Doomsday DefenseHistorical text (1965). Processing times are from 1965. Tomato acidification and many vegetable times have changed since; check against the current USDA Complete Guide to Home Canning.
Home Canning of Fruits and Vegetables · 1965
Directions for Vegetables
Asparagus
•Raw Pack.—Wash asparagus; trim off scales and tough ends and wash again. Cut into 1-inch pieces.
In glass jars.—Pack asparagus as tightly as possible without crushing to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 25 minutes |
| Quart jars | 30 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack asparagus as tightly as possible without crushing to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 20 minutes |
| No. 2½ cans | 20 minutes |
•Hot Pack.—Wash asparagus; trim off scales and tough ends and wash again. Cut in 1-inch pieces; cover with boiling water. Boil 2 or 3 minutes.
In glass jars.—Pack hot asparagus loosely to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling-hot cooking liquid, or if liquid contains grit use boiling water. Leave ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 25 minutes |
| Quart jars | 30 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot asparagus loosely to ½ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling-hot cooking liquid, or if liquid contains grit use boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 20 minutes |
| No. 2½ cans | 20 minutes |
Beans, Dry, With Tomato or Molasses Sauce
Sort and wash dry beans (kidney, navy, or yellow eye). Cover with boiling water; boil 2 minutes, remove from heat and let soak 1 hour. Heat to boiling, drain, and save liquid for making sauce.
In glass jars.—Fill jars three-fourths full with hot beans. Add a small piece of salt pork, ham, or bacon. Fill to 1 inch of top with hot sauce (see recipes below). Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 65 minutes |
| Quart jars | 75 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Fill cans three-fourths full with hot beans. Add a small piece of salt pork, ham, or bacon. Fill to ¼ inch of top with hot sauce (see recipes below). Exhaust to 170° F. (about 20 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 65 minutes |
| No. 2½ cans | 75 minutes |
Tomato sauce.—Mix 1 quart tomato juice, 3 tablespoons sugar, 2 teaspoons salt, 1 tablespoon chopped onion, and ¼ teaspoon mixture of ground cloves, allspice, mace, and cayenne. Heat to boiling.
Or mix 1 cup tomato catsup with 3 cups of water or soaking liquid from beans and heat to boiling.
Molasses sauce.—Mix 1 quart water or soaking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon 19 vinegar, 2 teaspoons salt, and ¾ teaspoon powdered dry mustard. Heat to boiling.
Beans, Dry, Baked
Soak and boil beans according to directions for beans with sauce.
Place small pieces of salt pork, ham, or bacon in earthenware crock or a pan.
Add beans. Add enough molasses sauce to cover beans. Cover crock and bake 4 to 5 hours at 350° F. (moderate oven). Add water as needed—about every hour.
In glass jars.—Pack hot beans to 1 inch of top. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 80 minutes |
| Quart jars | 100 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot beans to ¼ inch of top. Exhaust to 170° F. (about 15 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 95 minutes |
| No. 2½ cans | 115 minutes |
Beans, Fresh Lima
Can only young, tender beans.
•Raw Pack.—Shell and wash beans.
In glass jars.—Pack raw beans into clean jars. For small-type beans, fill to 1 inch of top of jar for pints and 1½ inches for quarts; for large beans, fill to ¾ inch of top for pints and 1¼ inches for quarts. Beans should not be pressed or shaken down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill jar to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 40 minutes |
| Quart jars | 50 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack raw beans to ¾ inch of top; do not shake or press beans down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill cans to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 40 minutes |
| No. 2½ cans | 40 minutes |
•Hot Pack.—Shell the beans, cover with boiling water, and bring to boil.
In glass jars.—Pack hot beans loosely to 1 inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving 1-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 40 minutes |
| Quart jars | 50 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot beans loosely to ½ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 40 minutes |
| No. 2½ cans | 40 minutes |
Beans, Snap
•Raw Pack.—Wash beans. Trim ends; cut into 1-inch pieces.
In glass jars.—Pack raw beans tightly to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 20 minutes |
| Quart jars | 25 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack raw beans tightly to ¼ inch of top. Add ½ teaspoon 20 salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 25 minutes |
| No. 2½ cans | 30 minutes |
•Hot Pack.—Wash beans. Trim ends; cut into 1-inch pieces. Cover with boiling water; boil 5 minutes.
