| Food Low Acid - 10lbs Pressure |
Method | Hot Pack - Time - 10 lbs.: | Cold Pack - Time - 10 lbs.: |
|---|---|---|---|
| Asparagus 2-1/2 - 4-1/2 lbs. |
Hot Pack: Boil 3 minutes in water to cover; If whole, pack close together, stems down to within 1" of jar tops. Add 1 teaspoon of salt to each quart, cover with boiling cooking water, leaving 1" headspace. Cold Pack: Pack raw asparagus as for Hot Pack, adding salt, covering with fresh boiling water and leaving 1" of head space. |
Hot Pack Pints: 25 minutes Hot Pack Quarts: 30 minutes |
Cold Pack Pints: 25 minutes Cold Pack Quarts: 30 minutes |
| Beans (green & wax) 1-1/2 - 2-1/2 lbs. | Hot Pack: Boil for 3 minutes in water to cover; pack in jars 1" of tops; add 1 teaspoon salt per quart, cover with boiling cooking water, leaving 1" headspace. Cold Pack: Pack raw beans as directed for Hot Pack, add salt, cover with fresh boiling water, filling to within 1" of jar tops. |
Hot Pack Pints: 20 minutes Hot Pack Quarts: 25 minutes |
Cold Pack Pints: 20 minutes Cold Pack Quarts: 25 minutes |
| Beans (lima) 3 - 5 lbs. Unshelled |
Hot Pack: Boil 2 minutes in water to cover; Spoons beans in jar to within 1" of tops; add 1 teaspoon of salt to each quart, cover with boiling water, leaving 1" head space. Cold Pack: Loosely spoon raw beans into jars, add 1 teaspoon of salt to each quart and pour fresh boiling water, leaving 1" of headspace. | Hot Pack Pints: 40 minutes Hot Pack Quarts: 50 minutes * If beans are large process an extra 10 minutes. |
Cold Pack Pints: not available Cold Pack Quarts: not available |
| Beets 2 - 3-1/2 lbs. |
Boil in water for 15-25 minutes until skins rub off. Hot Pack: Fill jars with hot beets to within 1" of tops, add 1 teaspoon salt to each quart; cover with fresh boiling water, leaving 1" headspace. |
Hot Pack Pints: 30 minutes Hot Pack Quarts: 35 minutes |
Cold Pack Pints: not available Cold Pack Quarts: not available |
| Carrots 2 - 3 lbs. |
Hot Pack: Boil for 3 minutes in water to cover; Fill jars with carrots to within 1" of tops, add 1 teaspoon salt to each quart; pour in fresh boiling cooking water, leaving 1" headspace. Cold Pack: Pack raw carrots in jars as directed for Hot Pack, add salt and cover with fresh boiling water, leaving 1" headspace. |
Hot Pack Pints: 25 minutes Hot Pack Quarts: 30 minutes |
Cold Pack Pints: 25 minutes Cold Pack Quarts: 30 minutes |
| Celery 1-1/2 - 2 lbs. (minus tops) |
Hot Pack: Boil for 3 minutes in water to cover; Pack celery in jars with celery to within 1" of tops, add 1 teaspoon salt to each quart; pour in fresh boiling cooking water, leaving 1" headspace. |
Hot Pack Pints: 30 minutes Hot Pack Quarts: 35 minutes |
Cold Pack Pints: not available Cold Pack Quarts: not available |
| Corn 10-16 ears (cream) |
Hot Pack: Measure corn pulp: to each quart add 2-1/2 cups boiling water and 1 teaspoon salt; boil together 3 minutes, ladle into jars, filling to within 1" of tops. Cold Pack: Fill pint jars to within 1" of tops with raw corn pulp; add 1/2 teaspoon salt to each jar, add boiling water; leave 1" headspace. |
Hot Pack Pints: 1 hr. & 25 minutes Hot Pack Quarts: not recommended |
Cold Pack Pints: 1 hr. & 35 minutes Cold Pack Quarts: not recommended |
| Corn 8-16 ears (whole kernel) |
