To prevent f ruitf r o m darken ing dur ing p repara t ion ,d rop i t into w ater co ntaining 2 table-spoons each of salt and vinegar per gal-lon. Drain just befo re heating o rpacking raw.

Peaches can be peeled eas i ly if they are dippedIn boiling water, then in cold water.

Raw Pack.Prepa re peaches asdirected above.(Continued on next page)

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In glass jars.Pack raw f ru i t to1 /2 inch o f top. Cover with boil ingsirup, leaving i/2-inch space at top ofj a r . Adjus t ja r lids. Process in bo i l -ing-water bath (212 F.)

Pint jars 25 minutesQu art j ars 30 min utesA s soon as you remove j a r s f r om can-ner, complete seals if necessary.In tin cans.Pack raw f ru i t to 1/4inch o f top. Fil l to top with boil ings i rup. Exhaust to 170 F. ( ab o u t 10minutes) and seal cans. Process inboil ing-water bath (212F.)

No . 2 cans 30 minutesNo. 2 1 /2 cans 35 minutes HotPack.Prepare peaches as di-rected above. Heat peaches thro ug h inho t sirup. If f ru i t is very juicy yo umay heat it with sugar, adding noliquid.

In glass jars.Pack ho t f ruit to 1/2inch of top. Cover with boil ing l iquid,leaving l^-inch space at top of jar.Adjus t ja r lids. Process in boiling-water bath (212F.) Pint jars 20 minutesQuart jars 25 minutesAs soon as you remove jars f r o mcanner, complete seals if necessary.

In tin cans.Pack ho t f ruit to 1/4inch o f top. Fill to top with boil ingl iquid. Exhaust to 170 F. (abou t 10minutes) and seal cans. Process inboiling-water bath (212 F.) No . 2 cans 25 minutesNo . 2 1 / 2 cans 30 minu tes

PearsWash pears. Peel, cut in halves, andcore. Continue as with peaches, eitherraw pack or hot pack.

PlumsWash plums. To can whole, prickskins. Freestone varietie s may behalved and pitted.

Raw Pack.-Prepare plums as di-rected above.In glass jars.Pack raw f ruit to

1 /2 inch of top. Cover with boiling14

sirup, leaving 1/2-inch space at top ofjar . Adjus t jar l ids. Process in boil-ing-water bath (212F.) Pint jars 20 minutesQuart jars 25 minutes

A s soon as you remove j a r s f r o m can-ner, co mp lete seals if necessary.In tin cans.Pack raw f ru i t to 1/4inch of top. Fill to top with boil ingsirup. Exhaust to 170 F . (abou t 10minutes) and seal cans . Process inboil ing-water bath (212F.)

No . 2 cans 15 minutesNo . 2 1 / 2 cans 20 minutes Hot Pack.Prepare p lums as di-rected above. Hea t to bo iling in sirupo r juice. If f ru i t is very j u icy you mayheat i t with sugar, adding no l iquid.

In glass jars.Pack ho t frui t to 1/2inch of top. Co ver with boil ing l iquid ,leaving %-inch space at top of jar. Ad-j u s t ja r lids. Process in bo il ing-w aterbath (212 F.) Pint jars 20 minutesQuart j a r s 25 minutes

A s soon as yo u remove jars f r om can-ner, complete seals if necessary.In tin cans.Pack ho t f ru i t to 1/4inch of top. Fil l to top with boil ingl iquid . Exhaust to 170 F. (abou t 10minutes) and seal cans. Process inboi l ing-water bath (212F.)

No . 2 cans 15 minutesNo . 2 1 / 2 cans 20 minutesRhubarb

Wash rhubarb and cut into 1/2-inchpieces. Add 1/2 cu p sugar to each quartrhubarb and let stand to draw o ut juice.Bring to boi l ing.In glass jars.Pack hot to 1/2 inchof top. Adjus t lids. Process in boi l -ing-water bath (212 F.)

Pint jars 10 minutesQuart jars 10 minutesAs soon as you remove jars f r o mcanner, complete seals if necessary.In tin cans.Pack hot to top ofcans. Exhaust to 170 F. ( ab o u t 10minutes) and seal cans. Process inboil ing-water bath (212F.)


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No . 2 cans 10 minutesNo. 2^2 cans 10 minu te s

TomatoesUse only firm, ripe, red tomatoes.Do not use overripe tomatoes , becausetomatoes lose ac id i ty as they mature .

Tomatoe s w i th so f t spots o r decayedareas are no t su i tab l e fo r canning. Toloosen skins, dip into bo i l ing wa te r fora b o u t 1/2 minu te ; then d ip qu ick ly in tocold wate r . C utpeel t oma toe s . o ut stem ends and

76787BTo peel tomatoes, dip them in boiling water,

then quickly in cold water to loosen sk ins .

0 Raw Pack.The raw pack methodof preserving tomatoes is no longer rec-ommended because o f recent researchf indings. W h e n sufficient research hasbeen accomplished to establish safe, newprocesses, instructions will be includedin a revised edition of this publication. HotPack.Quarter peeled toma-toes. Bring to boil ; s t ir to keep toma-toes f r o m sticking.

In glass jars.Pack bo i l ing-ho ttoma toe s to ^2 inch o f top . Add 1/2

teaspoon salt to p in t s ; 1 teaspoon toquar t s . Ad ju s t jar lids. Process inbo i l ing-water bath (212 F.) Pint jars 35 minutesQuart jars 45 minu te s

A s soon a s you remove jars f r o mcanner , complete seals if necessary.In tin cans.Pack b o i l i n g - h o t to-matoes to 14 inch of t op . Add no wate r .Add 1/2 teaspoon sa l t to No. 2 cans; 1teaspoon t o No . 2^/2 cans. Exhaust to170 F. ( a b o u t 10 m i n u t e s ) and sealcans. Process in bo i l ing-w ater ba th(212 FO-

ND. 2 cans 35 minutesNo . 2 l/2 cans _ _ 40 minu te s

Tomato JuiceU se ripe, ju icy , red tom atoes . Donot use o verripe to ma to es , becauset o m a t o e s lose ac id i ty as they ma tu re .Tomatoe s with s o f t o r decayed areasare no t su i tab le f o r cann ing . Wash .r e m o v e stem ends, cut into pieces.S i m m e r unt i l so f t ened , s t i r r ing o f ten .