In glass jars.—Pack hot beans loosely to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling-hot cooking liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 20 minutes |
| Quart jars | 25 minutes |
As soon as you remove jars from canner, complete seals if necessary.
BN21475
To hot pack snap beans, cover cut beans with boiling water and boil 5 minutes.
BN21471
Then pack hot beans loosely in jar and cover with hot cooking liquid before processing in a pressure canner.
In tin cans.—Pack hot beans loosely to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling-hot cooking liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 25 minutes |
| No. 2½ cans | 30 minutes |
Beets
Sort beets for size. Cut off tops, leaving an inch of stem. Also leave root. Wash beets. Cover with boiling water and boil until skins slip easily—15 to 25 minutes, depending on size. Skin and trim. Leave baby beets whole. Cut medium or large beets in ½-inch cubes or slices; halve or quarter very large slices.
In glass jars.—Pack hot beets to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-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 ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 30 minutes |
| No. 2½ cans | 30 minutes |
21
Beets, Pickled
See page 12.
Carrots
•Raw Pack.—Wash and scrape carrots. Slice or dice.
In glass jars.—Pack raw carrots tightly into clean jars, to 1 inch of top of jar. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill jar to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 25 minutes |
| Quart jars | 30 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack raw carrots tightly into cans to ½ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill cans to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 25 minutes |
| No. 2½ cans | 30 minutes |
•Hot Pack.—Wash and scrape carrots. Slice or dice. Cover with boiling water and bring to boil.
In glass jars.—Pack hot carrots to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling-hot cooking liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 25 minutes |
| Quart jars | 30 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot carrots to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill with boiling-hot cooking liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 20 minutes |
| No. 2½ cans | 25 minutes |
Corn, Cream-Style
•Raw Pack.—Husk corn and remove silk. Wash. Cut corn from cob at about center of kernel and scrape cobs.
In glass jars.—Use pint jars only. Pack corn to 1½ inches of top; do not shake or press down. Add ½ teaspoon salt to each jar. Fill to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 95 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Use No. 2 cans only. Pack corn to ½ inch of top; do not shake or press down. Add ½ teaspoon salt to each can. Fill cans to top with boiling water. Exhaust to 170° F. (about 25 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 105 minutes |
•Hot Pack.—Husk corn and remove silk. Wash. Cut corn from cob at about center of kernel and scrape cob. To each quart of corn add 1 pint boiling water. Heat to boiling.
In glass jars.—Use pint jars only. Pack hot corn to 1 inch of top. Add ½ teaspoon salt to each jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 85 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Use No. 2 cans only. Pack hot corn to top. Add ½ teaspoon salt to each can. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 105 minutes |
Corn, Whole-Kernel
•Raw Pack.—Husk corn and remove silk. Wash. Cut from cob at about two-thirds the depth of kernel.
In glass jars.—Pack corn to 1 inch of top; do not shake or press down. 22 Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 55 minutes |
| Quart jars | 85 minutes |
As soon as you remove jars from canner, complete seals if necessary.
76621B
A nail driven at an angle through the cutting board (see arrow) holds the cob steady and makes it easy to cut corn from the cob.
In tin cans.—Pack corn to ½ inch of top; do not shake or press down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 60 minutes |
| No. 2½ cans | 60 minutes |
•Hot Pack.—Husk corn and remove silk. Wash. Cut from cob at about two-thirds the depth of kernel. To each quart of corn add 1 pint boiling water. Heat to boiling.
In glass jars.—Pack hot corn to 1 inch of top and cover with boiling-hot cooking liquid, leaving 1-inch space at top of jar. Or fill to 1 inch of top with mixture of corn and liquid. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 55 minutes |
| Quart jars | 85 minutes |
As soon as you remove jars from canner, complete seals if necessary.
23
76624B
To hot pack corn, put heated corn loosely in C-enamel cans; fill cans with boiling liquid.
In tin cans.—Pack hot corn to ½ inch of top and fill to top with boiling-hot cooking liquid. Or fill to top with mixture of corn and liquid. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 60 minutes |
| No. 2½ cans | 60 minutes |
Hominy
Place 2 quarts of dry field corn in an enameled pan; add 8 quarts of water and 2 ounces of lye. Boil vigorously ½ hour, then allow to stand for 20 minutes. Rinse off the lye with several hot water rinses. Follow with cold water rinses to cool for handling.
