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Vegetable Canning Chart


You will love this vegetable canning chart.  It certainly comes in handy when canning and also includes prep, hot packing method and even pressure canning information.


Vegetable Harvest and Vegetable Canning Chart


MOST vegetables have a low-acid content, and require a higher processing temperature than fruits.

Some vegetables do NOT can well, like: broccoli, brussel sprouts, cabbage, cauliflower, rutabagas and turnips. They tend to discolor and may develop a strong flavor. You can pickle some of them and they will turn out great.

Peas, lima beans and corn need 1" head-space at the top of the jar for expansion during cooking; other vegetables require only 1/2 inch.

Clean vegetables well. Any dirt remaining on them may contain harmful bacteria and cause spoilage. Now my Vegetable Canning Chart.




Vegetable Canning Chart


How to Pickle Asparagus

CANNING or PICKLING ASPARAGUS
2-1/2 to 4-1/2 pounds = 1 quart canned

PREP
Wash and remove tough ends. Cut to fit in jar, tie in bundles or cut in 1/2" lengths.


HOT PACK METHOD
Place bundles in saucepan with boiling water over lower tough portion; cover tightly and boil for 4 to 5 minutes. Place hot as possible into clean, sterile jars; tip end up. Add 1 teaspoon of pickling salt to each jar and cover with boiling liquid. Seal tightly. Process at once.

Or, place 1/2" lengths in saucepan, cover with boiling water. Bring to a boil and pack at once in clean, scalded jars. Add salt and cover with boiling liquid. Process immediately.

1/2 pint and pints processing time: 25 minutes
1-1/2 pint and quart processing times: 30 minutes

PRESSURE CANNING AT 10 POUNDS PRESSURE



Learn how to Can or Pickle Green Beans

CANNING or PICKLING BEANS
1-1/2 to 2-1/2 pounds = 1 quart canned

PREP
Wash string-less beans. Snap off the tips and tails. Leave whole or cut into small pieces crosswise or lengthwise.



HOT PACK METHOD
Place in saucepan with boiling water to cover, and boil for 5 minutes. Pack into hot clean jars. Add 1 teaspoon of salt to each quart. Cover with hot liquid and process immediately.


1/2 pint and pint processing time: 20 minutes
1-1/2 pint and quart processing time: 25 minutes

PRESSURE CANNING AT 10 POUNDS PRESSURE



How to can Lima Beans


VEGETABLE CANNING CHART - CANNING LIMA BEANS
3 to 5 pounds = 1 quart canned

PREP
Shell and wash. Can only tender beans, not tough.




HOT PACK METHOD
Put in preserving kettle. Cover with boiling water and when boiling, pack right away into clean jars. Add 1 teaspoon of salt to each quart. Cover with hot liquid and process immediately.

1/2 pint and pint processing time: 40 minutes
1-1/2 pint and quart processing time: 50 minutes

PRESSURE CANNING AT 10 POUNDS PRESSURE



How to Can Beets

CANNING or PICKLING BEETS
2 to 3-1/2 pounds (without tops) = 1 quart canned

PREP
Use baby beets only. Cook in boiling water until skins loosen, and remove skins.




HOT PACK METHOD
Pack hot as possible in clean sterile jars. Add 1 teaspoon of salt to each quart of beets. Cover with boiling water if not pickling. Cover with vinegar syrup if pickling and process immediately.

1/2 pint and pint processing time: 30 minutes
1-1/2 pint and quart processing time: 35 minutes

PRESSURE CANNING AT 10 POUNDS PRESSURE



How to can or pickle Carrots

CANNING or PICKLING CARROTS
2 to 3 pounds (without tops) = 1 quart canned

Only use young carrots. Remove tops and scrub clean. Cook in boiling water until skins soften. Remove skins.




HOT PACK METHOD
Pack hot as possible in clean sterile jars. Add 1 teaspoon of salt to each quart of carrots. Cover with boiling water if not pickling. Cover with vinegar syrup if pickling and process immediately.

1/2 pint and pint processing time: 25 minutes
1-1/2 pint and quart processing time: 30 minutes

PRESSURE CANNING AT 10 POUNDS PRESSURE



Vegetable Canning Chart


VEGETABLE CANNING CHART - CANNING SWEET CORN
3 to 6 pounds (in husks) = 1 quart canned

PREP
Use only tender young sweet corn. Remove husk and silk. Cut from the cob.



