Pressure Canning Times for Vegetables.
Here are the directions for pressure canning the vegetables and fungi that withstand the canning process the best. Although they may be properly pressured canned, potatoes and leafy greens do not belong in this list.
For keeping potatoes, cold storage or dehydration is preferable, while for storing leafy greens, freezing or dehydration.
The majority of instructions for pressure canning vegetables using the hot pack technique urge you to just pour the blanched vegetables into a strainer, wasting all that tasty cooking liquid, and then cover the veggies in the jars with ordinary boiling water. Sure, you could do this.
But if you follow the directions I provide below for utilizing the liquid the veggies was blanched in as your canning liquid, you’ll get a much nicer (and more healthy) result. In order to avoid wasting time, it is necessary to remove the veggies from the blanching liquid using a slotted spoon rather than just pouring them into a strainer.
Pressure Canning Times for ASPARAGUS
The asparagus base ends should be cut off. The remaining spears may either be cut into 2-inch pieces or left longer; just make sure that the longer spears are cut into lengths that will fit into the canning jars with about an inch of headspace above them.
Raw Pack Leaves slightly more than an inch of headspace when packing raw asparagus stalks in hot, clean canning jars. Leaving a headspace of one inch, cover the asparagus with boiling water. Clean the rims of the jars, then screw on the canning lids.
Warm Pack
For 2 to 3 minutes, blanch asparagus in hot water. With a slotted spoon, blanch asparagus for two to three minutes in hot water. Transfer the asparagus to clean, hot canning jars using a slotted spoon.
Fill the jars loosely, allowing little over 1 inch of headspace. Leaving a 1-inch head space, pour the still-hot blanching liquid over the asparagus. Clean the rims of the jars, then screw on the canning lids.
Canner with dial gauge
11 pounds; pints take 30 minutes, and quarts take 40. For changes for high altitude, see the sidebar chart.
Canner with weighted gauge
10 pounds; pints take 30 minutes, and quarts take 40. For changes for high altitude, see the sidebar chart.
Pressure Canning Times for REHYDRATED FROM DRY BEANS
This is crucial: Dry beans must be rehydrated before canning. To accomplish this, either boil them for two minutes, turn off the heat, and then let them soak in hot water for an hour. Alternatively, you may soak them in cold water overnight.
In any case, you must boil the beans in new water for 30 minutes before canning them. During this first 30 minutes of simmering, I normally add a 2-inch piece of dried seaweed called kombu or wakame.
Although it doesn’t significantly alter the taste of the beans, it does provide minerals, notably iodine, and is said to make them more soft.
While the beans are in the pressure canner, they will finish cooking.
Only Hot Pack
Any froth that formed while the beans were boiling should be skimmed off and thrown away. Transfer the beans to clean, hot canning jars using a slotted spoon. Leave a headspace of slightly more than 1 inch. Leaving a headspace of one inch, pour the hot boiling liquid over the beans. Clean the rims of the jars, then screw on the canning lids.
Canner with dial gauge
1 pound; pints take 75 minutes, quarts take 90. For changes for high altitude, see the sidebar chart.
Canner with weighted gauge
10 pounds; pints take 75 minutes, and quarts take 90. For changes for high altitude, see the sidebar chart.
Pressure Canning Times for WAX, GREEN, AND BEANS
Bean stem ends should be cut off. They may be cut into 2-inch pieces or left longer; just make sure the longer portions can fit into the canning jars lengthwise with a little bit more than 1-inch head space above them.
Raw Pack Leave slightly more than 1 inch of headspace when packing raw green or wax beans in clean, hot canning jars. Boiling water should be poured over the beans with a 1-inch headspace. Clean the rims of the jars, then screw on the canning lids.
Warm Pack
Green or wax beans should be blanched in boiling water for 5 minutes. Transfer them to clean, hot canning jars using a slotted spoon. Fill the jars loosely, allowing little over 1 inch of headspace. With a headspace of 1 inch, pour the beans with the still-hot blanching liquid. Clean the rims of the jars, then screw on the canning lids.
caps for cans.
Pressure Canning Times for Canner with dial gauge
11 pounds; pints take 20 minutes, and quarts take 25. For changes for high altitude, see the sidebar chart.
Canner with weighted gauge
10 pounds; pints take 20 minutes, and quarts take 25. For changes for high altitude, see the sidebar chart.
Pressure Canning Times for FRESHLY SHELLED BEANS
Pure Pack
Tender, recently shelled beans should be loosely packed into clean, hot canning jars, allowing about 1 inch of headspace. Boiling water should be poured over the beans with a 1-inch headspace. Clean the rims of the jars, then screw on the canning lids.
Warm Pack
In boiling water, blanch tender, newly shelled beans for three minutes. Transfer them to clean, hot canning jars using a slotted spoon. Fill the jars loosely, allowing little over 1 inch of headspace. With a headspace of 1 inch, pour the beans with the still-hot blanching liquid. Clean the rims of the jars, then screw on the canning lids.
