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Milton P. Baldauf, Food Scientist
Extension Service
Home and Garden Bulletin 8, USDA, 1947
Revised May 1983
The PDF file was provided courtesy of the National Agricultural Library.
Reviewed by
Milton P. Baldauf, Food Scientist, Extension Service, Washington, D.C.
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 be-
ginning 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— If the gage reads low—
1 pound high—process at 11 pounds. 1 pound low—process at 9 pounds.
2 pounds high—process at 12 pounds. 2 pounds low—process at 8 pounds.
3 pounds high—process at 13 pounds. 3 pounds low—process at 7 pounds.
4 pounds high—process at 14 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 tight-
fitting cover and a wire or wooden rack. Spaco for I" to 2"
If the rack has dividers, jars will not of water above jar
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 stand-
ard 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:
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.
Metal Porcelain
screw band lined
screw cop
Metal lid with
sealing -Rubber
compound
Seals here Seals here
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.
Cool jars top side up on a rack, leaving space Cool tin cans in cold water; change water fre-
between 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 con-
tainers 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.
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 511/s cups MEDIUM sirup.
4% cups sugar... For 6 /s cups HEAVY sirup.
Heat sugar and water or juice together until sugar is dissolved, Skim if
necessary.
To extract juice.—Crush thoroughly ripe, sound juicy fruit. 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 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.
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.
11
Applesauce boiling sirup, leaving %-inch space at
top. Adjust lids. Process in boiling-
Make applesauce, sweetened or un- water bath (212° F.)-
sweetened. Heat to simmering (185°-
210° F.) ; stir to keep it from sticking. Pint jars 10 minutes
In glass jars.—Pack hot apple- Quart jars 15 minutes
sauce to i/i inch of top. Adjust lids. As soon as you remove jars from
Process in boiling-water bath (212° canner, complete seals if necessary.
p\ In tin cans.—Fill cans to 14 inch
Pint jars 20 minutes of top. For a full pack, shake berries
Quart jars 20 minutes down while filling cans. Fill to top
with boiling sirup. Exhaust to 170° F.
As soon as you remove jars from (10 minutes) ; seal cans. Process in
canner, complete seals if necessary. boiling-water bath (212° F.) —
In tin cans.—Pack hot applesauce
to top. Exhaust to 170° F. (about 10 No. 2 cans 15 minutes
minutes) and seal cans. Process in No. 2V2 cans 20 minutes
boiling-water bath (212° F.) — • Hot Pack.—(For firm berries) —
No. 2 cans 20 minutes Wash berries and drain well. Add %
cup sugar to each quart fruit. Cover
No. 2Vz cans 20 minutes
pan and bring to boil; shake pan to
keep berries from sticking.
Apricots In glass jars.—Pack hot berries to
l
/n inch of top. Adjust jar lids. Proc-
Follow method for peaches. Peel- ess in boiling-water bath (212° F.) —
ing may be omitted.
Pint jars 10 minutes
Quart jars 15 minutes
Beets, Pickled As soon as you remove jars from
Cut off beet tops, leaving 1 inch of canner, complete seals if necessary.
stem. Also leave root. Wash beets, In tin cans.—Pack hot berries to
cover with boiling water, and cook un- top. Exhaust to 170° F. (about 10
til tender. Remove skins and slice minutes) and seal cans. Process in
beets. For pickling sirup, use 2 cups boiling-water bath (212° F.) —
vinegar (or 1% cups vinegar and !/•> No. 2 cans 15 minutes
cup water) to 2 cups sugar. Heat to No. 21/£ cans 20 minutes
boiling.
Pack beets in glass jars to ^ inch
of top. Add a/2 teaspoon salt to pints, Cherries
1 teaspoon to quarts. Cover with boil- • Raw Pack.—Wash cherries; re-
ing sirup, leaving %-inch space at top move pits, if desired.
of jar. Adjust jar lids. Process in In glass jars.—Fill jars to % inch
boiling-water bath (212° F.) — of top. Tor a full pack, shake cherries
Pint jars 30 minutes down while filling jars. Cover with
Quart j ars 30 minutes boiling sirup, leaving 1/2-inch space at
top. Adjust lids. Process in boiling-
As soon as you remove jars from water bath (212° F.)-
canner, complete seals if necessary.
Pint jars 20 minutes
Quart jars 25 minutes
Berries, Except Strawberries As soon as you remove jars from
• Raw Pack.—Wash berries; drain. canner, complete seals if necessary.
In glass jars.—Fill jars to V£ inch In tin cans.—Fill cans to ^4 inch
of top. For a full pack, shake berries of top. For a full pack, shake cherries
down while filling jars. Cover with down while filling cans. Fill to top
12
with boiling sirup. Exhaust to 170° F. little water if needed to keep fruit from
(about 10 minutes) and seal cans. sticking. Put through a strainer or
Process in boiling-water bath (212° food mill. Add sugar to taste. Heat
F ^J
1 . again to simmering (185°-210° F.).
