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PRESSURE CANNING VEGETABLES
Pressure canning is the only safe method for canning vegetables.
Young, tender, fresh, and slightly immature vegetables are better for canning
than those which are overripe. As a rule, vegetables are best when canned
immediately after picking, since flavour decreases upon standing and often
unpleasant colour changes take place.
Avoid bruising vegetables because spoilage organisms grow more rapidly on
bruised vegetables than on those that are unblemished.
Wash and prepare garden fresh vegetables as you would for cooking. When
packing vegetables, always leave 1-inch headspace, or more if directed in
recipe, in hot Mason jars.
To hot pack vegetables, precook in boiling water until heated through. Pack
precooked vegetables into hot jars and cover with boiling water. Whenever
possible, the precooking water should be used as liquid to cover the vegetables
after packing into jars.
However, there are a few vegetables, such as greens and asparagus, which
make the cooking water bitter and undesirable to use.
To raw pack vegetables, simply place the prepared vegetables into hot jars and
cover with boiling water.
Salt
Vegetables may be processed with or without salt. Salt is used only for flavour,
as it is not used in a large enough quantity to prevent spoilage. If salt is desired,
use only canning or pickling salt. Table salt contains anti-caking agents that
may cause cloudiness in the liquid inside the jars. The recommended amount of
salt is ½ teaspoon for each 500 ml jar and 1 teaspoon for each 1 litre jar.
Altitude Adjustments
The processing times for pressure canning given in the specific recipes are for
altitudes of 304 metres or below. When processing at an altitude of 305 metres
or above, process at 103 kPa (15 psi). The processing time is the same at all
altitudes.
01785 4033-017A CUL English weighted gauge induction canner.indd 34
01785 4033-017A CUL English weighted gauge induction canner.indd 34
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