Canning Banana peppers and other vegetables

[hurricanroy]

I am looking for some help with canning Banana peppers and other vegetables. My grandmother used to can most everything that came out the garden but I was to young to remember details. Any help wwill be very much appreciated. Thanks Roy

[Kitchen Witch]

What kind of veggies??? Let me know!

Will this help?

Banana Pepper Pickle

1 c. hot banana peppers, cut up
1/2 c. sweet banana peppers, cut up
1 c. mixed sweet bell peppers
1 c. green tomatoes and onions

Mix all ingredients together. Pack into boiled jars. Add 1 tablespoon salt for each quart or 1 teaspoon per pint. Boil 1 1/2 cups sugar to 3 cups white vinegar for 10 minutes. Pour over peppers already in jars, let set 5 minutes. Refill jars with vinegar mixture.


End-Of-The-Garden Pickles

* 6 c Red And Green Bell Peppers Chopped
* 3 c Onions -- diced
* 3 c Cucumbers -- diced
* 1/2 c Salt
* 2 qt Water
* 3 c Carrots -- diced
* 3 c Lima Beans
* 3 c String Beans
* 3 c Cauliflower Flowerets
* 7 c Vinegar
* 7 c Sugar
* 3 tb Mustard Seed
* 1 tb Celery Seed

Combine the first 6 ingredients and let stand overnight in refrigerator. The following day, partially cook carrots, beans and cauliflower until they can be pierced with a fork. Do not overcook. Drain liquid from both cooked and uncooked vegetables. Combine all vegetables in a large kettle and add remaining ingredients. Cook vegetables about 20 minutes, bringing to a full, rolling boil. Pack pickles in sterilized jars and seal.


Hot Pickled Vegetables

4 oz Green Beans; Whole
3 ea Celery; Stalks, *
1 c Carrots; 2 med, **
1 1/2 c Cauliflowerets
1 c Broccoli Flowerets
1 c Pearl Onions
1/2 c Peppers; ***
1/2 c Coarse Salt
2 c Cider Vinegar
2 c Water
2 T Black Peppercorns

* Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups)
** Carrots should be cut diagonally into thin slices.
*** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles
They should be seeded and sliced.
~
~-- Mix all ingredients in a large glass or plastic container. Cover
and refrigerate at least 48 hours but no longer than 2 weeks.
Makes about 10 cups of vegetable relish.\



PICKLED BANANA PEPPERS

MAKES 5 TO 6 PINTS

2 lbs. banana peppers
1 t. dried oregano
4 c. water
5 or 6 garlic cloves
1/3 c. salt
3 c. water
1 1/2 c. vinegar
4 t. dried basil, crushed

Slice banana peppers in half lengthwise. Rinse and discard seeds as well as any interior pulp.
Combine 4 cups water and salt. In large bowl, cover peppers with the salt solution. Let stand overnight. Drain; rinse well. In large saucepan combine 3 cups water, vinegar, basil, and
oregano. Bring to boiling. Reduce heat; simmer, uncovered, about 10 minutes. Meanwhile pack banana peppers in hot clean half-pint jars, leaving 1/2 inch headspace. Add one clove of garlic to each jar. Pour the hot vinegar mixture over peppers, stirring the mixture to keep the herbs evenly distributed. Leave 1/2 inch headspace in each jar. Prepare the lids according to manufacturer's directions. Wipe jar rims. Adjust lids; process in boiling water bath for 10 minutes. Start timing when water returns to boiling.


I've got tons more!

[Henway]

Your best bet is to buy the current Ball Blue Book of Food Preserving which will give you all the necessary instructions on proper canning and has quite a few recipes, especially learning that not all recipes are "safe".

[Kitchen Witch]

Pickled Hot Peppers

* 4 lbs hot long red, green, or yellow peppers (Hungarian, Banana, Chile, Jalapeno)
* 3 lbs sweet red and green peppers, mixed
* 5 cups vinegar (5 degrees)
* 1 cup water
* 4 tsp canning or pickling salt
* 2 tbsp sugar
* 2 cloves garlic

Caution: Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face.