No. 2 cans 20 minutes In glass jars.—Pack hot to % inch
No. 2% cans 25 minutes of top. Adjust lids. Process in boil-
ing-water bath (212° F.) —
• Hot Pack.—Wash cherries; re- Pint jars 20 minutes
move pits, if desired. Add Va CU P
sugar to each quart of fruit. Add a Quart jars 20 minutes
little water to unpitted cherries to keep As soon as you remove jars from
them from sticking while heating. canner, complete seals if necessary.
Cover pan and bring to a boil. In tin cans.—Pack hot to top. Ex-
In glass jars.—Pack hot to !/2 lncri haust to 170° F. (about 10 minutes),
of top. Adjust jar lids. Process in and seal cans. Process in boiling-
boiling-water bath (212° F.)- water bath (212° F.) —
Pint jars 10 minutes No. 2 cans 20 minutes
Quart jars 15 minutes No. 2l/2 cans 20 minutes
As soon as you remove jars from
canner, complete seals if necessary. Peaches
In tin cans.—Pack hot to top of Wash peaches and remove skins.
cans. Exhaust to 170° F. (about 10 Dipping the fruit in boiling water, then
minutes) and seal cans. Process in quickly in cold water makes peeling
boiling-water bath (212° F.)- easier. Cut peaches in halves; remove
No. 2 cans 15 minutes pits. Slice if desired. To prevent fruit
No. 2^/2 cans 20 minutes from darkening during preparation,
drop it into water containing 2 table-
spoons each of salt and vinegar per gal-
Fruit Juices lon. Drain just before heating or
Wash; remove pits, if desired, and packing raw.
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
Peaches can be peeled easily if they are dipped
In boiling water, then in cold water.
Fruit Purees
Use sound, ripe fruit. Wash; re- • Raw Pack.—Prepare peaches as
move pits, if desired. Cut large fruit directed above.
in pieces. Simmer until soft; add a (Continued on next page)
13
In glass jars.—Pack raw fruit to sirup, leaving 1/2-inch space at top of
1/2 inch of top. Cover with boiling jar. Adjust jar lids. Process in boil-
sirup, leaving i/2-inch space at top of ing-water bath (212° F.) —
jar. Adjust jar lids. Process in boil- Pint jars 20 minutes
ing-water bath (212° F.) — Quart jars 25 minutes
Pint jars 25 minutes As soon as you remove jars from can-
Quart j ars 30 minutes ner, complete seals if necessary.
As soon as you remove jars from can- In tin cans.—Pack raw fruit to 1/4
ner, complete seals if necessary. inch of top. Fill to top with boiling
In tin cans.—Pack raw fruit to 1/4 sirup. Exhaust to 170° F. (about 10
inch of top. Fill to top with boiling minutes) and seal cans. Process in
sirup. Exhaust to 170° F. (about 10 boiling-water bath (212° F.) —
minutes) and seal cans. Process in No. 2 cans 15 minutes
boiling-water bath (212° F.) — No. 21/2 cans 20 minutes
No. 2 cans 30 minutes
No. 2 1/2 cans 35 minutes • Hot Pack.—Prepare plums as di-
rected above. Heat to boiling in sirup
• Hot Pack.—Prepare peaches as di- or juice. If fruit is very juicy you may
rected above. Heat peaches through in heat it with sugar, adding no liquid.
hot sirup. If fruit is very juicy you In glass jars.—Pack hot fruit to 1/2
may heat it with sugar, adding no inch of top. Cover with boiling liquid,
liquid. leaving %-inch space at top of jar. Ad-
In glass jars.—Pack hot fruit to 1/2 just jar lids. Process in boiling-water
inch of top. Cover with boiling liquid, bath (212° F.) —
leaving l^-inch space at top of jar. Pint jars 20 minutes
Adjust jar lids. Process in boiling- Quart jars 25 minutes
water bath (212° F.) —
As soon as you remove jars from can-
Pint jars 20 minutes ner, complete seals if necessary.
Quart jars 25 minutes In tin cans.—Pack hot fruit to 1/4
As soon as you remove jars from inch of top. Fill to top with boiling
canner, complete seals if necessary. liquid. Exhaust to 170° F. (about 10
In tin cans.—Pack hot fruit to 1/4 minutes) and seal cans. Process in
inch of top. Fill to top with boiling boiling-water bath (212° F.) —
liquid. Exhaust to 170° F. (about 10 No. 2 cans 15 minutes
minutes) and seal cans. Process in No. 21/2 cans 20 minutes
boiling-water bath (212° F.) —
No. 2 cans 25 minutes Rhubarb
No. 21/2 cans 30 minutes Wash rhubarb and cut into 1/2-inch
Pears pieces. Add 1/2 cup sugar to each quart
rhubarb and let stand to draw out juice.
Wash pears. Peel, cut in halves, and Bring to boiling.
core. Continue as with peaches, either In glass jars.—Pack hot to 1/2 inch
raw pack or hot pack. of top. Adjust lids. Process in boil-
ing-water bath (212° F.) —
Plums Pint jars 10 minutes
Wash plums. To can whole, prick Quart jars 10 minutes
skins. Freestone varieties may be As soon as you remove jars from
halved and pitted. canner, complete seals if necessary.