Put t h r o u g h s t r a i n e r . Add 1 t ea spoonsalt to each qu ar t ju ice . Reh eat a t oncej u s t to boiling.In glass jars.Fill j a r s w i th bo i l -ing-ho t ju ic e to % inch of top . A d j u s t

jar lids. Process in boil ing-water bath(212 F.) Pint jars 35 minu te sQuart jars 35 minutesAs soon as you remove ja rs f r o m

canner, complete seals if necessary.In tin cans.Fill cans to top withbo il ing-ho t juice . Seal cans at once.Process in bo il ing-w ater bath (212F .)

No. 2 cans 35 minu te sNo. 2 l/2 cans _ _ 35 minu te s

1 5


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How To Can VegetablesCan vegetables according to general direct ions on pages 5 to 8, the detaileddirec t ions for each veg etable on pages 18 to 28. and special d irect ions below thatapply on l y to vegetables.

Points on PockingRaw pack.Pack cold raw vegetables (except co rn, lima beans, and peas)t ight ly into conta ine r and cover w i th bo i l ing w ater .H ot pack.Preheat vegetables in water o r s team. Cover w i th co o king l iquido r bo i l ing w ate r . Co oking l iqu id is recommended f o r packing most vegetablesbecause it may con ta in minera l s and vi ta m ins d is so lved ou t o f the food . Boi l ingwater is recom mended w hen coo king l iquid is dark, gri t ty, o r s t rong-f lavored , andwhen there isn't enou gh co o king l iquid.

Processing in a Pressure ConnerUse a steam-pressure canner for processing all vegetables except tomatoes andpickled vegetables. A pressure saucepan may be used for pint jars and No. 2cans (see p. 3).Directions.Follow the manufac turer ' s d i rec t ions for the canner you areusing. Here are a few pointers on the use of any s team-pressure canner: Put 2 or 3 inches of boi l ing water in the bo t t om of the canner ; the a m o u n tof wate r 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 flowa r o u n d each conta iner . I f two layers o f cans o r j a r s are put in, s tagger thesecond layer. Use a rack between layers of glass jars.O Fasten canner cover securely so tha t no steam can escape except throughvent (petcock o r weigh ted-gage o penin g) . Watch unt i l s team pours s teadi ly f r o m vent. Let it escape for 10 minute s

o r m or e to dr ive all air f r o m the can ner . Then close petcock or put on weightedgage. Let pressure rise to 10 pound s (240 F.). The moment this pressure isreached s tart co un tin g process ing t ime. Keep pressure constan t by regulat ingheat under the canner . Do n o t lower pressure by o pening petcock. Keep draf t sf r o m b l o w i n g o n canner . W hen process ing time is up, remove canner f r o m heat immed ia tely.With glass jars, let canner stand unt i l pressure is zero. Never try to rush

the co o l ing by po uri ng cold w ater over the cann er. W hen pressure regis ters zero,wai t a m i n u t e o r two, then s lowly open petcock o r take o f f weighted gage.Unfa s t e n cove r and ti l t the far s ide up so steam escapes away f r o m you. Takeja r s f r o m canner .


18/32

BN223S9To 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 f romheat by o pening petcock o r taking o ff we ighted gage. Then take o ff canner coverand remove cans.Processing times. Follow processing times carefully. The times givenapply only when a s pecific f o o d is prepared acco rd ing to detailed directions.If you live at an altitude o f less than 2,000 feet above sea level, pro cess vege-tables at 10 po und s pressure for the times given.At alt i tudes above sea level, it takes more than 10 pounds pressure to reach240 F. If you live at an altitude of 2,000 feet and have a pressure canner witha dial gage, process vegetables at 11 po und s pressure . At 4,000 feet, use 12 poundspressure; at 6,000 feet, 13 pounds pressure; at 8,000 feet. 14 pounds pressure; at10,000 feet, 15 po unds pressure.If your pressure canner has a weighted gage, fo l low the ma nufa cturer ' s d i rec-t ions fo r alt i tude co rrections.

To Figure Yield of Canned Vegetables From FreshThe number of quarts of canned food you can get from a given amount of freshvegetables 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 f o l lowing amounts o f fresh vegetables (a s purchased o r picked)make 1quar t of canned f o o d :

PoundsAsparagus ................. 21/s to 41/2Beans, lima, in pods ........ 3 to 5Beans, snap ................ 11/2 to 21/2Beets, without tops .......... 2 to 31/sCarrots, without tops ........ 2 to 3Corn, sweet, in husks ........ 3 to 6

PoundsOkra 11/2Peas, green, in pods 3 to 6Pumpkin or winter squash.. 11/2 to 3Spinach and other greens... 2 to 6Squash, summer 2 to 4Sweetpotatoes 2 to 3

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Directions for VegetablesAsparagus RawPack.Wash asparagus; trimo f f scales and tough ends and washagain. Cut into 1-inch pieces.In glass jars.Pack asparagus astightly as possible without crushing te% inch of top. Add !/2 teaspoon saltto pints; 1 teaspoon to quarts. Coverwith boiling water, leaving V^-rnclispace at top of jar. Adjus t jar lids.Process in pressure canner at 10 pound spressure (240 F.)

Pint jars 25 minutesQuart jars 30 minutesAs soon as you remove jars f r omcanner, co mplete seals if necessary.In tin cans.Pack asparagus astightly as possible wi thou t crushing to14 inch of to p. Add !/2 teaspo o n saltto No. 2 cans; 1 teaspoon to No. 2l/cans. Fill to top with boiling water .Exhaust to 170 F. ( a b o u t 10 minutes)and seal cans. Process in pres su re can-ner at 10 po und s pressure (240 F.)

No . 2 cans 20 minutesNo . 2 ^ / 2 cans 20 minutes HotPack.Wash asparagus; tr imoff scales and tough ends and washagain. Cu t in 1-inch pieces; cover withboiling water. Boil 2 or 3 minutes.In glass jars.Pack hot asparagusloosely to % inch of top. Add ^2 tea-spoon salt to pints ; 1 teaspoon toquarts. Cover with boiling-hot coo k-ing liquid, or if liquid contains grit usebo iling water. L eave %-inch space attop of jar. Adjust jar lids. Processin pressure canner at 10 pounds pres-sure (240 F.)