Procedure: Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Blanch in boiling water or blister in order to peel. Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400° F) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister. Cool and peel off skin. Flatten small peppers. Fill jars, leaving 1/2-inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving 1/2-inch headspace.
Yield: About 9 pints

[Kitchen Witch]

PICKLED GREEN BEANS

4 lbs. green beans (for 7 pints)

In each jar put:
1/2 tsp. dill seed
1/2 tsp. mustard seed
3 cloves garlic, sliced
A few rings of white onion

Pack beans (stand straight)

Boil and pour over beans:
4 cups white vinegar
4 cups water
6 Tbsp. salt

Process for 12 minutes in water bath.

[Kitchen Witch]

PICKLED GREEN BEANS

4 lbs. green beans (for 7 pints)

In each jar put:
1/2 tsp. dill seed
1/2 tsp. mustard seed
3 cloves garlic, sliced
A few rings of white onion

Pack beans (stand straight)

Boil and pour over beans:
4 cups white vinegar
4 cups water
6 Tbsp. salt

Process for 12 minutes in water bath.


Pickled Beets

1 cup vinegar
1 tsp salt
1 garlic clove, minced
½ cup brown sugar
2 tsp mixed whole pickling spices
8 to 12 medium beets, cooked, cooled, and sliced or quartered


Combine everything except the beets in a saucepan. Bring to a boil, simmer for 2 or 3 minutes, and pour over beets. Cool and chill. Can be stored in refrigerator for up to 2 weeks.

[Kitchen Witch]

Piccalilli

* 1 quart Green Tomatoes -- Chopped
* 2 medium Red Peppers *
* 2 medium Green Peppers *
* 2 Lge Onions -- Peel Chop
* 1 small Head Cabbage
OR
* 2 cups Cucumber -- Chopped
* 1/2 cup Salt
* 3 cups Cider Vinegar
* 2 cups Brown Sugar
* 1 3 inch Stick Cinnamon
* 1 teaspoon Whole Cloves
* 1 teaspoon Whole allspice
* 1 teaspoon Mustard Seeds

* Peppers should be seeded and chopped. ** Cabbage should be shredded.

Combine all the vegetables and the salt and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seall the picalilli in hot jars. Makes 8 Pints. NOTE: One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon.

[Kitchen Witch]

Cucumber Chunks


5 pounds 3 to 4 inch cucumbers ; cut into 1 inch slices
1 1/2 cups canning salt
4 quarts plus 3 cups water ; divided
2 quarts plus 1 cup vinegar ; divided
4 to 5 cups sugar ; divided
2 tablespoons mixed pickling spices


Put cucumber slices in a clean pickling container. Dissolve salt in 4 quarts water. Pour Salt water mixture over cucumber slices. Weigh cucumbers under brine. Cover container and let stand 36 hours in a cool place. Drain; rinse and drain thoroughly. Discard brine. Pour 1 quart vinegar over cucumbers; add water to cover. Simmer 10 minutes. Drain, discard liquid. Combine 2 cups sugar, 5 cups vinegar and 3 cups water. Tie spices in a spice bag; add to vinegar mixture. Simmer 10 minutes. Pour pickling liquid over cucumbers; cover and let stand 24 hours. Drain, reserving pickling liquid; add remaining 2 to 3 cups sugar to pickling liquid according to taste; bring to a boil; pour over cucumbers. Cover; let stand 24 hours. Remove spice bag and pickles. Bring pickling liquid to a boil. Pack pickles into hot jars, leaving 1/4th inch headspace. Ladle hot liquid over pickles, leaving 1/4th inch headspace. Remove air bubbles. Adjust twp-piece caps. Process 15 minutes in a boiling water canner.
Yield: about 8 pints.

[Kitchen Witch]

Roy - you said tomatoes in you PM to me - how's this for a start?

CANNING TOMATOES. ETC.


This is from the Ball Blue Book:


TOMATOES
Use fresh, firm, red-ripe tomatoes which are free of decayed spots, weather cracks an fungus growths. Wash tomatoes clean before scalding. Scald a few at a time to loosen skins, then dip in cold water. Cut out all core an green spots; skin.