• Raw Pack.-Prepare plums as di- In tin cans.—Pack hot to top of
rected above. cans. Exhaust to 170° F. (about 10
In glass jars.—Pack raw fruit to minutes) and seal cans. Process in
1/2 inch of top. Cover with boiling boiling-water bath (212° F.) —
14
No. 2 cans 10 minutes teaspoon salt to pints; 1 teaspoon to
No. 2^2 cans 10 minutes quarts. Adjust jar lids. Process in
boiling-water bath (212° F.) —
Tomatoes Pint jars 35 minutes
Use only firm, ripe, red tomatoes. Quart jars 45 minutes
Do not use overripe tomatoes, because As soon as you remove jars from
tomatoes lose acidity as they mature. canner, complete seals if necessary.
Tomatoes with soft spots or decayed
areas are not suitable for canning. To
loosen skins, dip into boiling water for In tin cans.—Pack boiling-hot to-
about 1/2 minute; then dip quickly into matoes to 14 inch of top. Add no water.
cold water. Cut out stem ends and Add 1/2 teaspoon salt to No. 2 cans; 1
peel tomatoes. teaspoon to No. 2^/2 cans. Exhaust to
170° F. (about 10 minutes) and seal
cans. Process in boiling-water bath
(212° FO-
ND. 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
76787B salt to each quart juice. Reheat at once
To peel tomatoes, dip them in boiling water, just to boiling.
then quickly in cold water to loosen skins.
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.
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).
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.
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 vege-
tables 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 direc-
tions for altitude corrections.
17
Directions for Vegetables
Asparagus grit use boiling water. Exhaust to 170°
F. (about 10 minutes) and seal cans.
• Raw Pack.—Wash asparagus; trim Process in pressure canner at 10 pounds
off scales and tough ends and wash pressure (240° F.) —
again. Cut into 1-inch pieces. No. 2 cans 20 minutes
In glass jars.—Pack asparagus as No. 2y2 cans 20 minutes
tightly as possible without crushing te
% inch of top. Add !/2 teaspoon salt
to pints; 1 teaspoon to quarts. Cover Beans, Dry, With Tomato or
with boiling water, leaving V^-rncli Molasses Sauce
space at top of jar. Adjust jar lids. Sort and wash dry beans (kidney,
Process in pressure canner at 10 pounds navy, or yellow eye). Cover with boil-
pressure (240° F.) — ing water; boil 2 minutes, remove from
Pint jars 25 minutes heat and let soak 1 hour. Heat to boil-
Quart jars 30 minutes ing, drain, and save liquid for making
sauce.
As soon as you remove jars from In glass jars.—Fill jars three-
canner, complete seals if necessary. fourths full with hot beans. Add a
In tin cans.—Pack asparagus as small piece of salt pork, ham, or bacon.
tightly as possible without crushing to Fill to 1 inch of top with hot sauce (see
14 inch of top. Add !/2 teaspoon salt recipes below). Adjust jar lids. Proc-
to No. 2 cans; 1 teaspoon to No. 2l/£ ess in pressure canner at 10 pounds
cans. Fill to top with boiling water. pressure (240° F.) —
Exhaust to 170° F. (about 10 minutes)
and seal cans. Process in pressure can- Pint jars 65 minutes
ner at 10 pounds pressure (240° F.) — Quart jars 75 minutes
No. 2 cans 20 minutes As soon as you remove jars from
No. 2^/2 cans 20 minutes canner, complete seals if necessary.
In tin cans.—Fill cans three-fourths
• Hot Pack.—Wash asparagus; trim
full with hot beans. Add a small piece
off scales and tough ends and wash
again. Cut in 1-inch pieces; cover with of salt pork, ham, or bacon. Fill to
boiling water. Boil 2 or 3 minutes. ^4 inch of top with hot sauce (see
In glass jars.—Pack hot asparagus recipes below). Exhaust to 170° F.
loosely to % inch of top. Add ^2 tea- (about 20 minutes) and seal cans.
spoon salt to pints; 1 teaspoon to Process in pressure canner at 10
quarts. Cover with boiling-hot cook- pounds pressure (240° F.) —
ing liquid, or if liquid contains grit use No. 2 cans 65 minutes
boiling water. Leave %-inch space at No. 2% cans 75 minutes
top of jar. Adjust jar lids. Process
in pressure canner at 10 pounds pres- Tomato sauce.—Mix 1 quart to-
sure (240° F.) — mato juice, 3 tablespoons sugar, 2
teaspoons salt, 1 tablespoon chopped
Pint jars 25 minutes onion, and !/4 teaspoon mixture of
Quart j ars 30 minutes ground cloves, allspice, mace, and cay-
As soon as you remove jars from enne. Heat to boiling.
canne;, complete seals if necessary. Or mix 1 cup tomato catsup with 3
in tin cans.—Pack hot asparagus cups of water or soaking liquid from
loosely to 14 inch of top. Add !/£ tea- beans and heat to boiling.
spoon salt to No. 2 cans; 1 teaspoon to Molasses sauce.—Mix 1 quart
No. 2% cans. Fill to top with boiling- water or soaking liquid from beans,
hot cooking liquid, or if liquid contains 3 tablespoons dark molasses, 1 table-
18
spoon vinegar, 2 teaspoons salt, and In tin cans.—Pack raw beans to %
% teaspoon powdered dry mustard. inch of top; do not shake or press
Heat to boiling. beans down. Add % teaspoon salt to
No. 2 cans; 1 teaspoon to No. 2V2 cans.
