Canning Vegetables Safely

B1159 University of Wisconsin-Extension Cooperative Extension Wisconsin Safe Food Preservation Series Canning Vegetables Safely

Barbara H. Ingham ate autumn finds Low-acid foods that would support some pantry the growth of C. botulinum include L shelves stocked meats, milk, eggs, and vegetables with row upon row of such as peas, carrots, corn and home-canned vegeta- potatoes. These low-acid foods bles. High quality home-canned veg- must be processed in a pressure etables can add nutrients and enjoy- canner to destroy any C. botulinum ment to family meals all year long. spores that might be present. For safe food unlikely to spoil, follow Foods with sufficient acid — fruits the directions in this publication for such as apples, peaches and pears — canning vegetables. will not support the growth of C. bot- Acids naturally found in foods can ulinum spores and can be safely help limit or control the growth of processed in a boiling water canner. many disease-causing microorgan- The acidity measure of a food that isms. However, most vegetables divides low acid (pressure canning) contain relatively low amounts of from high acid (boiling water acid.You can only prevent spoilage canning) is a pH of 4.6 (see the pH and possible foodborne illness by chart in the box on page 2). processing canned vegetables at temperatures to destroy harmful bacteria. Over the years, botulism from improperly home-canned foods has received a good deal of public atten- tion. Botulism is a potentially fatal poisoning resulting from consuming food that contains toxins produced by Clostridium botulinum, bacteria widely distributed in soils around the world. In the absence of air and in low-acid foods, the heat-resistant spores of this organism can grow and produce lethal toxins in food. This can happen without any sign of spoilage in the sealed jar. Even a taste of food containing this toxin can be fatal.

CANNING VEGETABLES SAFELY 1 To destroy C. botulinum spores, low- A pH number Processing times must be acid foods must be processed at Select high quality measures acidity temperatures higher than the boiling long enough to: and alkalinity on a vegetables point of water (212° F at sea level). allow heat to penetrate to the scale from 1 to 14. For high quality canned products, This can only be achieved by sur- center of food or the coldest spot A pH of 7 is neutral. As the pH drops use fresh vegetables at the peak of rounding the jars of food with pure in the jar, and below neutral (pH < 7), a food becomes eating quality. Ideally, vegetables steam under pressure, using a steam reach temperatures needed to increasingly more acidic. As the pH commonly grown in home gardens pressure canner. Under pressure, destroy harmful bacteria and bac- increases from 7 (pH > 7), a food should be canned the same day they water boils at a higher temperature. terial spores. becomes increasingly more basic or are harvested. If this is not possible, alkaline. In general, the foods we eat Use pressure canners to process refrigerate the vegetables until you have a pH below 7.Very few foods are low-acid vegetables. Do not use How quickly heat are ready to can them. Refrigeration alkaline; egg whites are the notable boiling water canners for low-acid penetrates depends on the: will slow the rate of quality loss. exception (pH = 8). foods. size of the jar, and Green beans, peas, sweet corn and Here are some common foods and green leafy vegetables can lose A pressure canner is not the same contents of the jar: their pH values. as a pressure cooker. Pressure quality very rapidly. Carrots, beets, – ratio of solid to liquid, and cookers or pressure saucepans are potatoes or winter squash can be used to rapidly cook meats, vegeta- – kind and size of food pieces. stored for a relatively long time bles and other foods for a family Processing methods in this publica- without much quality change. For boiling water canning: meal. But they may not maintain tion take these factors into account pH 3.0 to 4.0—apples, berries, cherries,adequate pressure, and they heat and must be followed precisely to lemons, oranges, peaches, pears; and cool too quickly to ensure safe ensure safe home-canned food. Use pickles food. Do not use pressure cookers or only the jar sizes and packing styles For a list of recom- For boiling water canning or pressure saucepans for home listed for each vegetable. Process for mended vegeta- pressure canning: canning. the full time listed for each veg- bles to plant, pH 4.0 to 5.0—tomatoes with Pressure canners may have dial etable. Follow directions in the request the publi- added acid * gauges or weighted gauges. Pressure Vegetable Canning Guide beginning cation Vegetable Cultivars and Planting For pressure canning: is measured in pounds per square on page 15. Guide for Wisconsin Gardens A1653. pH 5.0 to 6.0—carrots, beans, onions, inch (psi).When pressure is applied, Other helpful information can be peppers, potatoes, squash; most water boils at a high temperature. found in Disease-Resistant Vegetables meats Food can be processed in a pressure for the Home Garden A3110 and pH 6.0 to 7.0—corn, mushrooms, canner quickly and safely at these Harvesting Vegetables from the Home peas; chicken high temperatures. For home Garden A2727.These are available canning, use pressure canners that from your county UW-Extension office or the address on the back page. maintain pressures up to 15 psi.