Work hominy with the hands until dark tips of kernels are removed (about 5 minutes). Separate the tips from the corn by floating them off in water or by placing the corn in a coarse sieve and washing thoroughly. Add sufficient water to cover hominy about 1 inch, and boil 5 minutes; change water. Repeat 4 times. Then cook until kernels are soft (½ to ¾ hour) and drain. This will make about 6 quarts of hominy.
In glass jars.—Pack hot hominy to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 60 minutes |
| Quart jars | 70 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot hominy to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 60 minutes |
| No. 2½ cans | 70 minutes |
Mushrooms
Trim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove adhering soil. Wash in clean water. Leave small mushrooms whole; cut larger ones in halves or quarters. Steam 4 minutes or heat gently for 15 minutes without added liquid in a covered saucepan.
In glass jars.—Pack hot mushrooms to ½ inch of top. Add ¼ teaspoon salt to half pints; ½ teaspoon to pints. For better color, add crystalline ascorbic acid—¹/₁₆ teaspoon to half-pints; ⅛ teaspoon to pints. Add boiling-hot cooking liquid or boiling water to cover mushrooms, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Half-pint jars | 30 minutes |
| Pint jars | 30 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot mushrooms to ¼ inch of top of cans. Add ½ teaspoon salt to No. 2 cans. For better color, add ⅛ teaspoon of crystalline ascorbic acid to No. 2 cans. Then fill to top with boiling-hot cooking liquid or boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 30 minutes |
24
Okra
Can only tender pods. Wash; trim. Cook for 1 minute in boiling water. Cut into 1-inch lengths or leave pods whole.
In glass jars.—Pack hot okra to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 25 minutes |
| Quart jars | 40 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot okra to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 25 minutes |
| No. 2½ cans | 35 minutes |
Peas, Fresh Blackeye (Cow-peas, Blackeye Beans)
•Raw Pack.—Shell and wash blackeye peas.
In glass jars.—Pack raw blackeye peas to 1½ inches of top of pint jars and 2 inches of top of quart jars; do not shake or press peas down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jars. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 35 minutes |
| Quart jars | 40 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack raw blackeye peas to ¾ inch of top; do not shake or press down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Cover with boiling water, leaving ¼-inch space at top of cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 35 minutes |
| No. 2½ cans | 40 minutes |
•Hot Pack.—Shell and wash blackeye peas, cover with boiling water, and bring to a rolling boil. Drain.
In glass jars.—Pack hot blackeye peas to 1¼ inches of top of pint jars and 1½ inches of top of quart jars; do not shake or press peas down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 35 minutes |
| Quart jars | 40 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot blackeye peas to ½ inch of top; do not shake or press peas down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Cover with boiling water, leaving ¼-inch space at top of cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 30 minutes |
| No. 2½ cans | 35 minutes |
Peas, Fresh Green
•Raw Pack.—Shell and wash peas.
In glass jars.—Pack peas to 1 inch of top; do not shake or press down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving 1½ inches of space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 40 minutes |
| Quart jars | 40 minutes |
As soon as you remove jars from canner, complete seals if necessary.
25
In tin cans.—Pack peas to ¼ inch of top; do not shake or press down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process at 10 pounds pressure (240° F.)—
| No. 2 cans | 30 minutes |
| No. 2½ cans | 35 minutes |
•Hot Pack.—Shell and wash peas. Cover with boiling water. Bring to boil.
In glass jars.—Pack hot peas loosely to 1 inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving 1-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 40 minutes |
| Quart jars | 40 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot peas loosely to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process at 10 pounds pressure (240° F.)—
| No. 2 cans | 30 minutes |
| No. 2½ cans | 35 minutes |
Potatoes, Cubed
Wash, pare, and cut potatoes into ½-inch cubes. Dip cubes in brine (1 teaspoon salt to 1 quart water) to prevent darkening. Drain. Cook for 2 minutes in boiling water, drain.