Pint j a r s 25 minutesQuart j ars 30 minutesA s soon as you remove jars f rom

canne;, complete seals if necessary.in tin cans.Pack hot asparagusloosely to 14 inch of top. Add !/ tea-spoon salt to No. 2 cans; 1 teaspoon toNo . 2% cans. Fill to top with bo iling-ho t cooking l iquid , or if l iquid contains

grit use bo iling water . Exhaust to 170F. (about 10 minutes) and seal cans.Process in pressure canner at 10 pound spressure (240 F.) No . 2 cans 20 minutesNo . 2y2 cans 20 minutes

Beans, Dry, With Tomato orMolasses SauceSort and wash dry beans (kidney,navy, o r yellow eye). Cover with boil-ing water ; boil 2 m inutes, remove f r omheat and let soak 1 hour . Heat to boil-ing, drain, and save liquid f o r makingsauce.In glass jars.Fill jars three-four ths full with ho t beans. Add asmall piece of salt pork, ham, or bacon.Fill to 1 inch of top with hot sauce (seerecipes b e l o w ) . Adjus t jar lids. Proc-ess in pressure canner at 10 pound spressure (240 F.)

Pint j a r s 65 minutesQuar t jars 75minutesAs soon as you remove jars f r om

canner, complete seals if necessary.In tin cans.Fill cans three- four thsful l with ho t beans. Add a small pieceof salt po rk, ham, or baco n. Fill to^4 inch of top with ho t sauce (seerecipes b e l o w ) . Exhaus t to 170 F .(abou t 20 minutes) and seal cans.Process in pressure canner at 10p o u n ds pressure (240 F.)

No. 2 cans 65 minutesNo . 2% cans 75 minutesTomato sauce.Mix 1 quar t to-mato juice, 3 tablespoons sugar, 2teaspoons salt , 1 tablespoon choppedon ion , and !/4 teaspoon mixture o fground cloves, allspice, mace, and cay-enne. Heat to boiling.Or mix 1 cup tomato ca tsup with 3cups o f water o r soaking l iquid f rom

beans and heat to boiling.Molasses sauce.Mix 1 quar twater o r soaking l iquid f r om beans,3 tablespoons dark molasses, 1 table-18


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spoon vinegar, 2 teaspoons salt, and% teaspoon powdered dry mu s ta rd .Heat to bo i l ing.Beans, Dry, Baked

Soak and boil beans according todirections for beans with sauce.Place small pieces of salt pork, ham,or bacon in earthenware crock o r apan .Add beans. A dd enough molassessauce to cover beans. Co ver crock andbake 4 to 5 h o u r s at 350 F. ( mo de r -ate o v e n ) . Add water as neededabout every hour.In glass jars.Pack hot beans to1 inch of top . Adjus t j a r lids. Proc-ess in pressure canner at 10 p o u n dspressure (240 F.)

Pint jars 80 minutesQuart j a r s 100 minutesAs soon as you remove jars f romcanner, complete seals if necessary.In tin cans.Pack hot beans to i/4inch o f top. Exhaust to 170 F . ( a b o u t15 minutes) and seal cans. Process inpressure canner at 10 pounds pressure

(240 F.) No. 2 cans 95 minutesNo. 21/2 cans 115 minutesBeans, Fresh Lima

Can only young, tender beans. RawPack.Shell and was h beans.In glass jars.Pack raw beans intoclean jars. For small-type beans, fillto 1 inch of top of jar for pints andli/2 inches for quarts; for large beans,fill to % inch of top for pints and 1-Viinches fo r quarts . Beans should no tbe pressed o r shaken down. Add 1/2teaspoon salt to pints ; 1 teaspoon toquarts. Fill jar to % inch of top withboi l ing water . Adjus t jar l ids. Proc-ess in pressure canner at 10 poundspressure (240 F .)

Pint jars 40 minutesQuar t j ars 50 minutesA s soon as you remove jars f r o mcanner, complete seals if necessary.

In tin cans.Pack raw beans to %inch of t o p ; do no t shake o r pressbeans d o w n . A d d % teaspoon salt toNo. 2 cans; 1 teaspoon to No. 2V 2 cans.Fil l cans to top with boil ing water.Exhaust to 170 F . ( a b o u t 10 minutes )an d seal can s. Process in pressurecanner at 10 po und s pressure (240F.)-No . 2 cans 40 minutesNo. 2V 2 cans 40 minutesHotPack.Shell thebeans, coverwith bo il ing water, and bring to bo il.In glass jars.Pack hot beansloosely to 1 inch o f top. Add 1/2 tea-spoon salt to pints; 1 teaspoon toquar ts . Cover with bo iling w ater, leav-in g 1-inch space at top of jar . Adjus t

jar lids. Process in pressure cannerat 10 po und s pressure (240 F.) Pint jars 40 minutesQuart j ars 50 minutes

A s soon as you remove jars f romcanner, complete seals if necessary.Ir e tin cans.Pack ho t beansloosely to ^2 inch o f top . A dd % tea-spoon salt to No. 2 cans; 1 teaspoonto No. 2 ^ / 2 cans. Fill to top with boil-in g water . Exhaust to 170 F . ( ab o u t10 minutes) and seal cans. Process inpressure canner at 10 pounds pressure(240 F.)

No . 2 cans 40 minutesNo , 2% cans 40 minutesBeans, Snap Raw Pack.Wash beans. Trimends ; cut into 1-inch pieces.

In glass jars.Pack raw beanstightly to y % inch o f top . Add 1/2teaspoon salt to pints ; 1 teaspoon toquarts. Co ver w ith bo iling water, leav-in g ^-inch space at top o f jar. Adjus tjar lids. Process in pressure cannerat 10 po und s pressure (240 F .) Pint jars 20 minutesQuart jars 25 minutes

As soon as you remove jars f r omcanner, complete seals if necessary.In tin cans.Pack raw beanstightly to 1,4 inch of top. Add 1/2 tea-(Continued on next page)

19


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spoon salt to No . 2 cans; 1 teaspoon toNo . 2 ^ / 2 cans. Fill to top with boil ingwater. "Exhaust to 170 F. ( a b o u t 10minutes) and seal cans. Process inpressure canner at 10 pounds pressure(240 F .) No. 2 cans 25 minutesNo . 21/2 cans 30 minu tes Hot Pack.Wash beans. Trimends; cu t into 1-inch pieces. Coverwith boi l ing water ; bo i l 5 minutes .

