Vegetables

A PRESSURE COOKER is recommended for processing low-acid foods as it gives a greater degree of safety.

RAW OR COLD PACK—The U.S. Department of Agriculture Research Service, and other investigators, have determined that asparagus, lima beans, green beans, carrots, whole grain corn, cowpeas, blackeye peas, green peas and summer squash, may be packed raw into jars IF processed in the pressure cooker. It is not necessary to increase time for the raw pack. Process according to pressure cooker time table, page 9.

TO PRECOOK VEGETABLES, cover them with boiling water and BOIL for time suggested in recipe. Keep boiling hot while packing.

A SALT AND SUGAR MIXTURE made by mixing 2 parts sugar to 1 part salt, may be used to season such vegetables as corn, peas, beets and tomatoes. Add 2 teaspoons of the mixture to each quart jar.

NOTE: All vegetables except tomatoes, also all meats, poultry and fish canned at home must be boiled in an open vessel 10 to 15 minutes before tasting or using.

Asparagus—Hot Pack

REMOVE scales from stalks. Wash thoroughly to remove all soil. Cut in jar lengths. Tie in bundles, place tips up in boiling water to cover lower tough portions. Cover kettle and boil 3 minutes. Drain and pack into clean pint KERR Jars. Add 1/2 teaspoon salt to each jar if desired. Fill to within 1/2 inch of top of jar with water in which vegetable was precooked or boiling water. Put on cap, screwing band firmly tight. Process according to time table, page 9.

Asparagus—Raw Pack

Remove scales from stalks. Wash thoroughly to remove all soil. Cut in jar lengths. Pack into clean pint KERR Jars. Add 1/2 teaspoon salt to each jar if desired. Fill to within 1/2 inch of top of jar with BOILING water. Put on cap, screwing the band firmly tight. Process in pressure cooker according to time table, page 9.

Baked Beans

  • 2 cups navy beans
  • 1/4 pound salt pork
  • 2 teaspoons salt
  • 2 tablespoons molasses
  • 3 teaspoons prepared mustard
  • 2 cups boiling water (from beans in cooking)
  • 12 tablespoons catsup
  • 4 tablespoons brown sugar
  • 1 large onion

WASH beans thoroughly. Cover with cold water and soak overnight. Boil in same water until beans are about 1/3 done (about 45 minutes). Drain the beans, saving the water. Slice the pork in the bottom of baking dish. Add the salt, molasses, mustard, catsup, sugar and onion (cut fine). Mix bean water with enough boiling water to make 4 1/2 cups. Add beans and liquid to mixture in baking dish, mixing well. Bake in hot oven (450° F.) for one hour. Pack while hot into clean KERR Jars, filling to within 1 inch of top of jar. Put on cap, screwing the band firmly tight. Process in pressure cooker for 60 minutes at 10 pounds or in water bath for 3 hours.

Beans (Lima)—Hot Pack

SHELL, wash and cover with boiling water. Bring to boil. Keep at boiling temperature. Pack loosely into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon of salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with water in which vegetable was precooked or boiling water. Put on cap, screwing band firmly tight. Process according to time table, page 9.

Beans (Lima)—Raw Pack

SHELL, wash and pack loosely into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon of salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with boiling water. Put on cap, screwing band firmly tight. Process in pressure cooker according to time table, page 9.

Beans (String)—Hot Pack

WASH, string and cut in convenient lengths or leave whole. Boil for 3 minutes. Pack into clean KERR Jars to within 1/2 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with water in which vegetable was precooked or boiling water. Put on cap, screwing band firmly tight. Process according to time table, page 9.

Beans (String)—Raw Pack

WASH, string and cut in convenient lengths or leave whole. Pack into clean KERR Jars to within 1/2 inch of top of jar. Add 1 teaspoon salt to each quart if desired. Fill to within 1/2 inch of top with BOILING water. Put on cap, screwing the band firmly tight. Process in pressure cooker according to time table, page 9.

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Beets

USE small uniform beets. Wash carefully; leave root and 3 inches of top on beets. Boil 15 minutes, plunge into cold water, remove skins. Pack into clean KERR Jars. Add 2 teaspoons of salt and sugar mixture to each quart jar if desired. Fill to within 1/2 inch of top of jar with boiling water. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Broccoli

REMOVE large leaves and stems. Wash thoroughly. Split large stalks. Boil 4 minutes. Pack into clean KERR Jars. Add 1 teaspoon of salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with water in which vegetable was precooked or boiling water. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Brussels Sprouts

FOLLOW recipe for cabbage.

Cabbage

WASH, remove outside leaves. Cut into desired size pieces and boil for 5 minutes. Pack into clean KERR Jars. Add 1 teaspoon of salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with water in which vegetable was precooked or boiling water. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Carrots—Hot Pack

WASH, scrape or peel carrots. Slice or dice. Bring to boil. Keep at boiling temperature. Pack into clean KERR Jars to within 1/2 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with water in which vegetable was precooked or boiling water. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Carrots—Raw Pack

WASH, scrape or peel carrots. Slice or dice. Pack into clean KERR Jars to within 1/2 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with BOILING water. Put on cap, screwing the band firmly tight. Process in pressure cooker according to time table, page 9.

