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Hot Pack: Fill clean, hot Mason jars with beans or peas and
cooking water, leaving 1-inch headspace. Adjust
jar lids.
Process at 11 pounds of pressure – Pints 75 minutes and Quarts 90
minutes. For processing above 2,000 feet altitude, see page 27 for
recommended pounds of pressure.
BEANS—GREEN, WAx, ITALIAN
Wash young, tender beans thoroughly. Remove stem and blossom
ends or any “strings”. Leave whole or cut into 1-inch pieces.
Raw Pack: Pack raw beans tightly in clean, hot Mason jars
leaving 1-inch head space.
Hot Pack: Cover beans with boiling water and boil 5 minutes.
Pack hot beans loosely in clean, hot Mason jars,
leaving 1-inch head space.
Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 20 minutes and Quarts 25
minutes. For processing above 2,000 feet altitude, see page 27 for
recommended pounds of pressure.
BEANS—FRESH LIMA
Shell and wash young, tender beans thoroughly.
Raw Pack: Pack raw lima beans loosely in clean, hot Mason
jars, leaving 1-inch headspace in pint jars. For
quarts, leave 1½-inches headspace if beans are
small; and 1¼-inches headspace if beans are
large.
Hot Pack: Cover beans with boiling water and bring to a boil.
Boil 3 minutes. Pack hot beans loosely in clean,
hot Mason jars, leaving 1-inch headspace.
Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 40 minutes and Quarts 50
minutes. For processing above 2,000 feet altitude, see page 27 for
recommended pounds of pressure.
BEETS
Trim tops of young, tender beets, leaving 1 inch of stem and roots to
reduce bleeding of color. Wash thoroughly. Cover with boiling water
and boil 15 to 25 minutes or until skins slip off easily. Remove skins,
stems, and roots. Small beets may be left whole. Cut medium or large
beets into ½-inch cubes or slices; halve or quarter very large slices.
Pack hot beets in clean, hot Mason jars, leaving 1-inch headspace.
Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 30 minutes and Quarts 35
minutes. For processing above 2,000 feet altitude, see page 27 for
recommended pounds of pressure.
CARROTS
Wash thoroughly and scrape young, tender carrots. Carrots may be
left whole, sliced, or diced.
Raw Pack: Pack raw carrots tightly in clean, hot Mason jars,
leaving 1-inch headspace.
Hot Pack: Cover carrots with boiling water, bring to a boil
and simmer 5 minutes. Pack hot carrots in clean,
hot Mason jars, leaving 1-inch headspace.
Cover with boiling water leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 25 minutes and Quarts 30
minutes. For processing above 2,000 feet altitude, see page 27 for
recommended pounds of pressure.
CORN—WHOLE KERNEL
Husk and remove silk from young, tender, freshly picked corn; wash
ears. Blanch 3 minutes in boiling water. Cut corn from cob at about
¾ the depth of the kernel. Do not scrape cob.
Raw Pack: Pack raw corn loosely in clean, hot Mason jars,
leaving 1-inch headspace.
Hot Pack: To each quart of corn add 1 cup boiling water; heat
to boiling and simmer 5 minutes. Pack hot corn
loosely in clean, hot Mason jars, leaving 1-inch
headspace.
