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Timetable for Canning Vegetables |
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Print this Recipe Vegetable: Asparagus Amount to Yield 1 Quart: About 48 spears or 3 lb. Basic Preparation (If desired, add 1/2 teaspoon salt per pint.): Wash and trim, break or cut into 1-inch pieces. Pack tightly into jars leaving 1 inch at top. Cover with boiling water leaving 1 inch at top. Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker): Pints: Quarts: 30 min. 40 min. Vegetable: Beans, green or wax Amount to Yield 1 Quart: 2 lb. Basic Preparation (If desired, add 1/2 teaspoon salt per pint.): Wash and trim, break or cut into 1-inch pieces. Pack tightly into jars leaving 1 inch at top. Cover with boiling water leaving 1 inch at top. Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker): Pints: Quarts: 20 min. 25 min. Vegetable: Beans, lima or butter Amount to Yield 1 Quart: 4 lb. (in pod) Basic Preparation (If desired, add 1/2 teaspoon salt per pint.): Shell and wash. Pack into jars. For small beans, leave 1 inch at top for pints and 1 1/2 inches at top for quarts. For large beans, leave 3/4 inch at top for pints and 1 1/4 inches for quarts. Cover with boiling water leaving 1 inch at top. Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker): Pints: Quarts: 40 min. 50 min. Vegetable: Beets Amount to Yield 1 Quart: 2 lb. Basic Preparation (If desired, add 1/2 teaspoon salt per pint.): Wash; cut off tops leaving 1-inch stem. Boil covered with water until skins can be slipped. Remove skins; leave whole, slice or dice. Pack into jars leaving 1 inch at top. Cover with boiling water leaving 1 inch at top. Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker): Pints: Quarts: 30 min. 35 min. Vegetable: Carrots Amount to Yield 1 Quart: 2 1/2 lb. Basic Preparation (If desired, add 1/2 teaspoon salt per pint.): Discard tops; wash and peel. Slice, dice or leave whole. Pack into jars leaving 1 inch at top. Cover with boiling water leaving 1 inch at top. Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker): Pints: Quarts: 25 min. 30 min. Vegetable: Corn, whole kernel Amount to Yield 1 Quart: 12 to 14 ears Basic Preparation (If desired, add 1/2 teaspoon salt per pint.): Husk, remove silk and trim. Cut corn from cob. Pack loosely into jars leaving 1 inch at top. Cover with boiling water leaving 1 inch at top. Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker): Pints: Quarts: 55 min. 85 min. Vegetable: Okra Amount to Yield 1 Quart: 1 1/2 lb. Basic Preparation (If desired, add 1/2 teaspoon salt per pint.): Wash and trim; leave whole or slice. Cover with hot water and boil 2 minutes. Pack into jars leaving 1 inch at top. Cover with cooking liquid leaving 1/2 inch at top. Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker): Pints: Quarts: 25 min. 40 min. Vegetable: Peas, green Amount to Yield 1 Quart: 4 lb. (in pod) Basic Preparation (If desired, add 1/2 teaspoon salt per pint.): Shell and wash. Pack peas lightly in jars leaving 1 inch at top. Cover with boiling water leaving 1 inch at top. Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker): Pints: Quarts: 40 min. 40 min. Vegetable: Pumpkin, see winter squash Vegetable: Summer squash or zucchini Amount to Yield 1 Quart: 2 or 3 lb. Basic Preparation (If desired, add 1/2 teaspoon salt per pint.): Wash and slice squash. Cover with water and boil 2 minutes. Pack into jars leaving 1/2 inch at top. Cover with cooking liquid leaving 1 inch at top. Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker): Pints: Quarts: 25 min. 30 min. Vegetable: Squash, winter Amount to Yield 1 Quart: 2 lb. Basic Preparation (If desired, add 1/2 teaspoon salt per pint.): Wash, remove seeds, peel and cube.** Cover with water and heat to boiling. Pack into jars leaving 1/2 inch at top. Cover with cooking liquid leaving 1/2 inch at top. Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker): Pints: Quarts: 55 min. 90 min. Vegetable: Tomatoes, see timetable for canning fruits and tomatoes This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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