Cold or raw pack: Pack into hot jars, pressing tomatoes until spaces fill with juice, leaving ½-inch head space. Add 1 t. salt to each quart; ½ t. salt to each pint, if desired. Remove air bubbles. Adjust caps. Process pints 35 minutes, quarts 45 minutes, in boiling water bath.

Hot pack: Prepare as instructed. Boil tomatoes 5 minutes, stirring constantly. Pour hot, into hot jars, leaving ½-inch head space. Remove air bubbles. Adjust caps. Process pints 10 minutes, quarts 15 minutes, in boiling water bath.




A WORD ABOUT TOMATOES

Recent research by a leading university confirms that tomatoes, even those designated as "low acid" are safe to can by the boiling water bath method as long as standard canning procedures are followed.

The study showed that tomatoes for canning should be firm, ripe an fully colored. Overripe tomatoes - those that are ordinarily soft, juicy, deep red in color an have wrinkled skins - should not be canned. Tomatoes that are too ripe result in an inferior canned product. More importantly, the story showed that the acidity decreases as tomatoes ripen and that if tomatoes are overly ripe when canned they may not have enough natural acidity to kill all the microorganisms present. The final product therefore may be unsafe to eat.

In canning tomatoes, normal sanitary precautions should be taken. The recipe should be followed closely. The tomatoes should be processed by the boiling water bath method for the full length of time recommended in the recipe.

In a university study, 109 different varieties of tomatoes were tested. The research included several ?low acid? varieties. The tomatoes were grown in different fields under various soil treatment conditions. The results showed that all those that were tested, even the "low acid" types, contained enough acid when the tomatoes were not overripe to make to make them completely safe for boiling water bath processing.





Tomato Juice
Wash and drain firm, fresh, red-ripe tomatoes. (One small decayed spot can cause the whole batch to spoil.) Remove core and blossom ends. Leave tomatoes whole and bake in oven, or cut into small pieces and cook slowly (simmer) until soft, stirring often. Press through fine sieve or food mill. Salt, sugar and spices, to taste, may be added to the juice. Reheat juice until it is almost, but not quite, boiling. Pour, hot, into hot jars, leaving ¼-inch head space. Adjust caps. Process pints 10 minutes, quarts 15 minutes, in boiling water bath.


TOMATO PASTE

8 qts. peeled, cored, chopped tomatoes (about 4 dozen large)
1 ½ c. chopped sweet red peppers (about 3)
2 bay leaves
1 T. salt
1 clove garlic, optional

Combine first four ingredients and cook slowly 1 hour. Press through a fine sieve; add garlic, if desired. Continue cooking slowly until thick enough to round up on a spoon, about 2 ½ hours. Stir frequently to prevent sticking. Remove garlic and bay leaves. Pour, hot, into hot half-pint jars, leaving ¼-inch head space. Adjust caps. Process 45 minutes in boiling water bath. Makes about 9 half pints.



TOMATO PUREE
Wash, scald, peel and core tomatoes. Cook until soft. Press through fine sieve. Cook until thick; stir frequently to prevent sticking. If desired, 1 t. each salt and sugar may be added to each quart puree. Pour, hot, into hot jars, leaving ¼-inch head space. Adjust caps. Process pints and pints 30 minutes in boiling water bath.



TOMATO PUREE - SEASONED

4 qts. peeled, cored and chopped tomatoes (about 2 dozen large)
3 c. chopped onion
2 c. sliced carrots (about 4 medium)
2 c. chopped celery
1 ½ c. chopped green peppers (about 3 medium)
1 T. salt

Combine all ingredients; cook until tender. Press through fine sieve. Cook pulp until thick, about 1 1/2hours. Stir frequently to prevent sticking. Pour, hot, into hot jars, leaving ¼-inch head space. Adjust caps. Process half pints an pints 45 minutes in boiling water bath. Makes about 9 half pints.



TOMATO SAUCE

10 lbs. Tomatoes, peeled, cored and chopped
3 medium onions, finely chopped
3 cloves garlic, minced
3 T. olive oil
1 ½ t. oregano
2 bay leaves
1 T. salt
1 t. black pepper
½ t. crushed red pepper
1 t. sugar

Cook chopped onion and garlic in olive oil in large saucepan until tender. Add remaining ingredients and simmer about 2 hours, stirring occasionally. Press mixture through food mill, discard seeds. Cook pulp over medium-high heat until it thickens. Stir frequently to prevent sticking. Pour, hot, into hot jars, leaving ¼-inch head space. Adjust caps. Process half pints 30 minutes in boiling water bath. Makes about 5 half pints.