In glass jars.Pack hot beansloosely to ^2 inch o f top. Add 1/2 tea-spoon salt to pints; 1 t easpoon toquarts. Cover with boiling-hot cook-

J

To hot pack snap beans, cover cut beans withboiling water and boil 5 minutes.

BN21471Then pack hot beans loosely in jar and cover

with hot cooking liquid before process ing ina pressure canner.

in g l iquid, leaving ^-inch space at topof jar. Adjus t jar lids. Process inpressure canner at 10 pounds pressure(240 F.) Pint jars , 20 minutesQuart jars 25 minutes

A s soon as you remove jars f r o mcanner, complete seals if necessary.In tin cans.Pack hot beansloosely to !/4 inch of top. Add l/2 tea-spoon salt t o No. 2 cans ; 1 teaspoonto No. 21/2 cans. Fill to top with boil-ing-hot cooking l iquid . Exhaus t to170 F. ( ab o u t 10 min u te s ) an d sealcans. Process in pressure canner at10 pound s pressure (240 F.) No . 2 cans 25 minutesNo . 21/2 cans 30 minutes

BeetsSort beets fo r size. Cut off tops ,leaving an inch o f stem. Also leaveroo t. Wash beets. Co ver w ith bo ilingwater and boil until skins slip easily15 to 25 minutes, depending on size.Skin and trim. L eave baby beets

whole. Cut medium o r large beets in^2-inch cubes or slices; halve or quar-ter very large slices.

In glass jars.Pack hot beets to1 /2 inch f top. Add 1/2 teaspoon saltto pints; 1 teaspoon to quarts . Coverwith boiling water, leaving ^-inchspace at top of jar . Adjus t ja r lids.Process in pressure canner at 10pounds pressure (240 F .)

Pint jars 30 minutesQuar t jars 35 minutesAs soon as you remove jars f romcanner, complete seals if necessary.In tin cans.Pack ho t beets to 1/4inch o f top. Add % teaspoon salt toNo . 2 cans; 1 teaspoon to No. 2% cans.Fill to top with bo il ing water. Exha ustto 170 F. (abou t 10 minutes ) and seal

cans. Process in pressure canner at10 pounds pressure (240 F .) No. 2 cans 30 minutesNo. 21/2 cans 30 minutes

20


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Beets , PickledSee page 12.

Carrots RawPack.Wash andscrape car-rots . Slice or dice.

In glass jars.Pack raw carrotst ightly into clean jars, to 1 inch of topo f jar. Ad d 1 /2 teaspoon salt to pints;1 teaspoon to quarts. Fill jar to 1/2inch o f t op with boiling water. Adjustjar lids. Process in pressure canner at10 pounds pressure (240 F.) Pint jars 25 minutesQuar t jars 30 minutes

A s soon as you remove jars fromcanner , complete seals if necessary.In tin cans.Pack raw carrotst ightly into cans to 1 /2 inch o f top.Add 1 /2 teaspoon salt to No. 2 cans; 1teaspoon to No. 2% cans. Fill cans toto p with boiling water. Exhaust to170 F. (about 10 minutes) and sealcans. Process in pressure canner at10 pounds pressure (240 F.)

No. 2 cans 25 minutesNo . 21/2 cans 30 minutes HotPack.Wash and scrape car-rots. Slice o r dice. Cover with boil-ing wate r and bring to boil.In glass jars.Pack hot carrots to1 /2 inch of top. Add Va teaspoon saltto pints; 1 teaspoon to quarts. Coverwith boiling-hot cooking liquid, leav-ing !/2-inch space at top of jar. Adjus tjar lids. Process in pressure canner at10 pounds pressure (240 F.)

Pint jars 25 minutesQuar t jars 30minutesA s soon as you remove jars f r omcanner, complete seals if necessary.In tin cans.Pack hot carrots to

l /& inch of top. Add 1/2 teaspoon saltto No. 2 cans; 1 teaspoon to No. 2%cans. Fill with boiling-hot cookingl iquid . Exhaust to 170 F. (about 10minu te s ) and seal cans. Process inpressure canner at 10 pounds pressure(240 F.)-

N o . 2 cans 20 minutesNo. 21/2 cans 25 minutes

Corn, Cream-Style RawPack.Husk corn and removesilk. Wash. Cut corn f r o m co b atabout center o f kernel and scrape cobs.

In glass jars.Use pint jars only.Pack corn to l1/^ inches of top; do notshake o r press down. Add 1/2 teaspoonsalt to each jar. Fill to 1 /2 mcn of topwith boiling water. A d j u s t jar lids.Process in pressure canner at 10 poundspressure (240 F.)

Pint jars 95minutesA s soon as you remove jars f r omcanner, complete seals if necessary.In tin cans.Use No. 2 cans on ly .Pack corn to 1/2 inch o f top; do no t

shake o r press down. Add 1/2 teaspoonsalt to each can. Fill cans to top withboiling water. Exhaust to 170 F.( a bou t 25 minutes) and seal cans.Process in pressure canner at 10 poundspressure (240 F.) No. 2 cans 105 minutesHotPack.Husk corn and removesilk. Wash. Cut corn f r om cob atabout center o f kernel and scrape cob.To each quart of corn add 1 pint boil-ing 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 jarlids. Process in pressure canner at 10p o u n d s pressure (240 F.) Pint jars 85minutes

A s soon as you remove jars f r omcanner , complete seals if necessary.In tin cans.Use No. 2 cans only.Pack ho t corn to top. A d d 1/2 teaspoonsal t to each can. Exhaust to 170 F.( a b o u t 10 minu te s ) and seal cans.Process in pressure canner at 10 poundspressure (240 F . ) N o . 2 cans 105minutes

Corn, Whole-Kernel RawPack . H u s k corn and removesilk. Wash. Cut f r o m cob a t abouttwo-thirds the depth o f kernel.In glass jars.Pack corn to 1 inchof top; d o no t shake o r press down.

(Continued on next page)21


23/32

A nail driven at an angle through the cutting board (see arrowl holds the cob steady an d makesit easy to cut corn from the cob.

