Asparagus; Beans Or Peas-Dry; Beans-Fresh Lima, Butter, Pinto, Or Soy; Beans-Green, Wax, Italian - Presto 0175002 User Manual

CANNING RECIPES: VEGETABLES
Wash and drain asparagus. Remove tough ends and scales. Rinse. Leave asparagus whole or cut into pieces.
Hot Pack: Cover asparagus with boiling water and boil 2 to 3 minutes . Pack hot asparagus loosely in hot
jars, leaving 1-inch headspace.
Raw Pack: Pack raw asparagus tightly in hot jars, leaving 1-inch headspace.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 30 minutes and quarts 40 minutes . For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure .
Weighted Gauge Canner: Process at 10 pounds pressure, pints 30 minutes and quarts 40 minutes . For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure .
Sort out and discard any discolored beans. Rehydrate beans or peas using one of the following methods:
♦ Place dry beans or peas in a large pot and cover with water . Soak 12 to 18 hours in a cool place . Then
drain .
♦ Cover beans with boiling water in a large pot . Boil 2 minutes, remove from heat and soak 1 hour .
Then drain .
Hot Pack: Cover beans soaked by either method with fresh water and boil 30 minutes . Add salt to hot
jars, if desired (page 7). Fill jars with beans or peas and cooking water, leaving 1-inch head-
space. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 75 minutes and quarts 90 minutes . For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure .
Weighted Gauge Canner: Process at 10 pounds pressure, pints 75 minutes and quarts 90 minutes . For
processing above 1,000 feet altitude, see page 7 above for recommended pounds pressure .
BEANS—FRESH LIMA, BUTTER, PINTO, OR SOY
Shell and wash young, tender beans thoroughly .
Hot Pack: Cover beans with boiling water and bring to a boil . Boil 3 minutes . Pack hot beans loosely in
hot jars, leaving 1-inch headspace.
Raw Pack: Pack raw beans loosely in hot jars, leaving 1-inch headspace in pint jars. For quarts, leave
1½-inch headspace if beans are small and 1¼-inch headspace if beans are large.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 40 minutes and quarts 50 minutes . For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure .
Weighted Gauge Canner: Process at 10 pounds pressure, pints 40 minutes and quarts 50 minutes . For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure .
Wash young, tender beans thoroughly. Remove stem and blossom ends or any strings. Leave whole or cut
into 1-inch pieces .
Hot Pack: Cover beans with boiling water and boil 5 minutes. Pack hot beans loosely in hot jars, leav-
ing 1-inch headspace .
Raw Pack: Pack raw beans tightly in hot jars leaving 1-inch headspace.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 20 minutes and quarts 25 minutes . For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure .
Weighted Gauge Canner: Process at 10 pounds pressure, pints 20 minutes and quarts 25 minutes . For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure .

ASPARAGUS

BEANS OR PEAS—DRY
BEANS—GREEN, WAX, ITALIAN
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