,home ,,canning of ,fruits and ,vegetables ,,home ,,and ,,garden ,,bulletin ,no4 #h ,u4 ,s4 ,,department ,,of ,,agriculture ,,contents ,page ,right canner for each food #c ,getting your equipment ready #c ,general canning procedure #e ,how to can fruits1 tomatoes1 pickled vegetables #i ,directions for fruits1 tomatoes1 pickled vegetables #aa ,how to can vegetables #af ,directions for vegetables #ah ,questions and answers #bi ,index #ca ,,human ,,nutrition ,,research ,,division ,agricultural ,research ,service ,acknowledgment is made to the ,massachusetts ,agricultural ,experiment ,station and the ,texas ,agricultural ,experiment ,station for cooperation in the development of some of the home-canning processes included in this publication1 and to the ,national ,canners ,association for consultation and advice on processing4 ,washington1 ,d4,c4 ,revised ,february #aife ,slightly revised ,may #aife ,for sale by the ,superintendent of ,documents1 ,u4,s4 ,government ,printing ,office ,washington1 ,d4,c4 #bjdjb - ,price #ae cents ,home ,,canning of ,fruits and ,vegetables ,illustration3 uncaptioned ,organisms that cause food spoilage--molds1 yeasts1 and bacteria--are always present in the air1 water1 and soil4 ,enzymes that may cause undesirable changes in flavor1 color1 and texture are present in raw fruits and vegetables4 ,when you can fruits and vegetables you heat them hot enough and long enough to destroy spoilage organisms4 ,this heating 7or processing7 also stops the action of enzymes4 ,processing is done in either a boiling-water-bath canner or a steam-pressure canner4 ,the kind of canner that should be used depends on the kind of food being canned4 ,right ,canner for ,each ,food ,for fruits1 tomatoes1 and pickled vegetables1 use a boiling-water-bath canner4 ,you can process these acid foods safely in boiling water4 ,for all common vegetables except tomatoes1 use a steam-pressure canner4 ,to process these low-acid foods safely in a reasonable length of time takes a temperature higher than that of boiling water4 ,a pressure saucepan equipped with an accurate indicator or gage for controlling pressure at #aj pounds 7#bdj ,f47 may be used as a steam-pressure canner for vegetables in pint jars or ,no4 #b tin cans4 ,if you use a pressure saucepan1 add #bj minutes to the processing times given in this publication for each vegetable4 ,getting ,your ,equipment ,ready ,steam-,pressure ,canner ,for safe operation of your canner1 clean petcock and safety-valve openings by drawing a string or narrow strip of cloth through them4 ,do this at beginning of canning season and often during the season4 ,check pressure gage4--,an accurate pressure gage is necessary to get the processing temperatures needed to make food keep4 ,a weighted gage needs to be thoroughly clean4 ,a dial gage1 old or new1 should be checked before the canning season1 and also during the season if you use the canner often4 ,ask your county home demonstration agent1 dealer1 or manufacturer about checking it4 ,if your gage is off #e pounds or more1 you'd better get a new one4 ,but if the gage is not more than #d pounds off1 you can correct for it as shown below4 ,as a reminder1 tie on the canner a tag stating the reading to use to get the correct pressure4 ,the food is to be processed at #aj pounds steam pressure2 so-- ,if the gage reads high-- #a pound high--process at #aa pounds4 #b pounds high--process at #ab pounds4 #c pounds high--process at #ac pounds4 #d pounds high--process at #ad pounds4 ,if the gage reads low-- #a pound low--process at #i pounds4 #b pounds low--process at #h pounds4 #c pounds low--process at #g pounds4 #d pounds low--process at #f pounds4 ,have canner thoroughly clean4--,wash canner kettle well if you have not used it for some time4 ,don't put cover in water--wipe it with a soapy cloth1 then with a damp1 clean cloth4 ,dry well4 ,water-,bath ,canner ,water-bath canners are available on the market4 ,any big metal container may be used as a boiling-water-bath canner if it is deep enough so that the water is well over tops of jars and has space to boil freely4 ,allow #b to #d inches above jar tops for brisk boiling 7see sketch74 ,the canner must have a tight-fitting cover and a wire or wooden rack4 ,if the rack has dividers1 jars will not touch each other or fall against the sides of the canner during processing4 ,if a steam-pressure canner is deep enough1 you can use it for a water bath4 ,cover1 but do not fasten4 ,leave petcock wide open1 so that steam escapes and pressure does not build up inside the canner4 ,illustration3 #gfhib;,b ,space for brisk boiling--#a or #b ,space for brisk boiling--#a or #b ,space for #a to #b of water above jar ,space for #a to #b of water above jar height of jar height of jar rack space rack space ,glass ,jars ,be sure all jars and closures are perfect4 ,discard any with cracks1 chips1 dents1 or rust2 defects prevent airtight seals4 ,select the size of closure--widemouth or regular--that fits your jars4 ,wash glass jars in hot1 soapy water and rinse well4 ,wash and rinse all lids and bands4 ,metal lids with sealing compound may need boiling or holding in boiling water for a few minutes--follow the manufacturer's directions4 ,if you use rubber rings1 have clean1 new rings of the right size for the jars4 ,don't test by stretching4 ,wash rings in hot1 soapy water4 ,rinse well4 ,tin ,cans ,select desired type and size4--,three types of tin cans are used in home canning--plain tin1 ,c-enamel 7corn enamel71 and ,r-enamel 7sanitary or standard enamel74 ,for most products plain tin cans are satisfactory4 ,enameled cans are recommended for certain fruits and vegetables to prevent discoloration of food1 but they are not necessary for a wholesome product4 ,the types of cans and the foods for which they are recommended are3 ,type ,recommended for-- ,c-enamel ,corn1 hominy4 ,r-enamel ,beets1 red berries1 red or black cherries1 plums1 pumpkin1 rhubarb1 winter squash4 ,plain ,all other fruits and vegetables for which canning directions are given in this bulletin4 ,in this bulletin1 directions are given for canning most fruits and vegetables in ,no4 #b and ,no4 #b tin cans4 ,a ,no4 #b can holds about #b cups1 and a ,no4 #b can about #c cups4 ,use only cans in good condition4--,see that cans1 lids1 and gaskets are perfect4 ,discard badly bent1 dented1 or rusted cans1 and lids with damaged gaskets4 ,keep lids in paper packing until ready to use4 ,the paper protects the lids from dirt and moisture4 ,wash cans4--,just before use1 wash cans in clean water2 drain upside down4 ,do not wash lids2 washing may damage the gaskets4 ,if lids are dusty or dirty1 rinse with clean water or wipe with a damp cloth just before you put them on the cans4 ,check the sealer4--,make sure the sealer you use is properly adjusted4 ,to test1 put a little water into a can1 seal it1 then submerge can in boiling water for a few seconds4 ,if air bubbles rise from around the can1 the seam is not tight4 ,adjust sealer1 following manufacturer's directions4 ,illustration3 #gffbg;,b ,a can sealer is needed if tin cans are used4 ,general ,canning ,procedure ,selecting ,fruits and ,vegetables for ,canning ,choose fresh1 firm fruits and young1 tender vegetables4 ,can them before they lose their freshness4 ,if you must hold them1 keep them in a cool1 airy place4 ,if you buy fruits and vegetables to can1 try to get them from a nearby garden or orchard4 ,for best quality in the canned product1 use only perfect fruits and vegetables4 ,sort them for size and ripeness2 they cook more evenly that way4 ,washing ,wash all fruits and vegetables thoroughly1 whether or not they are to be pared4 ,dirt contains some of the bacteria hardest to kill4 ,wash small lots at a time1 under running water or through several changes of water4 ,lift the food out of the water each time so dirt that has been washed off won't go back on the food4 ,rinse pan thoroughly between washings4 ,don't let fruits or vegetables soak2 they may lose flavor and food value4 ,handle them gently to avoid bruising4 ,filling ,containers ,raw pack or hot pack4--,fruits and vegetables may be packed raw into glass jars or tin cans or preheated and packed hot4 ,in this publication