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Weighted Gauge Canner: Process at 10 pounds pressure, pints 30 minutes
and quarts 35 minutes. For processing above 1,000 feet altitude, see page
12 for recommended pounds of pressure.
Wash thoroughly and scrape young, tender carrots. Carrots may be left
whole, sliced, or diced.
Raw Pack: Pack raw carrots tightly in clean, hot Mason jars, leaving
1-inch headspace.
Hot Pack: Cover carrots with boiling water, bring to a boil, and
simmer 5 minutes. Pack hot carrots 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 25 minutes and
quarts 30 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 25 minutes
and quarts 30 minutes. For processing above 1,000 feet altitude, see page
12 for recommended pounds of pressure.
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.
Dial Gauge Canner: Process at 11 pounds pressure, pints 55 minutes and
quarts 85 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 55 minutes
and quarts 85 minutes. For processing above 1,000 feet altitude, see page
12 for recommended pounds of pressure.
CARROTS
14
Sort young, tender, freshly picked greens. Discard 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 boiling water, leaving
1-inch headspace. Adjust jar lids.
Dial Gauge Canner: Process at 11 pounds pressure, pints 70 minutes and
quarts 90 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 70 minutes
and quarts 90 minutes. For processing above 1,000 feet altitude, see page
12 for recommended pounds of pressure.
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 pot and boil 5 minutes. Pack hot mushrooms in clean, hot
Mason jars, leaving 1-inch headspace. For better color, add ⅛ teaspoon
of ascorbic acid powder to each pint. Cover with boiling water, leaving
1-inch headspace. Adjust jar lids.
Dial Gauge Canner: 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.
Weighted Gauge Canner: Process at 10 pounds pressure, half-pints and
pints 45 minutes. For processing above 1,000 feet altitude, see page 12
for recommended pounds of pressure.
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 hot 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.
GREENS
OKRA
15
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