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MUSHROOMS
Trim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove soil. Wash in clean water. Leave
small mushrooms whole; cut larger ones in halves or quarters. Cover with water in a saucepan and boil 5 minutes. Pack hot mushrooms
in clean, hot Mason jars, leaving 1-inch headspace. For better color, add
1
⁄
8
teaspoon of ascorbic acid per pint. Cover with boiling water,
leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Half pints and Pints 45 minutes. For processing above 2,000 feet altitude, see page 12 for recommended
pounds of pressure.
OKRA
Wash and trim young, tender okra pods. Remove stem, without cutting into pods if okra is to be canned whole. If desired, slice okra into
1-inch pieces. Cover okra with boiling water and boil 2 minutes. Pack hot okra 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 40 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended pounds of pressure.
PEAS—GREEN
Wash and shell young, tender freshly picked green peas. Rinse.
Raw Pack: Pack peas loosely in clean, hot Mason jars, leaving 1-inch headspace. Do not shake or press down.
Hot Pack: Cover peas with boiling water and bring to a boil. Boil 2 minutes. Pack hot peas loosely in clean, hot Mason jars,
leaving 1-inch headspace. Do not shake or press down.
Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints and Quarts 40 minutes. For processing above 2,000 feet altitude, see page 12 for recommended
pounds of pressure.
PEPPERS—HOT OR SWEET
(including bell, chile, jalapeño and pimiento)
Preparation of Chile peppers—Cut two or four slits in each pepper, and blister using one of the following methods:
Oven or broiler method: Place chile peppers in a 400° oven or broiler for 6 to 8 minutes until skins blister.
Range-top method: Cover hot burner, either gas or electric with heavy wire mesh. Place chilies on burner for several minutes until
skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. After several minutes, peel peppers. Remove stems and seeds.
Preparation of other peppers—Remove stems and seeds; blanch 3 minutes.
Hot Pack: Small peppers may be left whole. Large peppers may be quartered. Pack peppers 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 of pressure – Pints 35 minutes. For processing above 2,000 feet altitude, see page 12 for recommended pounds of
pressure.
POTATOES—SWEET
Wash sweet potatoes. Boil or steam just until partially soft (15 to 20 minutes). Remove skins and cut into pieces. CAUTION: Do not
mash or puree potatoes. Pack hot sweet potatoes 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 65 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended pounds of pressure.
POTATOES—WHITE
Wash, scrape, and rinse new potatoes 1 to 2½ inches in diameter. If desired, cut into ½-inch cubes. Place in ascorbic acid solution (1
teaspoon ascorbic acid to 1 gallon water) to prevent darkening. Drain. Cover potatoes with hot water; bring to a boil and boil whole
potatoes for 10 minutes, cubes for 2 minutes. Pack hot potatoes 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 35 minutes and Quarts 40 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended pounds of pressure.