directions for both raw and hot packs are given for most of the foods4 ,most raw fruits and vegetables should be packed tightly into the container because they shrink during processing2 a few--like corn1 lima beans1 and peas--should be packed loosely because they expand4 ,hot food should be packed fairly loosely4 ,it should be at or near boiling temperature when it is packed4 ,there should be enough sirup1 water1 or juice to fill in around the solid food in the container and to cover the food4 ,food at the top of the container tends to darken if not covered with liquid4 ,it takes from to #a cups of liquid for a quart glass jar or a ,no4 #b tin can4 ,head space4--,with only a few exceptions1 some space should be left between the packed food and the closure4 ,the amount of space to allow at the top of the jar or can is given in the detailed directions for canning each food4 ,closing ,glass ,jars ,closures for glass jars are of two main types3 ,metal screwband and flat metal lid with sealing compound4 ,to use this type1 wipe jar rim clean after produce is packed4 ,put lid on1 with sealing compound next to glass4 ,screw metal band down tight by hand4 ,when band is tight1 this lid has enough give to let air escape during processing4 ,do not tighten screw band further after taking jar from canner4 ,screw bands that are in good condition may be reused4 ,you may remove bands as soon as jars are cool4 ,metal lids with sealing compound may be used only once4 ,porcelain-lined zinc cap with shoulder rubber ring4 ,fit wet rubber ring down on jar shoulder1 but don't stretch unnecessarily4 ,fill jar2 wipe rubber ring and jar rim clean4 ,then screw cap down firmly and turn it back inch4 ,as soon as you take jar from canner1 screw cap down tight1 to complete seal4 ,porcelain-lined zinc caps may be reused as long as they are in good condition4 ,rubber rings should not be reused4 ,illustration3 #gfidd;,b ,metal screw band ,metal lid with sealing compound ,seals here ,illustration3 #gfidd;,b ,porcelain lined screw cap ,rubber ,seals here ,exhausting and ,sealing ,tin ,cans ,tin cans are sealed before processing4 ,the temperature of the food in the cans must be #agj ,f4 or higher when the cans are sealed4 ,food is heated to this temperature to drive out air so that there will be a good vacuum in the can after processing and cooling4 ,removal of air also helps prevent discoloring of canned food and change in flavor4 ,food packed raw must be heated in the cans 7exhausted7 before the cans are sealed4 ,food packed hot may be sealed without further heating if you are sure the temperature of the food has not dropped below #agj ,f4 ,to make sure1 test with a thermometer1 placing the bulb at the center of the can4 ,if the thermometer registers lower than #agj1 or if you do not make this test1 exhaust the cans4 ,to exhaust1 place open1 filled cans on a rack in a kettle in which there is enough boiling water to come to about #b inches below the tops of the cans4 ,cover the kettle4 ,bring water back to boiling4 ,boil until a thermometer inserted at the center of the can registers #agj ,f4--or for the length of time given in the directions for the fruit or vegetable you are canning4 ,remove cans from the water one at a time1 and add boiling packing liquid or water if necessary to bring head space back to the level specified for each product4 ,place clean lid on filled can4 ,seal at once4 ,processing ,process fruits1 tomatoes1 and pickled vegetables in a boiling-water-bath canner according to the directions on page #aj4 ,process vegetables in a steam-pressure canner according to the directions on page #af4 ,cooling ,canned ,food ,glass jars4--,as you take jars from the canner1 complete seals at once if necessary4 ,if liquid boiled out in processing1 do not open jar to add more4 ,seal the jar just as it is4 ,cool jars top side up4 ,give each jar enough room to let air get at all sides4 ,never set a hot jar on a cold surface2 instead set the jars on a rack or on a folded cloth4 ,keep hot jars away from drafts1 but don't slow cooling by covering them4 ,illustration3 ,,bn#badgf ,cool jars top side up on a rack1 leaving space between jars so air can circulate4 ,illustration3 #gffai;,b ,cool tin cans in cold water2 change water frequently to cool cans quickly4 ,tin cans4--,put tin cans in cold1 clean water to cool them2 change water as needed to cool cans quickly4 ,take cans out of the water while they are still warm so they will dry in the air4 ,if you stack cans1 stagger them so that air can get around them4 ,day-,after-,canning ,jobs ,test the seal on glass jars with porcelain-lined caps by turning each jar partly over in your hands4 ,to test a jar that has a flat metal lid1 press center of lid2 if lid is down and will not move1 jar is sealed4 ,or tap the center of the lid with a spoon4 ,a clear1 ringing sound means a good seal4 ,a dull note does not always mean a poor seal2 if there's no leakage1 store the jar and check it for spoilage before use4 ,if you find a leaky jar1 use unspoiled food right away4 ,or can it again2 empty the jar1 and pack and process food as if it were fresh4 ,before using jar or lid again check for defects4 ,when jars are thoroughly cool1 take off the screw bands carefully4 ,if a band sticks1 covering for a moment with a hot1 damp cloth may help loosen it4 ,before storing canned food1 wipe containers clean4 ,label to show contents1 date1 and lot number--if you canned more than one lot in a day4 ,wash bands2 store them in a dry place4 ,illustration3 ,,bn#badfh ,label jars after they have been cooled4 ,storing ,canned ,food ,canned food should be kept dry and cool1 but it should not be subjected to freezing4 ,dampness may corrode tin cans and metal lids of glass jars and eventually cause leakage4 ,warmth may cause canned food to lose quality4 ,hot pipes behind a wall sometimes make a shelf or closet too warm for storing food4 ,freezing may crack a jar or break a seal and let in bacteria that will cause spoilage4 ,if it does not damage jar or seal1 freezing will not make food unsafe to eat4 ,to give food in an unheated place some protection from freezing1 cover containers with a blanket or wrap them in paper4 ,on ,guard ,against ,spoilage ,don't use canned food that shows any sign of spoilage4 ,look closely at each container before opening it4 ,bulging can ends1 jar lids1 or rings1 or a leak--these may mean food has spoiled4 ,when you open a container look for other signs--spurting liquid1 an off odor1 or mold4 ,it's possible for canned vegetables to contain the poison causing botulism--a serious food poisoning--without showing signs of spoilage4 ,there is no danger of botulism if pressure canner is in perfect order and every canning step is done correctly4 ,but unless you're absolutely sure of your gage and canning methods1 boil home-canned vegetables before tasting4 ,heating usually makes any odor of spoilage more evident4 ,bring vegetables to a rolling boil2 then cover and boil for at least #aj minutes4 ,boil spinach and corn #bj minutes4 ,if the food looks spoiled1 foams1 or has an off odor during heating1 destroy it4 ,burn spoiled vegetables1 or dispose of the food so that it will not be eaten by humans or animals4 ,how ,to ,can ,fruits1 ,tomatoes1 ,pickled ,vegetables ,fruits1 tomatoes1 and pickled vegetables are canned according to the general directions on pages #e to #h1 the detailed directions for each food on pages #aa to #af1 and the special directions given below that apply only to acid foods4 ,points on ,packing ,raw pack4--,put cold1 raw fruits into container and cover with boiling-hot sirup1 juice1 or water4 ,press tomatoes down in the containers so they are covered with their own juice2 add no liquid4 ,hot pack4--,heat fruits in sirup1 in water or steam1 or in extracted juice before packing4 ,juicy fruits and tomatoes may be preheated without added liquid and packed in the juice that cooks out4 ,illustration3 ,,bn#badgd ,to hot pack fruit1 pack heated fruit loosely into jars4 ,illustration3 ,,bn#badfi ,cover fruit with boiling liquid before closing jars and processing in boiling-water bath4 ,sweetening ,fruit ,sugar helps canned fruit hold its shape1 color1 and flavor4 ,directions for