Canner with dial gauge
11 pounds; pints take 40 minutes, and quarts take 50. For changes for high altitude, see the sidebar chart.
10 pounds; 40 minutes for pints; 50 minutes for quarts; weighted gauge canner. For changes for high altitude, see the sidebar chart.
Pressure Canning Times for BEETS
Clean the beets well, and then cut the leaf stems off all but one inch. For 20 to 25 minutes, boil them in water. Utilizing a slotted spoon, remove the beets (reserve the cooking liquid). When the beets are cool enough to handle, peel them off and cut the ends of the stem and roots. Small beets should be left intact.
Slice or chop bigger beets into 1-inch-thick pieces.
Only Hot Pack
Leave a little bit more than 1 inch of headspace after loosely packing the beets into the jars. With 1 inch of headspace left, bring the beet cooking liquid back to a boil and pour it over the beets in the jars. Clean the rims of the jars, then screw on the canning lids.
Canner with dial gauge
11 pounds; pints take 30 minutes, and quarts take 35. For changes for high altitude, see the sidebar chart.
Canner with weighted gauge
10 pounds; pints take 30 minutes, and quarts take 35. For changes for high altitude, see the sidebar chart.
Pressure Canning Times for CARROTS
Cut the carrots’ root tips and stem ends off. them off. You may slice or dice them as you choose. You may leave baby carrots whole.
Pure Pack
Place the raw carrot pieces loosely into hot, clean canning jars, allowing about 1 inch of headspace. Leaving an inch of headspace, cover the carrots with boiling water. Clean the rims of the jars, then screw on the canning lids.
Warm Pack
Peeled carrot segments should be blanched for five minutes in hot water. Transfer them to clean, hot canning jars using a slotted spoon. Fill the jars loosely, allowing little over 1 inch of headspace. Leaving a headspace of one inch, pour the still-hot blanching liquid over the carrots. Clean the rims of the jars, then screw on the canning lids.
Dial Scale Canner
11 pounds; pints take 25 minutes, and quarts take 30. For changes for high altitude, see the sidebar chart.
Canner with weighted gauge
10 pounds; pints take 25 minutes, and quarts take 30. For changes for high altitude, see the sidebar chart.
Pressure Canning Times for CORN
Pure Pack
Raw corn kernels should be loosely packed into hot, clean canning jars, allowing about 1 inch of headspace. Boiling water should be poured over the maize with a 1-inch headspace. Clean the rims of the jars, then screw on the canning lids.
Warm Pack
Put your measured raw corn kernels in a saucepan. Add one-half cup of water for every pint of maize. Boil for a few minutes, then turn down the heat and simmer for five.
Fill clean, hot canning jars with corn and boiling liquid. Give yourself 1 inch of headroom. Clean the rims of the jars, then screw on the canning lids.
Canner with dial gauge
11 pounds; pints take 55 minutes, and quarts take 85. For changes for high altitude, see the sidebar chart.
Canner with weighted gauge
10 pounds; pints take 55 minutes, and quarts take 85. For changes for high altitude, see the sidebar chart.
Pressure Canning Times for MUSHROOMS
Ignore whatever advice you may have received to never wash mushrooms: For 10 minutes, soak yours in clean water, then scrub or rinse any dirt off.
Small mushrooms should be left whole, while bigger mushrooms should be chopped into slices or chunks no thicker than 12 inch.
Only Hot Pack
In boiling water, blanch the cleaned and prepped mushrooms for five minutes. Transfer them to clean, hot canning jars using a slotted spoon. Fill the jars loosely, allowing little over 1 inch of headspace. Leaving a headspace of one inch, pour the still-hot blanching liquid over the mushrooms. Clean the rims of the jars, then screw on the canning lids.
Canner with dial gauge
45 minutes; 11 pounds; half-pints and pints. For changes for high altitude, see the sidebar chart.
Canner with a weighted gauge
Half-pints and pints for 45 minutes; 10 pounds. For changes for high altitude, see the sidebar chart.
Pressure Canning Times for OKRA
Okra may be cut crosswise into pieces for canning, but using tiny, firm, intact okra pods will provide far superior results. Also take notice that I only advise against using the canning liquid for this one veggie.
Hot Pack only
Okra should be blanched for two minutes in hot water. Transfer them to clean, hot canning jars using a slotted spoon. They should be crammed in a little bit, with just over an inch of headspace remaining.
Fresh, boiling water should be poured over the okra with a 1-inch headspace. Clean the rims of the jars, then screw on the canning lids.
Canner with dial gauge
11 pounds; pints take 25 minutes, and quarts take 40. For changes for high altitude, see the sidebar chart.
10 pounds; pints take 25 minutes, and quarts take 40. For changes for high altitude, see the sidebar chart.
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