[dupkeirle]

We grew Banana peppers in the garden my son wants them to taste like on a subway sandwich can I prepare them some way without canning?

[Kitchen Witch]

Of course you can - just prepare - don't process - and refrgierate for a week and you should be all set!

I do it all the time when I haven't got time to do the whole process or I just want a jar of something.

I hope this helps.

KW

[dupkeirle]

Originally Posted by Kitchen Witch

Of course you can - just prepare - don't process - and refrgierate for a week and you should be all set!

I do it all the time when I haven't got time to do the whole process or I just want a jar of something.

I hope this helps.

KW

Sorry to ask so many questions. I'm going to soak them overnight and next day do the boiling thing and just skip the boiling the jar thing. Can you tell I'm a novice?

[Kitchen Witch]

Never worry about asking too many questions! That is why we are here!

Follow your recipe directions, just do not process, and remember to refrigerate! If they are not processed in a hot water bath and you do not refrigerate them you would have to toss them because of bacteria.

You'll be an old pro in no time!

Good luck!

KW

[ZootRollo]

Just joined in here. The above posts have been edifying but I have one more question: are there any non-processed methods for pickling banana peppers (or any peppers) that inhibit bacteria growth and enhance longer shelf life or does one invariably have to refrigerate and accept the shorter life span of the product?

[Kitchen Witch]

Hi Zoot!

If you have an over-abundance of peppers that you wish to preserve you could either, can, dry or freeze. Of course you can still jar the without the canning process (hot water bath for instance) and refrigerate. Yes you will lose shelf life that way.

Canning and drying will give you the longest shelf life - freezing will not give you as much.

I hope this helps.

KW

[Renea723]

This summer has been wonderful for Banana Peppers and I would like to know if I can pressure can peppers and onions with oil to use on hot sandwiches?
Thanks

[Kitchen Witch]

Hi Renea!

from my notes -

Peppers and oils are both low-acid and together could support the growth of the disease-causing Clostridium botulinum bacteria. Specific problems exist when canning pickled peppers in oil. Follow the recommended amount of oil (2 tablespoons per pint) and allow proper headspace. Peppers in oil need additional processing time over recipes not containing oil. If peppers to be home-canned contain oil, take care that no ingredients touch the jar rim or flat lid. The oil tends to soften the natural rubber-based lining found in some brands of home-canning lids and may result in loosening of the seal over time.

Prepared this way, the jars have a shelf life of about 12 months, and aside from storing in a cool, dark place, require no special attention.

~~~~~~~~~~~~~~~~

Pressure canners!
If you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes, you will need a pressure canner. These foods fit into the low acid group since they have an acidity, or pH level, of 4.6 or greater. The temperature which must be reached and maintained (for a specified amount of time) to kill the bacteria is 240 F. Pressure canning is the only canning method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats, and fish. Ordinary water bath canners can only reach 212 F and can not to kill the types of bacteria that will grow in low acid foods. This temperature can be reached only by creating steam under pressure as achieved in quality pressure canners.

~~~~~~~~~~~~~~~~~

3 pounds hot peppers (Jalapenos or other varieties)
7 to 14 cloves garlic
7 tablespoons dried oregano
5 cups vinegar
1 cup water
1 tablespoon plus 1 teaspoon pickling salt
3/4 cup vegetable or olive oil


Note: Improper procedures when canning vegetables in oil can result in risk of botulism. Read the section on oil and follow exactly the recommended procedures and tested recipe below.

Step 1 - Selecting the peppers
The most important step! You need peppers that are FRESH and crisp. Limp, old peppers will make nasty tasting canned peppers. Guests will probably throw them at you.. Select filled but tender, firm, crisp peppers. Remove and discard any soft, diseased, spotted and rusty pods. Select small peppers, preferably 1 inch to 1 and ¼-inch in diameter. Larger peppers are often too fibrous and tough.

