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Safe Home Canning of Fruits, Vegetables and MeatsSECTION 4Back to Main Table of Contents Vegetables and Vegetable ProductsGeneral Asparagus spears or pieces Beans, baked Beans, dry with tomato or molasses sauce Beans, fresh lima, shelled Beans or peas, shelled and dried Beans, snap and Italian, pieces Beets, whole, cubed, or sliced Carrots, sliced or diced Corn, cream style Corn, whole kernel Greens Mixed vegetables Mushrooms, whole or sliced Peas, green or English, shelled Peppers Potatoes, sweet, pieces or whole Potatoes, white, cubed or whole Pumpkin and winter squash, cubed Soups Spinach and other greens Squash, winter Succotash GeneralBack to Table of Contents for Section 4 Vegetables must be canned in a pressure canner for the correct time and pressure (PSI) to ensure their safety. If not canned correctly, these low acid foods may contain the deadly botulism toxin. Vegetables may be canned without salt. Salt adds flavor but does not prevent spoilage. If you use a weighted-gauge canner and can at an altitude less than 1000 feet, you may use 10 PSI instead of 15 PSI for the canner pressure. This will improve nutrient and quality retention of the vegetables. Check with your local county extension office or Soil Conservation District for altitude information. ASPARAGUS, SPEARS OR PIECESBack to Table of Contents for Section 4
Quantity: An average of 24-1/2 pounds is needed per canner load of 7 quarts; an average of 16 pounds is needed per canner load of 9 pints. A crate weighs 31 pounds and yields 7 to 12 quarts÷an average of 3-1/2 pounds per quart. BEANS, BAKEDBack to Table of Contents for Section 4 Procedure: Soak and boil beans. Prepare molasses sauce according to directions for beans with sauce. If desired, place seven 3/4 inch pieces of pork, ham, or bacon in an earthenware crock, a large casserole, or a pan. Add beans and enough molasses sauce to cover beans. Cover and bake 4 to 5 hours at 350oF. Add water as needed about every hour. Fill jars, leaving 1 inch headspace. Adjust lids and process as for beans with sauce.BEANS, DRY WITH TOMATO OR MOLASSES SAUCEBack to Table of Contents for Section 4 Quantity: An average of 5 pounds of beans is needed per canner load of 7 quarts; an average of 3-1/4 pounds is needed per canner load of 9 pints÷an average of 3/4 pound per quart.Quality: Select mature, dry beans. Discard discolored beans. Procedure: Wash dry beans. Add 3 cups of water for each cup of dried beans or peas. Boil 2 minutes, remove from heat, and soak 1 hour and drain. Heat to boiling in fresh water, and save liquid for making sauce one of the sauces below. Fill jars three-fourths full with hot beans. If desired, add a 3/4 inch cube of pork, ham, or bacon to each jar. Fill jars with heated sauce, leaving 1 inch headspace. Adjust lids and process. Recommended Processes 1) Dial-gauge Pressure Canner Pints÷65 minutes 11 PSI Quarts÷75 minutes 11 PI 2) Weighted-gauge Pressure Canner Pints÷65 minutes 15 PSI Quarts÷75 minutes 15 PSI Tomato Sauce Method 1: Mix 1 quart tomato juice, 3 tablespoons sugar, 2 teaspoons salt, 1 tablespoon chopped onion and 1/4 teaspoon each of ground cloves, allspice, mace, and cayenne pepper. Heat to boiling. Tomato Sauce Method 2: Mix 1 cup tomato ketchup with 3 cups cooking liquid from beans and heat to boiling. Molasses Sauce: Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and 3/4 teaspoon powdered dry mustard. Heat to boiling. BEANS, FRESH LIMA, SHELLEDBack to Table of Contents for Section 4 Quantity: An average of 28 pounds is needed per canner load of 7 quarts; an average of 18 pounds is needed per canner load of 9 pints. A bushel weighs 32 pounds and yields 6 to 10 quarts÷an average of 4 pounds per quart.Quality: Select well-filled pods with green seeds. Discard insect-damaged and diseased seeds. Procedure: Shell beans and wash thoroughly. Hot pack: Cover beans with boiling water and heat to boil. Fill jars loosely, leaving 1 inch headspace. Raw pack: Fill jars with raw beans. Do not press or shake down. For small beans, leave 1 inch of headspace for pints and 1-1/2 inches for quarts. For large beans leave 1 inch of headspace for pints and 