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.

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

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

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

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

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

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 - 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

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

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

VEGETABLE CANNING CHART - CANNING TOMATOES

2-1/2 to 3-1/2 pounds fresh = 1 quart canned

PREP
Pour boiling water over tomatoes until skin loosens. Dip in cold water. Cut out stem core, slip off skins. Leave whole or cut in pieces

COLD PACK METHOD - USING BOILING WATER BATH METHOD
Pack raw at once in clean hot jars. Cover with boiling tomato juice. Add 1 teaspoon of salt to each quart. Process immediately.

Pint Processing Time: 35 minutes 
Quart Processing Time: 45 minutes

HOT PACK METHOD - USING BOILING WATER BATH METHOD
Heat to boiling. Add 1 teaspoon of salt to each quart. Pack hot and process immediately.

Pint Processing Time: 10 minutes 
Quart Processing Time: 15 minutes

PRESSURE CANNER AT 5 LBS PRESSURE - 15 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.

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

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

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

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

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