Hot pepper caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

How many peppers and where to get them
You can grow your own, pick your own, or buy them at the grocery store. An average of 9 pounds is needed per canner load of 9 pints jars. A bushel of peppers weighs 25 pounds and yields 20 to 30 pints canned; an average of 1 pound per pint

Step 2 - Prepare the jars and pressure canner
Wash the jars and lids
This is a good time to get the jars ready! The dishwasher is fine for the jars; if it has a "sterilize" cycle. Otherwise put the jars in boiling water for 10 minutes.
Get a large pot of water boiling
We will use this water to pour over the peppers and fill each jar with liquid, after we've packed them full of peppers. I use the largest pot I have, so that there is plenty of clean, boiling water ready when I need it.

Get the canner heating up
Rinse out your canner, put it on the stove over low heat, with the lid OFF of it, just to get it heating up for later on.

Step 3 -Wash the peppers!
I'm sure you can figure out how to rinse the peppers in plain cold or lukewarm water.

Step 4 - Make 2 slits in each pepper
Small peppers may be left whole. Large peppers may be quartered. Remove cores and seeds. Slash two or four slits in each pepper

Step 5 - Add the garlic and oregano to the jars
Pack one or two garlic cloves and one tablespoon oregano into each clean, hot, sterilized pint jar.

Step 6 - Pack the jars
Pack peppers tightly into jars, leaving 1-inch headspace. Flatten whole peppers. You may add 1/2 teaspoon of salt to each pint jar, if desired for taste (it is not a preservative). Be sure to leave 1 inch of space at the TOP of the jar. That is called "headspace" and is needed for expansion during heading.

Step 7 - Heat the vinegar and other ingredients
Combine vinegar, water, salt and oil and bring to a boil. Simmer 5 minutes.

Step 8 - Fill the jars with the hot liquid
Use a ladle or pyrex measuring cup to carefully fill each packed jar with the hot solution, over the peppers, leaving 1-inch headspace. Make sure the oil is equally distributed across jars. There should be no more than two tablespoons of oil per pint. The peppers should be covered and there should still be 1 inch of airspace left in the top of each jar. Be careful not to burn yourself, (or anyone else - children should be kept back during this step!)

Step 10 - Put the lids and rings on
Carefully wipe the jar lip so it is free of all oil. Add the lids which have been in hot, almost boiling water. Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug").

Step 11 - Put the jars in the canner and the lid on the canner
Using the jar tongs, put the jars on the rack in the canner. Process in boiling water bath.

Step 12 - Process in the water bath
It will take 15 for pints or 8 ounce jars or 20 minutes for quart jars, from the time the water bath canner returns to a boil Note: the chart below will help you determine the right processing time and pressure, if you are 6,000 feet or more above sea level.

Recommended process time for hot peppers marinated in oil in a boiling water canner.
Style of pack/Jar size Process time at altitudes of:
6,000 ft or less Above 6,000 ft
Raw:
Half-pints or pints
Quarts
15 min.
20 min.
20 min.
25 min.

Step 13 - Remove the jars
Lift the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok. You're done!

For best flavor, store jars five to six weeks before opening.

You can use any type of peppers you want.

I hope this helps -

KW

[Renea723]

Ok, now that I have asked the question, how do I see if there are any responses to it? Having trouble getting around your site. Probably because I am too old!!!!

[Renea723]

Thanks Kitchen Wizard!!
I know that if I use oil it will have to be Vegetable since Olive will go rancid even with canning!!! I just don't want to use Vinegar. Would also like to use onion in this mix along with a little red pepper flakes to give it a little more boost on those hot sandwiches...

Sorry about not finding out before I sent the little message about not being able to find response..Like I said a bit old around the head-lights so it takes me a little bit to find what I need on here. Not much of an internet bug,,,too much to do other-wise..

Also could you give me a ball park idea of how much pressure and how long to process?
Thanks
R

[Renea723]

Thanks again,
R

[Kitchen Witch]

Renea - you're never too old! And thank heaven we have computers to help us these days!

This is a bit long - again from my notes - but I hope it helps some!

