T-Fal P31052 Guide De L'utilisateur page 40

Method:
Pressure Can
Procedure:
Select beans that have well-filled pods with green beans. Shell
beans and wash thoroughly. Choose either hot or raw pack method:
Hot pack method:
bring to boil. Lower heat and simmer 5 minutes. Fill prepared jars loosely
with blanched beans; do not pack down. 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:
jars loosely with beans; do not pack down. 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 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.
Recommended Process Time
Canner Pressure (PSI) Setting at Altitudes of
Style of
Jar Size
Pack
Hot & Raw
Mixed Summer Vegetables
Quantity: Makes 7 quarts; you will need:
•6 cups sliced carrots
•6 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
Place beans in a large pot. Cover with boiling water;
Bring a large pot of water to a boil. Fill prepared
Process
Time
Pints
40 minutes
Quart
50 minutes
0-4000 feet 4000-8000
(10PSI) feet (15PSI)
Setting 2 Setting 3
Setting 2 Setting 3
EN
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