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VEGETABLE CANNING CHARTVEGETABLE CANNING CHART MOST vegetables have a low-acid content. They 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 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 on to my Vegetable Canning Chart. 
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.
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. PRESSURE CANNING AT 10 POUNDS PRESSURE 1/2 pints and pints: 20 minutes 1-1/2 pints and quarts: 25 minutes 
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. PRESSURE CANNING AT 10 POUNDS PRESSURE 1/2 pints and pints: 40 minutes 1-1/2 pints and quarts: 50 minutes 
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. PRESSURE CANNING AT 10 POUNDS PRESSURE 1/2 pints and pints: 30 minutes 1-1/2 pints and quarts: 35 minutes 
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. PRESSURE CANNING AT 10 POUNDS PRESSURE 1/2 pints and pints: 25 minutes 1-1/2 pints and quarts: 30 minutes 
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. PRESSURE CANNING AT 10 POUNDS PRESSURE 1/2 pints and pints: 55 minutes 1-1/2 pints and quarts: 85 minutes 
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. PRESSURE CANNING AT 10 POUNDS PRESSURE 1/2 pints and pints: 70 minutes 1-1/2 pints and quarts: 90 minutes 
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. PRESSURE CANNING AT 10 POUNDS PRESSURE 1/2 pints and pints: 40 minutes 1-1/2 pints and quarts: 40 minutes 
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. PRESSURE CANNING AT 10 POUNDS PRESSURE 1/2 pints and pints: 65 minutes 1-1/2 pints and quarts: 80 minutes 
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. PRESSURE CANNING AT 10 POUNDS PRESSURE 1/2 pints and pints: 35 minutes 1-1/2 pints and quarts: not recommended 
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. PRESSURE CANNING AT 10 POUNDS PRESSURE 1/2 pints and pints: 65 minutes 1-1/2 pints and quarts: 95 minutes 
CANNING PIMIENTOS 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. PRESSURE CANNING AT 10 POUNDS PRESSURE 1/2 pints and pints: 45 minutes 1-1/2 pints and quarts: 60 minutes 
CANNING SAUERKRAUTPREP 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. PRESSURE CANNING AT 10 POUNDS PRESSURE 1/2 pints and pints: 30 minutes 1-1/2 pints and quarts: 30 minutes |
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3/4 cup homemade mayonnaise
1/4 cup homemade cherry conserve
1/2 tsp curry powder
1/4 tsp salt
12 ounces crushed pineapple, well drained and squeezed dry
1/4 tsp lemon juice
2 cups finely chopped cooked chicken
1 cup finely diced celery
1/2 cup sliced green onion
First combine the mayonnaise, chutney, curry powder and salt. Add remaining ingredients - chill before serving.
THINGS YOU NEED TO KNOW
I want to give you some examples of what is in the products you are eating from the grocery store.David Zinczenko from "Eat This Not That" has posted some information that you really need to see.
Following are 5 of the Grossest Things Your Eating
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