Hot Pack: Measure corn pulp: Measure kernels; to each quart add 1 pint of boiling water and 1 teaspoon of salt; boil 3 minutes, then fill jars to with 1" of tops. Cold Pack: Loosely fill pint jars to within 1" of tops with raw corn pulp; add 1/2 teaspoon salt to each jar, add boiling water; leave 1" headspace. |
Hot Pack Pints: 55 minutes Hot Pack Quarts: 1 hr & 25 minutes |
Cold Pack Pints: 55 minutes Cold Pack Quarts: 1 hr & 25 minutes |
| Parsnips 2-3 lbs. |
Hot Pack: Boil 3 minutes in water to cover; Pack in jars to 1" of tops; and 1 teaspoon of salt to each quart, cover with boiling cooking water, leaving 1" headspace. |
Hot Pack Pints: 30 minutes Hot Pack Quarts: 35 minutes |
Cold Pack Pints: not available Cold Pack Quarts: not available |
| Peas (black-eyed) 3-6 lbs. (unshelled) |
Hot Pack: Boil shelled peas for 3 minutes in water to cover; Pour into jars leaving 1" of tops; and 1 teaspoon of salt to each quart, cover with boiling cooking water if needed to cover peas. |
Hot Pack Pints: 35 minutes Hot Pack Quarts: 40 minutes |
Cold Pack Pints: 35 minutes Cold Pack Quarts: 40 minutes |
| Peas (green) 3-6 lbs. (unshelle) |
Hot Pack: Boil small peas 3 minutes in water just to cover, large peas 5 minutes; pour into jars, leaving 1" headspace; add 1 teaspoon of salt to each quart, cover with boiling cooking water to cover peas. Cold Pack: Loosely pack raw peas in jars, leacing 1" headspace; add 1 teaspoon salt to each quart. Pour boiling water within 1" of jar tops. |
Hot Pack Pints: 40 minutes Hot Pack Quarts: 40 minutes |
Cold Pack Pints: 40 minutes Cold Pack Quarts: 40 minutes |
| Potatoes 5-6 lbs. |
Hot Pack: Boil 10 minutes drain well. Pack potatoes in jars to 1" of tops; and 1 teaspoon of salt to each quart, add boiling water to cover potatoes, leaving 1" headspace. |
Hot Pack Pints: 30 minutes Hot Pack Quarts: 40 minutes |
Cold Pack Pints: not available Cold Pack Quarts: not available |
| Potatoes (sweet) 2-3 lbs. |
Hot Pack (dry):Boil potatoes for 20 minutes. Quarted and pack hot potatoes in jars, filling to within
1" of tops; add no salt or liquid. Press gently to fill spaces. Hot Pack (wet): Fill jars within 1" of tops with hot potatoes; add 1 teaspoon salt to each quart, cover with boiling water or Medium Syrup leaving 1" head space. |
Hot Pack (dry) Pints: 65 minutes Hot Pack Quarts: 1 hr. & 35 minutes |
Hot Pack (wet) Pints: 55 minutes Hot Pack (wet) Quarts: 1 hr. & 30 minutes |
| Pumpkin & winter Squash 1-1/2 - 3 lbs. |
Hot Pack: boil chunks of pumpkin for 25-30 minutes. Heat Stir and purée to simmering; ladle into jars, filling to 1" of tops. Add no liquid or salt. |
Hot Pack Pints: 65 minutes Hot Pack Quarts: 1 hour & 20 minutes |
Cold Pack Pints: not available Cold Pack Quarts: not available |
| Summer Squash 2-4 lbs. |
Hot Pack: Slice squash to 1/2" slices. Steam 3 minutes. Pack hot in jars leaving 1" head space. Add 1 teaspoon of salt to each quart, pour in boiling water to cover squash, leave 1" head space. |
Hot Pack Pints: 30 minutes Hot Pack Quarts: 40 minutes |
Cold Pack Pints: not available Cold Pack Quarts: not available |
| Meat Broth |
Hot Pack: leave 1" head space. |
Hot Pack Pints: 20 minutes Hot Pack Quarts: 25 minutes |
Cold Pack Pints: not available Cold Pack Quarts: not available |