Fill cans to top with boiling water.
Beans, Dry, Baked Exhaust to 170° F. (about 10 minutes)
Soak and boil beans according to and seal cans. Process in pressure
directions for beans with sauce. canner at 10 pounds pressure (240°
Place small pieces of salt pork, ham, F.)-
or bacon in earthenware crock or a No. 2 cans 40 minutes
pan. No. 2V2 cans 40 minutes
Add beans. Add enough molasses • Hot Pack.—Shell the beans, cover
sauce to cover beans. Cover crock and with boiling water, and bring to boil.
bake 4 to 5 hours at 350° F. (moder- In glass jars.—Pack hot beans
ate oven). Add water as needed— loosely to 1 inch of top. Add 1/2 tea-
about every hour. spoon salt to pints; 1 teaspoon to
In glass jars.—Pack hot beans to quarts. Cover with boiling water, leav-
1 inch of top. Adjust jar lids. Proc- ing 1-inch space at top of jar. Adjust
ess in pressure canner at 10 pounds jar lids. Process in pressure canner
pressure (240° F.) — at 10 pounds pressure (240° F.) —
Pint jars 80 minutes Pint jars 40 minutes
Quart jars 100 minutes Quart j ars 50 minutes
As soon as you remove jars from As soon as you remove jars from
canner, complete seals if necessary. canner, complete seals if necessary.
In tin cans.—Pack hot beans to i/4 Ire tin cans.—Pack hot beans
inch of top. Exhaust to 170° F. (about loosely to ^2 inch of top. Add % tea-
15 minutes) and seal cans. Process in spoon salt to No. 2 cans; 1 teaspoon
pressure canner at 10 pounds pressure to No. 2^/2 cans. Fill to top with boil-
(240° F.) — ing water. Exhaust to 170° F. (about
No. 2 cans 95 minutes 10 minutes) and seal cans. Process in
No. 21/2 cans 115 minutes pressure canner at 10 pounds pressure
(240° F.) —
Beans, Fresh Lima No. 2 cans 40 minutes
No, 2% cans 40 minutes
Can only young, tender beans.
• Raw Pack.—Shell and wash beans.
In glass jars.—Pack raw beans into
Beans, Snap
clean jars. For small-type beans, fill • Raw Pack.—Wash beans. Trim
to 1 inch of top of jar for pints and ends; cut into 1-inch pieces.
li/2 inches for quarts; for large beans, In glass jars.—Pack raw beans
fill to % inch of top for pints and 1-Vi tightly to y% inch of top. Add 1/2
teaspoon salt to pints; 1 teaspoon to
inches for quarts. Beans should not quarts. Cover with boiling water, leav-
be pressed or shaken down. Add 1/2 ing ^-inch space at top of jar. Adjust
teaspoon salt to pints; 1 teaspoon to jar lids. Process in pressure canner
quarts. Fill jar to % inch of top with at 10 pounds pressure (240° F.) —
boiling water. Adjust jar lids. Proc-
ess in pressure canner at 10 pounds Pint jars 20 minutes
Quart jars 25 minutes
pressure (240° F.) —
As soon as you remove jars from
Pint jars 40 minutes canner, complete seals if necessary.
Quart j ars 50 minutes In tin cans.—Pack raw beans
As soon as you remove jars from tightly to 1,4 inch of top. Add 1/2 tea-
canner, complete seals if necessary. (Continued on next page)
19
spoon salt to No. 2 cans; 1 teaspoon to ing liquid, leaving ^-inch space at top
No. 2^/2 cans. Fill to top with boiling of jar. Adjust jar lids. Process in
water. "Exhaust to 170° F. (about 10 pressure canner at 10 pounds pressure
minutes) and seal cans. Process in (240° F.) —
pressure canner at 10 pounds pressure Pint jars , 20 minutes
(240° F.) — Quart jars 25 minutes
No. 2 cans 25 minutes As soon as you remove jars from
No. 21/2 cans 30 minutes canner, complete seals if necessary.
• Hot Pack.—Wash beans. Trim In tin cans.—Pack hot beans
ends; cut into 1-inch pieces. Cover loosely to !/4 inch of top. Add l/2 tea-
with boiling water; boil 5 minutes. spoon salt to No. 2 cans; 1 teaspoon
In glass jars.—Pack hot beans to No. 21/2 cans. Fill to top with boil-
loosely to ^2 inch of top. Add 1/2 tea- ing-hot cooking liquid. Exhaust to
spoon salt to pints; 1 teaspoon to 170° F. (about 10 minutes) and seal
quarts. Cover with boiling-hot cook- 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
J 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 quar-
ter very large slices.