PRESSURE CANNING VEGETABLES

Pressure canning vegetables is the ONLY SAFE METHOD for canning vegetables.
Young, tender, fresh vegetables, slightly immature, are better for canning than those which are overripe. As a rule, vegetables are best if canned immediately after picking, since flavor decreases upon standing and often unpleasant color changes take place. Avoid bruising vegetables because spoilage organisms grow more rapidly on bruised vegetables than on those that are unblemished.

Wash and prepare garden fresh vegetables as you would for cooking.

To raw pack vegetables, simply place the prepared vegetables into clean, hot Mason jars and cover with boiling water.

To hot pack vegetables, precook in boiling water until heated through. Pack pre-cooked vegetables into clean, hot Mason jars and cover with boiling water. Whenever possible, the precooking water should be used as liquid to cover the vegetables after packing into Mason jars. However, there are a few vegetables, such as greens and asparagus, which make the cooking water bitter and undesirable to use.

When packing vegetables, leave 1-inch headspace in Mason jars.

Foods may be processed with or without salt. If salt is desired, use only pure canning salt. Table salt contains a filler which may cause cloudiness in bottom of jars. Add 1/2 teaspoon canning salt to each pint jar, 1 teaspoon to each quart jar, if desired.

Follow step-by-step directions for your pressure canner. Process specific vegetables according to the following recipes.

When canning food in regions less than 2,000 feet altitude (dial gauge canner) or 1,000 feet altitude (weighted gauge canner), process according to specific recipe. When canning food in regions above 2,000 feet altitude (dial gauge canner) or 1,000 feet altitude (weighted gauge canner), process according to the chart below.
ALTITUDE CHART FOR CANNING VEGETABLES


ALTITUDE DIAL GAUGE CANNER
Pints and Quarts WEIGHTED GAUGE CANNER
Pints and Quarts
1,001 – 2,000 ft. 11 lbs. 15 lbs.
2,001 – 4,000 ft. 12 lbs. 15 lbs.
4,001 – 6,000 ft. 13 lbs. 15 lbs.
6,001 – 8,000 ft. 14 lbs. 15 lbs.

Processing time is the same at all altitudes



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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 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 for recommended pounds of pressure.


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BEANS OR PEAS – DRY
Sort out and discard any discolored seeds. Rehydrate beans or peas using one of the following methods:.

*Place dry beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Then drain.

*Cover beans with boiling water in a saucepan. Boil 2 minutes, remove from heat and soak 1 hour. Then drain.

Cover beans soaked by either method with fresh water and boil 30 minutes.

Hot Pack—Fill clean, hot Mason jars with beans or peas and cooking water, leaving 1-inch headspace. Adjust jar lids.

Dial Gauge Canner—Process at 11 pounds pressure - Pints 75 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 75 minutes and Quarts 90 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.


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BEANS – GREEN, WAX, ITALIAN
Wash young, tender 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 chart 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 chart for recommended pounds of pressure.


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BEANS – FRESH LIMA
Shell and wash young, tender beans thoroughly.

Raw Pack—Pack raw lima beans loosely in clean, hot Mason jars leaving 1-inch headspace in pint jars. For quarts, leave 1 1/2-inch headspace if beans are small; and 1 1/4-inch headspace if beans are large.

Hot Pack—Cover beans with boiling water and bring to a boil. Boil 3 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 40 minutes and Quarts 50 minutes. For processing above 2,000 feet altitude, see chart 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 chart for recommended pounds of pressure.


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BEETS
Trim tops of young, tender beets, leaving 1 inch of stem and roots to reduce bleeding of color. Wash thoroughly. Cover 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 1/2-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 chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 30 minutes and Quarts 35 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.


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CARROTS
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 chart 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 chart for recommended pounds of pressure.


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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 3/4 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 chart 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 chart for recommended pounds of pressure.


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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.

Dial Gauge Canner—Process at 11 pounds pressure - Pints 70 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see chart 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 chart for recommended pounds of pressure.


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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.

Dial Gauge Canner—Process at 11 pounds pressure - Half-pints and Pints 45 minutes. For processing above 2,000 feet altitude, see chart 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 chart for recommended pounds of pressure.


--------------------------------------------------------------------------------

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.

Hot Pack—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.

Dial Gauge Canner—Process at 11 pounds pressure - Pints 25 minutes and Quarts 40 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 25 minutes and Quarts 40 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.


