Pressure Canner - Low Acid Chart - 10lb. pressure
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Ingredients:
- 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. (unshelled) 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
- leaving 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. Quartered 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
Instructions:
If you are in doubt what to can - blanching and freezing still works.