In glass jars.—Pack hot beets to
To hot pack snap beans, cover cut beans with 1/2 inch °f top. Add 1/2 teaspoon salt
boiling water and boil 5 minutes. 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
BN21471 10 pounds pressure (240° F.) —
Then pack hot beans loosely in jar and cover No. 2 cans 30 minutes
with hot cooking liquid before processing in
a pressure canner. No. 21/2 cans 30 minutes
20
Beets, Pickled Corn, Cream-Style
See page 12. • Raw Pack.—Husk corn and remove
silk. Wash. Cut corn from cob at
Carrots about center of kernel and scrape cobs.
• Raw Pack.—Wash and scrape car- In glass jars.—Use pint jars only.
rots. Slice or dice. Pack corn to l1/^ inches of top; do not
In glass jars.—Pack raw carrots shake or press down. Add 1/2 teaspoon
tightly into clean jars, to 1 inch of top salt to each jar. Fill to 1/2mcn of top
of jar. Add 1/2 teaspoon salt to pints; with boiling water. Adjust jar lids.
1 teaspoon to quarts. Fill jar to 1/2 Process in pressure canner at 10 pounds
inch of top with boiling water. Adjust pressure (240° F.) —
jar lids. Process in pressure canner at Pint jars 95 minutes
10 pounds pressure (240° F.) —
As soon as you remove jars from
Pint jars 25 minutes canner, complete seals if necessary.
Quart jars 30 minutes In tin cans.—Use No. 2 cans only.
As soon as you remove jars from Pack corn to 1/2 inch of top; do not
canner, complete seals if necessary. shake or press down. Add 1/2 teaspoon
In tin cans.—Pack raw carrots salt to each can. Fill cans to top with
tightly into cans to 1/2 inch of top. boiling water. Exhaust to 170° F.
Add 1/2 teaspoon salt to No. 2 cans; 1 (about 25 minutes) and seal cans.
teaspoon to No. 2% cans. Fill cans to Process in pressure canner at 10 pounds
top with boiling water. Exhaust to pressure (240° F.) —
170° F. (about 10 minutes) and seal No. 2 cans 105 minutes
cans. Process in pressure canner at
10 pounds pressure (240° F.) — • Hot Pack.—Husk corn and remove
silk. Wash. Cut corn from cob at
No. 2 cans 25 minutes about center of kernel and scrape cob.
No. 21/2 cans 30 minutes To each quart of corn add 1 pint boil-
• Hot Pack.—Wash and scrape car- ing water. Heat to boiling.
rots. Slice or dice. Cover with boil- In glass jars.—Use pint jars only.
ing water and bring to boil. Pack hot corn to 1 inch of top. Add
In glass jars.—Pack hot carrots to 1/2 teaspoon salt to each jar. Adjust jar
1/2 inch of top. Add Va teaspoon salt lids. Process in pressure canner at 10
to pints; 1 teaspoon to quarts. Cover pounds pressure (240° F.) —
with boiling-hot cooking liquid, leav- Pint jars 85 minutes
ing !/2-inch space at top of jar. Adjust
jar lids. Process in pressure canner at As soon as you remove jars from
10 pounds pressure (240° F.) — canner, complete seals if necessary.
In tin cans.—Use No. 2 cans only.
Pint jars 25 minutes Pack hot corn to top. Add 1/2 teaspoon
Quart jars 30 minutes salt to each can. Exhaust to 170° F.
As soon as you remove jars from (about 10 minutes) and seal cans.
canner, complete seals if necessary. Process in pressure canner at 10 pounds
In tin cans.—Pack hot carrots to pressure (240° F.)—
l/& inch of top. Add 1/2 teaspoon salt No. 2 cans 105 minutes
to No. 2 cans; 1 teaspoon to No. 2%
cans. Fill with boiling-hot cooking Corn, Whole-Kernel
liquid. Exhaust to 170° F. (about 10
minutes) and seal cans. Process in • Raw Pack.—Husk corn and remove
silk. Wash. Cut from cob at about
pressure canner at 10 pounds pressure
two-thirds the depth of kernel.
(240° F.)- In glass jars.—Pack corn to 1 inch
No. 2 cans 20 minutes of top; do not shake or press down.
No. 21/2 cans 25 minutes (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 tea- • Hot Pack.—Husk corn and remove
spoon to quarts. Fill to V2 inch of top silk. Wash. Cut from cob at about
with boiling water. Adjust jar lids. two-thirds the depth of kernel. To each
Process in pressure canner at 10 quart of corn add 1 pint boiling water.
pounds pressure (240° F.) — Heat to boiling.
Pint jars 55 minutes In glass jars.—Pack hot corn to 1
Quart jars 85 minutes inch of top and cover with boiling-hot
As soon as you remove jars from cooking liquid, leaving 1-inch space at
canner, complete seals if necessary. top of jar. Or fill to 1 inch of top with
In tin cans.—Pack corn to % inch mixture of corn and liquid. Add 1/2
of top; do not shake or press down. teaspoon salt to pints; 1 teaspoon to
Add 1/2 teaspoon salt to No. 2 cans; 1 quarts. Adjust jar lids. Process in
teaspoon to No. 2^j cans. Fill to top pressure canner at 10 pounds pressure
with boiling water. Exhaust to 170° (240° F.)-—
F. (about 10 minutes) and seal cans.
Process in pressure canner at 10 Pint jars 55 minutes
pounds pressure (240° F.) — Quart j ars 85 minutes
No. 2 cans 60 minutes As soon as you remove jars from
No. 21/2 cans 60 minutes canner, complete seals if necessary.