canning most fruits call for sweetening to be added in the form of sugar sirup4 ,for very juicy fruit packed hot1 use sugar without added liquid4 ,to make sugar sirup4--,mix sugar with water or with juice extracted from some of the fruit4 ,use a thin1 medium1 or heavy sirup to suit the sweetness of the fruit and your taste4 ,to make sirup1 combine-- #d cups of water #b cups sugar ,for #e cups ,,thin sirup4 or juice #c cups sugar ,for #e cups ,,medium sirup4 #d cups sugar ,for #f cups ,,heavy sirup4 ,boil sugar and water or juice together #e minutes4 ,skim if necessary4 ,to extract juice4--,crush thoroughly ripe1 sound juicy fruit4 ,heat to simmering 7#ahe to #baj ,f47 over low heat4 ,strain through jelly bag or other cloth4 ,to add sugar direct to fruit4--,for juicy fruit to be packed hot1 add about cup sugar to each quart of raw1 prepared fruit4 ,heat to simmering 7#ahe to #baj ,f47 over low heat4 ,pack fruit in the juice that cooks out4 ,to add sweetening other than sugar4--,you can use light corn sirup or mild-flavored honey to replace as much as half the sugar called for in canning fruit4 ,do not use brown sugar1 or molasses1 sorghum1 or other strong-flavored sirups2 their flavor overpowers the fruit flavor and they may darken the fruit4 ,canning ,unsweetened ,fruit ,you may can fruit without sweetening--in its own juice1 in extracted juice1 or in water4 ,sugar is not needed to prevent spoilage2 processing is the same for unsweetened fruit as for sweetened4 ,processing in ,boiling-,water ,bath ,directions4--,put filled glass jars or tin cans into canner containing hot or boiling water4 ,for raw pack in glass jars have water in canner hot but not boiling2 for all other packs have water boiling4 ,add boiling water if needed to bring water an inch or two over tops of containers2 don't pour boiling water directly on glass jars4 ,put cover on canner4 ,illustration3 #gfghf;,b ,after jars are covered with boiling water1 place lid on water-bath canner and bring water quickly back to boiling4 ,when water in canner comes to a rolling boil1 start to count processing time4 ,boil gently and steadily for time recommended for the food you are canning4 ,add boiling water during processing if needed to keep containers covered4 ,remove containers from the canner immediately when processing time is up4 ,processing times4--,follow times carefully4 ,the times given apply only when a specific food is prepared according to detailed directions4 ,if you live at an altitude of #a1jjj feet or more1 you have to add to these processing times in canning directions1 as follows3 ,altitude ,increase in processing time if the time called for is-- #bj minutes or less ,more than #bj minutes #a1jjj feet #a minute #b minutes4 #b1jjj feet #b minutes #d minutes4 #c1jjj feet #c minutes #f minutes4 #d1jjj feet #d minutes #h minutes4 #e1jjj feet #e minutes #aj minutes4 #f1jjj feet #f minutes #ab minutes4 #g1jjj feet #g minutes #ad minutes4 #h1jjj feet #h minutes #af minutes4 #i1jjj feet #i minutes #ah minutes4 #aj1jjj feet #aj minutes #bj minutes4 ,to ,figure ,yield of ,canned ,fruit ,from ,fresh ,the number of quarts of canned food you can get from a given quantity of fresh fruit depends upon the quality1 variety1 maturity1 and size of the fruit1 whether it is whole1 in halves1 or in slices1 and whether it is packed raw or hot4 ,generally1 the following amounts of fresh fruit or tomatoes 7as purchased or picked7 make #a quart of canned food3 ,pounds ,apples #b to #c ,berries1 except strawberries #a to #c 7#a to #b quart boxes7 ,cherries 7canned unpitted7 #b to #b ,peaches #b to #c ,pears #b to #c ,plums #a to #b ,tomatoes #b to #c ,in #a pound there are about #d medium apples1 peaches1 or tomatoes2 #c medium pears2 #ab medium plums4 ,directions for ,fruits1 ,tomatoes1 ,pickled ,vegetables ,apples ,pare and core apples2 cut in pieces4 ,to keep fruit from darkening1 drop pieces into water containing #b tablespoons each of salt and vinegar per gallon4 ,drain1 then boil #e minutes in thin sirup or water4 ,in glass jars4--,pack hot fruit to inch of top4 ,cover with hot sirup or water1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in boiling-water bath 7#bab ,f47-- ,pint jars #ae minutes ,quart jars #bj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot fruit to inch of top4 ,fill to top with hot sirup or water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in boiling-water bath 7#bab ,f47-- ,no4 #b cans #aj minutes ,no4 #b cans #aj minutes ,applesauce ,make applesauce1 sweetened or unsweetened4 ,heat to simmering 7#ahe-baj ,f472 stir to keep it from sticking4 ,in glass jars4--,pack hot applesauce to inch of top4 ,adjust lids4 ,process in boiling-water bath 7#bab ,f47-- ,pint jars #aj minutes ,quart jars #aj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot applesauce to top4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in boiling-water bath 7#bab ,f47-- ,no4 #b cans #aj minutes ,no4 #b cans #aj minutes ,apricots ,follow method for peaches4 ,peeling may be omitted4 ,beets1 ,pickled ,cut off beet tops1 leaving #a inch of stem4 ,also leave root4 ,wash beets1 cover with boiling water1 and cook until tender4 ,remove skins and slice beets4 ,for pickling sirup1 use #b cups vinegar 7or #a cups vinegar and cup water7 to #b cups sugar4 ,heat to boiling4 ,pack beets in glass jars to inch of top4 ,add teaspoon salt to pints1 #a teaspoon to quarts4 ,cover with boiling sirup1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in boiling-water bath 7#bab ,f47-- ,pint jars #cj minutes ,quart jars #cj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,berries1 ,except ,strawberries ,raw ,pack4--,wash berries2 drain4 ,in glass jars4--,fill jars to inch of top4 ,for a full pack1 shake berries down while filling jars4 ,cover with boiling sirup1 leaving -inch space at top4 ,adjust lids4 ,process in boiling-water bath 7#bab ,f47-- ,pint jars #aj minutes ,quart jars #ae minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,fill cans to inch of top4 ,for a full pack1 shake berries down while filling cans4 ,fill to top with boiling sirup4 ,exhaust to #agj ,f4 7#aj minutes72 seal cans4 ,process in boiling-water bath 7#bab ,f47-- ,no4 #b cans #ae minutes ,no4 #b cans #bj minutes ,hot ,pack4--7,for firm berries7--,wash berries and drain well4 ,add cup sugar to each quart fruit4 ,cover pan and bring to boil2 shake pan to keep berries from sticking4 ,in glass jars4--,pack hot berries to inch of top4 ,adjust jar lids4 ,process in boiling-water bath 7#bab ,f47-- ,pint jars #aj minutes ,quart jars #ae minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot berries to top4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in boiling-water bath 7#bab ,f47-- ,no4 #b cans #ae minutes ,no4 #b cans #bj minutes ,cherries ,raw ,pack4--,wash cherries2 remove pits1 if desired4 ,in glass jars4--,fill jars to inch of top4 ,for a full pack1 shake cherries down while filling jars4 ,cover with boiling sirup1 leaving -inch space at top4 ,adjust lids4 ,process in boiling-water bath 7#bab ,f47-- ,pint jars #bj minutes ,quart jars #be minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,fill cans to inch of top4 ,for a full pack1 shake cherries down while filling cans4 ,fill to top with boiling sirup4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in boiling-water bath 7#bab ,f47-- ,no4 #b cans #bj minutes ,no4 #b cans #be minutes ,hot ,pack4--,wash cherries2 remove pits1 if desired4 ,add cup sugar to each quart of fruit4 ,add a little water to unpitted cherries to keep them from sticking while heating4 ,cover pan and bring to a boil4 ,in glass jars4--,pack hot to inch of top4 ,adjust jar lids4 ,process in boiling-water bath 7#bab ,f47-- ,pint jars #aj minutes ,quart jars #ae minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot to top of cans4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in boiling-water bath 7#bab ,f47-- ,no4 #b cans #ae minutes ,no4 #b cans #bj minutes ,fruit ,juices ,wash2 remove pits1 if desired1 and crush fruit4 ,heat to simmering 7#ahe-baj ,f474 ,strain through cloth bag4 ,add sugar1 if desired--about #a cup to #a gallon juice4 ,reheat to simmering4 ,in glass jars4--,fill jars to inch of top with hot