Fruits
| Fruits | (See footnotes below) | Boiling Water Bath Minutes | Pressure Cooker | |
|---|---|---|---|---|
| Pts. & Qts. (Minutes) | Pounds | |||
| Apples | Wash, pare, core, cut in pieces. Drop in slightly salted water. Drain. Boil 3 to 5 minutes in syrup. Pack. Add syrup to water. | 25 | 10 | 5 |
| Apricots | Wash, halve and pit. Pack. Add syrup or water. | 20 | 10 | 5 |
| Berries (except Strawberries and Cranberries) | Wash, stem, pack. Add syrup and water. | 20 | 8 | 5 |
| Cherries | Wash, stem, pit. Pack. Add syrup or water. | 20 | 10 | 5 |
| Cranberries | Wash, remove stems. Boil 3 minutes in heavy syrup. Pack. | 10 | ---- | ---- |
| Currants | Wash, stem, pack. Add syrup or water. | 20 | 10 | 5 |
| Dried Fruits | Soak in cold water overnight. Boil 10 minutes in same water. Pack. | 15 | ---- | ---- |
| Figs | Cover with fresh water, boil 2 minutes. Drain and use this water to make syrup. Boil 5 minutes in syrup. Pack, add syrup. | 30 | 10 | 5 |
| Fruit Juices | Crush fruit, heat slowly, strain. Heat juice according to recipe. Pour into jars. | 10 | ---- | ---- |
| Grapes | Wash, stem, pack. Add syrup or water. | 20 | 8 | 5 |
| Nut Meats | Pack into jar. Process in oven at 225° for 45 minutes. | --- | --- | --- |
| Peaches | Peel, pack, add syrup, or boil 3 minutes in syrup, pack, add syrup. | 20 | 10 | 5 |
| Pears | Select not overripe pears, pare, halve, boil 3 to 5 minutes in syrup. Pack. Add syrup. | 25 | 10 | 5 |
| Pineapple | Slice, peel, remove eyes and core. Boil in syrup 5 to 10 minutes. Pack. Add syrup. | 30 | 15 | 5 |
| Plums | Wash, prick skins. Pack. Add syrup. | 20 | 10 | 5 |
| Preserves | Prepare as per recipe. Cook until thick. Pack. Process in water bath. | 20 (180°—simmering) | ||
| Rhubarb | Wash, cut into pieces. Pack. Add syrup. Or bake until tender. Pack. Add syrup. | 10 | 5 | 5 |
| Strawberries | Wash, stem, boil gently for 3 minutes in syrup. Cover the kettle and let stand for several hours. Pack. | 15 | --- | --- |
| Tomatoes | Scald 1/2 minute, cold dip, peel, core, quarter. Pack. | 35 | 10 | 5 |
| Tomatoes for Salad | Scald 1/2 minute, cold dip, peel, core. Pack. Cover with tomato juice. | 35 | 10 | 5 |
| Tomato Juice | Wash, peel, cut in pieces. Simmer until soft, press thru fine sieve. Bring to boil. Pour to within 1/4 inch of top of jar. | 10 | --- | --- |
Soups
| Soups | (See footnotes below) | Boiling Water Bath Minutes | Pressure Cooker | |
|---|---|---|---|---|
| Minutes | Pounds | |||
| Asparagus | Use tough part, boil. Press through sieve, pour into jars. | 180 | 40 | 10 |
| Clam or Fish Chowder | Mix ingredients. Boil ten minutes. Pack into jars. | 240 | 90 | 10 |
| Pea Soup | Boil peas until soft, press thru sieve. Pack into jars. | 180 | 60 | 10 |
| Soup Stock | Cover bones and trimming with water. Season. Cook 2 hours. Remove bones. Pour into jars. | 180 | 45 | 10 |
| Tomato Puree | Cook all ingredients until soft. Press through sieve. Pack. | 35 | 10 | 5 |
| Tomato Soup | Mix vegetables. Cook tender; sieve. Add flour and butter; bring to boil; pour into jars. | 15 | --- | --- |
| Vegetable Soup Mixtures | Use any vegetable combinations. Boil 5 minutes or pack raw. Pack into jars. Process time necessary for vegetable requiring longest processing. | --- | --- | --- |
Notes
Altitudes Above Sea Level
The time given in the time tables in this book is for the half pint, one-pint or one-quart, (for half gallon gars see following note). For all size jars the time must be increased when boiling water bath is used at an altitude of 1,000 feet or more. For each 1,000 feet above sea level, add 1 minute to processing time if the time called for is 20 minutes or less. If the processing time called for is more than 20 minutes, add 2 minutes for each 1,000 feet.
When the pressure cooker is used at an altitude of 2,000 feet or more, the pressure must be increased by 1 pound for each 2,000 feet altitude.
All Vegetables except tomatoes, also all meats, poultry and fish canned at home must be boiled in an open vessel ten to fifteen minutes before tasting or using.
Time for Different Size Jars—The time in these tables for water bath canning applies to half pint, pin and qart jars. If canning fruit in water with with half gallon jars add 10 minutes to processing time; for pressure cooker add 5 minutes to processing time. When canning vegetables and meats, for half gallons in pressure cooker or water bath, increase time 20% over time for quarts. For half pints, use time for pints.