22
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. Ex-
haust to 170° F. (about 10 minutes)
and seal cans. Process in pressure
canner at 10 pounds pressure (240°
F.) —
To hot pack corn, put heated corn loosely in No. 2 cans 60 minutes
C-enamel cans; fill cans with boiling liquid. No. 2% cans 70 minutes
in tin cans.—Pack hot corn to ^ Mushrooms
inch of top and fill to top with boiling-
hot cooking liquid. Or fill to top with Trim stems and discolored parts of
mixture of corn and liquid. Add 1/2 mushrooms. Soak mushrooms in cold
teaspoon salt to No. 2 cans; 1 teaspoon water for 10 minutes to remove adher-
to No. 2i/2 cans. Exhaust to 170° F. ing soil. Wash in clean water. Leave
(about 10 minutes) and seal cans. small mushrooms whole; cut larger
Process in pressure canner at 10 pounds ones in halves or quarters. Steam 4
pressure (240° F.)— minutes or heat gently for 15 minutes
No. 2 cans 60 minutes without added liquid in a covered
No. 2% cans 60 minutes saucepan.
In glass jars.—Pack hot mush-
rooms to 1/2 inch of top. Add 14 tea-
Hominy spoon s^lt to half pints; ^2 teaspoon to
Place 2 quarts of dry field corn in an pints. For bettei color, add crystalline
enameled pan; add 8 quarts of water ascorbic acid—!/16 teaspoon to half-
and 2 ounces of lye. Boil vigorously pints; % teaspoon to pints. Add
1/2 hour, then allow to stand for 20 boiling-hot cooking liquid or boiling
minutes. Rinse off the lye with several water to cover mushrooms, leaving 1/2-
hot water rinses. Follow with cold inch space at top of jar. Adjust jar
water rinses to cool for handling. lids. Process in pressure canner at 10
Work hominy with the hands until pounds pressure (240° F.) —
dark tips of kernels are removed Half-pint jars 30 minutes
(about 5 minutes). Separate the tips Pint jars 30 minutes
from the corn by floating them off in As soon as you remove jars from
water or by placing the corn in a coarse canner, complete seals if necessary.
sieve and washing thoroughly. Add In tin cans.—Pack hot mushrooms
sufficient water to cover hominy about to ^4 inch of top of cans. Add V2 tea-
1 inch, and boil 5 minutes; change spoon salt to No. 2 cans. For better
water. Repeat 4 times. Then cook color, add % teaspoon of crystalline
until kernels are soft (1/2 to % hour) ascorbic acid to No. 2 cans. Then fill
and drain. This will make about 6 to top with boiling-hot cooking liquid
quarts of hominy.
In glass jars.—Pack hot hominy or boiling water. Exhaust to 170° F.
to 1/2 inch of top. Add % teaspoon (about 10 minutes) and seal cans.
salt to pints; 1 teaspoon to quarts. Process in pressure canner at 10 pounds
Cover with boiling water, leaving 1/2- pressure (240° F.) —
inch space at top of jar. Adjust jar No. 2 cans__ _ 30 minutes
23
Okra and seal cans. Process in pressure
canner at 10 pounds pressure (240°
Can only tender pods. Wash; trim. F.)-
Cook for 1 minute in boiling water.
Cut into 1-inch lengths or leave pods No. 2 cans 35 minutes
whole. No. 2% cans 40 minutes
In glass jars.—Pack hot okra to % • Hot Pack—Shell and wash black-
inch of top. Add % teaspoon salt eye peas, cover with boiling water, and
to pints; 1 teaspoon to quarts. Cover bring to a rolling boiL Drain.
with boiling water, leaving %-inch In glass jars.—Pack hot blackeye
space at top of jar. Adjust jar lids. peas to l1/^ inches of top of pint jars
Process in pressure canner at 10 pounds and 11/2 inches of top of quart jars; do
pressure (240° F.)- not shake or press peas down. Add
Pint jars 25 minutes !/2 teaspoon salt to pints; 1 teaspoon
Quart jars 40 minutes to quarts. Cover with boiling water,
As soon as you remove jars from leaving %-inch space at top of jar.
canner, complete seals if necessary. Adjust jar lids. Process in pressure
In tin cans.—Pack hot okra to 14 canner at 10 pounds pressure (240°
inch of top. Add % teaspoon salt to F.) —
No. 2 cans; 1 teaspoon to No. 2% cans. Pint jars 35 minutes
Fill to top with boiling water. Exhaust
to 170° F. (about 10 minutes) and Quart jars 40 minutes
seal cans. Process in pressure canner As soon as you remove jars from
at 10 pounds pressure (240° F.) — canner, complete seals if necessary.