Add 1 /2 teaspoon salt to pints; 1 tea-spoon to quarts. Fill to V 2 inch of topwith boil ing water. Adjus t jar lids.Process in pressure canner at 10pounds pressure (240 F.)Pint jars 55 minutesQuart jars 85 minutes

As soon as you remove jars f r omcanner, complete seals if necessary.In tin cans.Pack co rn to % inchof top; do no t shake o r press down.Add 1 /2 teaspoon salt to No. 2 cans; 1teaspoon t o No . 2^j cans. Fill to topwith boiling water. Exhaust to 170F. ( ab o u t 10 minutes ) and seal cans.Process in pressure canner at 10pounds pressure (240 F.)

No. 2 cans 60 minutesNo . 2 1 / 2 cans 60 minutes

HotPack.Husk corn and removesilk. Wash. Cut f r om cob at abou ttwo-thirds the depth o f kernel. To eachquart of corn add 1 pint boiling water.Heat to boiling.In glass jars.Pack hot corn to 1inch o f top and cover w ith boil ing-hotcooking liquid, leaving 1-inch space attop of jar. Or fill to 1 inch of top withmixture o f corn an d liquid. Add 1/2teaspoon salt to pints; 1 teaspoon toquarts . Adjus t ja r lids. Process inpressure canner at 10 pounds pressure(240 F.)-

Pint jars 55 minutesQuart j ars 85 minutesA s soon as you remove jars f r omcanner, complete seals if necessary.

22


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To hot pack corn, put heated corn loosely inC-enamel cans; fill cans with boiling liquid.in tin cans.Pack hot corn to^

inch of top and fi l l to top with boiling-ho t cooking liquid. Or fil l to top withmixture o f corn and liquid. Add 1/2teaspoon salt to No. 2 cans; 1 teaspoonto No. 2i/2 cans. Exhaust to 170 F.(about 10 minutes) and seal cans.Process in pressure canner at 10 poundspressure (240 F.)No . 2 cans 60 minutesNo . 2% cans 60 minutes

HominyPlace 2 quarts of dry field corn in anenameled pan; add 8 quarts of waterand 2 ounces o f lye. Boil vigorously1/2 hour, then allow to stand for 20minutes. Rinse of f the lye with severalhot water rinses. Follow with coldwater rinses to cool fo r handling.W or k hominy with the hands untildark tips o f kernels are removed

(about 5 minutes). Separate the tipsf r om th e corn by floating them off inwater or by placing th e corn in a coarsesieve and washing thoroughly. A d dsufficient water to cover hominy about1 inch, and boil 5 minutes; changewater. Repeat 4 times. Then cookuntil kernels are soft (1/2 to % hour)and drain. This will make about 6quarts o f hominy.In glass jars.Pack hot hominyto 1/2 inch o f top. Add % teaspoonsalt 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 10pounds pressure (240 F.) Pint jars 60 minutesQuart jars 70minutes

As soon as you remove jars f romcanner, complete seals if necessary.In tin cans.Pack hot hominy toi / 4 inch o f top. Add y % teaspoon salt toNo . 2 cans; 1 teaspoon to No. 2% cans.Fill to top with boiling water. Ex-haust to 170 F. (about 10 minutes)and seal cans. Process in pressurecanner at 10 pounds pressure (240F.) No. 2 cans 60 minutesNo . 2% cans 70minutesMushrooms

Trim stems an d discolored parts o fmushrooms. Soak mushrooms in coldwater for 10 minutes to remove adher-ing soil. Wash in clean water. Leavesmall mushrooms whole; cut largerones in halves o r quarters. Steam 4minutes or heat gently for 15 minuteswithout added liquid in a coveredsaucepan.In glass jars.Pack hot mush-rooms to 1/2 inch of top. Add 14 tea-spoon s^lt to half pints; ^2 teaspoon topints. For bettei color, add crystallineascorbic acid!/16 teaspoon to half-pints; % teaspoon to pints. Addboiling-hot cooking liquid o r boilingwater to cover mushrooms, leaving 1/2-inch space at top of jar. Adjust jarlids. Process in pressure canner at 10pounds pressure (240 F .) Half-pint jars 30 minutesPint jars 30 minutesAs soon as you remove jars fromcanner, complete seals if necessary.

In tin cans.Pack hotmushroomsto ^4 inch of top of cans. Add V 2 tea-spoon salt to No. 2 cans. Fo r bettercolor , add % teaspoon o f crystallineascorbic acid to No. 2 cans. Then fillt o top with boi l ing-hot cooking liquido r boiling water. Exhaust to 170 F .(about 10 minutes) and seal cans.Process in pressure canner at 10 poundspressure (240 F.) No. 2 cans__ _ 30 minutes

23


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OkraCan only tender pods. W ash; trim.Cook fo r 1 minute in boil ing water.Cut into 1-inch lengths o r leave podswhole .In glass jars.Pack hot okra to %inch o f top . A d d % teaspoon salt

to pints; 1 teaspoon to quarts . Coverwith boiling water, leaving %-inchspace at top of jar. Adjus t jar lids.Process in pressure canner at 10 po und spressure (240 F.)-Pint j a r s 25 minutesQuar t j a r s 40 minutesAs soon as you remove jars f r o mcanner, complete seals if necessary.

In tin cans.Pack hot okra to 14inch o f top. A d d % teaspoon salt toNo . 2 cans; 1 teaspoon to No. 2% cans.Fill to top with bo i l ing water. Exhaustto 170 F. ( a b o u t 10 min u te s ) andseal cans. Process in pressure cannerat 10 pounds pressure (240 F .)

No . 2 cans 25 minutesNo. 2 ^ / 2 cans 35 minutesPeas, Fres h B lackeye (Cow-peas, Blackeye Beans) RqwPack.Shel l andwash black-eye peas.

In glass jars.Pack raw blackeyepeas to ll/2 inches of top of pint jarsand 2 inches of top of quart j a r s ; dono t shake o r press peas down. Add V iateaspoon salt to pints ; 1 teaspoon toquarts. Cover with boil ing water,leaving %-inch space at top of jars.Adjus t ja r lids. Process in pressurecanner at 10 po und s pressure (240F.)