In glass jars.—Pack hot potatoes to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 35 minutes |
| Quart jars | 40 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot potatoes to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 35 minutes |
| No. 2½ cans | 40 minutes |
Potatoes, Whole
Use potatoes 1 to 2½ inches in diameter. Wash, pare, and cook in boiling water for 10 minutes. Drain.
In glass jars.—Pack hot potatoes to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 30 minutes |
| Quart jars | 40 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot potatoes to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 35 minutes |
| No. 2½ cans | 40 minutes |
Pumpkin, Cubed
Wash pumpkin, remove seeds, and pare. Cut into 1-inch cubes. Add just enough water to cover; bring to boil.
In glass jars.—Pack hot cubes to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with hot cooking liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 55 minutes |
| Quart jars | 90 minutes |
26
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot cubes to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with hot cooking liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 50 minutes |
| No. 2½ cans | 75 minutes |
Pumpkin, Strained
Wash pumpkin, remove seeds, and pare. Cut into 1-inch cubes. Steam until tender, about 25 minutes. Put through food mill or strainer. Simmer until heated through; stir to keep pumpkin from sticking to pan.
In glass jars.—Pack hot to ½ inch of top. Add no liquid or salt. Adjust jar lids. Process at 10 pounds pressure (240° F.)—
| Pint jars | 65 minutes |
| Quart jars | 80 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot to ⅛ inch of top. Add no liquid or salt. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 75 minutes |
| No. 2½ cans | 90 minutes |
Spinach (and Other Greens)
Can only freshly picked, tender spinach. Pick over and wash thoroughly. Cut out tough stems and midribs. Place about 2½ pounds of spinach in a cheesecloth bag and steam about 10 minutes or until well wilted.
In glass jars.—Pack hot spinach loosely to ½ inch of top. Add ¼ teaspoon salt to pints; ½ teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 70 minutes |
| Quart jars | 90 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot spinach loosely to ¼ inch of top. Add ¼ teaspoon salt to No. 2 cans; ½ teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 65 minutes |
| No. 2½ cans | 75 minutes |
78351B
To raw pack squash, pack uniform pieces of squash tightly into jars.
78352B
Cover squash with boiling water just before closing jars and putting in pressure canner.
Squash, Summer
•Raw Pack.—Wash but do not pare squash. Trim ends. Cut squash into ½-inch slices; halve or quarter to make pieces of uniform size.
In glass jars.—Pack raw squash tightly into clean jars to 1 inch of top of jar. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill jar to ½ 27 inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 25 minutes |
| Quart jars | 30 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack raw squash tightly into cans to ½ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill cans to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 20 minutes |
| No. 2½ cans | 20 minutes |
BN21467
When processing time is up, let pressure in canner drop to zero. Slowly open petcock or take off weighted gage. Unfasten cover, tilting far side up so steam escapes away from you.
•Hot Pack.—Wash squash and trim ends; do not pare. Cut squash into ½-inch slices; halve or quarter to make pieces of uniform size. Add just enough water to cover. Bring to boil.
In glass jars.—Pack hot squash loosely to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling-hot cooking liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 30 minutes |
| Quart jars | 40 minutes |
As soon as you remove jars from canner, complete seals if necessary.
28
In tin cans.—Pack hot squash loosely to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling-hot cooking liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 20 minutes |
| No. 2½ cans | 20 minutes |
Squash, Winter
Follow method for pumpkin.
Sweetpotatoes, Dry Pack
Wash sweetpotatoes. Sort for size. Boil or steam until partially soft (20 to 30 minutes). Skin. Cut in pieces if large.
In glass jars.—Pack hot sweetpotatoes tightly to 1 inch of top, pressing gently to fill spaces. Add no salt or liquid. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 65 minutes |
| Quart jars | 95 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot sweetpotatoes tightly to top of can, pressing gently to fill spaces. Add no salt or liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 80 minutes |
| No. 2½ cans | 95 minutes |
Sweetpotatoes, Wet Pack
Wash sweetpotatoes. Sort for size. Boil or steam just until skins slip easily. Skin and cut in pieces.
In glass jars.—Pack hot sweetpotatoes to 1 inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water or medium sirup, leaving 1-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 55 minutes |
| Quart jars | 90 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot sweetpotatoes to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water or medium sirup. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 70 minutes |
| No. 2½ cans | 90 minutes |
29