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Method:
Pressure Can
Procedure:
Mixed vegetables should only be canned using the hot pack
method:
Hot pack method:
detailed in this manual for the other vegetables. Wash, trim, and slice or
cube zucchini; combine zucchini with all vegetables in a large saucepan,
add enough water to cover pieces. Boil 5 minutes.
Fill jars with vegetables and cooking liquid, leaving 1-inch headspace.
Add 1 teaspoon salt per quart to the jars, if desired. 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.
Note:
You can substitute yellow summer squash for the zucchini.
Recommended Process Time
Canner Pressure (PSI) Setting at Altitudes of
Style of
Pack
Hot only
Peas, Green or English, Shelled
Quantity:
A bushel of peas weighs approximately 30 pounds and yields 5
to 10 quarts, an average of 4.5 pounds a quart. An average of 20 pounds is
needed for 9 pints.
Method:
Pressure Can
Procedure
: Select filled pods containing young, tender, and sweet peas. Shell
peas and wash thoroughly. Choose either hot or raw pack method:
Hot pack method: Place peas in a large pot. Cover with boiling water;
bring to boil and cook 2 minutes. Fill prepared jars with blanched peas.
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.
38
Except for zucchini, wash and prepare vegetables as
Process
Jar Size
Time
Pints
75 minutes
Quarts
90 minutes
0-4000 feet
4000-8000
(10PSI)
feet (15PSI)
Setting 2
Setting 2
Setting 3
Setting 3
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