T-Fal P31052, User Manual

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for quarts. Remove any bubbles. Wipe rims; center lids and screw on the
jar bands. Place the jars in the canner and process following the
recommendations below.
Raw pack method: Bring a large pot of water to a boil. Fill prepared jars
loosely with beans; do not pack down. If desired, add 1 teaspoon of
canning salt per quart, to the jar. When all jars are filled, add boiling
water, leaving 1-inch of headspace for pints and 1 ¼-inches for quarts.
Remove any bubbles. Wipe rims; center lids and screw on the jar bands.
Place the jars in the canner and process following the recommendations
below.
Recommended Process Time
Canner Pressure (PSI) Setting at Altitudes of
Mixed Summer Vegetables
Quantity: Makes 7 quarts; you will need:
•6 cups sliced carrots
•6 cups cut, whole kernel sweet corn
•6 cups cut green beans
•6 cups shelled lima beans
•4 cups whole or crushed tomatoes
•4 cups diced zucchini
Method: Pressure Can
Procedure: Mixed vegetables should only be canned using the hot pack
method:
Hot pack method: Except for zucchini, wash and prepare vegetables as
detailed in this manual for the other vegetables. Wash, trim, and slice or
cube zucchini; combine zucchini with all vegetables in a large saucepan,
add enough water to cover pieces. Boil 5 minutes.
Fill jars with vegetables and cooking liquid, leaving 1-inch headspace. Add
1 teaspoon salt per quart to the jars, if desired. Remove any bubbles. Wipe
rims; center lids and screw on the jar bands. Place the jars in the canner
and process following the recommendations below.
Style of Pack Jar Size Process Time
0-4000 feet
(10PSI)
4000-8000
feet (15PSI)
Hot & Raw Pints 40 minutes Setting 2 Setting 3
Quart 50 minutes Setting 2 Setting 3