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ALTITUDE CHART FOR CANNING VEGETABLES
Dial Gauge Canner Weighted Gauge Canner
Altitude
Pints and Quarts
1,001–2,000 ft.
11 pounds
2,001–4,000 ft.
12 pounds
4,001–6,000 ft.
13 pounds
6,001–8,000 ft.
14 pounds
Processing time is the same at all altitudes.
CANNING RECIPES: VEGETABLES
ASPARAGUS
Wash and drain asparagus. Remove tough ends and scales. Rinse. Leave
asparagus whole or cut into pieces.
Raw Pack: Pack raw asparagus tightly in clean, hot Mason jars,
leaving 1-inch headspace.
Hot Pack: Cover asparagus with boiling water and boil 2 or 3
minutes. Pack hot asparagus loosely in clean, hot Mason jars,
leaving 1-inch headspace.
Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
Dial Gauge Canner: Process at 11 pounds pressure, pints 30 minutes
and quarts 40 minutes. For processing above 2,000 feet altitude, see chart
above for recommended pounds of pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints 30 minutes
and quarts 40 minutes. For processing above 1,000 feet altitude, see chart
above for recommended pounds of pressure.
BEANS—FRESH LIMA, BUTTER, PINTO, OR SOY
Shell and wash young, tender beans thoroughly.
Raw Pack: Pack beans loosely in clean, hot Mason jars. For small
beans, leave 1-inch headspace in pint jars, 1½-inches headspace
in quart jars. For large beans, leave 1-inch headspace in pint jars,
1¼-inches headspace in quart jars.
Hot Pack: Cover beans with boiling water and bring to a boil.
Pack hot beans loosely in clean, hot Mason jars, leaving 1-inch
headspace.
Pints and Quarts
15 pounds
15 pounds
15 pounds
15 pounds
12
Cover with boiling water, leaving the same headspaces listed on page 12
for raw pack beans and 1-inch headspace for hot pack beans. Adjust jar lids.
Dial Gauge Canner: Process at 11 pounds pressure, pints 40 minutes and
quarts 50 minutes. For processing above 2,000 feet altitude, see page 12
for recommended pounds of pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints 40 minutes
and quarts 50 minutes. For processing above 1,000 feet altitude, see page
12 for recommended pounds of pressure.
BEANS—GREEN, WAX, ITALIAN
Wash young, tender snap 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 headspace.
Hot Pack: Cover beans with boiling water and boil 5 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.
Dial Gauge Canner: Process at 11 pounds pressure, pints 20 minutes and
quarts 25 minutes. For processing above 2,000 feet altitude, see page 12
for recommended pounds of pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints 20 minutes
and quarts 25 minutes. For processing above 1,000 feet altitude, see page
12 for recommended pounds of pressure.
Trim tops of young, tender beets, leaving 1 inch of stem. Leave stem and
top of root to prevent bleeding of color. Wash thoroughly. Cover with boil-
ing 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 headspace. Cover
with boiling water, leaving 1-inch headspace. Adjust jar lids.
Dial Gauge Canner: Process at 11 pounds pressure, pints 30 minutes and
quarts 35 minutes. For processing above 2,000 feet altitude, see page 12
for recommended pounds of pressure.
BEETS
13
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