1-1/4 inches for quarts. Add 1 teaspoon of salt per quart to the jar, if desired. Add boiling water, leaving the same headspaces listed above. Adjust lids and process. Recommended Processes (Hot and Raw Pack) 1) Dial-gauge Pressure Canner Pints÷40 minutes 11 PSI Quarts÷50 minutes 11 PSI 2) Weighted-gauge Pressure Canner Pints÷40 minutes 15 PSI Quarts÷50 minutes 15 PSI BEANS OR PEAS, SHELLED AND DRIED (All varieties)Back to Table of Contents for Section 4 Quantity: An average of 5 pounds is needed per canner load of 7 quarts; an average of 3-1/4 pounds is needed per canner load of 9 pints÷an average of 3/4 pound per quart.Quality: Select mature, dry beans or peas. Discard those that are discolored. Procedure: Place dried beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain. Cover beans soaked by either method with fresh water and boil 30 minutes. Add 1/2 teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired. Fill jars with beans or peas and cooking water, leaving 1 inch headspace. Adjust lids and process. Recommended Processes 1) Dial-gauge Pressure Canner Pints÷75 minutes 11 PSI Quarts÷90 minutes PSI 2) Weighted-gauge Pressure Canner Pints÷75 minutes 15 PSI Quarts÷90 minutes 15 PSI BEANS, SNAP AND ITALIAN, PIECES (Green and Wax)Back to Table of Contents for Section 4 Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 12 to 20 quarts÷an average of 2 pounds per quart.Quality: Select filled but tender, crisp pods. Remove and discard diseased and rusty pods. Procedure: Wash beans and trim ends. Leave whole or cut/snap into 1 inch pieces. Hot pack: Cover with boiling water and boil 5 minutes. Fill jars loosely, leaving 1 inch headspace. Raw pack: Fill jars tightly with raw beans, leaving 1 inch headspace. Add 1 teaspoon of canning salt per quart to the jar, if desired. Add boiling water, leaving 1 inch headspace. Adjust lids and process. Recommended Processes ((Hot and Raw Pack) 1) Dial-gauge Pressure Canner Pints÷20 minutes 11 PSI Quarts÷25 minutes 11 PSI 2) Weighted-gauge Pressure Canner Pints÷20 minutes 15 PSI Quarts÷25 minutes 15 PSI BEETS, WHOLE, CUBED, OR SLICEDBack to Table of Contents for Section 4 Quantity: An average of 21 pounds (without tops) is needed per canner load of 7 quarts; an average of 13-1/2 pounds is needed per canner load of 9 pints. A bushel (without tops) weighs 52 pounds and yields 15 to 20 quarts÷an average of 3 pounds per quart.Quality: Beets with a diameter of 1 to 2 inches are preferred for whole packs. Beets larger than 3 inches in diameter are often fibrous. Procedure: Trim off beet tops, leaving an inch of stem and roots to reduce bleeding of color. Scrub well. Cover with boiling water. Boil about 15 to 25 minutes, depending on size, or until skins slip off easily. Cool, remove skins, and trim off stems and roots. Leave baby beets whole. Cut medium or large beets into 1/2 inch cubes or slices. Halve or quarter very large slices. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with hot beets and fresh hot water, leaving 1 inch headspace. Adjust lids and process. Recommended Processes 1) Dial-gauge Pressure Canner Pints÷30 minutes 11 PSI Quarts÷35 minutes 11 PSI 2) Weighted-gauge Pressure Canner Pints÷30 minutes 15 PSI Quarts÷35 minutes 15 PSI CARROTS, SLICED OR DICEDBack to Table of Contents for Section 4 Quantity: An average of 17-1/2 pounds (without tops) is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel (without tops) weighs 50 pounds and yields 17 to 25 quarts÷an average of 2-1/2 pounds per quart.Quality: Select small carrots, Preferably 1 to 1-1/4 inches in diameter. Larger carrots are often too fibrous. Procedure: Wash, peel, and rewash carrots. Slice or dice. Hot pack: Cover with boiling water and bring to a boil. Simmer for 5 minutes. Fill jars, leaving 1 inch headspace. Raw pack: Fill jars tightly with raw carrots, leaving 1 inch headspace. Add 1 teaspoon of salt per quart to the jar, if desired. Add hot cooking liquid or water, leaving 1 inch headspace. Adjust lids and process. Recommended Processes 1) Dial-gauge Pressure Canner Pints÷25 minutes 11 PSI Quarts÷30 minutes 15 PSI 2) Weighted-gauge Pressure Canner Pints÷25 minutes 15 PSI Quarts÷30 minutes 15 PSI CORN, CREAM