Canning Vegetables

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FCS3-328
Know Your Altitude
This guide, containing up-to-date
instructions for preparing safe
home-canned foods, is based on research
conducted at the Pennsylvania State
University. It is adapted from the USDA
Complete Guide to Home Canning.
It is important to know your
approximate elevation or altitude
above sea level in order to deter-
mine a safe processing time for
canned foods. Since the boiling
temperature of liquid is lower at
higher elevations, it is critical that
additional time be given for the safe
processing of foods at altitudes
above sea level.
Other publications in the home-
canning series include:
• FCS3-121,
Canning Tomatoes and
Tomato Juice
• FCS3-325,
Principles of Home Canning
• FCS3-326,
Selecting, Preparing, and
Canning Fruit and Fruit Products
• FCS3-327,
Selecting, Preparing, and
Canning Tomatoes and Tomato Products
• FCS3-329,
Preparing and Canning
Poultry, Red Meat, and Fish
• FCS3-330,
Preparing and Canning
Fermented Foods and Pickled Vegetables
• FCS3-331,
Preparing and Canning Jams
and Jellies
These publications are also available on
our web site at:
All towns and communities in
Kentucky are below 2,000 feet. The
processing times given in this
canning guide are for altitudes up
to 3,000 feet and are safe for all
parts of our state.
DANGER!
Guard Against Food
Poisoning
Pressure canning is the only
recommended method for canning
meat, poultry, seafood, and most
vegetables. The bacterium
Clostridium botulinum
in low-acid
foods is destroyed when they are
processed at the correct time and
pressure in pressure canners.
Using boiling-water canners for
these foods poses a real risk of
botulism poisoning.
No product endorsement is implied, nor
discrimination against similar products
intended, by the mention of brand names
in this publication.
If these bacteria survive and grow
inside a sealed jar of food, they can
produce a poisonous toxin. Even a
taste of food containing this toxin
can be fatal. Low-acid foods should
be boiled after their jars are opened,
even if you detect no signs of spoil-
age and are certain the food has been
properly processed. In Kentucky,
boiling for 13 minutes destroys the
toxin that causes poisoning.
Revised and adapted for use in Kentucky
by Fudeko Maruyama, former Food and
Nutrition Specialist
Contact: Sandra Bastin, Ph.D., R.D.,
Extension Specialist in Food and Nutrition
 Contents
Introduction to the
Complete Guide to
Home Canning
Beans,
dried, with tomato or
Home canning has changed greatly in
the 170 years since it was introduced as
a way to preserve food. Scientists have
found ways to produce safer, higher
quality products. The first part of this
series explains the scientific principles
on which canning techniques are based,
discusses canning equipment, and de-
scribes the proper use of jars and lids. It
describes basic canning ingredients and
procedures and how to use them to
achieve safe, high-quality canned products.
Beans or Peas, all varieties,
The remaining publications in this
series consist of canning guides for
specific foods. These guides offer detailed
directions for canning fruits and fruit
products, tomatoes and tomato products,
vegetables, red meats, poultry and fish,
pickles and relishes, and jams and
jellies. Handy guidelines for choosing the
correct quantity and quality of raw foods
accompany each set of directions for
fruits, tomatoes, and vegetables. Most
recipes are designed to yield a full can-
ner load of pints or quarts.
Peppers, hot or sweet,
including
Soups, vegetable, dried bean or
This publication contains many
new research-based recommenda-
tions for canning safer and better
quality food at home. It is an
invaluable resource for persons
who are canning for the first time.
Experienced canners will find
updated information to help them
improve their canning practices.
Asparagus,
spears
or pieces
Beans,
baked
PROCEDURE:
Soak and boil beans. Prepare molasses
sauce according to directions for “Beans,
dried, with tomato or molasses sauce,”
on page 4 of this guide. Place seven
¾-inch pieces of pork, ham, or bacon in
an earthenware crock, a large casserole,
or a pan. Add beans and enough molas-
ses sauce to cover. Cover and bake 4 to 5
hours at 350°F. Add water as needed—
about every hour. Fill jars, leaving 1 inch
of headspace. Adjust lids and process as
for “Beans, dried, with tomato or molasses
sauce,” on page 4 of this guide.
QUANTITY:
An average of 24½ pounds of asparagus
is needed per canner load of 7 quarts;
an average of 16 pounds is needed per
canner load of 9 pints. A crate weighs
31 pounds and yields 7 to 12 quarts—an
average of 3½ pounds per quart.
QUALITY:
Use tender, tight-tipped spears, 4 to 6
inches long.
PROCEDURE:
Wash asparagus and trim off tough
scales. Break off tough stems and wash
again. Cut into 1-inch pieces or can whole.
Beans, dried,
with
tomato or molasses
sauce
QUANTITY:
An average of 5 pounds of beans is
needed per canner load of 7 quarts; an
average of 3
1
/
3
pounds is needed per
canner load of 9 pints.
Hot pack—Cover asparagus with
boiling water. Boil 2 to 3 minutes.