Cauliflower

REMOVE all green leaves. Wash and break the head into medium flowerets. To draw out small insects, soak for 20 minutes in brine made with 1 tablespoon salt to 1 quart of cold water. Rinse in clear water. Drain. Boil 4 minutes. Pack into clean KERR Jars. Add 1 teaspoon salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with water in which vegetable was precooked or boiling water. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Corn (Whole Grain)—Hot Pack

Use only fresh corn that is tender and juicy. Shuck and remove silks. Cut out any damaged spots. Wash the ears with brush. Cut corn form cob. Place in pan with enough boiling water to cover. Bring to boil. Keep at boiling temperature. Pack loosely to within 1 inch of top of jar. Add 1 teaspoon of salt and sugar mixture, or 1/2 teaspoon of salt to each pint jar if desired. Fill with water in which vegetable was precooked or boiling water to within 1/2 inch of top of jar. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Corn (Whole Grain)—Raw Pack

USE only fresh corn that is tender and juicy. Shuck and remove silks. Cut out any damaged spots. Wash the ears with brush. Cut corn from cob and pack loosely into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon of salt and sugar mixture, or 1/2 teaspoon of salt to each pint jar if desired. Fill to within 1/2 inch of top of jar with BOILING water. Put on cap, screwing the band firmly tight. Process in pressure cooker according to time table, page 9.

Field or Blackeye Peas

FOLLOW raw or hot pack recipe for lima beans.

Greens—All Kinds

FOLLOW recipe for spinach.

Hominy

PUT hominy into kettle and boil 3 minutes. Pack into clean KERR Jars. Add 1 teaspoon of salt to each quart if desired. Fill to within 1/2 inch of top of jar with water in which vegetable was precooked or boiling water. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Mushrooms

SOAK in cold water 5 minutes. Trim stems. Wash in cold water. Leave small ones whole, cut large ones and boil 3 minutes. Pack into clean KERR Jars. Add 1 teaspoon of salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with water in which vegetable was precooked or boiling water. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

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Okra

SLECT young tender pods, wash well and remove stem end without cutting seed sections, boil 1 minute. Drain thoroughly and pack quickly into clean KERR Jars. Add 1 teaspoon of salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with boiling water. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Okra and Tomatoes

PEEL and cut tomatoes into small pieces. Wash okra and remove stem ends. Slice or leave whole and add to tomatoes. Start on low heat. Boil 3 minutes. Pack into clean KERR Jars to within 1/2 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Put on cap, screwing the band firmly tight. Process according to time table for okra, page 9.

Parsnips—Hot Pack

WASH thoroughly. Remove peel. Slice or cut in pieces. Boil 5 minutes. Pack into clean KERR Jars. Add 1 teaspoon of salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with water in which the vegetable was precooked or boiling water. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Peas—Hot Pack

USE only young tender, freshly gathered peas. Shell, wash and sort according to size. Bring to boil. Keep at boiling temperature. Pack loosely into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon of salt and sugar mixture of 1/2 teaspoon of salt to each pint jar if desired. Fill to within 1/2 inch of top of jar with water in which vegetable was precooked or boiling water. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Peas—Raw Pack

USE only young tender, freshly gathered peas. Shell, wash and sort according to size. pack loosely into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon of salt and sugar mixture or 1/2 teaspoon of salt to each pint jar if desired. Fill to within 1/2 inch of top of jar with BOILING water. Put on cap, screwing the band firmly tight. Process in pressure cooker according to time table, page 9.

Peppers

CAN the sweet bell pepper with the skin on. Remove the seed pod. Boil 3 minutes and pack tightly into clean KERR Jars. Add 1 teaspoon of salt to each quart jar if desired. Fill to within 1/2 inch of top jar with water in which vegetables was pre-cooked or boiling water. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Pimiento Peppers

SLECT ripe, sound peppers. To remove skins put whole peppers into boiling water 12 to 15 minutes, or place in a moderately hot oven for 6 to 8 minutes. Dip quickly into cold water, peel, stem and cut out seeds. Pack in layers into clean pint KERR Jars to within 1/2 inch of top of jar. Do not add water or oil. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Potatoes, New Irish—Raw Pack

WASH and scrape small new Irish potatoes, being sure to remove all trace of soil around the eyes. Pack into clean KERR Jars to within 1/2 inch of top of jar. Add one teaspoon salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with BOILING water. Put on cap, screwing the band firmly tight. Process in pressure cooker according to time table, page 9.

Pumpkin (for Pie Filling)

CUT in medium pieces. Remove peel. Steam or boil tender. To steam, add little or no water. When boild, add only enough water to cover. Put pumpkin and liquid fro precooking pan, through food mill or strainer. Simmer until heated through, stirring often to prevent sticking. Pack loosely and while hot, into clean KERR Jars to within 1/2 inch of top of jar. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Rutabagas

FOLLOW recipe for parsnips.

