Page
39
of
42
Peas (fresh Blackeye, Cowpeas, Blackeye Beans)
Shell and wash. Bring to boil. Drain. Pack loosely and cover with boiling
water. Or pack raw loosely and cover with boiling water. Leave 1 1/2 in.
head space. Add salt. Adjust lids. Process.
45
40
10
Peas (green)
Shell. Use only young, fresh peas. Bring to a boil. Pack loosely and
cover with boiling water. Or pack raw loosely and cover with boiling
water. Leave 1 in. Head space. Add salt. Adjust lids. Process.
40
40
10
Potatoes
Wash, pare and cut into 1/2 in. cubes. or use whole 2 1/2 inch in
diameter. Boil cubes 2 minutes; whole potatoes 10 minutes. Drain.
Pack and cover with boiling water. Leave 1 in. head space. Add salt.
Adjust lids. Process.
35
40
10
Pumpkin or Hubbard Squash
Peel and cut into 1 inch cubes. Cook until tender. Pack hot. Leave 1
inch head space. Adjust lids. Process.
65
80
10
Sauerkraut
Heat well-fermented sauerkraut to simmering. Pack hot and cover with
hot juice. leave 1 inch head space. Adjust lids. Process.
10
15
5
Summer Squash (Zucchini)
Wash Squash. Do not pare. Cut into small pieces. Boil 2-3 minutes.
Pack hot ad cover with boiling liquid. leave 1 inch head space. Add salt.
Adjust lids. Process.
30
40
10
Sweet Potatoes
Wash. Boil until skins slip off easily. Cut in pieces. For wet pack, pack
and cover with boiling water. Leave 1 inch head space. Add salt. For dry
pack, Pack cooked pieces and add no salt or liquid. Leave 1 inch head
space. Adjust lids. Process.
65(wet)
65(dry)
90(wet)
95 (dry)
10
10
Tomatoes
See fruit chart
Reduce pressure normally.
At altitudes of 1,000 feet or higher use 15 lbs. instead of 10 lbs. pressure.