HOT PACK METHOD
Place in saucepan with boiling water to cover. Heat to boiling. Pack hot as possible in clean, sterile jars to within 1" from the top. Add 1 teaspoon of salt and 1 tablespoon of white sugar to each quart jar and process immediately.

1/2 pint and pint processing time: 55 minutes
1-1/2 pint and quart processing time: 85 minutes


PRESSURE CANNING AT 10 POUNDS PRESSURE



How to can Spinach and other Greens

VEGETABLE CANNING CHART - CANNING SPINACH AND OTHER GREENS
2 to 6 pounds = 1 quart canned

PREP
Pick over, wash in several sinks full of water until free from sand. Cook only until wilted or steam.




HOT PACK METHOD
Pack hot as possible in clean sterile jars. Add boiling water to cover and 1 teaspoon of salt to each quart of greens. Process immediately.

1/2 pint and pint processing time: 70 minutes
1-1/2 pint and quart processing time: 90 minutes

PRESSURE CANNING AT 10 POUNDS PRESSURE



How to Can Peas


VEGETABLE CANNING CHART - CANNING PEAS
3 to 6 pounds (in pods) = 1 quart canned

PREP
Use only young tender peas. Shell and wash.



HOT PACK METHOD
Place in saucepan with boiling water to cover. Heat to boiling. Pack as hot as possible in clean sterile jars. Add boiling water to cover and 1 teaspoon of salt and 1 tablespoon of sugar to each quart jar. Process immediately.

1/2 pint and pint processing time: 40 minutes
1-1/2 pint and quart processing time: 40 minutes


PRESSURE CANNING AT 10 POUNDS PRESSURE






Fruit Canning Chart






How to Can Pumpkin and Squash

CANNING PUMPKIN AND SQUASH
1-1/2 to 3 pounds = 1 quart canned

PREP
Cut in half, then in strips. Remove stringy center and seeds.



HOT PACK METHOD
Steam until tender, put through colander to remove rind and string fiber. If not hot, reheat. Pack as hot as possible in clean sterile jars. Add 1 teaspoon of salt to each quart. Process immediately.

1/2 pint and pint processing time: 65 minutes
1-1/2 pint and quart processing time: 80 minutes

PRESSURE CANNING AT 10 POUNDS PRESSURE



How to Can Sweet Peppers


CANNING SWEET PEPPERS

PREP
Leave skins on. Steam for 5 minutes. Stem and seed.

HOT PACK METHOD
Pack hot as possible in clean sterile half-pint jars. Add boiling water to cover and 1/4 teaspoon of salt. Process immediately.

1/2 pint and pint processing time: 35 minutes
1-1/2 pint and quart processing time: not recommended

PRESSURE CANNING AT 10 POUNDS PRESSURE



How to Can Sweet Potatoes


VEGETABLE CANNING CHART - CANNING SWEET POTATOES
2 to 3 pounds = 1 quart canned

PREP
Boil or steam until skins come off easily; peel quickly. Cut into quarters.




HOT PACK METHOD
Pack hot as possible in clean sterile jars. Add boiling water to cover. Process immediately.

1/2 pint and pint processing time: 65 minutes
1-1/2 pint and quart processing time: 95 minutes

PRESSURE CANNING AT 10 POUNDS PRESSURE



How to can Pimentos


CANNING PIMENTOS

PREP
To peel, first roast whole peppers until skin begins to blacken in a 400 degree oven; approximately 3 to 4 minutes. Rinse off charred skins in cold water; drain well.




HOT PACK METHOD
Pack hot as possible in clean sterile half-pint jars. Add 1/2 teaspoon of salt. No water. Process immediately.

1/2 pint and pint processing time: 45 minutes
1-1/2 pint and quart processing time: 60 minutes

PRESSURE CANNING AT 10 POUNDS PRESSURE



How to can Sauerkraut

CANNING SAUERKRAUT

PREP
Follow homemade sauerkraut recipe. When fermented, pack and process.

HOT PACK METHOD
Put sauerkraut in saucepan and cover with it's own brine. Heat to boiling. Pack hot as possible in clean scalded jars, added salt water, if necessary to cover. Close jars tight. Process immediately.

1/2 pint and pint processing time: 30 minutes
1-1/2 pint and quart processing time: 30 minutes

PRESSURE CANNING AT 10 POUNDS PRESSURE



Recipes for Canning Food




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