Salad Mixtures

A COMBINATION of vegetables may be canned for salad. Prepare each vegetable as for canning and cut into desired size. Mix together, cover with boiling water and bring to boil. Keep at boiling temperature. Pack into clean KERR Jars. Add 1 teaspoon of salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with water in which vegetables were precooked or boiling water. Put on cap, screwing the band firmly tight. Process for time necessary for vegetable requiring longest processing.

Salsify (or Oyster Plant)

FOLLOW recipe for carrots.

Page 19

Sauerkraut

USE good, sound heads of mature cabbage. 1 pound of salt with 40 pounds of cabbage; 2 ounces (3 1/2 tablespoons) with 5 pounds of cabbage. One pound fills 1 pint glass jar.

Remove outside green and dirty leaves. Quarter the head and shred the cabbage finely. Put 5 pounds cabbage and 2 ounces of salt into a large pan and mix with the hands. Pack gently into the crock with a potato masher. Repeat until crock is nearly full. Cover with a a cloth, plate and weight. During the curing process, kraut requires daily attention. Remove scum as it forms and wash and scald the cloth often to keep it free from scum and mold. Fermentation will be complete in 10-12 days.

As soon as kraut is thoroughly cured, pack into clean KERR Jars, adding enough of the kraut juice, or a weak brine made by dissolving 2 tablespoons salt to a quart of water, to fill jars to within 1/2 inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath for 15 minutes.

Sauerkraut (Made in Jars)

SELECT, prepare and mix cabbage with salt as in preceding recipe. Pack solidly into clean KERR Jars. Fill with cold water to within 1/2 inch of top of jar. Put on cap, screwing the band firmly tight. This will ferment for 3 or 4 days. When fermentation ceases, wash outside of jars, tighten screw bands if loose, and store jars without processing. Kraut will be ready for use in 4 to 6 weeks. If stored in cool place, kraut will keep for many months.

Soybeans

GREEN soybeans of varieties suitable for table use may be canned. Follow recipe for lima beans except process soybeans in pressure cooker 80 minutes at 10 pounds or 210 minutes in water bath.

Spinach—Greens of All Kinds

WASH carefully through several waters to remove dirt and insects. Precook in live steam or place in kettle with just the water clinging to the leaves after the last washing and boil until wilted. Pack at once into clean KERR Jars, being careful not to press too tightly. Add 1 teaspoon salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with boiling water. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Squash—Hot Pack (Summer, Scalloped, Zucchini or Italian)

WASH, do not peel. Cut in uniform pieces. Cover with water. Bring to boil. Keep at boiling temperature. Pack into clean KERR Jars to within 1/2 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with water in which vegetable was precooked or boiling water. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Squash—Raw Pack (Summer, Scalloped, Zucchini or Italian)

WASH, do not peel. Cut in uniform pieces. Pack into clean KERR Jars to within 1/2 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with BOILING water. Put on cap, screwing the band firmly tight. Process in pressure cooker according to time table, page 9.

Squash (Acorn, Crookneck, Hubbard, or Banana

FOLLOW recipe for pumpkin, omitting spices.

Sweet Potatoes

WASH, boil or steam for 20 minutes, and remove skins. Cut in medium pieces, or leave small ones whole. Pack into clean KERR Jars without the addition of liquid, or if desired, fill to within 1/2 inch of top of jar with water, medium or heavy syrup. Put on cap, screwing the band firmly tight. Process according to time table, page 9. If covered with water or syrup follow time given for sweet potatoes with liquid.

Swiss Chard

WASH through several waters to remove all grit and insects. Precook in live steam or place in kettle with just the water clinging to leaves after last washing and boil until thoroughly wilted. Pack into clean KERR Jars, being careful not to press too tightly. Add 1 teaspoon salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with boiling water. Put on cap, screwing the band firmly tight. Process according to time table for Greens, page 9.

Tomatoes

WASH tomatoes. Scald in boiling water long enough to remove peel (about 1/2 minute). Plunge into cold water. Peel, core, quarter and pack into clean KERR Jars to within 1/2 inch of top of jar. Gently press tomatoes down while packing to make own juice. Add no liquid. Add 1 teaspoon salt to each quart jar if desired. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Tomatoes (Whole)

WASH tomatoes. Scald in boiling water long enough to remove peel (about 1/2 minute). Plunge in cold water. Peel, core and pack into clean KERR Jars. Add 1 teaspoon salt to each quart jar if desired. Fill to within 1/2 inch of top of jar with tomato juice or water. Tomato juice should be used. Water will dilute flavor. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Tomatoes—Stewed

  • 2 quarts tomatoes (cut in chunks)
  • 4 tablespoons green peppers (chopped)
  • 4 tablespoons onions (chopped)
  • 6 tablespoons celery (chopped)
  • 2 teaspoons celery salt
  • 2 teaspoons sugar
  • 1/4 teaspoon salt

MEASURE all vegetables after chopping. Mix all ingredients and pack into clean KERR Jars to within 1/2 inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath for 45 minutes.

Turnips

FOLLOW recipe for parsnips.

Walnut or Pecan Meats (Cold Pack)

PUT nut meats into clean KERR Jars. Put on cap, screwing the band firmly tight. Process in oven. Use lowest possible heat, 225°, for 45 minutes any size jar.

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