T-Fal P31052, User Manual

Page: 41 / 150

37
EN
Note: You can substitute yellow summer squash for the zucchini.
Recommended Process Time
Canner Pressure (PSI) Setting at Altitudes of
Peas, Green or English, Shelled
Quantity: A bushel of peas weighs approximately 30 pounds and yields 5 to
10 quarts, an average of 4.5 pounds a quart. An average of 20 pounds is
needed for 9 pints.
Method: Pressure Can
Procedure: Select filled pods containing young, tender, and sweet peas. Shell
peas and wash thoroughly. Choose either hot or raw pack method:
Hot pack method: Place peas in a large pot. Cover with boiling water;
bring to boil and cook 2 minutes. Fill prepared jars with blanched peas. If
desired, add 1 teaspoon of canning salt per quart, to the jar. When all
jars are filled, add the reserved, hot cooking liquid, 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.
Raw pack method: Bring a large pot of water to a boil. Fill prepared jars
with raw peas. 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. 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
Style of Pack Jar Size Process Time
0-4000 feet
(10PSI)
4000-8000
feet (15PSI)
Hot only Pints
75 minutes Setting 2 Setting 3
Quart
90 minutes Setting 2 Setting 3
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 40 minutes Setting 2 Setting 3