No. 2 cans 25 minutes In tin cans.—Pack hot blackeye
No. 2^/2 cans 35 minutes 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%
Peas, Fresh Blackeye (Cow- cans. Cover with boiling water, leav-
peas, Blackeye Beans) ing ^/4-inch space at top of cans. Ex-
• Rqw Pack.—Shell and wash black- haust to 170° F. (about 10 minutes)
eye peas. and seal cans. Process in pressure
In glass jars.—Pack raw blackeye canner at 10 pounds pressure (240°
peas to ll/2 inches of top of pint jars p\ .
and 2 inches of top of quart jars; do
No. 2 cans 30 minutes
not shake or press peas down. Add Via
teaspoon salt to pints; 1 teaspoon to No. 2V2 cans 35 minutes
quarts. Cover with boiling water,
leaving %-inch space at top of jars. Peas, Fresh Green
Adjust jar lids. Process in pressure
canner at 10 pounds pressure (240° • Raw Pack.—Shell and wash peas.
F.) — Ire glass jars.—Pack peas to 1 inch
of top; do not shake or press down.
Pint jars 35 minutes Add % teaspoon salt to pints; 1 tea-
Quart jars 40 minutes spoon to quarts. Cover with boiling
As soon as you remove jars from water, leaving 1^/2 inches of space at
canner, complete seals if necessary. top of jar. Adjust jar lids. Process in
In tin cans.—Pack raw blackeye pressure canner at 10 pounds pressure
peas to % inch of top; do not shake (240° F.) —
or press down. Add % teaspoon salt
to No. 2 cans; 1 teaspoon to No. 2% Pint jars 40 minutes
cans. Cover with boiling water, leav- Quart jars 40 minutes
ing ^-inch space at top of cans. Ex- As soon as you remove jars from
haust to 170° F. (about 10 minutes) canner, complete seals if necessary.
In tin cans.—Pack peas to 1/4 inch Ire tin cans.—Pack hot potatoes to
of top; do not shake or press down. 14 inch of top. Add y2 teaspoon salt to
Add 1/2 teaspoon salt to No. 2 cans; 1 No. 2 cans; 1 teaspoon to No. 2^2 cans.
teaspoon to No. 2x/2 cans. Fill to top Fill to top with boiling water. Exhaust
with boiling water. Exhaust to 170° to 170° F. (about 10 minutes) and seal
F. (about 10 minutes) and seal cans. cans. Process in pressure canner at 10
Process at 10 pounds pressure (240° pounds pressure (240° F.) —
F.)- No. 2 cans 35 minutes
No. 2 cans 30 minutes No. 21/2 cans 40 minutes
No. 2y2 cans 35 minutes
• Hot Pack.—Shell and wash peas. Potatoes, Whole
Cover with boiling water. Bring to Use potatoes 1 to 2% inches in
boil. diameter. Wash, pare, and cook in
In glass jars.—Pack hot peas boiling water for 10 minutes. Drain.
loosely to 1 inch of top. Add % tea- In glass jars.—Pack hot potatoes
spoon salt to pints; 1 teaspoon to to l/2 inch of top. Add i/2 teaspoon
quarts. Cover with boiling water, salt to pints; 1 teaspoon to quarts.
leaving 1-inch space at top of jar. Cover with boiling water, leaving 1/2-
Adjust jar lids. Process in pressure inch space at top of jar. Adjust jar
canner at 10 pounds pressure (240° lids. Process in pressure canner at 10
F.) — pounds pressure (240° F.) —
Pint jars 40 minutes
Pint jars 30 minutes
Quart jars 40 minutes
Quart jars 40 minutes
As soon as you remove jars from
canner, complete seals if necessary. As soon as you remove jars from
In tin cans.—Pack hot peas loosely canner, complete seals if necessary.
to 1/4 inch of top. Add 1/2 teaspoon In tin cans.—Pack hot potatoes to
salt to No. 2 cans; 1 teaspoon to No. 1/4 inch of top. Add l/2 teaspoon salt
21/2 cans. Fill to top with boiling water. to No. 2 cans; 1 teaspoon to No. 2^/z
Exhaust to 170° F. (about 10 minutes) cans. Fill to top with boiling water.
and seal cans. Process at 10 pounds Exhaust to 170° F. (about 10 minutes)
pressure (240° F.) — and seal cans. Process in pressure
canner at 10 pounds pressure (240°
No. 2 cans 30 minutes
No. 21/2 cans 35 minutes F.)-
No. 2 cans 35 minutes
Potatoes, Cubed No. 21/2 cans 40 minutes
Wash, pare, and cut potatoes into
l/2-inch cubes. Dip cubes in brine (1 Pumpkin, Cubed
teaspoon salt to 1 quart water) to Wash pumpkin, remove seeds, and
prevent darkening. Drain. Cook for pare. Cut into 1-inch cubes. Add just
2 minutes in boiling water, drain. enough water to cover; bring to boil.