* Tested recipes for canning tomatoes can be found in Tomatoes Tart and Tasty B2605, available from your county UW-Extension office or Cooperative Extension Publications at the address on the back page. 2 Wisconsin Safe Food Preservation Series CANNING VEGETABLES SAFELY 3 Canning vegetables uniform size pieces. Specific sugges- Do not add butter or fat to home- Filling jars tions are stated in the Vegetable canned products unless specifically Use standard canning jars free of Preparing vegetables Canning Guide beginning on page 15. allowed in a recipe tested for safety. cracks or chips. Do not reuse com- Adding butter or other fats to home- Wash all vegetables thoroughly mercial mayonnaise jars for process- canned food may slow the rate of under running water or through Optional ingredients ing in pressure canners, since the risk heat transfer, and result in an unsafe several changes of water. Lift the veg- Pickling or canning salt can be of breakage is great.Wash and rinse product. etables out of the water to drain so added to canned vegetables to the jars.You do not need to sterilize that dirt washed off will not settle enhance flavor. However, you can Do not thicken, add rice, barley or jars before filling when pressure back on the food.Trim or peel as omit or use less salt without risking pasta to canned vegetables. These canning. needed, depending on the veg- spoilage in low-acid vegetables. starchy ingredients absorb liquid Do not use jars larger than 1 quart etable. Spices or herbs may be added in during processing, and slow the way because safe process times are not the vegetables heat. Under-process- To limit nutrient loss: If directions small amounts before processing. available for larger jars. For some ing and unsafe food could result. call for cutting up vegetables for Heat treatments in this publication vegetables, even quart jars are not canning, do so just before you are are sufficient to render these addi- recommended for the same reason. tions safe. ready to pack them into jars. Cut into For high quality Check the Vegetable Canning Guide canned products, for recommended jar sizes for each use fresh vegeta- product. If you use 11⁄2 pint jars, use The yield of canned product from different vegetables varies greatly.The chart bles at the peak of the process time for quarts. below will help you estimate the amount of canned food you can get from each eating quality. Ideally, vegetables Vegetables may be packed raw or vegetable.Weights per bushel or crate are approximate. commonly grown in home gardens preheated and packed hot, as indi- should be canned the same day they cated in the guide. A few vegetables Yields for canned vegetables are harvested. If this is not possible, should be hot packed only. Pounds for Weight & About how refrigerate the vegetables until you are Hot packing usually produces a higher Vegetable 1 quart jar measure many quarts ready to can.You may add small quality canned product and improves amounts of salt, spices and herbs to Asparagus 3 30 lbs./crate 10 to 15 shelf life because it helps remove canned vegetables. But do not add Beans, green, wax or Italian 2 30 lbs./bushel 15 to 20 trapped air from the food tissues, butter or fat, or thicken these items Beans, lima (in pods) 4 to 5 30 lbs./bushel 5 to 8 shrinks food, reduces floating, and with rice, pasta or starch. Beans or peas, dry 3 1⁄4 25 lbs./bushel 6 to 7 increases vacuum in the sealed jars.

Beets (without tops) 2 1⁄2 to 3 52 lbs./bushel 17 to 20 Follow instructions for loose- or tight-pack filling. Some vegetables Carrots (without tops) 2 1⁄2 to 3 50 lbs./bushel 16 to 20 expand during processing, or will not Corn, sweet (in husks) 4 to 5 35 lbs./bushel 8 to 9 as kernels heat evenly if packed too tightly. Peas, green (in pods) 4 to 5 30 lbs./bushel 6 to 8 Potatoes, white 3 60 lbs./bushel 15 to 20 Spinach or other greens 4 20 lbs./bushel 5 to 8