juice4 ,adjust lids4 ,process in boiling-water bath 7#bab ,f47-- ,pint jars #e minutes ,quart jars #e minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,fill cans to top with hot juice4 ,seal at once4 ,process in boiling-water bath 7#bab ,f47-- ,no4 #b cans #e minutes ,no4 #b cans #e minutes ,fruit ,purees ,use sound1 ripe fruit4 ,wash2 remove pits1 if desired4 ,cut large fruit in pieces4 ,simmer until soft2 add a little water if needed to keep fruit from sticking4 ,put through a strainer or food mill4 ,add sugar to taste4 ,heat again to simmering 7#ahe-baj ,f474 ,in glass jars4--,pack hot to inch of top4 ,adjust lids4 ,process in boiling-water bath 7#bab ,f47-- ,pint jars #aj minutes ,quart jars #aj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot to top4 ,exhaust to #agj ,f4 7about #aj minutes71 and seal cans4 ,process in boiling-water bath 7#bab ,f47-- ,no4 #b cans #aj minutes ,no4 #b cans #aj minutes ,peaches ,wash peaches and remove skins4 ,dipping the fruit in boiling water1 then quickly in cold water makes peeling easier4 ,cut peaches in halves2 remove pits4 ,slice if desired4 ,to prevent fruit from darkening during preparation1 drop it into water containing #b tablespoons each of salt and vinegar per gallon4 ,drain just before heating or packing raw4 ,illustration3 ,,bn#badgj ,peaches can be peeled easily if they are dipped in boiling water1 then in cold water4 ,raw ,pack4--prepare peaches as directed above4 ,in glass jars4--,pack raw fruit to inch of top4 ,cover with boiling sirup1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in boiling-water bath 7#bab ,f47-- ,pint jars #be minutes ,quart jars #cj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack raw fruit to inch of top4 ,fill to top with boiling sirup4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in boiling-water bath 7#bab ,f47-- ,no4 #b cans #cj minutes ,no4 #b cans #ce minutes ,hot ,pack4--,prepare peaches as directed above4 ,heat peaches through in hot sirup4 ,if fruit is very juicy you may heat it with sugar1 adding no liquid4 ,in glass jars4--,pack hot fruit to inch of top4 ,cover with boiling liquid1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in boiling-water bath 7#bab ,f47-- ,pint jars #bj minutes ,quart jars #be minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot fruit to inch of top4 ,fill to top with boiling liquid4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in boiling-water bath 7#bab ,f47-- ,no4 #b cans #be minutes ,no4 #b cans #cj minutes ,pears ,wash pears4 ,peel1 cut in halves1 and core4 ,continue as with peaches1 either raw pack or hot pack4 ,plums ,wash plums4 ,to can whole1 prick skins4 ,freestone varieties may be halved and pitted4 ,raw ,pack4--,prepare plums as directed above4 ,in glass jars4--,pack raw fruit to inch of top4 ,cover with boiling sirup1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in boiling-water bath 7#bab ,f47-- ,pint jars #bj minutes ,quart jars #be minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack raw fruit to inch of top4 ,fill to top with boiling sirup4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in boiling-water bath 7#bab ,f47-- ,no4 #b cans #ae minutes ,no4 #b cans #bj minutes ,hot ,pack4--,prepare plums as directed above4 ,heat to boiling in sirup or juice4 ,if fruit is very juicy you may heat it with sugar1 adding no liquid4 ,in glass jars4--,pack hot fruit to inch of top4 ,cover with boiling liquid1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in boiling-water bath 7#bab ,f47-- ,pint jars #bj minutes ,quart jars #be minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot fruit to inch of top4 ,fill to top with boiling liquid4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in boiling-water bath 7#bab ,f47-- ,no4 #b cans #ae minutes ,no4 #b cans #bj minutes ,rhubarb ,wash rhubarb and cut into -inch pieces4 ,add cup sugar to each quart rhubarb and let stand to draw out juice4 ,bring to boiling4 ,in glass jars4--,pack hot to inch of top4 ,adjust lids4 ,process in boiling-water bath 7#bab ,f47-- ,pint jars #aj minutes ,quart jars #aj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot to top of cans4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in boiling-water bath 7#bab ,f47-- ,no4 #b cans #aj minutes ,no4 #b cans #aj minutes ,tomatoes ,use only perfect1 ripe tomatoes4 ,to loosen skins1 dip into boiling water for about minute2 then dip quickly into cold water4 ,cut out stem ends and peel tomatoes4 ,illustration3 #gfghg;,b ,to peel tomatoes1 dip them in boiling water1 then quickly in cold water to loosen skins4 ,illustration3 #gfgib;,b ,to raw pack tomatoes1 put peeled tomatoes in jars and press down to fill spaces4 ,raw ,pack4--,leave tomatoes whole or cut in halves or quarters4 ,in glass jars4--,pack tomatoes to inch of top1 pressing gently to fill spaces4 ,add no water4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,adjust lids4 ,process in boiling-water bath 7#bab ,f47-- ,pint jars #ce minutes ,quart jars #de minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack tomatoes to top of cans1 pressing gently to fill spaces4 ,add no water4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,exhaust to #agj ,f41 7about #ae minutes7 and seal cans4 ,process in boiling-water bath 7#bab ,f47-- ,no4 #b cans #de minutes ,no4 #b cans #ee minutes ,hot ,pack4--,quarter peeled tomatoes4 ,bring to boil2 stir to keep tomatoes from sticking4 ,in glass jars4--,pack boiling-hot tomatoes to inch of top4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,adjust jar lids4 ,process in boiling-water bath 7#bab ,f47-- ,pint jars #aj minutes ,quart jars #aj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack boiling-hot tomatoes to inch of top4 ,add no water4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in boiling-water bath 7#bab ,f47-- ,no4 #b cans #aj minutes ,no4 #b cans #aj minutes ,tomato ,juice ,use ripe1 juicy tomatoes4 ,wash1 remove stem ends1 cut into pieces4 ,simmer until softened1 stirring often4 ,put through strainer4 ,add #a teaspoon salt to each quart juice4 ,reheat at once just to boiling4 ,in glass jars4--,fill jars with boiling-hot juice to inch of top4 ,adjust jar lids4 ,process in boiling-water bath 7#bab ,f47-- ,pint jars #aj minutes ,quart jars #aj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,fill cans to top with boiling-hot juice4 ,seal cans at once4 ,process in boiling-water bath 7#bab ,f47-- ,no4 #b cans #ae minutes ,no4 #b cans #ae minutes ,how ,to ,can ,vegetables ,can vegetables according to general directions on pages #e to #h1 the detailed directions for each vegetable on pages #ah to #bh1 and special directions below that apply only to vegetables4 ,points on ,packing ,raw pack4--,pack cold raw vegetables 7except corn1 lima beans1 and peas7 tightly into container and cover with boiling water4 ,hot pack4--,preheat vegetables in water or steam4 ,cover with cooking liquid or boiling water4 ,cooking liquid is recommended for packing most vegetables because it may contain minerals and vitamins dissolved out of the food4 ,boiling water is recommended when cooking liquid is dark1 gritty1 or strong-flavored1 and when there isn't enough cooking liquid4 ,processing in a ,pressure ,canner ,use a steam-pressure canner for processing all vegetables except tomatoes and pickled vegetables4 ,directions4--,follow the manufacturer's directions for the canner you are using4 ,here are a few pointers on the use of any steam-pressure canner3 ,put #b or #c inches of boiling water in the bottom of the canner2 the amount of water to use depends on the size and shape of the canner4 ,set filled glass jars or tin cans on rack in canner so that steam can flow around each container4 ,if two layers of cans or jars are put in1 stagger the second layer4 ,use a rack between layers of glass jars4 ,fasten canner cover securely so that no steam can escape except through vent 7petcock or weighted-gage opening74 ,watch until steam pours steadily from vent4 ,let it escape for #aj minutes or more to drive all air from the canner4 ,then close petcock or put on weighted gage4 ,let pressure rise to #aj pounds 7#bdj ,f474 ,the moment this pressure is reached start counting processing