STYLEBack to Table of Contents for Section 4 Quantity: An average of 20 pounds (in husks) of sweet corn is needed per canner load of 9 pints. A bushel weighs 35 pounds and yields 12 to 20 pints÷an average of 2-1/4 pounds per pintQuality: Select ears containing slightly immature kernels, or of ideal quality for eating fresh. Procedure: Husk corn, remove silk, and wash ears. Blanch ears 4 minutes in boiling water. Cut corn from cob at about the center of kernel. Scrape remaining corn from cobs with a table knife. Hot pack: To each quart of corn and scrapings in a saucepan, add two cups of boiling water. Heat to boiling. Add 1/2 teaspoon salt to each jar, if desired. Fill pints jars with hot corn mixture, leaving 1 inch headspace. Adjust lids and process. Recommended Processes 1) Dial-gauge Pressure Canner Hot Pack Pints÷85 minutes 11 PSI 2) Weighted-gauge Pressure Canner Hot Pack Pints÷85 minutes 15 PSI CORN, WHOLE KERNELBack to Table of Contents for Section 4 Quantity: An average of 31-1/2 pounds (in husks) of sweet corn is needed per canner load of 7 quarts; an average of 20 pounds is needed per canner load of 9 pints. A bushel weighs 35 pounds and yields 6 to 11 quarts÷an average of 4-1/2 pounds per quart.Quality: Select ears containing slightly immature kernels or of ideal quality for eating fresh. Canning of some sweeter varieties or too immature kernels may cause browning. Can a small amount, check color and flavor before canning large quantities. Procedure: Husk corn, remove silk, and wash. Blanch 3 minutes in boiling water. Cut corn from cob at about two-thirds the depth of kernel. Caution: Do not scrape cob. Hot Pack: To each clean quart of kernels in a saucepan, add 1 cup of hot water, heat to boiling and simmer 5 minutes. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with corn and cooking liquid, leaving 1 inch headspace. Raw Pack: Fill jars with raw kernels, leaving 1 inch headspace. Do not shake or press down. Add 1 teaspoon of salt per quart to the jar, if desired. Add fresh boiling water, leaving 1 inch headspace. Adjust lids and process. Recommended Processes (Hot and Raw Pack) 1) Dial-gauge Pressure Canner Pints÷55 minutes 11 PSI Quarts÷85 minutes 11 PSI 2) Weighted-gauge Pressure Canner Pints÷55 minutes 15 PSI Quarts÷85 minutes 15 PSI GREENS (See Spinach and Other Greens)Back to Table of Contents for Section 4 MIXED VEGETABLESBack to Table of Contents for Section 4 Quantity for Suggested Mix 6 cups sliced carrots6 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 Optional mix: You may change the suggested proportions or substitute other favorite vegetables. Yield: 7 quarts Procedure: Except for zucchini, wash and prepare vegetables previously described for each vegetable. Wash, trim, and slice or cube zucchini; combine all vegetables in a large pot or kettle, and add enough water to cover pieces. Add 1 teaspoon salt per quart to the jar, If desired. Boil 5 minutes and fill jars with hot pieces and liquid, leaving 1 inch headspace. Adjust lids and process. Recommended Processes 1) Dial-gauge Pressure Canner Pints÷75 minutes 11 PSI Quarts÷85 minutes 11 PSI 2) Weighted-gauge Pressure Canner Pints÷90 minutes 15 PSI Quarts÷85 minutes 15 PSI MUSHROOMS, WHOLE OR SLICEDBack to Table of Contents for Section 4 Quantity: An average of 14-1/2 pounds is needed per canner load of 9 pints; an average of 7-1/2 pounds is needed per canner load of 9 half-pints÷an average of 2 pounds per pint.Quality: Select only brightly colored, small to medium-size domestic mushrooms with short stems, tight veils (unopened caps), and no discoloration. Caution: Do not can wild mushrooms. Procedure: Trim stems and discolored parts. Soak in cold water for 10 minutes to remove dirt. Wash in clean water. Leave small mushrooms whole; cut large ones. Cover with water in a saucepan and boil 5 minutes. Fill jars with hot mushrooms, leaving 1 inch headspace. Add 1/2 teaspoon of salt per pint to the jar, if desired. For better color, add 1/8 teaspoon of ascorbic acid powder, or a 500-milligram tablet of vitamin C. Add fresh hot water, leaving 1 inch headspace. Adjust lids and process. Recommended Processes 1) Dial-gauge Pressure Canner Half-pints or Pints÷45 