Page 8(See footnotes, page 8) A pressure cooker is recommended for processing low-acid foods as it gives a greater degree of safety.
Vegetables
| Vegetables | Raw Pack | Hot Pack | ||||||
|---|---|---|---|---|---|---|---|---|
| Pressure Cooker | Precook | Pressure Cooker | Boiling Water Bath | |||||
| Minutes | Pounds | Minutes | Pounds | Pts. & Qts. | ||||
| Pints | Quarts | Pints | Quarts | |||||
| Asparagus | 25 | 30 | 10 | 3 | 25 | 30 | 10 | 3 hours |
| Beans, (string or wax) | 20 | 25 | 10 | 3 | 20 | 25 | 10 | 3 hours |
| Beans (Lima) | 40 | 50 | 10 | To boil | 40 | 50 | 10 | 3 hours |
| Beets | --- | --- | --- | 15 | 25 | 40 | 10 | 2 hours |
| Brussels Sprouts or Cabbage | --- | --- | --- | 5 | 45 | 55 | 10 | 2 hours |
| Carrots | 25 | 30 | 10 | To boil | 25 | 30 | 10 | 2 hours |
| Cauliflower or Broccoli | --- | --- | --- | 4 | 25 | 40 | 10 | 1 1/2 hours |
| Corn (Whole Grain) | 55 | 85 | 10 | To boil | 55 | 85 | 10 | 3 1/2 hours |
| Greens (all kinds) | --- | --- | --- | Wilt | 45 | 70 | 10 | 3 hours |
| Hominy | --- | --- | --- | 3 | 40 | 40 | 10 | 2 hours |
| Mushrooms | --- | --- | --- | 3 | 25 | 35 | 10 | 3 hours |
| Okra | --- | --- | --- | 1 | 25 | 40 | 10 | 3 hours |
| Onions | --- | --- | --- | 5 | 40 | 40 | 10 | 3 hours |
| Parsnips or Turnips | 20 | 25 | 10 | 5 | 20 | 25 | 10 | 1 1/2 hours |
| Peas | 40 | 40 | 10 | To boil | 40 | 40 | 10 | 3 hours |
| Peppers (green, sweet) | --- | --- | --- | 3 | 35 | 35 | 10 | 2 hours |
| Peppers (pimiento) | --- | --- | --- | 6–15 | 10 | 10 | 5 | 40 min. |
| Potatoes, Irish | 40 | 40 | 10 | --- | 40 | 40 | 10 | --- |
| Pumpkin | 60 | 80 | 10 | Tender | 60 | 80 | 10 | 3 hours |
| Rutabagas | 35 | 35 | 10 | 5 | 35 | 35 | 10 | 1 1/2 hours |
| Sauerkraut | --- | --- | --- | --- | --- | --- | --- | 15 min. |
| Soybeans | 80 | 80 | 10 | To boil | 80 | 80 | 10 | 3 1/2 hours |
| Spinach | --- | --- | --- | Wilt | 45 | 70 | 10 | 3 hours |
| Squash (Scalloped, Summer or Zucchini) | 25 | 30 | 10 | To boil | 25 | 30 | 10 | 3 hours |
| Squash (Acorn, Crookneck, Hubbard) | --- | --- | --- | Tender | 60 | 80 | 10 | 3 hours |
| Sweet Potatoes (Dry) | --- | --- | --- | 20 | 65 | 95 | 10 | --- |
| Sweet Potatoes (with liquid) | --- | --- | --- | 20 | 55 | 90 | 10 | 3 hours |
| Tomatoes | (SEE UNDER FRUITS) | (SEE UNDER FRUITS) | ||||||
Meats
| Meats | Raw Pack | Hot Pack | ||||||
|---|---|---|---|---|---|---|---|---|
| Pressure Cooker | Precook | Pressure Cooker | Boiling Water Bath | |||||
| Minutes | Pounds | Minutes | Pounds | Pts. & Qts. | ||||
| Pints | Quarts | Pints | Quarts | |||||
| Lamb, Veal, Beef, (all cuts) | 75 | 75 | 10 | * | 75 | 75 | 10 | 3 1/2 hours |
| Pork, (all cuts) | 75 | 75 | 10 | * | 75 | 75 | 10 | 3 1/2 hours |
| Sausage | --- | --- | --- | * | 75 | 75 | 10 | 3 1/2 hours |
| Chicken, Rabbit, Duck, Turkey | 75 | 75 | 10 | * | 75 | 75 | 10 | 3 1/2 hours |
| Deer, Wild Birds, Geese | 75 | 75 | 10 | * | 75 | 75 | 10 | 3 1/2 hours |
| Fish (all kinds) | 90 | 90 | 10 | * | 90 | 90 | 10 | 4 hours |
NOTE: A pressure cooker is recommended for processing all meats as it gives a greater degree of safety. DO NOT add liquids to meat packed raw. Pack meats loosely and only to within 1 inch of top of jar. (See footnotes, page8.)
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