Presto Electric Pressure Washer warranty Pressure Canning Vegetables, Canning Recipes Vegetables

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PRESSURE CANNING VEGETABLES

Pressure canning is the only safe method for canning vegetables.

Young, tender, fresh vegetables, slightly immature, are better for canning than those which are overripe. As a rule, vegetables are best if canned immediately after picking, since flavor decreases upon standing and often unpleasant color changes take place. Avoid bruising vegetables because spoilage organisms grow more rapidly on bruised vegetables than on unblemished ones.

Wash and prepare garden fresh vegetables as you would for cooking.

To raw pack vegetables, simply place the prepared vegetables into clean, hot Mason jars and cover with boiling water.

To hot pack vegetables, precook in boiling water until heated through. Pack pre-cooked vegetables into clean, hot Mason jars and cover with boiling water. Whenever possible, the precooking water should be used as liquid to cover the vegetables after packing into Mason jars. However, there are a few vegetables, such as greens and asparagus, which make the cooking water bitter and undesirable to use.

When packing vegetables, leave 1-inch headspace in Mason jars.

Foods may be processed with or without salt. If salt is desired, use only canning salt. Table salt contains a filler which may cause cloudi- ness in bottom of jars. Add ½ teaspoon canning salt to each pint jar, 1 teaspoon to each quart jar, if desired.

Follow step-by-step directions beginning on page 6 for canning procedure. Process specific vegetables according to the following recipes.

When pressure canning at altitudes of 2,000 feet or below, process according to specific recipe. When canning at higher altitudes, process according to the following chart.

Altitude chart for canning vegetables

Altitude

Pints and Quarts

2,001 – 4,000 ft.

12 lbs.

12 lbs.

4,001 – 6,000 ft.

13 lbs.

13 lbs.

6,001 – 8,000 ft.

14 lbs.

14 lbs.

Processing time is the same at all altitudes.

CANNING RECIPES: VEGETABLES

ASPARAGUS

Wash and drain asparagus. Remove tough ends and scales. Rinse. Leave asparagus whole or cut into pieces. Raw Pack: Pack raw asparagus tightly in clean, hot Mason jars, leaving 1-inch headspace.

Hot Pack: Cover asparagus with boiling water and boil 2 or 3 minutes. Pack hot asparagus loosely in clean, hot Mason jars, leaving 1-inch headspace.

Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.

Process at 11 pounds pressure – Pints 30 minutes and Quarts 40 minutes. For processing above 2,000 feet altitude, see chart above for recommended pounds of pressure.

BEANS OR PEAS—DRY

Sort out and discard any discolored seeds. 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 saucepan. Boil 2 minutes, remove from heat and soak 1 hour. Then drain. Cover beans soaked by either method with fresh water and boil 30 minutes.

Hot Pack: Fill clean, hot Mason jars with beans or peas and cooking water, leaving 1-inch headspace. Adjust jar lids.

Process at 11 pounds of pressure – Pints 75 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see chart above for recommended pounds of pressure.

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Contents Table of Contents Pressure CannerImportant Safeguards Getting AcquaintedVent Pipe Before Using Canner for the First Time How to Use Your CannerPressure Canning Fig. JHOW to Pressure can Foods Canner JAR Capacities for Pressure Canning Maximum CapacityCare and Maintenance Pressure Canning Fruits and Tomatoes Altitude chart for pressure canning fruit Altitude chart for pressure canning tomato recipesApples ApplesauceApricots Berries Except StrawberriesCherries PeachesRhubarb TOMATOES-WHOLE or HalvedTomato Juice Tomato SauceAltitude chart for canning vegetables Pressure Canning VegetablesCanning Recipes Vegetables AsparagusBEANS-GREEN,WAX, Italian BEANS-FRESH LimaBeets CarrotsMushrooms OkraPEAS-GREEN PEPPERS-HOT or SweetPressure Canning Meat Canning Recipes MeatPumpkin and Winter Squash Pressure canning is the only safe method for canning meatPressure Canning Poultry Ground MeatCUT-UP Poultry RabbitPressure Canning Fish and Seafood CLAMS-WHOLE or MincedCrab FISH-GENERAL MethodPressure Canning Soups Helpful Hints for Pressure CanningPressure canning is the only safe method for canning soups Beef Soup StockHOW to can Foods Using Boiling Water method Canning Recipes Boiling Water Method Raspberry JAMBread and Butter Pickles Dill PicklesHOW to Pressure Cook Foods Pressure Cooking in Your Pressure CannerZesty Salsa Questions?Important safety information Helpful Hints for Pressure Cooking Pressure Cooking Meat Cooking Recipes MeatPOT Roast Italian BeefSwiss Steak Short Ribs of BeefCorned Beef HAM-BOILEDLemon Pork Chops Breaded Pork ChopsSpareribs with Barbecue Sauce LEG of LambVeal Roast Gourmet Veal SteakBraised Veal Tangy Veal ChopsPressure Cooking Entrees Cooking Recipes EntreesSpaghetti Meat Sauce Beef GoulashBeef Stew Chili CON CarnePork Chops with Vegetables Spareribs and SauerkrautNEW England Boiled Dinner Lamb StewBoston Baked Beans Chop SueyPressure Cooking Poultry Cooking Recipes PoultryLima Bean POT Shrimp JambalayaChicken Imperial Chicken and DumplingsChicken Marengo Cornish Hens in White WinePressure Cooking Soups Cooking Recipes SoupFlorida Duck Vegetable SoupPressure Cooking Desserts Cooking Recipes DessertsEnglish Plum Pudding Bread PuddingRice Pudding Brown BreadRecipe Index Pressure Canning RecipesService and Parts information National Presto INDUSTRIES, INCEau Claire, Wisconsin
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