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Greens
Sort young, tender, freshly picked greens; discard wilted or tough leaves, stems,
and roots. Wash greens thoroughly.
Hot Pack: Blanch 1 pound of greens at a time until well wilted, about 3 to
5 minutes. Pack hot greens loosely in hot jars, leaving 1-inch
headspace.
Add salt, if desired (page 34). Cover with fresh 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 70 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.
Mushrooms
Trim stems and discoloured parts of mushrooms. Soak mushrooms in cold
water for 10 minutes to remove soil. Wash in clean water. Leave small
mushrooms whole; cut larger ones in half or in quarters.
Hot Pack: Cover mushrooms with water and boil for 5 minutes. Pack hot
mushrooms in hot jars, leaving 1-inch headspace. For better colour,
add ⅛ teaspoon of ascorbic acid per 500 ml jar.
Add salt, if desired (page 34). Cover with boiling water, leaving 1-inch
headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process at 69 kPa (10 psi), 250 ml and 500 ml jars for 45 minutes. When
processing at an altitude of 305 metres or above, process at 103 kPa (15 psi) for
the same amount of time.
Okra
Wash and trim young, tender okra pods. Remove stem, without cutting into
pods if canning whole. If desired, slice okra into 1-inch pieces.
Hot Pack: Cover okra with hot water and boil for 2 minutes. Pack hot okra in
hot jars, leaving 1-inch headspace.
Add salt, if desired (page 34). 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 25 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.
01785 4033-017A CUL English weighted gauge induction canner.indd 38
01785 4033-017A CUL English weighted gauge induction canner.indd 38
12/13/19 10:34 AM
12/13/19 10:34 AM