Timetable for Canning Vegetables


Serves: 5

Ingredients

Directions:

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 Timetable for Canning Vegetables recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.


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