Squash, winter or pumpkin 2 40 lbs./bushel 16 to 20

4 Wisconsin Safe Food Preservation Series CANNING VEGETABLES SAFELY 5 Use enough liquid — boiling water Follow these steps for successful Pressure is measured or cooking liquid — to cover raw- Processing in a home canning of vegetables: in pounds per square and hot-packed food. If uncovered, pressure canner inch (psi).When Loose- or tight-pack vegetables invegetables at the top of the jar may Low-acid foods must be processed canning low-acid vegetables at all jars, as instructed. darken. for the correct number of minutes at Wisconsin elevations, unless otherwise Leave the proper amount of head-Use hard water, because the calcium temperatures between 240° and specified, operate: space, usually 1 inch. salts in hard water will help vegeta- 250° F to destroy harmful bacteria bles maintain a firm texture.This is and bacterial spores.These tempera- Add boiling water or cooking dial gauge canners at 11 pounds liquid to cover food. Cooking liquidparticularly important for green tures are attained using a pressure pressure (11 psi). is often preferred because of the beans. However, if your water is high canner. At these temperatures, it added vitamins, minerals and in iron or copper salts, you may takes from 20 to 110 minutes to weighted gauge canners at flavor imparted. prefer to use soft water in canning to destroy bacteria and bacterial spores 10 psi at elevations up to 1,000 feet above sea level, or keep vegetables from discoloring. in low-acid foods. Process vegetables for the correct 15 psi above 1,000 feet elevation. time and at the correct After filling, remove air bubbles from Wisconsin elevations range from 580 If you do not know the elevation where pressure setting. jars by sliding a rubber spatula or to 1,953 feet above sea level. Using the you live, consult the map on page 8 in bubble freer between the food and process time for sea level may lead to this publication, or process as recom- the side of the jar in several places. spoilage if you live at higher eleva- mended for the higher elevation. Wipe the jar rim carefully to remove tions.Water boils at lower tempera- Leave the amount of headspace — food particles. tures as elevation increases. Increasing between the top surface of the liquid canner pressure compensates for the and the top rim of the jar — recom- Jar lids lower boiling temperatures. mended in the Vegetable Canning Follow the manufacturer’s directions Therefore, when you look up the Guide. Usually 1-inch headspace is for pretreating two-piece vacuum process time for a particular veg- recommended for foods processed in seal lids. Fill hot, clean jars with veg- etable, select the canner pressure for a pressure canner.This space allows etables. Remove bubbles. Be careful your elevation. food to expand during processing not to leave any food on the jar rims. If you do not know the elevation and form a vacuum as the jars cool. Wipe jar rims with a clean, damp where you live, consult the map on Overfilling jars could lead to under- paper towel. Put on pretreated lids page 8, contact your local county processing or cause sealing and screw on metal bands until you Land Information office, or process as problems. begin to feel resistance, then turn the recommended for the higher band until it is firmly tight. elevation. Caution: Porcelain-lined zinc caps Remember: If you share recipes with and rubber rings have not been friends and relatives, be sure to made for years and are no longer rec- include adjustments for changes in ommended for home canning. elevation.

6 Wisconsin Safe Food Preservation Series CANNING VEGETABLES SAFELY 7 Check the canner and Vent the canner for 10 minutes to To vent the canner: Leave the vent drive air from the canner. If air is port uncovered, or open the petcock pressure gauge trapped in the canner, a lower tem- by hand. Heat the canner so the Before you start canning, be sure the perature will result and cause under- water boils and generates steam. County elevation map canner is in good operating condi- processing. After steam flows from the canner Remember to adjust for eleva- tion. Have a dial pressure gauge vent for 10 minutes, close the tion above sea level when tested each canning season to be petcock or place the pressure regula- pressure canning vegetables. sure it measures pressure accurately. Follow recipes pre- tor on the vent pipe and let the Consult the elevation map, or call Contact your county UW-Extension cisely and process pressure rise to the desired level. your county Land Information office for dial gauge testing. all vegetables in a Start counting process time when office (listed under county govern- pressure canner. Canners with weighted pressure reg- the correct pressure is reached. ment in your phone book). If you Open kettle canning, microwave ulators do not require testing. But the Maintain the pressure at a steady share recipes with friends and rela- canning and oven canning are very regulators and vent pipes must be level by regulating heat under the tives, be sure to include adjust- unsafe and not recommended. Boiling kept clean, and gaskets need to be in canner. Fluctuating pressure can ments for changes in elevation. water canning is also very unsafe and good condition. Replace any rubber cause jars to lose liquid and damage gaskets that are old or leaking. See not recommended for vegetables. Elevation above 1,000 feet seals, or lead to under-processing Vent all pressure canners for Using and Caring for a Pressure Canner and unsafe food. Elevation below 1,000 feet B2593 (see back page to order). 10 minutes before beginning pressure processing. Failure to vent canners can If at any time during processing the Process in a pressure canner result in under-processing and unsafe pressure drops below the process food. level, bring the pressure back up and When you are ready to process veg- retime for the entire process period. etables, put 2 to 3 inches of boiling Start counting process time when the water in the bottom of the pressure correct pressure is reached. Maintain When the process time is up, turn off canner. Set filled jars on a rack in the the pressure at a steady level by regu- the heat and remove the canner canner so steam can flow freely lating heat under the canner. from the burner, if possible. Let the around each jar. Fasten the canner lid Fluctuating pressure can cause jars to pressure drop on its own. Do not in place. lose liquid and damage seals, or lead force-cool the canner. Force-cooling to under-processing. If at any time with cold water will cause the jars to during processing the pressure drops lose liquid and may damage their below the process level, bring the seals. Forced cooling will also lead to pressure back up and retime for the under-processing.The cool-down entire process period. period is part of the lethal process that destroys harmful bacteria and bacterial spores.