Loosely fill jars with hot asparagus,
leaving 1 inch of headspace. Add one
teaspoon of salt per quart to the jar, if
desired. Add boiling water, leaving 1 inch
of headspace.
Raw pack—Fill jars with raw aspara-
gus, packing as tightly as possible
without crushing, leaving 1 inch of
headspace. Add 1 teaspoon of salt per
quart to the jar, if desired. Add boiling
water, leaving 1 inch of headspace.
Adjust lids and process.
QUALITY:
Select mature, dried beans. Sort out and
discard discolored beans.
PROCEDURE:
Sort and wash dry beans. Add 3 cups of
water to each cup of dried beans. Boil
2 minutes, remove from heat, soak
1 hour, and drain. Heat to boiling in
fresh water; reserve liquid for making
sauce. Prepare one of the following
sauces:
PROCESSING TIME:
-
Dial-gauge Pressure Canner
—Hot or
Raw Pack: process pints for 30 minutes
or quarts for 40 minutes at 12 pounds
of pressure.
-
Weighted-gauge Pressure Canner
—Hot
or Raw Pack: process pints for 30 min-
utes or quarts for 40 minutes at 15
pounds of pressure.
Tomato Sauc
e – Either mix 1 quart
tomato juice, 3 tablespoons sugar,
2 teaspoons salt, 1 tablespoon chopped
onion, and ¼ teaspoon each of ground
cloves, allspice, mace, and cayenne
pepper. Heat to boiling.
Or, mix 1 cup of tomato ketchup and
3 cups of the cooking liquid from the
beans. Heat to boiling.
4
 Molasses Sauce
– Mix 4 cups water or
cooking liquid from beans, 3 tablespoons
dark molasses, 1 tablespoon vinegar,
2 teaspoons salt, and ¾ teaspoon pow-
dered dry mustard. Heat to boiling.
Fill jars three-fourths full with hot
beans. Add a ¾-inch cube of pork, ham,
or bacon to each jar, if desired. Fill jars
with heated sauce, leaving 1 inch of
headspace. Adjust lids and process.
desired. Add boiling water, leaving the
headspaces listed above. Adjust lids and
process.
PROCESSING TIME:
-
Dial-gauge Pressure Canner
—Hot or
Raw Pack: process pints for 40 minutes
or quarts for 50 minutes at 12 pounds
of pressure.
-
Weighted-gauge Pressure Canner
—Hot
or Raw Pack: process pints for 40 min-
utes or quarts for 50 minutes at 15
pounds of pressure.
PROCESSING TIME:
-
Dial-gauge Pressure Canner
—Hot Pack:
process pints for 65 minutes or quarts
for 75 minutes at 12 pounds of pressure.
-
Weighted-gauge Pressure Canner
—Hot
Pack: process pints for 65 minutes or
quarts for 75 minutes at 15 pounds of
pressure.
Beans or Peas, all
varieties,
shelled,
dried
Beans, fresh lima,
shelled
QUANTITY:
An average of 5 pounds of beans or peas
is needed per canner load of 7 quarts; an
average of 3
1
/
3
pounds is needed per
canner load of 9 pints.
QUANTITY:
An average of 28 pounds of lima beans is
needed per canner load of 7 quarts; an
average of 18 pounds is needed per
canner load of 9 pints. A bushel weighs
32 pounds and yields 6 to 10 quarts—an
average of 4 pounds per quart.
QUALITY:
Select mature dried beans or peas. Sort
out and discard discolored beans or peas.
PROCEDURE:
Place dried beans or peas in a large pot
and cover with water. Soak 12 to 18
hours in a cool place. Drain. (To quickly
hydrate beans, cover sorted and washed
beans with boiling water. Boil 2 minutes,
remove from heat, soak 1 hour and drain.)
Cover beans soaked by either method with
fresh water and boil 30 minutes. Add
1 teaspoon of salt per quart to the jar, if
desired. Fill jars with beans or peas and
cooking water, leaving 1 inch of
headspace. Adjust lids and process.
QUALITY:
Select well-filled pods with green seeds.
Discard insect-damaged and diseased seeds.
PROCEDURE:
Shell beans and wash thoroughly.
Hot pack—Cover beans with boiling
water and heat to boil. Fill jars loosely,
leaving one inch of headspace. Add 1
teaspoon of salt per quart, if desired. Add
cooking liquid or boiling water, leaving 1
inch of headspace.
Raw pack—Fill jars with raw beans.
Do not press or shake down. With small
beans, leave 1 inch of headspace for
pints and 1½ inches for quarts. With large
beans, leave 1 inch of headspace for
pints and 1¼ inches for quarts. Add 1
teaspoon of salt per quart to the jar, if
PROCESSING TIME:
-
Dial-gauge Pressure Canner
—Hot Pack:
process pints for 75 minutes or quarts
for 90 minutes at 12 pounds of pressure.
-
Weighted-gauge Pressure Canner
—Hot
Pack: process pints for 75 minutes or
quarts for 90 minutes at 15 pounds of
pressure.
5
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