In glass jars.—Pack hot potatoes
to 1/2 inch of top. Add l/2 teaspoon In glass jars.—Pack hot cubes to
salt to pints; 1 teaspoon to quarts. 1/2 inch of top. Add 1/2 teaspoon salt
Cover with boiling water, leaving 1/2' to pints; 1 teaspoon to quarts. Cover
inch space at top of jar. Adjust jar with hot cooking liquid, leaving 1/2-inch
lids. Process in pressure canner at 10 space at top of jar. Adjust jar lids.
pounds pressure (240° F.) — Process in pressure canner at 10 pounds
Pint jars 35 minutes pressure (240° F.) —
Quart j ars 40 minutes Pint jars 55 minutes
As soon as you remove jars from Quart jars 90 minutes
canner, complete seals if necessary. (Continued on next page)
25
As soon as you remove jars from pressure canner at 10 pounds pressure
canner, complete seals if necessary. (240° F.) —
In tin cans.—Pack hot cubes to 14 No. 2 cans 65 minutes
inch of top. Add % teaspoon salt to No. 2!/2 cans 75 minutes
No. 2 cans; 1 teaspoon to No. 21/£ cans.
Fill to top with hot cooking liquid. Ex-
haust 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
To raw pack squash, pack uniform pieces ol
for canning due to recent research find- squash tightly into jars.
ings. When sufficient research is accom-
plished to establish safe, new processes,
instructions will be included in a revised
i m
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.
Add 1/2 teaspoon salt to No. 2 cans; 1 spoon salt to pints; 1 teaspoon to
teaspoon to No. 2^/2 cans. Fill cans quarts. Cover with boiling-hot cook-
to top with boiling water. Exhaust to ing liquid, leaving i/^-inch space at top
170° F. (about 10 minutes) and seal of jar. Adjust jar lids. Process in
cans. Process in pressure canner at pressure canner at 10 pounds pressure
10 pounds pressure (240° F.) — (240° F.) —
No. 2 cans 20 minutes Pint jars 30 minutes
No. 2^2 cans 20 minutes Quart j ars 40 minutes
As soon as you remove jars from
canner, complete seals if necessary.
• Hot Pock.—Wash squash and trim In tin cans.—Pack hot squash
ends; do not pare. Cut squash into loosely to !/4 inch of top. Add y2 tea-
l^-inch slices; halve or quarter to spoon salt to No. 2 cans; 1 teaspoon to
make pieces of uniform size. Add just No. 21/2 cans. Fill to top with boiling-
enough water to cover. Bring to boil. hot cooking liquid. Exhaust to 170°
In glass jars.—Pack hot squash F. (about 10 minutes) and seal cans.
loosely to % inch of top. Add % tea- (Continued on next page)
Process in pressure canner at 10 pressure canner at 10 pounds pressure
pounds pressure (240° F.) — (240° F.) —
No. 2 cans 20 minutes No. 2 cans 80 minutes
No. 2^/2 cans 20 minutes No. 2~y2 cans 95 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. 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. 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.
30
INDEX
Page Paje
Altitude, high, canning at 11, 17 PACKING—
Apples 11 fruits 5, 9
Applesauce 12 hot pack 5, 9, 16
Apricots 12 raw pack 5, 9, 16
Ascorbic acid 23, 30 vegetables 5, 16
Asparagus 18 Peaches 13
Aspirin 30 Pears 14
Beans, dry 18, 19 Peas, fresh blackeye 24
Beans, fresh lima 19 Peas, fresh green 24
Beans, snap 19 Plums 14
Beets 20 Potatoes 25
Beets, pickled 12 Preservatives 30
Berries 12 Pressure saucepan 3
Botulinus poisoning 8 Pumpkin 25
Carrots 21 Purees, fruit 13
Cherries 12 Recanning fruit 30
Corn 21 Rhubarb 14
Discoloration, causes 30 Rubber rings 4, 6
Frozen foods, canning 30 Salt, canning without 29
FRUIT— Sealer, tin-can, testing 5
Seals, testing 8
floating, cause
Sirup, corn 10
how to can 9
Sirup, sugar 9
juices 13
preparation for canning 5 Spoilage 8, 30
Spinach 26
purees 13
yield of canned from fresh 11 Squash 26
STEAM-PRESSURE CANNER—
Gage 3
care 3
GLASS JARS— for processing fruit 29
filling 5,9,16 processing in 16
preparing for use 4 Storage 8
processing 4, 17 SUGAR—
sealing 6 canning without 10
sterilization 29 in canning fruit 9
Greens 26 Sweetpotatoes 28
Hominy 23 TIN CANS—
Honey, used in canning fruit 10 exhausting 6
JUICES— filling 5,16
fruit 13 holding food in opened can 30
tomato 15 preparing for use 5
Leaks, tests for 8 processing 17
Lima beans, fresh 19 types 4
LIQU ID- Tomatoes 15
Tomato juice 15
cloudy 29 VEGETABLES—
cooking, when to use 16 how to can 16
loss in canning 29 preparation for canning 5
Mushrooms 23 yield of canned from fresh 17
Okra 24 WATER-BATH CANNER—
Open-kettle canning 29 preparing for use 4
Oven canning 29 processing in 10
31