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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 10 pounds pressure – Pints 55 minutes and Quarts 85 minutes.
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 10 pounds pressure – Pints 70 minutes and Quarts 90 minutes.
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 10 pounds pressure – Half pints and Pints 45 minutes.
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 10 pounds pressure – Pints 25 minutes and Quarts 40 minutes.
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 10 pounds pressure – Pints and Quarts 40 minutes.
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 10 pounds of pressure – Pints 35 minutes.