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PEAS – GREEN
Wash and shell young, tender freshly picked green peas. Rinse.

Raw Pack—Pack raw 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.

Dial Gauge Canner—Process at 11 pounds pressure - Pints and Quarts 40 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints and Quarts 40 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.


--------------------------------------------------------------------------------

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.

Dial Gauge Canner—Process at 11 pounds pressure - Pints 35 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 35 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.


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POTATOES – SWEET
Wash sweet potatoes. Boil or steam just until partially soft (15 to 20 minutes). Remove skins and cut into pieces. CAUTION: Do not mash or puree potatoes. Pack hot sweet potatoes 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 65 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 65 minutes and Quarts 90 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.


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POTATOES – WHITE
Wash, scrape, and rinse new potatoes 1 to 2 1/2 inches in diameter. If desired, cut into 1/2-inch cubes. Place in ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening. Drain.

Hot Pack—Cover potatoes with hot water: bring to a boil and boil whole potatoes for 10 minutes, cubes for 2 minutes. Pack hot potatoes 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 35 minutes and Quarts 40 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 35 minutes and Quarts 40 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.


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PUMPKIN AND WINTER SQUASH
Wash and remove seeds. Cut into 1-inch slices and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. CAUTION: Do not mash or puree. Pack hot squash cubes 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 90 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 55 minutes and Quarts 90 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.


You're very welcomed! Holler if you have any questions at all!

KW

[Kitchen Witch]

Renea - you're never too old! And thank heaven we have computers to help us these days!

This is a bit long - again from my notes - but I hope it helps some!

PRESSURE CANNING VEGETABLES

Pressure canning vegetables is the ONLY SAFE METHOD for canning vegetables.
Young, tender, fresh vegetables, slightly immature, are better for canning than those which are overripe. As a rule, vegetables are best if canned immediately after picking, since flavor decreases upon standing and often unpleasant color changes take place. Avoid bruising vegetables because spoilage organisms grow more rapidly on bruised vegetables than on those that are unblemished.

Wash and prepare garden fresh vegetables as you would for cooking.

To raw pack vegetables, simply place the prepared vegetables into clean, hot Mason jars and cover with boiling water.

To hot pack vegetables, precook in boiling water until heated through. Pack pre-cooked vegetables into clean, hot Mason jars and cover with boiling water. Whenever possible, the precooking water should be used as liquid to cover the vegetables after packing into Mason jars. However, there are a few vegetables, such as greens and asparagus, which make the cooking water bitter and undesirable to use.

When packing vegetables, leave 1-inch headspace in Mason jars.

Foods may be processed with or without salt. If salt is desired, use only pure canning salt. Table salt contains a filler which may cause cloudiness in bottom of jars. Add 1/2 teaspoon canning salt to each pint jar, 1 teaspoon to each quart jar, if desired.

Follow step-by-step directions for your pressure canner. Process specific vegetables according to the following recipes.

When canning food in regions less than 2,000 feet altitude (dial gauge canner) or 1,000 feet altitude (weighted gauge canner), process according to specific recipe. When canning food in regions above 2,000 feet altitude (dial gauge canner) or 1,000 feet altitude (weighted gauge canner), process according to the chart below.
ALTITUDE CHART FOR CANNING VEGETABLES


ALTITUDE DIAL GAUGE CANNER
Pints and Quarts WEIGHTED GAUGE CANNER
Pints and Quarts
1,001 – 2,000 ft. 11 lbs. 15 lbs.
2,001 – 4,000 ft. 12 lbs. 15 lbs.
4,001 – 6,000 ft. 13 lbs. 15 lbs.
6,001 – 8,000 ft. 14 lbs. 15 lbs.

Processing time is the same at all altitudes



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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 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 for recommended pounds of pressure.


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BEANS OR PEAS – DRY
Sort out and discard any discolored seeds. Rehydrate beans or peas using one of the following methods:.

*Place dry beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Then drain.

*Cover beans with boiling water in a saucepan. Boil 2 minutes, remove from heat and soak 1 hour. Then drain.

Cover beans soaked by either method with fresh water and boil 30 minutes.