Pint jars 35 minutesQuart jars 40 minutesA s soon as you remove jars f r omcanner, complete seals if necessary.In tin cans.Pack raw blackeyepeas to % inch o f top; do no t shakeo r press d o w n . Add % teaspoon salt

to No. 2 can s ; 1 teaspoon to No. 2%cans. Co ver with bo il ing water, leav-ing ^-inch space at top of cans. Ex-haust to 170 F. ( a bou t 10 minutes)

and seal cans. Process in pressurecanner at 10 p o u n ds pressure (240F.)-No . 2 cans 35 minutesNo. 2% cans 40 minutes

HotPackShell andwash black-eye peas, cover with boiling water, andbring to a rol l ing boiL Drain.In glass jars.Pack hot blackeyepeas to l1/^ inches of top of pint jarsan d 11/2 inches of top of quart j a r s ; dono t shake o r press peas d o w n . Add!/2 teaspoon salt to pin t s ; 1 teaspoonto quarts . Cover with bo il ing water,leaving %-inch space at top of j a r .Adjus t ja r lids. Process in pressurecanner at 10 pounds pressure (240

F .) Pint jars 35 minutesQuart jars 40 minutesAs soon as you remove jars f r omcanner, complete seals if necessary.In tin cans.Pack hot blackeyepeas to ^2 inch of top; do no t shake o rpress peas down. Add l/z teaspoo n saltto No. 2 cans; 1 teaspoon to No. 2%cans. Cover w ith bo iling w ater , leav-ing ^/4-inch space at top of cans. Ex-haust to 170 F. ( a b o u t 10 minutes)and seal cans. Process in pressurecanner at 10 pounds pressure (240p \ .

No . 2 cans 30 minutesNo. 2V 2 cans 35 minutesPeas, Fresh Green RawPack.Shell andwash peas.Ire glass jars.Pack peas to 1 inchof t op ; do no t shake o r press down.Add % teaspoon salt to pints; 1 tea-spoon to quarts . Cover with boil ingwater, leaving 1^/2 inches o f space attop o f jar . A d just jar lids. Process inpressure canner at 10 pounds pressure(240 F.)

Pint jars 40 minutesQuart jars 40 minutesA s soon as you remove jars f r omcanner, complete seals if necessary.


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In tin cans.Pack peas to 1/4 inchof top; d o no t shake o r press down.Add 1/2 teaspoon sal t to No. 2 cans; 1teaspoon t o No. 2x/2 cans. Fill to topwith bo il ing water. Exhaust to 170F . ( a b o u t 10 minutes) and seal cans.Process at 10 po unds pressure (240F.)-No . 2 cans 30 minutesNo . 2y2 cans 35 minutes Hot Pack.Shel l and wash peas.Cover w ith boi l ing water. Bring toboil.In glass jars.Pack hot peasloosely to 1 inch of top. Add % tea-spoon salt to pints ; 1 teaspoon toquarts. Cover with boi l ing water,leaving 1-inch space at top of jar .Adjust jar lids. Process in pressurecanner at 10 po und s pressure (240F.) Pint jars 40 minutesQuart jars 40 minutes

As soon as you remove jars f romcanner, co mplete seals if necessary.In tin cans.Pack hot peas looselyto 1/4 inch of top. Add 1/2 teaspoonsalt to No. 2 cans; 1 teaspoon to No.21/2 cans. Fill to top w ith bo iling water.Exhaust to 170 F. (ab o ut 10 min utes)and seal cans. Process at 10 po und spressure (240 F.)

No . 2 cans 30 minutesNo. 21/2 cans 35 minutesPotatoes, Cubed

Wash, pare, and cut potatoes intol/2-inch cubes. Dip cubes in brine (1teaspoon salt to 1 quart water) toprevent darkening. Drain. Cook f o r2 minutes in bo i l ing water , d ra in .

In glass jars.Pack hot potatoesto 1/2 inch o f top. Add l/ 2 teaspoonsalt to pin t s ; 1 teaspoon to quarts .Cover with boil ing water, leaving 1/2'inch space at top of j a r . Adjus t ja rlids. Pro cess in pressu re cann er at 10p o u n ds pressure (240 F .) Pint ja r s 35 minutesQu art j ars 40 minutes

A s soon as you remove jars f r omcanner, co mplete seals if necessary.

Ir e tin cans.Pack hot potatoes to14 inch of top. Add y2 teaspoon salt toNo. 2 cans; 1 teaspoon to No. 2^2 cans.Fill to top with bo iling w ater. Exhau stto 170 F. (abou t 10 minutes) and sealcans. Process in pressure canner at 10pound s pressure (240 F.) No . 2 cans 35 minutesNo. 21/2 cans 40 minutes

Potatoes, WholeUse potatoes 1 to 2% inches indiam eter. W ash, pare, and cook inboil ing water for 10 minutes. Drain.In glass jars.Pack hot potatoesto l/2 inch o f top. Add i/ 2 teaspoonsalt to pints; 1 teaspoon to quarts .

Cover with boiling water, leaving 1/2-inch space at top of jar . Adjus t ja rlids. Process in pressure canner at 10pounds pressure (240 F.) Pint jars 30 minutesQuart jars 40 minutes

As s oon as you remove jars f romcanner, complete seals if necessary.In tin cans.Pack hot potatoes to1/4 inch of top. Add l/2 teaspoon salt

to No. 2 cans; 1 teaspoon to No. 2 ^ / zcans. Fill to top with boi l ing water.Exhaust to 170 F. ( abou t 10 minutes)and seal cans. Process in pressurecanner at 10 po und s pressure (240F.)-

No . 2 cans 35 minutesNo. 21/2 cans 40 m inutesPumpkin, Cubed

Wash pumpkin, remove seeds, andpare. Cut into 1-inch cubes. Ad d jus tenough water to cover; bring to boil .In glass jars.Pack hot cubes to

1/2 inch of top. Add 1/2 teaspoon saltto pints; 1 teaspoon to quarts . Coverwith ho t cooking l iquid, leaving 1/2-inchspace at top of jar. Adjus t j a r lids.Process in pressure canner at 10 po und spressure (240 F.) Pint jars 55 minutesQuart jars 90 minutes

