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Canning Recipes: Vegetables
Asparagus
Wash and drain asparagus. Remove tough ends and scales. Rinse. Leave
asparagus whole or cut into pieces.
Hot Pack: Cover asparagus with boiling water and boil for 2 to 3 minutes.
Pack hot asparagus loosely in hot jars, leaving 1-inch headspace.
Raw Pack: Pack raw asparagus tightly in hot jars, leaving 1-inch headspace.
Add salt, if desired. Cover with boiling water, leaving 1-inch headspace.
Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process at 69 kPa (10 psi), 500 ml jars for 30 minutes and 1 litre jars for
40 minutes. When processing at an altitude of 305 metres or above, process at
103 kPa (15 psi) for the same amount of time.
Beans or Peas, dry
Sort out and discard any discoloured beans. Rehydrate beans or peas using one
of the following methods:
♦ Place dry beans or peas in a large pot and cover with water. Soak 12 to
18 hours in a cool place. Then drain.
♦ Cover beans with boiling water in a large pot. Boil for 2 minutes, remove
from heat, and soak 1 hour. Then drain.
Hot Pack: Cover beans soaked by either method with fresh water and boil for
30 minutes. Add salt to hot jars, if desired.
Fill jars with beans or peas and cooking water, leaving 1-inch
headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece
lids.
Process at 69 kPa (10 psi), 500 ml jars for 75 minutes and 1 litre jars for
90 minutes. When processing at an altitude of 305 metres or above, process at
103 kPa (15 psi) for the same amount of time.
01785 4033-017A CUL English weighted gauge induction canner.indd 35
01785 4033-017A CUL English weighted gauge induction canner.indd 35
12/13/19 10:34 AM
12/13/19 10:34 AM
