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
Hot Pack: Cover asparagus with boiling water and boil 2 or 3 minutes. Pack hot asparagus loosely in clean, hot Mason jars, leaving
Cover with boiling water, leaving
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
BEANS—GREEN,WAX, ITALIAN
Wash young, tender beans thoroughly. Remove stem and blossom ends or any “strings”. Leave whole or cut into
Hot Pack: Cover beans with boiling water and boil 5 minutes. Pack hot beans loosely in clean, hot Mason jars, leaving
Cover with boiling water, leaving
BEANS—FRESH LIMA
Shell and wash young, tender beans thoroughly.
Raw Pack: Pack raw lima beans loosely in clean, hot Mason jars, leaving
Hot Pack: Cover beans with boiling water and bring to a boil. Boil 3 minutes. Pack hot beans loosely in clean, hot Mason jars, leaving
Cover with boiling water, leaving
BEETS
Trim tops of young, tender beets, leaving 1 inch of stem and roots to reduce bleeding of color. Wash thoroughly. Cover with boiling water and boil 15 to 25 minutes or until skins slip off easily. Remove skins, stems, and roots. Small beets may be left whole. Cut medium or large beets into
Process at 10 pounds pressure – Pints 30 minutes and Quarts 35 minutes.
CARROTS
Wash thoroughly and scrape young, tender carrots. Carrots may be left whole, sliced, or diced. Raw Pack: Pack raw carrots tightly in clean, hot Mason jars, leaving
Hot Pack: Cover carrots with boiling water, bring to a boil and simmer 5 minutes. Pack hot carrots in clean, hot Mason jars, leaving
Cover with boiling water leaving
12