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BEANS—GREEN,WAX, ITALIAN
Wash young, tender beans thoroughly. Remove stem and blossom ends or any “strings”. Leave whole or cut into 1-inch pieces.
Raw Pack: Pack raw beans tightly in clean, hot Mason jars leaving 1-inch head space.
Hot Pack: Cover beans with boiling water and boil 5 minutes. Pack hot beans loosely in clean, hot Mason jars, leaving 1-inch
head space.
Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 20 minutes and Quarts 25 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended pounds of pressure.
BEANS—FRESH LIMA
Shell and wash young, tender beans thoroughly.
Raw Pack: Pack raw lima beans loosely in clean, hot Mason jars, leaving 1-inch headspace in pint jars. For quarts, leave 1½-inches
headspace if beans are small; and 1¼-inches headspace if beans are large.
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 1-inch headspace.
Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 40 minutes and Quarts 50 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended pounds of pressure.
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 ½-inch cubes or slices; halve or quarter very large slices. Pack hot beets in clean, hot Mason jars, leaving 1-inch head-
space. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 30 minutes and Quarts 35 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended pounds of pressure.
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 1-inch headspace.
Hot Pack: Cover carrots with boiling water, bring to a boil and simmer 5 minutes. Pack hot carrots in clean, hot Mason jars,
leaving 1-inch headspace.
Cover with boiling water leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 25 minutes and Quarts 30 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended pounds of pressure.
CORN—WHOLE KERNEL
Husk and remove silk from young, tender, freshly picked corn; wash ears. Blanch 3 minutes in boiling water. Cut corn from cob at about
¾ the depth of the kernel. Do not scrape cob.
Raw Pack: Pack raw corn loosely in clean, hot Mason jars, leaving 1-inch headspace.
Hot Pack: To each quart of corn add 1 cup boiling water; heat to boiling and simmer 5 minutes. Pack hot corn loosely in clean,
hot Mason jars, leaving 1-inch headspace.
Cover with boiling water leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 55 minutes and Quarts 85 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended pounds of pressure.
GREENS
Sort young, tender, freshly picked greens discarding wilted tough leaves, stems, and roots. Wash greens thoroughly. Do not raw pack
greens. Place approximately 1 pound of greens at a time in a cheese cloth bag and steam 3 to 5 minutes or until well wilted. Pack hot greens
loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover with fresh boiling water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 70 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended pounds of pressure.