Show all Vege talfo preparation required sl processing 0 kit ESSING re cooker 0 th u MU ulu lbs rA wash precook 3 mi mieites mites asparagus pack ISO 40 10 beans wash st cut or leave whole precook 5 3 minutes 40 to be beans Bean lima sLima shell grade wash precook ans 5 minutes men pack as to wash retain stem cook beets beet IS 15 balm sup lup skins pack 40 10 remove outer leave leavis s wash cabbage brus bros precook e r 0 o 5 minutes add itla III sprouts F fresh s h water ad 10 wash peel precook 5 carrots minutes pack hot 35 10 remove outer leaves wash cauliflower precook 4 minutes pack ISO as 10 remove husk precook f S corn on cob minutes pack to 80 10 cut from cob precook 5 corn com minutes pack 80 to wash steam to wilt greens pack loosely 60 10 parsnip Par snips wash part pare precook S minutes pack go 90 as 10 shell grade case use young peas precook 3 rain min pack loosely 60 10 pumpkin cut cot in pieces steam or bake squash until tender pack ISO 60 10 pack cold add salt calr sauerkraut no water so 30 heres your vegetable canning guide see directions below conning canning time tima ITS TIME to roll up those sleeves again and start stait taking out canning equipment the corn Is sweet and tender the pea pods are full and green and carrots are still in that nice young crisp stage all ol of which makes them cah can worthy its not a good idea to wait too long before putting up vegetables because the produce gets too old id and as you know canning merely merely preserves it works no wr wrinkle I 1 ekla smooth or restores no color to old vegetables when you want a good atod product ilet from the can start with superior material that means fresh from the garden produce two hours from garden to can it if you cart cali manage it here are some tips to select good produce asparagus should be tender green and freshly cut if possible cut when it Is no more than five inches tell tall so the ends of the stalks will have a minimum of woody fiber i v only freshly picked green beans should be ba used as they dry easily upon standing it if you pick your own then get them after the dew is oft off shapely beautifully green ones can be canned whole uma lima beans should be almost almost mature but still green in color as well as a being very sweet anil anh tender it if immature they lack flavor if too old they are like ake dried lima beans young beets the tha size ciz of a golf ball are ideal for canning be care careful not to break the skin or tap the tha roots of the beets in order to ta preserve the tha color I 1 ONLY SWEET CORN can bt be used for canning to select the best corn for canning push a fingernail sharply into the corn kernel if the th milk Is if thin and sweet the corn Is perfect for canning when the milk Is thick the corn Is past the canning stage carrots when right for canning are sweet end and tender the young carrots which are about three fourths of an inch in diameter make the best canned product in canning greens select only tender young produce with undamaged leaves and have them fresh freih ly picked or at least as fresh as possible dont use old produce with large tough stems and midribs mi dribs to test for tenderness in olaa okra pierce a pod with the thumbnail and if it cuts through easily the vegetable e table Is ripe peas will ill not no wait for canning becaas a it takes only a few hours houri lor for peas to develop trot from n the right tage stage which Is ii tender sweet and slightly lightly immature to the point where they are starchy and not as good testing tasting gather pods early in the tha rooming morning selecting those which are ara very green and crisp and well tilled filled with peas 4 PLAN TO HAVE all canning equipment ready by the tha time tima you go ater after your produce so that y you 02 can bring it into tw 09 house and start it on its way it you just faveto go out into the garden gardea to pick th the vegetables you can even start your water boiling for the pre precooking cooking LYNN SAYS heros heres tips tipi on canning vegetables at home ali AH vegetables contain enzymes cause various changes la in color flavor flaver and texture to the home eanner canner the most obvious sign of cl ewy matic activity Is that of food turning dark on top ot of the jar it if you can beets choose these that have havel deep red color throughout ou t neither neider skin tap root nor the tha stems should b broken before the beets beet are precooked LYNN CHAMBERS MENU fresh pork butt browned potatoes quick cooked cabbage salad of mixed greens apple pie with cheese crust beverage bread and butter have the jars and covers washed and sterilized the jari jar may be inverted on a clean tow towel e I 1 after sterilizing il so be in readiness to fill have water in the pressure cooker you can start this heating beating as soon as you come in because theres not very much water needed naturally you have checked the pressure cooker previously to make certain it closes properly and that the pressure gauge works too cleaning equipment such as kettles and colanders paring knives and other things also should be ba ready WASH FOODS before cutting stemming or hulling probably need several changes of water for absolute cleanliness handle the vegetables gently and lift them out of the water rather than pouring it off them discard any spoiled vegetables during washing try to use the same sized pieces for each jar those vegetables which are outsized may be cut up rather than canned whole then prepare as necessary for each vegetable cutting g green re a n beans shelling peas scraping carrots c a r et at cetera precook or blanch immerse im mersa in hot water long enough to shrink or wilt the vegetables to get a better pack vegetables may be ba placed in a cheesecloth sack and immersed in boiling water fill sterile jars to within one inch of the tha top then add boiling water to within one half inch of the top t op one teaspoon of at salt to each qu quart art also may be added before the water it Is poured in adjust lids according to manufacturers rs directions place the rack in the bottom ot of the pressure cooker and set the jars on it leave a little space between the jars so that the steam can circulate freely only e enough jars to fit in ih the pressure cooker should be prepared at one time adjust the pressure cooker c over cover and in d screw down the safety valve v ive steam should be allowed to escape only through the petcock allow the petcock to remain open from seven to 10 minutes counting countin 9 from the tha time the tha steam begins begina to escape steadily close the petcock allow the pressure to come within two or three pounds pound of the do d sired amount then lower beat this prevents overshooting the desired pressure mark co count processing time from the moment the gauge registers the desired pounds ol of pressure have pressure remain as constant as possible gib a io fo you neither overcook or under process your food jars jar may be removed with a lifter onto layers ol of newspapers or cloth keep them away from drafts beets which do not have an even distribution of coloring usually will have better color it if pared cut and precooked for five minutes minute before canning they reabsorb color when handled bandied this way it if your canned corn has a brownish catt cast this usually la is due dua to prevent this by using juicy corn plenty ot of water and correct processing choosing the vegetables vegetable a carefully and careful handling I 1 will give d do sired results in home canning |