minutes 11 PSI 2) Weighted-gauge Pressure Canner Half-pints or Pints÷45 minutes 15 PSI PEAS, GREEN OR ENGLISH, SHELLED AND FRESHBack to Table of Contents for Section 4 It is recommended that sugar snap and Chinese edible pods be frozen for best quality. Quantity: An average of 31-1/2 pounds (in pods) is needed per canner load of 7 quarts; an average of 20 pounds is needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 5 to 10 quarts÷an average of 4-1/2 pounds per quart.Quality: Select filled pods containing young, tender, sweet seeds. Discard diseased pods. Procedure: Shell and wash peas. Add 1 teaspoon of salt per quart to the jar, if desired. Hot Pack: Cover with boiling water. Bring to a boil in a saucepan and boil 2 minutes. Fill jars loosely with hot peas and add cooking liquid, leaving 1 inch headspace. Raw Pack: Fill jars with raw peas, add boiling water, leaving 1 inch headspace. Do not shake or press down peas. Adjust lids and process. Recommended Processes (Hot and Raw Pack) 1) Dial-gauge Pressure Canner Pints or Quarts÷40 minutes 11 PSI 2) Weighted-gauge Pressure Canner Pints or Quarts÷40 minutes 15 PSI PEPPERS Hot or Sweet, including Chilis, Jalapeno, and Pimiento)Back to Table of Contents for Section 4 Quantity: An average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 25 pounds and yields 20 to 30 pints÷an average of 1 pound per pint.Quality: Select firm yellow, green, or red peppers. Do not use soft or diseased peppers. Procedure: Select your favorite pepper(s). Caution: If you choose hot peppers, wear plastic gloves while handling them or wash hands thoroughly with soap and water before touching your face. Small peppers may be left whole. Large peppers may be quartered. Remove cores and seeds. Slash two or four slits in each pepper, and either blanch in boiling water or blister using one of the following methods: Oven or Broiler Method: Place peppers in a hot oven (400oF) or broiler for 6-8 minutes until skins blister. Rangetop Method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister. Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Flatten whole peppers. Add 1/2 teaspoon of salt to each pint jar, if desired. Fill jars loosely with peppers and boiled water, leaving 1 inch headspace. Adjust lids and process.Recommended Processes 1) Dial-gauge Pressure Canner Half-Pints or Pints÷35 minutes 11 PSI 2) Weighted-gauge Pressure Canner Half-Pints or Pints÷35 minutes 15 PSI POTATOES, SWEET, PIECES OR WHOLEBack to Table of Contents for Section 4 Quantity: An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 17 to 25 quarts÷an average of 2-1/2 pounds per quart.Quality: Choose small to medium-sized potatoes. They should be mature and not too fibrous. Can within 1 to 2 months after harvest. Procedure: Wash potatoes and boil or steam until partially soft (15 to 20 minutes). Cool only enough to handle. Remove skins. Cut medium potatoes, if needed, so that pieces are uniform in size. Caution: Do not mash or puree pieces. Fill jars, leaving 1 inch headspace. Add 1 teaspoon salt per quart to the jar, if desired. Cover with your choice of fresh boiling water or syrup, (see Syrups in Section 2) leaving 1 inch headspace. Adjust lids and process. Note: Dry-packing sweet potatoes is not recommended. Recommended Processes 1) Dial-gauge Pressure Canner Pints÷65 minutes 11 PSI Quarts÷90 minutes 11 PSI 2) Weighted-gauge Pressure Canner Pints÷65 minutes 15 PSI Quarts÷90 minutes 15 PSI POTATOES, WHITE, CUBED OR WHOLEBack to Table of Contents for Section 4 Quantity: An average of 35 pounds is needed per canner load of 7 quarts; an average of 22-1/2 pounds is needed per canner load of 9 pints. A bag weighs 50 pounds and yields 8 to 12 quarts÷an average of 5 pounds per quart.Quality: Select small to medium-size, mature potatoes of ideal quality for cooking. Tubers stored below 45oF may discolor when canned. Choose potatoes 1 to 2 inches in diameter if they are to be packed whole. Procedure: Wash and peel potatoes. Place in ascorbic acid solution to prevent darkening. (See Maintaining Color and Flavor in Canned Foods, Section 1) If desired, cut into 1/2 inch cubes. Drain. Cook 2 minutes in boiling water and drain again. For whole potatoes, boil 10 minutes and drain. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with hot potatoes and fresh hot water, leaving 1 inch headspace. Adjust lids and process. Recommended Processes 1) Dial-gauge Pressure Canner Pints÷35 minutes 11 PSI Quarts÷40 minutes 11 PSI 2) Weighted-gauge Pressure Canner Pints÷35 minutes 15 PSI Quarts÷40 minutes 15 PSI PUMPKINS AND WINTER SQUASH, CUBED (Acorn, Banana, Buttercup, Butternut, Golden Delicious, or Hubbard)Back to Table of Contents for Section 4 Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints÷an average of 2-1/4 pounds per quart.Quality: Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products. Procedure: Wash, remove seeds, cut into 1 inch-wide slices, and peel. Cut flesh into 1 inch cubes. Boil 2 minutes in water. Caution: Do not mash or puree. Fill jars with cubes and cooking liquid, leaving 1 inch headspace. Adjust lids and process. For making pies, drain processed jars and strain or sieve cubes. Recommended Processes 1) Dial-gauge Pressure Canner Pinta÷55 minutes 11 PSI Quarts÷90 minutes 11 PSI 2) Weighted-gauge Pressure Canner Pints÷55 minutes 15 PSI Quarts÷90 minutes 15 PSI SOUPS (vegetable, dried bean or pea, meat, poultry, or seafoods*)Back to Table of Contents for Section 4 Procedure: Select, wash, and prepare vegetables, meat, and seafoods for the specific foods as described in this manual. Cover meat with water and cook until tender. Cool meat and remove bones. Cook vegetables. For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil. Drain and combine with meat broth, tomatoes, or water to cover. Boil 5 minutes. Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining liquid, leaving 1 inch headspace. Adjust lids and process.Recommended Processes 1) Dial-gauge Pressure Canner Pints÷60 minutes 11 PSI Quarts÷75 minutes 11 PSI 2) Weighted-gauge Pressure Canner Pints÷60 minutes 15 PSI Quarts÷75 minutes 15 PSI *Caution: Process 100 minutes if soup contains seafoods. SPINACH AND OTHER GREENSBack to Table of Contents for Section 4 Quantity: An average of 28 pounds is needed per canner load of 7 quarts; an average of 18 pounds is needed per canner load of 9 pints. A bushel weighs 18 pounds and yields 3 to 9 quarts÷an average of 4 pounds per quart.Quality: Can only freshly harvested greens. Discard any wilted, discolored, diseased, or insect-damaged leaves. Leaves should be tender and attractive in color. Procedure: Wash only small amounts of greens at one time. Drain water and continue rinsing until water is clear and free of grit. Cut out tough stems and midribs. Place 1 pound of greens at a time in a cheesecloth bag or blancher basket and steam 3 to 5 minutes or until well wilted. Add 1/4 teaspoon salt to pints; 1/2 teaspoon salt to quarts, if desired. Fill jars loosely with greens and add fresh boiling water, leaving 1 inch headspace. Adjust lids and process. Recommended Process 1) Dial-gauge Pressure Canner Pints÷70 minutes 11 PSI Quarts÷90 minutes 11 PSI 2) Weighted-gauge Pressure Canner Pints÷70 minutes 15 PSI Quarts÷90 minutes 15 PSI SQUASH, WINTER (See Pumpkin and Winter Squash)Back to Table of Contents for Section 4 SUCCOTASHBack to Table of Contents for Section 4 15 lb. unhusked sweet corn or 3 qt. cut whole kernels14 lb. mature green podded lima beans or 4 qt. shelled limas 2 qt. crushed or whole tomatoes (optional) Yield: 7 quarts Procedure: Wash and prepare fresh produce as described for specific vegetables. Hot Pack: Combine all prepared vegetables in a large kettle with enough water to cover the pieces. Add 1 teaspoon salt to each quart jar, if desired. Boil gently 5 minutes and fill jars with pieces and cooking liquid, leaving 1 inch headspace Raw Pack: Fill jars with equal parts of all prepared vegetables, leaving 1 inch headspace. Do not shake or press down pieces. Add 1 teaspoon salt to each quart jar, if desired. Add fresh boiling water, leaving 1 inch headspace. Adjust lids and process. Recommended Processes (Hot and Raw Pack) 1) Dial-gauge Pressure Canner Pints÷60 minutes 11 PSI Quarts÷85 minutes 11 PI 2) Weighted-gauge Pressure Canner Pints÷60 minutes 15 PSI Quarts÷85 minutes 15 PSI
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