Source: Wisconsin Geological and Natural History Survey

8 Wisconsin Safe Food Preservation Series CANNING VEGETABLES SAFELY 9 Time for depressurizing will vary, but In an unheated storage area, protect If jars fail to seal in most cases will be 30 minutes or For best quality, canned food by wrapping jars in use home-canned If properly processed jars fail to seal, less.When the pressure reaches zero, paper and covering them with a food within one you can do one of the following: wait a few minutes, then slowly open blanket. Move them to a heated area year. Properly Refrigerate the jar of vegeta- the petcock or remove the weight when the temperature drops to home-canned food will remain safe for bles and use it within 2 or control. Unfasten the cover and tilt it freezing. Freezing will not cause years, but quality will suffer in 3days.Once cooled to room away from you as the steam escapes. canned vegetables to spoil unless extended storage. Store jars in a cool, temperature, jars of vegetables If you delay opening the canner for the seal is damaged when the jar’s dry place to retain the best eating that did not seal should be refrig- several hours, it may be very difficult contents expand. But the food may quality. And remember to rotate jars, erated until used, or reprocessed to remove the lid, and foods will cool have a softer texture, and the flavor using the oldest first, and then those within 24 hours. more slowly than desired. may change. more recently canned. Freeze the contents of jars that did not seal. Package in a Cool jars Jar seals may fail for several freezer-safe container (glass jar or Remove jars from the canner and reasons: place them upright on a towel or plastic container), label and date. Check seals Nicks or chips on the jar rim You may need to transfer the veg- rack away from drafts. Do not After the jars have cooled com- etables to a new container if: retighten the screw band. If some pletely, check the seals. Press the Not enough or too much head- space liquid has boiled out during process- center of flat metal lids. If the lid is – there is not room for vegeta- ing, do not open the jar to add more. popped down and does not move, Food particles on the jar rim — bles to expand on freezing in the original canning jar, or If only a small amount of liquid the jar is sealed. After 24 hours, you Wipe the rim before placing the lid on the jar. Overfilling may force boils out (less than half) and can remove metal bands, wash and – you want to use a different food particles under the lid. the lid seals properly, the food store them for re-use. (non-breakable) container in Fluctuating pressure or a sudden your freezer. will be safe to eat. However, food drop in pressure can also draw that is not covered with liquid Storing canned vegetables food particles under the lid. Reprocess vegetables within may darken during storage. Wipe sealed jars clean, label and 24 hours. Empty vegetables from If more than half the liquid has date. For best quality, use home- Incorrectly pretreating lids — jars, heat (if directions called for been lost, either reprocess the canned food within one year. Follow the manufacturer’s direc- hot packing), and place into tions. vegetables with added liquid, Properly home-canned food will clean, hot jars. Process as if you or freeze the contents of these remain safe for years, but quality will Reusing single-use lids, or using old were canning fresh food. jars. Liquid is necessary for suffer from extended storage. Store lids with dried-out sealing Reprocessed vegetables may be adequate heat penetration. jars in a cool, dry place to retain the compound softer, but will be wholesome. Losing too much liquid during best eating quality and protect the Defects in the lid itself: flaws in the If more than 24 hours have lids from rusting. processing can lead to under- sealing compound coating, or elapsed, safely dispose of the processing and unsafe food. too little compound jars and their contents. Follow on the lid the directions on pages 12-13.