Hot Pack—Fill clean, hot Mason jars with beans or peas and cooking water, leaving 1-inch headspace. Adjust jar lids.

Dial Gauge Canner—Process at 11 pounds pressure - Pints 75 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 75 minutes and Quarts 90 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.


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BEANS – GREEN, WAX, ITALIAN
Wash young, tender 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 chart 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 chart for recommended pounds of pressure.


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BEANS – FRESH LIMA
Shell and wash young, tender beans thoroughly.

Raw Pack—Pack raw lima beans loosely in clean, hot Mason jars leaving 1-inch headspace in pint jars. For quarts, leave 1 1/2-inch headspace if beans are small; and 1 1/4-inch headspace if beans are large.

Hot Pack—Cover beans with boiling water and bring to a boil. Boil 3 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 40 minutes and Quarts 50 minutes. For processing above 2,000 feet altitude, see chart 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 chart for recommended pounds of pressure.


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BEETS
Trim tops of young, tender beets, leaving 1 inch of stem and roots to reduce bleeding of color. Wash thoroughly. Cover 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 1/2-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 chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 30 minutes and Quarts 35 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.


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CARROTS
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 chart 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 chart for recommended pounds of pressure.


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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 3/4 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 chart 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 chart for recommended pounds of pressure.


--------------------------------------------------------------------------------

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.

Dial Gauge Canner—Process at 11 pounds pressure - Pints 70 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see chart 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 chart 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 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.

Dial Gauge Canner—Process at 11 pounds pressure - Half-pints and Pints 45 minutes. For processing above 2,000 feet altitude, see chart 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 chart for recommended pounds of pressure.


--------------------------------------------------------------------------------

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.

Hot Pack—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.

Dial Gauge Canner—Process at 11 pounds pressure - Pints 25 minutes and Quarts 40 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 25 minutes and Quarts 40 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.


--------------------------------------------------------------------------------

PEAS – GREEN
Wash and shell young, tender freshly picked green peas. Rinse.

Raw Pack—Pack raw 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.

Dial Gauge Canner—Process at 11 pounds pressure - Pints and Quarts 40 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints and Quarts 40 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.


--------------------------------------------------------------------------------

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.

Dial Gauge Canner—Process at 11 pounds pressure - Pints 35 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 35 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.


--------------------------------------------------------------------------------

POTATOES – SWEET
Wash sweet potatoes. Boil or steam just until partially soft (15 to 20 minutes). Remove skins and cut into pieces. CAUTION: Do not mash or puree potatoes. Pack hot sweet potatoes 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 65 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 65 minutes and Quarts 90 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.


--------------------------------------------------------------------------------

POTATOES – WHITE
Wash, scrape, and rinse new potatoes 1 to 2 1/2 inches in diameter. If desired, cut into 1/2-inch cubes. Place in ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening. Drain.

Hot Pack—Cover potatoes with hot water: bring to a boil and boil whole potatoes for 10 minutes, cubes for 2 minutes. Pack hot potatoes 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 35 minutes and Quarts 40 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 35 minutes and Quarts 40 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.


--------------------------------------------------------------------------------

PUMPKIN AND WINTER SQUASH
Wash and remove seeds. Cut into 1-inch slices and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. CAUTION: Do not mash or puree. Pack hot squash cubes 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 90 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 55 minutes and Quarts 90 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.


You're very welcomed! Holler if you have any questions at all!

KW

[Renea723]

We have farmed and raised a garden, usually an acre at least raising our children, but they never liked the peppers until the sandwich scene came around, now they want to try all these different things when I want to sit down and rock in my chair!!!! These children have children almost grown, but they always come home to Mom for new things..Our son is a chemist, which helps me is some of the things he wants to try, but alas, we need your advise on these things we know you have tried. Again, thanks so much, 'Kitchen Wizard'!!! We will be in touch when I get these things done to let you know how they came out.....
R

[Kitchen Witch]

You're very welcomed! And you know what - it seems that the older I get the more everyone wants. I'm still waiting for the day I don't have to do all the cooking and baking for a holiday (like that will ever happen)!

I'd have to get out of my coffin to cook and bake!

Have a great day and let me know how the peppers turn out.