(Continued on next page)25


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A s soon as you remove jars f r o mcanner , complete seals if necessary.In tin cans.Pack hot cubes to 14inch of top. Add % teaspoon salt toN o . 2 cans; 1 teaspoon to No. 21/ cans.Fill t o top with ho t cooking liquid. Ex-haus t to 170 F. (about 10 minu te s )and seal cans. Process in pressurecanner at 10 pounds pressure (240p \

N o . 2 cans 50 minutesNo. 2^2 cans 75 minutes

Pumpkin, StrainedThis prod uct is no longerrecommendedfo r canning due to recent research find-

ings. W h e n sufficient research is accom-plished to establish safe, new processes,instructions will be included in a revisededit ion o f this publication. In the interim,it is suggested that th e pumpkin be cubedand canned as in the preceding directions.Another alternative is to freeze strainedpumpkin .Spinach (and Other Greens)

Can on ly freshly picked, tender spin-ach. Pick over and wash thoroughly.Cut o ut tough stems and midribs.Place about 21/ pounds of spinach ina cheesecloth bag and steam about 10minutes o r until well wilted.

In glass jars.Pack hot spinachloosely to * /2 mcn of top. Add tea-spoon salt to pints; teaspoon toquarts. Cover with boiling water,leaving l/2-inch space at top of jar.Adjus t jar lids. Process in pressurecanner at 10 pounds pressure (240F .)

Pint jars 70 minutesQuar t jars 90 minutesA s soon as you remove jars f r omcanner, complete seals if necessary.In tin cans.Pack hot spinachloosely to 14 inch of top. Add 14 tea-spoon salt to No. 2 cans; % teaspoonto No. 2Y2 cans. Fill to top with boil-in g water. Exhaust to 170 F. (about10 minutes) and seal cans. Process in

26

pressure canner at 10 pounds pressure(240 F.) No . 2 cans 65 minutesNo . 2!/2 cans 75 minutes

To raw pack squash, pack uniform pieces olsquash tightly into jars.i m

Cover squash with boiling water just beforeclosing jars and putting in pressure canner.

Squash, Summer RawPack.Wash but donotparesquash. Trim ends. Cut squash intoi/^-inch slices; halve or quarter tomake pieces o f uniform size.Ire glass jars.Pack raw squashtightly into clean jars to 1 inch of topof jar. A dd 1/2 teaspoon salt to pints;1 teaspoon to quarts. Fill jar to Yzinch o f t op with boiling water. Adjus tjar lids. Process in pressure canner at10 pounds pressure (240 F.)

Pint jars 25 minutesQuar t jars 30 minutesA s soon as you remove jars f r o mcanner, complete seals if necessary.Ire tire cans.Pack raw squashtightly into cans to l/2 inch o f top.


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When processing lime is up, let pressure in canner drop to zero. Slowly open petcock or takeoff weighted gage. Unfasten cover, tilting far side up so steam escapes away from you.

A dd 1 / 2 teaspoon salt to No. 2 cans; 1teaspoon to No. 2^/2 cans. Fill cansto top with boiling water. Exhaust to170 F. (about 10 minutes) and sealcans. Process in pressure canner at10 pounds pressure (240 F.) No. 2 cans 20 minutes

No. 2^2 cans 20 minutes

HotPock.Wash squash and trimends; do not pare. Cut squash intol^-inch slices; halve or quarter tomake pieces o f u n i f o r m size. A d d justenough water to cover. Bring to boil.In glass jars.Pack hot squashloosely to % inch of top. Add % tea-

spoon salt to pints; 1 teaspoon toquarts. Cover with boiling-hot cook-ing liquid, leaving i/^-inch space at topo f jar. A d j u s t jar lids. Process inpressure canner at 10 pounds pressure(240 F.)

Pint jars 30 minutesQuart j ars 40 minutes

As soon as you remove jars f r o mcanner, complete seals if necessary.In tin cans.Pack hot squashloosely to !/4 inch of top. Add y2 tea-spoon salt to No. 2 cans; 1 teaspoon to

No. 21/2 cans. Fill to top with boi l ing-hot cooking liquid. Exhaust to 170F. ( a b o u t 10 minutes) and seal cans.(Continued on next page)


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Process in pressure canner at 10p o u n d s pressure (240 F.) No. 2 cans 20 minutesN o . 2^/2 cans 20 minutes

Squash, WinterFollow method f o r pumpkin , cubed.

Sweetpotatoes, Dry PackWash sweetpotatoes. Sort fo r size.Boil or steam until partially so f t (20 to30 m i n u t e s ) . Skin. Cut in pieces iflarge.In glass jars.Pack hot sweetpo-tatoes tightly to 1 inch of top, press-in g gently to fill spaces. Add n o salto r liquid. A d j u s t jar lids. Process inpressure canner at 10 pounds pressure(240 F.)

Pint jars 65minutesQuar t jars 95 minutesA s soon as you remove jars f r omcanner, complete seals if necessary.in tin cans.Pack hot sweetpota-

ta toes tightly to top o f can, pressinggently to fill spaces. Add no salt orl iquid. Exhaust to 170 F. (about 10minute s ) and seal cans. Process in

pressure canner at 10 pounds pressure(240 F.) No . 2 cans 80 minutesNo . 2~ y 2 cans 95 minutes

Sweetpotatoes, Wet PackWash sweetpotatoes. Sort fo r size.Boil o r steam just until skins slip easily.Skin and cut in pieces.In glass jars.Pack hot sweetpo-tatoes to 1 inch of top. Add tea-spoon salt to pints; 1 teaspoon toquarts. Cover with boiling water o rmed ium sirup, leaving 1-inch space attop of jar. A d j u s t jar lids. Processin pressure canner at 10 pounds pres-sure (240 F.)