10 Wisconsin Safe Food Preservation Series CANNING VEGETABLES SAFELY 11 If the seal is broken or you detect sponges or wash cloths that may Safely discard Dispose of spoiled signs of spoilage, treat canned veg- have been used in the cleanup. Place vegetables that etables carefully — they may contain them in a plastic bag and discard in foods carefully are spoiled or that C. botulinum toxin. the trash. Do not taste food from a jar with an became unsealed. unsealed lid, or food that shows signs Even if the vegetables show no Even if the vegetables show no of spoilage.You can more easily obvious signs of spoilage, dispose of Follow directions obvious signs of spoilage, dispose of detect some types of spoilage in jars them in one of these two ways: them in one of these two ways: stored without screw bands. Growth If the suspect jars are still sealed, carefully of bacteria and yeasts produces gas place them in a heavy garbage When you can mixed vegetables, If the suspect jars are still sealed, that pressurizes the food, swells lids, bag. Close and place the bag in a check the process time for each and breaks jar seals. vegetable and use the longest place them in a heavy garbage regular trash container or bury it bag. Close and place the bag in a As you select canned food from your in a nearby landfill. time. Food quality will be better if regular trash container or bury it in you combine vegetables that have a nearby landfill. cupboard, examine each lid for tight- If the suspect jars are unsealed, similar process times. For example, if ness and vacuum. Lids that are open or leaking, detoxify the jars you include corn in a mixture, the If the suspect jars are unsealed, popped down in the center have good and their contents before discard- seals. Next, hold the jar upright at eye process time is going to be very long open or leaking, detoxify the jars ing. Detoxifying the jars and their and their contents before discard- level.Turn the jar and examine all sides and will greatly overcook vegetables contents will destroy any poisons like green beans, carrots or peas that ing. Place suspect jars in an 8-quart for streaks of dried food from the top that might have formed. or larger pan. Carefully add water of the jar. Look at the contents for have shorter process times. to cover by 2 inches and boil for rising air bubbles and unnatural color. Use only research-tested recipes 30 minutes. Cool and discard in the To detoxify food: for home canning. Extension bul- trash, or bury. While opening the jar, smell for Carefully place the filled suspect jars letins and the USDA Complete Guide unnatural odors and look for and lids on their sides in an 8-quart to Home Canning are sources of spurting liquid and cotton-like mold or larger stock pot, pan, or boiling tested recipes (see pages 22-23). unsafe or under-processed food. (white, blue, black or green) on the water canner.Wash your hands thor- (See the mixed vegetables recipe on food and under the lid. oughly. Carefully add to the pot Items prepared with untested recipes page 21.) enough water to cover the jars by should not be canned, but most can Vegetables that 2 inches. Avoid splashing the water. be frozen. Canning foods at home is Do not thicken, or add rice, barley not a time to experiment with or pasta to mixed vegetables. failed to seal Place a lid on the pot and heat the recipes — the safety of you and your These starchy ingredients absorb may be safely water to boiling. Boil for 30 minutes reprocessed within family could be at risk. liquid during processing, and change to ensure detoxifying the food and 24 hours. Empty vegetables from jars, the heat transfer characteristics of jars. Cool. Discard the jars, their lids Be sure you follow filling instruc- heat (if hot packing), and place into the product. Under-processing and and food in the trash, or bury in soil. tions, so the amount of solids in clean, hot jars. Reprocess again for the each jar is not greater than stated. unsafe food could result. Wash with soap and water all full time. If more than 24 hours have The guidelines in this publication counters, pots and equipment elapsed, safely dispose of the jars and assure heat penetration for specific including can opener, clothing and their contents. combinations and proportions of hands that may have contacted the foods, so any changes may result in spoiled food or jars. Discard any

12 Wisconsin Safe Food Preservation Series CANNING VEGETABLES SAFELY 13 VEGETABLE CANNING GUIDE Process vegetables in a pressure canner Weighted gauge Weighted gauge Canner Dial gauge up to 1,000 ft. above 1,000 ft. Dial gauge canners at 11 pounds pressure (11 psi) pressure 11 pounds 10 pounds pressure 15 pounds pressure Weighted gauge canners at pressure (10 psi) (15 psi) 10 pounds pressure (10 psi) at elevations up to 1,000 feet above sea level Vegetable Type of pack, preparation, process time 15 pounds pressure (15 psi) above 1,000 feet elevation Asparagus; Wash, trim and cut into 1-inch pieces. Pack tightly into hot jars raw pack without crushing, leaving 1-inch headspace. Add salt.* Cover with All recommendations in the Vegetable Canning Guide are for boiling water, leaving 1-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process. the higher elevation — above 1,000 feet. If you are certain Pints: 30 minutes — Quarts: 40 minutes that you live below 1,000 feet, you may safely process at Asparagus; Wash, trim and cut into 1-inch pieces. Boil in water 2 to 3 minutes. 10 pounds pressure (10 psi) with a weighted gauge canner. hot pack Loosely pack in hot jars and cover with hot cooking liquid, leaving The processing time remains the same at any elevation. 1-inch headspace. Add salt.* Remove air bubbles.Wipe jar rims. Adjust lids and process. (See the Wisconsin elevation map on page 8.) Pints: 30 minutes — Quarts: 40 minutes Use only tested recipes for home canning, such as the following Beans or Use kidney, navy, soybeans, great northern, or any other dry bean guidelines, other extension bulletins, or the USDA Complete Guide peas, dry; or pea. Sort and wash dry beans and prepare using one of the hot pack following methods: to Home Canning: 1) Place the beans in a large pot, cover with water and let stand http://www.foodsafety.ufl.edu/cmenu/can/canhome.htm in a cool place for 12 to 18 hours. Drain. Freeze food if you do not use a tested recipe. If you 2) Cover beans with water, bring to a boil. Boil 2 minutes, remove change tested recipes, the safety of you and your from heat and soak for 1 hour. Drain. family could be at risk. Take drained beans soaked by either method and cover with fresh water. Boil for 30 minutes. Pack hot beans into hot jars, leaving Note: lb. = pound 1-inch headspace. Add salt.* Cover with boiling water, leaving mg. = milligram 1-inch headspace. Remove air bubbles.Wipe jar rims. psi = pounds per square inch (pressure) Adjust lids and process. tbsp. = tablespoon tsp. = teaspoon Pints: 75 minutes — Quarts: 90 minutes 1 quart = 2 pints = 4 cups * Use canning or pickling salt. Unless otherwise stated, add1⁄2 tsp. salt to pints and 1 tsp. to quarts.You may use less salt or no salt in canned vegetables.