time4 ,keep pressure constant by regulating heat under the canner4 ,do not lower pressure by opening petcock4 ,keep drafts from blowing on canner4 ,when processing time is up1 remove canner from heat immediately4 ,with glass jars1 let canner stand until pressure is zero4 ,never try to rush the cooling by pouring cold water over the canner4 ,when pressure registers zero1 wait a minute or two1 then slowly open petcock or take off weighted gage4 ,unfasten cover and tilt the far side up so steam escapes away from you4 ,take jars from canner4 ,illustration3 ,,bn#bbchi ,to process vegetables1 bring pressure in canner up to #aj pounds1 then start to count processing time4 ,with tin cans1 release steam in canner as soon as canner is removed from heat by opening petcock or taking off weighted gage4 ,then take off canner cover and remove cans4 ,processing times4--,follow processing times carefully4 ,the times given apply only when a specific food is prepared according to detailed directions4 ,if you live at an altitude of less than #b1jjj feet above sea level1 process vegetables at #aj pounds pressure for the times given4 ,at altitudes above sea level1 it takes more than #aj pounds pressure to reach #bdj ,f4 ,if you live at an altitude of #b1jjj feet1 process vegetables at #aa pounds pressure4 ,at #d1jjj feet1 use #ab pounds pressure2 at #f1jjj feet1 #ac pounds pressure2 at #h1jjj feet1 #ad pounds pressure2 at #aj1jjj feet1 #ae pounds pressure4 ,a weighted gage may need to be corrected for altitude by the manufacturer4 ,to ,figure ,yield of ,canned ,vegetables ,from ,fresh ,the number of quarts of canned food you can get from a given amount of fresh vegetables depends on quality1 condition1 maturity1 and variety of the vegetable1 size of pieces1 and on the way the vegetable is packed--raw or hot pack4 ,generally1 the following amounts of fresh vegetables 7as purchased or picked7 make #a quart of canned food3 ,pounds ,asparagus #b to #d ,beans1 lima1 in pods #c to #e ,beans1 snap #a to #b ,beets1 without tops #b to #c ,carrots1 without tops #b to #c ,corn1 sweet1 in husks #c to #f ,okra #a ,peas1 green1 in pods #c to #f ,pumpkin or winter squash #a to #c ,spinach and other greens #b to #f ,squash1 summer #b to #d ,sweetpotatoes #b to #c ,directions for ,vegetables ,asparagus ,raw ,pack4--,wash asparagus2 trim off scales and tough ends and wash again4 ,cut into #a-;inch pieces4 ,in glass jars4--,pack asparagus as tightly as possible without crushing to inch of top4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with boiling water1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #be minutes ,quart jars #cj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack asparagus as tightly as possible without crushing to inch of top4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill to top with boiling water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #bj minutes ,no4 #b cans #bj minutes ,hot ,pack4--,wash asparagus2 trim off scales and tough ends and wash again4 ,cut in #a-;inch pieces2 cover with boiling water4 ,boil #b or #c minutes4 ,in glass jars4--,pack hot asparagus loosely to inch of top4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with boiling-hot cooking liquid1 or if liquid contains grit use boiling water4 ,leave -inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #be minutes ,quart jars #cj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot asparagus loosely to inch of top4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill to top with boiling-hot cooking liquid1 or if liquid contains grit use boiling water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #bj minutes ,no4 #b cans #bj minutes ,beans1 ,dry1 ,with ,tomato or ,molasses ,sauce ,sort and wash dry beans 7kidney1 navy1 or yellow eye74 ,cover with boiling water2 boil #b minutes1 remove from heat and let soak #a hour4 ,heat to boiling1 drain1 and save liquid for making sauce4 ,in glass jars4--,fill jars three-fourths full with hot beans4 ,add a small piece of salt pork1 ham1 or bacon4 ,fill to #a inch of top with hot sauce 7see recipes below74 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #fe minutes ,quart jars #ge minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,fill cans three-fourths full with hot beans4 ,add a small piece of salt pork1 ham1 or bacon4 ,fill to inch of top with hot sauce 7see recipes below74 ,exhaust to #agj ,f4 7about #bj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #fe minutes ,no4 #b cans #ge minutes ,tomato sauce4--,mix #a quart tomato juice1 #c tablespoons sugar1 #b teaspoons salt1 #a tablespoon chopped onion1 and teaspoon mixture of ground cloves1 allspice1 mace1 and cayenne4 ,heat to boiling4 ,or mix #a cup tomato catsup with #c cups of water or soaking liquid from beans and heat to boiling4 ,molasses sauce4--,mix #a quart water or soaking liquid from beans1 #c tablespoons dark molasses1 #a tablespoon vinegar1 #b teaspoons salt1 and teaspoon powdered dry mustard4 ,heat to boiling4 ,beans1 ,dry1 ,baked ,soak and boil beans according to directions for beans with sauce4 ,place small pieces of salt pork1 ham1 or bacon in earthenware crock or a pan4 ,add beans4 ,add enough molasses sauce to cover beans4 ,cover crock and bake #d to #e hours at #cej ,f4 7moderate oven74 ,add water as needed--about every hour4 ,in glass jars4--,pack hot beans to #a inch of top4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #hj minutes ,quart jars #ajj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot beans to inch of top4 ,exhaust to #agj ,f4 7about #ae minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #ie minutes ,no4 #b cans #aae minutes ,beans1 ,fresh ,lima ,can only young1 tender beans4 ,raw ,pack4--,shell and wash beans4 ,in glass jars4--,pack raw beans into clean jars4 ,for small-type beans1 fill to #a inch of top of jar for pints and #a inches for quarts2 for large beans1 fill to inch of top for pints and #a inches for quarts4 ,beans should not be pressed or shaken down4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,fill jar to inch of top with boiling water4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #dj minutes ,quart jars #ej minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack raw beans to inch of top2 do not shake or press beans down4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill cans to top with boiling water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #dj minutes ,no4 #b cans #dj minutes ,hot ,pack4--,shell the beans1 cover with boiling water1 and bring to boil4 ,in glass jars4--,pack hot beans loosely to #a inch of top4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with boiling water1 leaving #a-;inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #dj minutes ,quart jars #ej minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot beans loosely to inch of top4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill to top with boiling water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #dj minutes ,no4 #b cans #dj minutes ,beans1 ,snap ,raw ,pack4--,wash beans4 ,trim ends2 cut into #a-;inch pieces4 ,in glass jars4--,pack raw beans tightly to inch of top4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with boiling water1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #bj minutes ,quart jars #be minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack raw beans tightly to inch of top4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill to top with boiling water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #be minutes ,no4 #b cans #cj minutes ,hot ,pack4--,wash beans4 ,trim ends2 cut into #a-;inch pieces4 ,cover with boiling water2 boil #e minutes4 ,in glass jars4--,pack hot beans loosely to inch of top4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with boiling-hot cooking liquid1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #bj minutes ,quart jars #be minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,illustration3 ,,bn#badge ,to hot pack snap beans1 cover cut beans with boiling water and boil #e minutes4 ,illustration3 ,,bn#badga ,then pack hot beans loosely in jar and cover with hot cooking liquid before processing in a pressure canner4 ,in tin cans4--,pack hot beans loosely to inch of top4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill to top with boiling-hot cooking liquid4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #be minutes ,no4 #b cans #cj minutes ,beets ,sort beets for size4 ,cut off tops1 leaving an inch of stem4 ,also leave root4 ,wash beets4 ,cover with boiling water and boil until skins slip easily--#ae to #be minutes1 depending on size4 ,skin and trim4 ,leave baby beets whole4 ,cut medium or large beets in -inch cubes or slices2 halve or quarter very large slices4 ,in glass jars4--,pack hot beets to inch of top4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with boiling water1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #cj minutes ,quart jars #ce minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot beets to inch of top4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill to top with boiling water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #cj minutes ,no4 #b cans #cj minutes ,beets1 ,pickled ,see page #ab4 ,carrots ,raw ,pack4--,wash and scrape carrots4 ,slice or dice4 ,in glass jars4--,pack raw carrots tightly into clean jars1 to #a inch of top of jar4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,fill jar to inch of top with boiling water4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #be minutes ,quart jars #cj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack raw carrots tightly into cans to inch of top4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill cans to top with boiling water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #be minutes ,no4 #b cans #cj minutes ,hot ,pack4--,wash and scrape carrots4 ,slice or dice4 ,cover with boiling water and bring to boil4 ,in glass jars4--,pack hot carrots to inch of top4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with boiling-hot cooking liquid1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #be minutes ,quart jars #cj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot carrots to inch of top4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill with boiling-hot cooking liquid4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #bj minutes ,no4 #b cans #be minutes ,corn1 ,cream-,style ,raw ,pack4--,husk corn and remove silk4 ,wash4 ,cut corn from cob at about center of kernel and scrape cobs4 ,in glass jars4--,use pint jars only4 ,pack corn to #a inches of top2 do not shake or press down4 ,add teaspoon salt to each jar4 ,fill to inch of top with boiling water4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #ie minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,use ,no4 #b cans only4 ,pack corn to inch of top2 do not shake or press down4 ,add teaspoon salt to each can4 ,fill cans to top with boiling water4 ,exhaust to #agj ,f4 7about #be minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #aje minutes ,hot ,pack4--,husk corn and remove silk4 ,wash4 ,cut corn from cob at about center of kernel and scrape cob4 ,to each quart of corn add #a pint boiling water4 ,heat to boiling4 ,in glass jars4--,use pint jars only4 ,pack hot corn to #a inch of top4 ,add teaspoon salt to each jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #he minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,use ,no4 #b cans only4 ,pack hot corn to top4 ,add teaspoon salt to each can4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #aje minutes ,corn1 ,whole-,kernel ,raw ,pack4--,husk corn and remove silk4 ,wash4 ,cut from cob at about two-thirds the depth of kernel4 ,in glass jars4--,pack corn to #a inch of top2 do not shake or press down4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,fill to inch of top with boiling water4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #ee minutes ,quart jars #he minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,illustration3 #gffba;,b ,a nail driven at an angle through the cutting board 7see arrow7 holds the cob steady and makes it easy to cut corn from the cob4 ,in tin cans4--,pack corn to inch of top2 do not shake or press down4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill to top with boiling water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #fj minutes ,no4 #b cans #fj minutes ,hot ,pack4--,husk corn and remove silk4 ,wash4 ,cut from cob at about two-thirds the depth of kernel4 ,to each quart of corn add #a pint boiling water4 ,heat to boiling4 ,in glass jars4--,pack hot corn to #a inch of top and cover with boiling-hot cooking liquid1 leaving #a-;inch space at top of jar4 ,or fill to #a inch of top with mixture of corn and liquid4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #ee minutes ,quart jars #he minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,illustration3 #gffbd;,b ,to hot pack corn1 put heated corn loosely in ,c-enamel cans2 fill cans with boiling liquid4 ,in tin cans4--,pack hot corn to inch of top and fill to top with boiling-hot cooking liquid4 ,or fill to top with mixture of corn and liquid4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #fj minutes ,no4 #b cans #fj minutes ,hominy ,place #b quarts of dry field corn in an enameled pan2 add #h quarts of water and #b ounces of lye4 ,boil vigorously hour1 then allow to stand for #bj minutes4 ,rinse off the lye with several hot water rinses4 ,follow with cold water rinses to cool for handling4 ,work hominy with the hands until dark tips of kernels are removed 7about #e minutes74 ,separate the tips from the corn by floating them off in water or by placing the corn in a coarse sieve and washing thoroughly4 ,add sufficient water to cover hominy about #a inch1 and boil #e minutes2 change water4 ,repeat #d times4 ,then cook until kernels are soft 7 to hour7 and drain4 ,this will make about #f quarts of hominy4 ,in glass jars4--,pack hot hominy to inch of top4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with boiling water1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #fj minutes ,quart jars #gj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot hominy to inch of top4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill to top with boiling water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #fj minutes ,no4 #b cans #gj minutes ,mushrooms ,trim stems and discolored parts of mushrooms4 ,soak mushrooms in cold water for #aj minutes to remove adhering soil4 ,wash in clean water4 ,leave small mushrooms whole2 cut larger ones in halves or quarters4 ,steam #d minutes or heat gently for #ae minutes without added liquid in a covered saucepan4 ,in glass jars4--,pack hot mushrooms to inch of top4 ,add teaspoon salt to half pints2 teaspoon to pints4 ,for better color1 add crystalline ascorbic acid--_/ teaspoon to half-pints2 teaspoon to pints4 ,add boiling-hot cooking liquid or boiling water to cover mushrooms1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,half-pint jars #cj minutes ,pint jars #cj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot mushrooms to inch of top of cans4 ,add teaspoon salt to ,no4 #b cans4 ,for better color1 add teaspoon of crystalline ascorbic acid to ,no4 #b cans4 ,then fill to top with boiling-hot cooking liquid or boiling water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #cj minutes ,okra ,can only tender pods4 ,wash2 trim4 ,cook for #a minute in boiling water4 ,cut into #a-;inch lengths or leave pods whole4 ,in glass jars4--,pack hot okra to inch of top4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with boiling water1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #be minutes ,quart jars #dj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot okra to inch of top4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill to top with boiling water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #be minutes ,no4 #b cans #ce minutes ,peas1 ,fresh ,blackeye 7,cow-peas1 ,blackeye ,beans7 ,raw ,pack4--,shell and wash blackeye peas4 ,in glass jars4--,pack raw blackeye peas to #a inches of top of pint jars and #b inches of top of quart jars2 do not shake or press peas down4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with boiling water1 leaving -inch space at top of jars4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #ce minutes ,quart jars #dj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack raw blackeye peas to inch of top2 do not shake or press down4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,cover with boiling water1 leaving -inch space at top of cans4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #ce minutes ,no4 #b cans #dj minutes ,hot ,pack4--,shell and wash blackeye peas1 cover with boiling water1 and bring to a rolling boil4 ,drain4 ,in glass jars4--,pack hot blackeye peas to #a inches of top of pint jars and #a inches of top of quart jars2 do not shake or press peas down4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with boiling water1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #ce minutes ,quart jars #dj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot blackeye peas to inch of top2 do not shake or press peas down4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,cover with boiling water1 leaving -inch space at top of cans4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #cj minutes ,no4 #b cans #ce minutes ,peas1 ,fresh ,green ,raw ,pack4--,shell and wash peas4 ,in glass jars4--,pack peas to #a inch of top2 do not shake or press down4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with boiling water1 leaving #a inches of space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #dj minutes ,quart jars #dj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack peas to inch of top2 do not shake or press down4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill to top with boiling water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #cj minutes ,no4 #b cans #ce minutes ,hot ,pack4--,shell and wash peas4 ,cover with boiling water4 ,bring to boil4 ,in glass jars4--,pack hot peas loosely to #a inch of top4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with boiling water1 leaving #a-;inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #dj minutes ,quart jars #dj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot peas loosely to inch of top4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill to top with boiling water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #cj minutes ,no4 #b cans #ce minutes ,potatoes1 ,cubed ,wash1 pare1 and cut potatoes into -inch cubes4 ,dip cubes in brine 7#a teaspoon salt to #a quart water7 to prevent darkening4 ,drain4 ,cook for #b minutes in boiling water1 drain4 ,in glass jars4--,pack hot potatoes to inch of top4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with boiling water1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #ce minutes ,quart jars #dj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot potatoes to inch of top4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill to top with boiling water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #ce minutes ,no4 #b cans #dj minutes ,potatoes1 ,whole ,use potatoes #a to #b inches in diameter4 ,wash1 pare1 and cook in boiling water for #aj minutes4 ,drain4 ,in glass jars4--,pack hot potatoes to inch of top4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with boiling water1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #cj minutes ,quart jars #dj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot potatoes to inch of top4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill to top with boiling water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #ce minutes ,no4 #b cans #dj minutes ,pumpkin1 ,cubed ,wash pumpkin1 remove seeds1 and pare4 ,cut into #a-;inch cubes4 ,add just enough water to cover2 bring to boil4 ,in glass jars4--,pack hot cubes to inch of top4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with hot cooking liquid1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #ee minutes ,quart jars #ij minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot cubes to inch of top4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill to top with hot cooking liquid4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #ej minutes ,no4 #b cans #ge minutes ,pumpkin1 ,strained ,wash pumpkin1 remove seeds1 and pare4 ,cut into #a-;inch cubes4 ,steam until tender1 about #be minutes4 ,put through food mill or strainer4 ,simmer until heated through2 stir to keep pumpkin from sticking to pan4 ,in glass jars4--,pack hot to inch of top4 ,add no liquid or salt4 ,adjust jar lids4 ,process at #aj pounds pressure 7#bdj ,f47-- ,pint jars #fe minutes ,quart jars #hj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot to inch of top4 ,add no liquid or salt4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #ge minutes ,no4 #b cans #ij minutes ,spinach 7and ,other ,greens7 ,can only freshly picked1 tender spinach4 ,pick over and wash thoroughly4 ,cut out tough stems and midribs4 ,place about #b pounds of spinach in a cheesecloth bag and steam about #aj minutes or until well wilted4 ,in glass jars4--,pack hot spinach loosely to inch of top4 ,add teaspoon salt to pints2 teaspoon to quarts4 ,cover with boiling water1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #gj minutes ,quart jars #ij minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot spinach loosely to inch of top4 ,add teaspoon salt to ,no4 #b cans2 teaspoon to ,no4 #b cans4 ,fill to top with boiling water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #fe minutes ,no4 #b cans #ge minutes ,illustration3 #ghcea;,b ,to raw pack squash1 pack uniform pieces of squash tightly into jars4 ,illustration3 #ghceb;,b ,cover squash with boiling water just before closing jars and putting in pressure canner4 ,squash1 ,summer ,raw ,pack4--,wash but do not pare squash4 ,trim ends4 ,cut squash into -inch slices2 halve or quarter to make pieces of uniform size4 ,in glass jars4--,pack raw squash tightly into clean jars to #a inch of top of jar4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,fill jar to inch of top with boiling water4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #be minutes ,quart jars #cj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack raw squash tightly into cans to inch of top4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill cans to top with boiling water4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #bj minutes ,no4 #b cans #bj minutes ,illustration3 ,,bn#badfg ,when processing time is up1 let pressure in canner drop to zero4 ,slowly open petcock or take off weighted gage4 ,unfasten cover1 tilting far side up so steam escapes away from you4 ,hot ,pack4--,wash squash and trim ends2 do not pare4 ,cut squash into -inch slices2 halve or quarter to make pieces of uniform size4 ,add just enough water to cover4 ,bring to boil4 ,in glass jars4--,pack hot squash loosely to inch of top4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with boiling-hot cooking liquid1 leaving -inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #cj minutes ,quart jars #dj minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot squash loosely to inch of top4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill to top with boiling-hot cooking liquid4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #bj minutes ,no4 #b cans #bj minutes ,squash1 ,winter ,follow method for pumpkin4 ,sweetpotatoes1 ,dry ,pack ,wash sweetpotatoes4 ,sort for size4 ,boil or steam until partially soft 7#bj to #cj minutes74 ,skin4 ,cut in pieces if large4 ,in glass jars4--,pack hot sweetpotatoes tightly to #a inch of top1 pressing gently to fill spaces4 ,add no salt or liquid4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #fe minutes ,quart jars #ie minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot sweetpotatoes tightly to top of can1 pressing gently to fill spaces4 ,add no salt or liquid4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #hj minutes ,no4 #b cans #ie minutes ,sweetpotatoes1 ,wet ,pack ,wash sweetpotatoes4 ,sort for size4 ,boil or steam just until skins slip easily4 ,skin and cut in pieces4 ,in glass jars4--,pack hot sweetpotatoes to #a inch of top4 ,add teaspoon salt to pints2 #a teaspoon to quarts4 ,cover with boiling water or medium sirup1 leaving #a-;inch space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #ee minutes ,quart jars #ij minutes ,as soon as you remove jars from canner1 