If preferred, fruit, except apples, cranberries, figs, and strawberries may be packed raw into containers and covered with boiling hot syrup. When this is done, processing time need not be increased. When fruit is packed cold, it shrinks during processing, and the container is less full than when fruit is preheated in boiling syrup before packing.
Pack tomatoes into clean jars to within 1⁄2 inch of top of jar, press down to release juice and fill spaces. Add 1 tablespoon lemon juice per pint. Add 1⁄2 teaspoon canning salt to each pint jar (1⁄2 teaspoon salt to each
how to pressure can foods
1.Place 5 cups boiling water in
2.Place steamer basket in
3.Adjust caps on jars according to closure manufacturer’s instructions.
4.Place jars in steamer basket in
5.Close the cover following step 5 on page 4.
6.Exhaust air from the
7.Place pressure regulator/steam release valve on vent pipe with lever aligned with pressure arrow. Continue heating until you hear and/or see a steady flow of steam escaping from the pressure regulator. Processing time begins when this occurs.
8.Lower the heat to maintain a very slow, steady flow of steam escaping from the pressure regulator and process foods according to the chart below.
9.At the end of processing time, turn the burner to OFF and remove
10.Remove pressure regulator and let
PROCESSING TIME CHART
Processing times at 15 pounds pressure, as given in this chart, apply only to altitudes up to 3,000 feet. Do not use this pressure cooker and canner for canning at altitudes above 3,000 feet. Processing times are for 1⁄2 pint and pint jars.
Fruit & Vegetables | Minutes |
Fruits . . . . . . . . . . . . . . . . . . . . . 0 Asparagus . . . . . . . . . . . . . . . . . 25 Beans, lima . . . . . . . . . . . . . . . . 40 Beans, snap . . . . . . . . . . . . . . . . 25 Beets, whole or sliced . . . . . . . . 25 Carrots . . . . . . . . . . . . . . . . . . . . 25 Corn, whole kernel . . . . . . . . . . . 60 Greens, all kinds. . . . . . . . . . . . . 45 Mushrooms . . . . . . . . . . . . . . . . 30 Okra . . . . . . . . . . . . . . . . . . . . . . 25 Okra & Tomatoes . . . . . . . . . . . . 25 Peas, green . . . . . . . . . . . . . . . . . 40 Peas,
Meat & Seafood | Minutes |
Beef . . . . . . . . . . . . . . . . . . . . . . 60 Pork . . . . . . . . . . . . . . . . . . . . . . 60 Lamb . . . . . . . . . . . . . . . . . . . . . 60 Veal . . . . . . . . . . . . . . . . . . . . . . 60 Poultry (with bone) . . . . . . . . . . 40 Game meat . . . . . . . . . . . . . . . . 60 Game fowl (with bone) . . . . . . . 40 Clams (Littleneck) . . . . . . . . . . . 35 Crab meat . . . . . . . . . . . . . . . . . 35 Fish . . . . . . . . . . . . . . . . . . . . . . 90 Lobster* . . . . . . . . . . . . . . . . . . . 45 Salmon . . . . . . . . . . . . . . . . . . . . 90 Shrimp . . . . . . . . . . . . . . . . . . . . 30
*Use only 1⁄2 pint Mason jars.
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