14 Wisconsin Safe Food Preservation Series CANNING VEGETABLES SAFELY 15 VEGETABLE CANNING GUIDE VEGETABLE CANNING GUIDE Weighted gauge Weighted gauge Vegetable Type of pack, preparation, process time Canner Dial gauge up to 1,000 ft. above 1,000 ft. pressure 11 pounds 10 pounds pressure 15 pounds pressure Beans, lima Shell and wash. Fill hot jars loosely. Do not shake or pack pressure (10 psi) (15 psi) (in pods); down. Add salt.* Cover with boiling water, leaving headspace below raw pack for small or large beans: Small beans: Leave 1-inch headspace in pints, 1 Vegetable Type of pack, preparation, process time 1⁄2 inches in quarts. Beans, dry — Add 3 cups water for each cup of dry beans in a large pot. Soak Large beans: Leave 1-inch headspace in pints, 1 1⁄4 inches in quarts. with tomato overnight, or cover with water and boil 2 minutes, remove from Remove air bubbles.Wipe jar rims. Adjust lids and process. or molasses heat and soak 1 hour. Drain, cover with fresh water, and boil for 30 Pints: 40 minutes — Quarts: 50 minutes sauce; minutes. Drain and save liquid for sauce. Fill hot jars 3⁄4 full of hot Beans, lima Shell and wash. Cover beans with boiling water; bring to a boil, hot pack beans and cover with boiling sauce (see below), leaving 1-inch (in pods); and boil 3 minutes. Loosely pack hot beans into hot jars, leaving headspace. Add a 3⁄4-inch cube of pork, ham or bacon to each jar, if hot pack 1-inch headspace. Do not shake or pack down. Add salt.* desired. Remove air bubbles.Wipe jar rims. Adjust lids and process. Cover with boiling cooking liquid, leaving 1-inch headspace. Pints: 65 minutes — Quarts: 75 minutes Remove air bubbles.Wipe jar rims. Adjust lids and process.

Tomato sauce Molasses sauce Pints: 40 minutes — Quarts: 50 minutes 3 cups tomato juice 4 cups cooking liquid Beets; Small, 1-2 inches: Pack whole. Medium, 2-3 inches: Cube or slice. 1 cup tomato catsup 3 tbsp. molasses hot pack Beets larger than 3 inches are often too fibrous to can. Remove tops, 3 tbsp. sugar or sorghum leaving 1-inch stem and tap root. Scrub well. Cover with boiling 2 tsp. salt 1 tbsp. vinegar water. Boil until skins slip off easily, about 15 to 25 minutes 1 tbsp. chopped onion 2 tsp. salt depending on size. Cool, remove skins and trim off root and stem. 1 3 Can small beets whole; cut larger ones into ⁄4 tsp. ground cloves ⁄4 tsp. dry mustard 1⁄2-inch slices or cubes. Heat to boiling. Heat to boiling. Fill hot jars with hot beets and cover with fresh boiling water, Beans, green, Wash and trim. Leave whole or cut into 1- or 2-inch pieces. Pack leaving 1-inch headspace. Add salt.* Remove air bubbles.Wipe jar wax or tightly into hot jars, leaving 1-inch headspace. Add salt.* Cover rims. Adjust lids and process. Italian; with boiling water, leaving 1-inch headspace. Remove air bubbles. Pints: 30 minutes — Quarts: 35 minutes raw pack Wipe jar rims. Adjust lids and process. Carrots; Wash, peel and rewash. Leave small carrots whole; slice or dice Pints: 20 minutes — Quarts: 25 minutes raw pack larger carrots. Pack hot jars tightly, leaving 1-inch headspace. Add Beans, green, Wash, trim and cut as above. Cover with boiling water, boil salt.* Fill jar with boiling water, leaving 1-inch headspace. Remove wax or 5 minutes. Pack hot beans into hot jars, leaving 1-inch headspace. air bubbles.Wipe jar rims. Adjust lids and process. Italian; Add salt.* Cover with boiling cooking liquid, leaving 1-inch head- Pints: 25 minutes — Quarts: 30 minutes hot pack space. Remove air bubbles.Wipe jar rims. Adjust lids and process. Carrots; Prepare as above. Cover carrots with water, bring to a boil and Pints: 20 minutes — Quarts: 25 minutes hot pack simmer 5 minutes. Fill hot jars with hot carrots, leaving 1-inch headspace. Add salt.* Cover with boiling cooking liquid, leaving * Use canning or pickling salt. Unless otherwise stated, add1⁄2 tsp. salt to pints and 1-inch headspace. Remove air bubbles.Wipe jar rims. Adjust lids 1 tsp. to quarts.You may use less salt or no salt in canned vegetables. and process.