complete seals if necessary4 ,in tin cans4--,pack hot sweetpotatoes to inch of top4 ,add teaspoon salt to ,no4 #b cans2 #a teaspoon to ,no4 #b cans4 ,fill to top with boiling water or medium sirup4 ,exhaust to #agj ,f4 7about #aj minutes7 and seal cans4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #gj minutes ,no4 #b cans #ij minutes ,questions and ,answers ,q4 ,is it safe to process foods in the oven8 ,a4 ,no1 oven canning is dangerous4 ,jars may explode4 ,the temperature of the food in jars during oven processing does not get high enough to insure destruction of spoilage bacteria in vegetables4 ,q4 ,why is open-kettle canning not recommended for fruits and vegetables8 ,a4 ,in open-kettle canning1 food is cooked in an ordinary kettle1 then packed into hot jars and sealed without processing4 ,for vegetables1 the temperatures obtained in open-kettle canning are not high enough to destroy all the spoilage organisms that may be in the food4 ,spoilage bacteria may get in when the food is transferred from kettle to jar4 ,q4 ,may a pressure canner be used for processing fruits and tomatoes8 ,a4 ,yes4 ,if it is deep enough it may be used as a water-bath canner 7p4 #d 74 ,or you may use a pressure canner to process fruits and tomatoes at #j to #a pound pressure without having the containers of food completely covered with water4 ,put water in the canner to the shoulders of the jars2 fasten cover4 ,when live steam pours steadily from the open vent1 start counting time4 ,leave vent open and process for the same times given for the boiling-water bath4 ,q4 ,must glass jars and lids be sterilized by boiling before canning8 ,a4 ,no1 not when boiling-water bath or pressure-canner method is used4 ,the containers as well as the food are sterilized during processing4 ,but be sure jars and lids are clean4 ,q4 ,why is liquid sometimes lost from glass jars during processing8 ,a4 ,loss of liquid may be due to packing jars too full1 fluctuating pressure in a pressure canner1 or lowering pressure too suddenly4 ,q4 ,should liquid lost during processing be replaced8 ,a4 ,no1 never open a jar and refill with liquid--this would let in bacteria and you would need to process again4 ,loss of liquid does not cause food to spoil1 though the food above the liquid may darken4 ,q4 ,is it safe to use canned food if liquid is cloudy8 ,a4 ,cloudy liquid may be a sign of spoilage4 ,but it may be caused by the minerals in hard water1 or by starch from overripe vegetables4 ,if liquid is cloudy1 boil the food4 ,do not taste or use any food that foams during heating or has an off odor4 ,q4 ,why does canned fruit sometimes float in jars8 ,a4 ,fruit may float because pack is too loose or sirup too heavy2 or because some air remains in tissues of the fruit after heating and processing4 ,q4 ,is it safe to can foods without salt8 ,a4 ,yes4 ,salt is used for flavor only and is not necessary for safe processing4 ,q4 ,what makes canned foods change color8 ,a4 ,darkening of foods at the tops of jars may be caused by oxidation due to air in the jars or by too little heating or processing to destroy enzymes4 ,overprocessing may cause discoloration of foods throughout the containers4 ,pink and blue colors sometimes seen in canned pears1 apples1 and peaches are caused by chemical changes in the coloring matter of the fruit4 ,iron and copper from cooking utensils or from water in some localities may cause brown1 black1 and gray colors in some foods4 ,when canned corn turns brown1 the discoloring may be due to the variety of corn1 to stage of ripeness1 to overprocessing1 or to copper or iron pans4 ,packing liquid may cause fading of highly colored foods4 ,the use of plain tin cans will cause some foods to lose color 7p4 #d74 ,q4 ,is it safe to eat discolored canned foods8 ,a4 ,the color changes noted above do not mean the food is unsafe to eat4 ,however1 spoilage may also cause color changes4 ,any canned food that has an unusual color should be examined carefully before use 7p4 #h74 ,q4 ,does ascorbic acid help keep fruits and vegetables from darkening8 ,a4 ,yes4 ,the addition of teaspoon of crystalline ascorbic acid 7vitamin ,c7 to a quart of fruit or vegetable before it is processed retards oxidation1 which is one cause of darkening of canned foods4 ,one teaspoon of crystalline ascorbic acid weighs about #c grams 7or #c1jjj milligrams74 ,q4 ,is it all right to use preservatives in home canning8 ,a4 ,no4 ,some canning powders or other chemical preservatives may be harmful4 ,q4 ,why do the undersides of metal lids sometimes discolor8 ,a4 ,natural compounds in some foods corrode the metal and make a brown or black deposit on the underside of the lid4 ,this deposit is harmless4 ,q4 ,when canned or frozen fruits are bought in large containers1 is it possible to can them in smaller containers8 ,a4 ,any canned or frozen fruit may be heated through1 packed1 and processed the same length of time as recommended for hot packs4 ,this canned food may be of lower quality than if fruit had been canned when fresh4 ,q4 ,is it safe to leave food in tin cans after opening8 ,a4 ,yes4 ,food in tin cans needs only to be covered and refrigerated4 ,q4 ,is the processing time the same no matter what kind of range is used8 ,a4 ,processing times and temperatures in this bulletin are for canning in a pressure canner or boiling-water bath with any type of range4 ,q4 ,can fruits and vegetables be canned without heating if aspirin is used8 ,a4 ,no4 ,aspirin cannot be relied on to prevent spoilage or to give satisfactory products4 ,adequate heat treatment is the only safe procedure4 ,,index ,a ,altitude1 high1 canning at #aa1 #ag ,apples #aa ,applesauce #ab ,apricots #ab ,ascorbic acid #bc1 #cj ,asparagus #ah ,aspirin #cj ,b ,beans1 dry #ah1 #ai ,beans1 fresh lima #ai ,beans1 snap #ai ,beets #bj ,beets1 pickled #ab ,berries #ab ,botulinus poisoning #h ,c ,carrots #ba ,cherries #ab ,corn #ba ,d ,discoloration1 causes #cj ,f ,frozen foods1 canning #cj ,,fruit-- floating1 cause #bi how to can #i juices #ac preparation for canning #e purees #ac yield of canned from fresh #aa ,g ,gage #c ,,glass ,,jars-- filling #e1 #i1 #af preparing for use #d processing #d1 #ag sealing #f sterilization #bi ,greens #bf ,h ,hominy #bc ,honey1 used in canning fruit #aj ,j ,,juices-- fruit #ac tomato #ae ,l ,leaks1 tests for #h ,lima beans1 fresh #ai ,,liquid-- cloudy #bi cooking1 when to use #af loss in canning #bi ,m ,mushrooms #bc ,o ,okra #bd ,open-kettle canning #bi ,oven canning #bi ,p ,,packing-- fruits #e1 #i hot pack #e1 #i1 #af raw pack #e1 #i1 #af vegetables #e1 #af ,peaches #ac ,pears #ad ,peas1 fresh blackeye #bd ,peas1 fresh green #bd ,plums #ad ,potatoes #be ,preservatives #cj ,pressure saucepan #c ,pumpkin #be ,purees1 fruit #ac ,r ,recanning fruit #cj ,rhubarb #ad ,rubber rings #d1 #f ,s ,salt1 canning without #bi ,sealer1 tin-can1 testing #e ,seals1 testing #h ,sirup1 corn #aj ,sirup1 sugar #i ,spoilage #h1 #cj ,spinach #bf ,squash #bf ,,steam-,,pressure ,,canner-- care #c for processing fruit #bi processing in #af ,storage #h ,,sugar-- canning without #aj in canning fruit #i ,sweetpotatoes #bh ,t ,,tin ,,cans-- exhausting #f filling #e1 #af holding food in opened can #cj preparing for use #e processing #ag types #d ,tomatoes #ae ,tomato juice #ae ,v ,,vegetables-- how to can #af preparation for canning #e yield of canned from fresh #ag ,w ,,water-,,bath ,,canner-- preparing for use #d processing in #aj ,,more ,,information ,when you preserve food at home1 other publications of the ,agricultural ,research ,service listed below may help you4 ,they can be obtained from the ,office of ,information1 ,u4,s4 ,department of ,agriculture1 ,washington1 ,d4,c4 #bjbej4 ,order ,no4 ,home ,canning of ,meat ,g#f ,home ,freezing of ,fruits and ,vegetables ,g#aj ,freezing ,combination ,main ,dishes ,g#dj ,home ,freezers--,their ,selection and ,use ,g#dh ,how ,to ,make ,jellies1 ,jams1 and ,preserves at ,home ,g#ef ,home ,freezing of ,poultry ,g#gj ,making ,pickles and ,relishes at ,home ,g#ib ,freezing ,meat and ,fish in the ,home ,g#ic ,this is a ,consumer ,service of ,,usda ,u4,s4 ,,government ,,printing ,,office3 #aife ,o--#ggc-adf ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4