Beets; Carrots; Corn-Whole Kernel; Greens - Presto 0175002 User Manual

Trim tops of young, tender beets, leaving 1 to 2 inches of stem and root to reduce bleeding of color . Wash
thoroughly .
Hot Pack: Cover beets 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 hot jars,
leaving 1-inch headspace .
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 30 minutes and quarts 35 minutes . For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure .
Weighted Gauge Canner: Process at 10 pounds pressure, pints 30 minutes and quarts 35 minutes . For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure .
Wash thoroughly and peel young, tender carrots . Carrots may be left whole, sliced, or diced .
Hot Pack: Cover carrots with water, bring to a boil, and simmer 5 minutes. Pack hot carrots in hot jars,
leaving 1-inch headspace .
Raw Pack: Pack raw carrots tightly in hot jars, leaving 1-inch headspace.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 25 minutes and quarts 30 minutes . For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure .
Weighted Gauge Canner: Process at 10 pounds pressure, pints 25 minutes and quarts 30 minutes . For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure .
Husk and remove silk from young, tender, freshly picked corn; wash ears. Blanch 3 minutes in boiling
water. Cut corn from cob at about three-fourths the depth of the kernel. Do not scrape cob.
Hot Pack: For each quart of corn, add 1 cup boiling water . Bring to a boil and simmer 5 minutes . Pack
hot corn loosely in hot jars, leaving 1-inch headspace.
Raw Pack: Pack raw corn loosely in hot jars, leaving 1-inch headspace.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 55 minutes and quarts 85 minutes . For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure .
Weighted Gauge Canner: Process at 10 pounds pressure, pints 55 minutes and quarts 85 minutes . For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure .
Sort young, tender, freshly picked greens; discard wilted or tough leaves, stems, and roots. Wash greens
thoroughly .
Hot Pack: Blanch 1 pound of greens at a time, until well wilted (about 3 to 5 minutes). Pack hot greens
loosely in hot jars, leaving 1-inch headspace.
Add salt, if desired (page 7). Cover with fresh boiling water, leaving 1-inch headspace. Remove air bub-
bles. Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 70 minutes and quarts 90 minutes . For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure .
Weighted Gauge Canner: Process at 10 pounds pressure, pints 70 minutes and quarts 90 minutes . For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure .

BEETS

CARROTS

CORN—WHOLE KERNEL

GREENS

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