Pints: 25 minutes — Quarts: 30 minutes

16 Wisconsin Safe Food Preservation Series CANNING VEGETABLES SAFELY 17 VEGETABLE CANNING GUIDE VEGETABLE CANNING GUIDE Weighted gauge Weighted gauge Vegetable Type of pack, preparation, process time Canner Dial gauge up to 1,000 ft. above 1,000 ft. pressure 11 pounds 10 pounds pressure 15 pounds pressure Onions; Use onions 1 inch in diameter or less.Wash and peel onions. pressure (10 psi) (15 psi) hot pack Cover onions with boiling water; bring to a boil. Boil 5 minutes. Pack onions into hot jars, leaving 1-inch headspace. Add salt.* Vegetable Type of pack, preparation, process time Fill jars with fresh boiling water, leaving 1-inch headspace. Remove air bubbles.Wipe jar rims. Adjust lids and process. Corn — Note: Hot pack using pint jars only. Canning in quart jars is unsafe. cream-style; Husk, remove silks, and wash. Blanch ears 4 minutes in boiling Pints: 40 minutes — Quarts: 40 minutes hot pack water. Cut corn from cob at center of kernel, and scrape cobs. Add Peas, green; Note: Freeze Sugar Snaps or edible pods for best quality. Shell, 1 cup boiling water to each 2 cups corn in a saucepan. Heat to raw pack wash. Pack peas loosely into hot jars, leaving 1-inch headspace. boiling and simmer 3 minutes. Use pint jars only. Fill hot jars with Add salt.* Cover with boiling water, leaving 1-inch headspace. hot corn mixture, leaving 1-inch headspace. Add salt.* Remove air Remove air bubbles.Wipe jar rims. Adjust lids and process. bubbles.Wipe jar rims. Adjust lids and process. Pints or Quarts — 40 minutes Pints: 85 minutes — Quarts: UNSAFE Peas, green; Shell, wash. Cover peas with water in a saucepan. Bring to a Corn — Husk, remove silks, and wash. Blanch 3 minutes in boiling water. hot pack boil and boil for 2 minutes. Pack hot peas loosely into hot jars, whole kernel; Cut kernels from cob 3/4 the depth of the kernels. Do not scrape leaving 1-inch headspace. Add salt.* Cover with boiling cooking raw pack cob. Pack corn loosely into hot jars, leaving 1-inch headspace. liquid, leaving 1-inch headspace. Remove air bubbles.Wipe jar rims. Add salt.* Cover with boiling water, leaving 1-inch headspace. Adjust lids and process. Remove air bubbles.Wipe jar rims. Adjust lids and process. Pints or Quarts — 40 minutes Pints: 55 minutes — Quarts: 85 minutes Peppers, Note: Small peppers may be left whole; large peppers may be Corn — Prepare as above. In a saucepan, combine 1 cup boiling water hot or sweet quartered. Wash, core and remove seeds.Wear rubber gloves if whole kernel; for each 4 cups of corn. Heat to boiling; simmer 5 minutes. Pack hot green or red; working with hot peppers. Slash 2 to 4 slits in each pepper and hot pack corn loosely into hot jars, leaving 1-inch headspace. Add salt.* hot pack remove skins as follows: Heat in 400° F oven or broiler 6 to Cover with boiling hot cooking liquid, leaving 1-inch headspace. 8 minutes until skins blister. Place in a pan and cover with a damp Remove air bubbles.Wipe jar rims. Adjust lids and process. cloth. Let steam for 5 to 10 minutes. Remove skins with a knife blade. Flatten peppers and pack loosely in layers in hot jars. Add Pints: 55 minutes — Quarts: 85 minutes

Mushrooms, Caution: Can only domestic mushrooms. Do not can wild mush- 1⁄2 tsp. salt to each pint jar, if desired. Cover with boiling water, domestic; rooms, as safe processes have not been developed. See page 22. leaving 1-inch headspace. Remove air bubbles.Wipe jar rims. Adjust hot pack Hot pack using half-pint or pint jars only. Canning in quart jars is lids and process. unsafe.Trim stems and discolored parts. Soak in cold water for Pints: 35 minutes — Quarts: UNSAFE 10 minutes and wash thoroughly in several changes of water. * Use canning or pickling salt. Unless otherwise stated, add1 Leave small mushrooms whole; cut larger ones. Cover with water ⁄2 tsp. salt to pints and 1 tsp. to quarts.You may use less salt or no salt in canned vegeta and boil 5 minutes. For better color, add to each pint jar one 500 bles. mg. tablet of vitamin C (crushed). Use half-pint or pint jars only. Fill hot jars loosely with hot mushrooms and cover with fresh boiling water, leaving 1-inch headspace. Add salt.* Remove air bubbles. Wipe jar rims. Adjust lids and process.

