Preparing Vegetables For Canning - All American 910 Instructions & Recipes

ASPARAGUS – SPEARS OR PIECES
1 ⁄
n average of 3 pounds per quart is needed. Use tender, tight-tipped spears, 4 -6 inches long. Wash
2
asparagus and trim off tough scales. Break off tough stems and wash again. Cut into 1-inch pieces or can
whole.
Hot Pack – Cover asparagus with boiling water. Boil 2 or 3 minutes. Loosely fill hot jars with hot asparagus,
leaving 1-inch headspace.
Raw Pack – Fill hot jars with raw asparagus, packing as tightly as possible without crushing, leaving 1-inch
headspace.
dd ½ teaspoon salt to each pint jar, 1 teaspoon of salt to each quart jar, if desired. Ladle boiling water,
leaving 1-inch headspace. Remove air bubbles. djust lids and process.
Process time for Asparagus
Style of Pack
Hot and Raw
BEANS OR PEAS – SHELLED, DRIED
3 ⁄
n average of pounds is needed per quart. Select mature, dry seeds. Sort out and discard discolored
4
seeds. Place dried beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place.
Drain water. To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a
saucepan. Boil 2 minutes, remove water and boil 30 minutes. dd ½ teaspoon of salt per pint or 1 teaspoon
per quart to the jar, if desired. Fill hot jars with beans or peas and cooking water, leaving 1-inch head space.
djust lids and process.
Process time for Beans or Peas
Style of Pack
Hot
BEANS, DRY, WITH TOMATO OR MOLASSES SAUCE
n average of ¾ pounds is needed per quart. Select mature, dry seeds. Sort out and discard discolored
seeds. Sort and wash dry beans.
remove from heat and soak 1 hour and drain. Heat to boiling in fresh water, and save liquid for making
sauce. Make your choice of the following sauces:
Tomato Sauce – Either mix 1 quart tomato juice, 3 tablespoons sugar, 2 teaspoons salt, 1 tablespoon
chopped onion, and ¼ teaspoon each of ground cloves, allspice, mace, and cayenne pepper; or mix 1 cup
tomato ketchup with 3 cups of cooking liquid from beans and heat to boiling.
Molasses Sauce – Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses,
1 tablespoon vinegar, 2 teaspoons salt, and ¾ teaspoon powdered dry mustard. Heat to boiling.
Fill hot jars three-fourths full with hot beans.
desired. Fill jars with heated sauce, leaving 1-inch headspace. djust lids and process.
Process time for Beans w/ Tomato or Molasses Sauce
Style of Pack
Hot

PREPARING VEGETABLES FOR CANNING

Jar Size Process Time
Pints
Quarts
( ll varieties)
Jar Size Process Time
Pints
Quarts
dd 3 cups of water for each cup of dried beans or peas. Boil 2 minutes,
Jar Size Process Time
Pints
Quarts
0-1,000 ft
30 min
40 min
0-1,000 ft
75 min
90 min
dd a ¾-inch cube of pork, ham, or bacon to each jar, if
0-1,000 ft
65 min
75 min
36
Weight Setting at Altitudes of
Above 1,000 ft
10 lb
10 lb
Weight Setting at Altitudes of
Above 1,000 ft
10 lb
10 lb
Weight Setting at Altitudes of
Above 1,000 ft
10 lb
10 lb
15 lb
15 lb
15 lb
15 lb
15 lb
15 lb