Pint jars 55 minutesQuart jars 90 minutesA s soon as you remove jars f r omcanner , complete seals if necessary.In tin cans.Pack hot sweetpota-toes to 1 /4 inch of top. Add ^2 tea'spoon salt to No. 2 cans; 1 teaspoon toN o . 21/2cans. Fill to top with boilingwater or medium sirup. Exhaust to170 F. (about 10 minutes) and seal

cans. Process in pressure canner at 10pounds pressure (240 F.)-No . 2 cans 70 minutesNo. 2^/2 cans 90 minutes

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Questions and AnswersQ. Is it safe to process foods in the oven?A . No, oven canning is dangerous. Jars m ay explode. T he temperature ofth e food in jars during oven processing does not get high enough to insuredestruction of spoilage bacteria in vegetables.Q. Why is open-kettle canning not recommended fo r fruits and vegetables?A. In open-kett le canning, food is cooked in an ordinary kett le, then packedinto hot jars and sealed without processing. For vegetables, th e tempera -tures obtained in ope n-kettle canning are not high e nou gh to destroy al l thespoi lage organisms that may be in the food. S poi lage bacteria may get inwhen the food is t ransferred from kettle to jar.Q. May a pressure Conner be used for processing fruits and tomatoes?A . Yes. If it is deep enough i t may be used as a water-bath canner (p. 4).Or you may use a pressure canner to process frui ts and tomatoes at 0 to 1pound pressure without having th e containers of food completely coveredwith w ater . Pu t water in the canner to the shou lders of the jars,- fasten cover.When l ive steam pours steadily from the open vent, start counting time.Leave vent open and process for the same t imes given for the boil ing-waterbath.Q. Must glass jars and lids be sterilized by boiling before canning?A . No, not when boil ing-water bath or pressure-canner method is used. T hecontainers as wel l as the food are ste r i l ized dur ing processing. But be sure

jars and l ids are clean.Q. Why is liquid sometimes lost from glass jars during processing?A . Loss of liquid may be due to pack ing jars to o full, f luctuating pressure in apressure canner, or lowering pressure too suddenly.Q. Should liquid lost during processing be replaced?A. No, never open a jar and refil l with l iqu idthis would let in bacteria andyou would need to process again. Loss of liquid does not cause food to

spoil, though th e food above th e liquid m ay darken.Q. Is it safe to use home canned food if liquid is cloudy?A . Cloudy liquid may be a sign of spoi lage. But i t may be caused by theminerals in hard water, or by starch from overr ipe vegetables. If liquid iscloudy, boil th e food. Do not taste or use any food that foams duringhea ting or h as an off odor.Q. Why does canned fruit sometimes float in jars?A . Fruit may floa t becau se pack is too loose or sirup too heavy,- or because

some air remains- in tissues of the f ru i t after heating and processing.Q. Is it safe to can foods without salt?A . Yes. Sal t is used fo r f lavor only and is not necessary fo r safe processing.

29


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Q. What makes canned foods change color?A . Darkening of foods at the tops of jars may be caused by oxidation due toair in the jars or by too l ittle heating or processing to destroy enzymes.Overprocessing may cause disco lora t ion of foods throughou t th e containers.Pink and blue colors sometimes seen in canned pears, apples, and peachesare caused by chemica l changes in the coloring matter of the f ruit .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 varietyof corn, to stage of ripeness, to overprocessing, or to copper or iron pans.Packing liquid may dissolve color ing m aterials from the foods. The useof 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. A ny canned food thathas 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 crystal l ine ascorbic acid (vitamin C)to a quart of fruit or vegetable before it is processed retards oxidation,which is one cause of darken ing of canned foods. O ne teaspoon ofcrystalline ascorbic acid weighs about 3 grams (or 3,000 milligrams).Ascorbic acid preparations containing sugar can be used with fruits inproportions suggested by manufacturer.Q. Is it all right to use preservatives in home canning?A. No. Some canning p owders or other chemical preservatives may be harmful .Q. W hy do the und ersides of m etal l ids sometimes discolor?A. Natural compounds in some foods corrode the metal and make a brown orblack deposit on the underside of the lid. This deposit is harmless.Q. When canned or frozen fruits are bought in large containers, is it possibleto can them in smaller containers?A. Any canned or f rozen fru i t may be heated through, packed, and processedth e same length of t ime as recommended for hot packs. This canned food

may be of low er qu al i ty than if f ru i t had been canned wh en fresh.Q. Is it safe to leave food in tin cans after opening?A . Yes. Food in t in cans needs only to be covered and refr igerated.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 pressurecanner or boil ing-water bath with any t ype of range.Q. Can fruits and vegetables be canned without heating if aspirin is used?A. No. Aspirin cannot be rel ied on to prevent spoilage or to give satisfactoryproducts. Adequate heat treatment is the only safe procedure.30


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I N D E XPageAltitude, high, canning at 11, 17Apples 11Applesauce 12Apricots 12

Ascorbic acid 23, 30Asparagus 18Aspir in 30Beans, dry 18, 19Beans, fresh l ima 19Beans, snap 19Beets 20Beets, pickled 12Berries 12Botulinus poisoning 8Carrots 21Cherries 12Corn 21Discoloration, causes 30Frozen foods, canning 30FRUIT

floating, causehow to can 9juices 13pr eparation for canning 5purees 13yield of canned from fresh 11Gage 3

GLASS J A R S filling 5,9,16preparing for use 4processing 4, 17sealing 6sterilization 29Greens 26Hominy 23Honey, used in canning fru it 10

JU I C ES f rui t 13tomato 15Leaks, tests for 8Lima beans, fresh 19

LIQU ID-cloudy 29cooking, when to use 16loss in canning 29

Mushrooms 23Okra 24Open-kettle canning 29Oven canning 29

PajeP AC K I N G frui ts 5, 9hot pack 5, 9, 16r aw pack 5, 9, 16vegetables 5, 16Peaches 13Pears 14Peas, fresh blackeye 24

Peas, fresh green 24Plums 14Potatoes 25Preservatives 30Pressure saucepan 3Pumpkin 25Purees, fru i t 13Recanning fru i t 30Rhubarb 14Rubber rings 4, 6Salt , canning without 29Sealer, tin-can, testing 5Seals, testing 8Sirup , corn 10Sirup, sugar 9Spoilage 8, 30Spinach 26Squash 26STEAM-PRESSURE C A N N E R care 3for processing fruit 29

processing in 16Storage 8S U G AR canning without 10in canning f rui t 9Sweetpotatoes 28TIN C A N S exhausting 6

filling 5,16holding food in opened can 30preparing for use 5processing 17types 4

Tomatoes 15Tomato juice 15VEGETABLEShow to can 16pr epar ation for canning 5yield of canned from fresh 17W A T E R - B A T H C A N N E R preparing for use 4processing in 10

home canning of fruits and vegetables 1983

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