Half-pints: 45 minutes — Pints: 45 minutes — Quarts: UNSAFE 18 Wisconsin Safe Food Preservation Series CANNING VEGETABLES SAFELY 19 VEGETABLE CANNING GUIDE VEGETABLE CANNING GUIDE Weighted gauge Weighted gauge Vegetable Type of pack, preparation, process time Canner Dial gauge up to 1,000 ft. above 1,000 ft. pressure 11 pounds 10 pounds pressure 15 pounds pressure Sweet Caution: Do not mash or purée. Wash sweet potatoes. Boil or steam pressure (10 psi) (15 psi) potatoes; 15 to 20 minutes to slip off skins. Cool enough to handle and hot pack remove skins. Cut into uniform pieces. Pack hot sweet potatoes into Vegetable Type of pack, preparation, process time hot jars, leaving 1-inch headspace. Add salt.* Cover with boiling water or medium sugar syrup, leaving 1-inch headspace. Remove Potatoes, Small, 1-2 inches: Pack whole. Note: Potatoes must be peeled for air bubbles.Wipe jar rims. Adjust lids and process. white — process times given to produce a safe product. Pints: 65 minutes — Quarts: 90 minutes cubed or Wash and peel, cut into1⁄2-inch cubes. Keep in ascorbic acid whole; solution to prevent browning: 3,000 mg. vitamin C (crushed) per Medium sugar syrup hot pack gallon of cold water. Drain. Cook cubed potatoes 2 minutes in Dissolve 13⁄4 cups sugar in 1 quart of water. Heat to boiling. boiling water, whole potatoes 10 minutes. Drain. Pack hot potatoes into hot jars, leaving 1-inch headspace. Add salt.* Cover with fresh Yields 5 cups syrup. boiling water, leaving 1-inch headspace. Remove air bubbles. Tomatoes For instructions on safely canning tomatoes, see Tomatoes Tart & Wipe jar rims. Adjust lids and process. Tasty B2605, available from your county UW-Extension office or the address on the back page. Pints: 35 minutes — Quarts: 40 minutes Vegetables, Caution: Do not change the kind or total amount of ingredients Spinach or Can freshly picked, tender greens that are thoroughly washed. mixed; listed. Do not add corn. Do not add meat or use meat broth. other greens; Cut out tough stems and midribs. Blanch 1 pound at a time in a hot pack** Unsafe food may result if you change this recipe. hot pack cheesecloth bag or steamer for 3 to 5 minutes or until well wilted. 6 cups carrots, sliced Pack hot greens loosely into hot jars, leaving 1-inch headspace. 4 cups peas, shelled Cover with boiling water, leaving 1-inch headspace. Add salt.* 4 cups green beans, cut Remove air bubbles.Wipe jar rims. Adjust lids and process. 3 cups white potatoes, peeled and cubed Pints: 70 minutes — Quarts: 90 minutes 2 cups onions, chopped 2 cups celery, sliced Squash, Caution: Must be frozen. There are no guidelines for safely canning summer — this product. See page 22 and Freezing Fruits and Vegetables B3278, 1⁄4 cup parsley, minced UNSAFE available fromyour county UW-Extension office or the address on 2 tbsp. salt the back page. 1 tbsp. pepper Squash, Caution: Do not mash or purée. Wash, remove seeds, peel. Cut into 3 quarts vegetable broth or water winter or 1-inch cubes. Boil 2 minutes in water. Pack hot cubes into hot jars Yield: 7 quarts pumpkin and cover with hot cooking liquid or boiling water, leaving 1-inch Combine all ingredients in a large stock pot. Bring to a boil, reduce — cubed; headspace. Add salt.* Remove air bubbles.Wipe jar rims. heat and simmer 5 minutes. Ladle hot vegetables and broth into hot pack Adjust lids and process. hot jars, leaving 1-inch headspace. Remove air bubbles.Wipe rims. Adjust lids and process. Pints: 55 minutes — Quarts: 90 minutes * Use canning or pickling salt. Unless otherwise stated, add1⁄2 tsp. salt to pints and Quarts: 40 minutes 1 tsp. to quarts.You may use less salt or no salt in canned vegetables. ** Instructions for canning other vegetable mixtures can be found on page 13. See page 22 for vegetables not suited for canning in mixtures.

20 Wisconsin Safe Food Preservation Series CANNING VEGETABLES SAFELY 21 Not recommended For more informa- Wisconsin Safe Food Resources These vegetables are not recom- tion, see Freezing mended for home canning: Fruits and Preservation Series Web site broccoli Vegetables B3278, publications If you do not have a computer, Make Your Own Sauerkraut B2087, contact your local library. Most Brussels sprouts Canning Fruits Safely B0430 Tomatoes Tart & Tasty B2605 and Using libraries have a computer linked to cabbage and Caring for a Pressure Canner Canning Meat and Poultry B3345 the World Wide Web. cauliflower B2593, available from your county Canning Salsa Safely B3570 USDA Complete Guide to Home UW-Extension office or Cooperative kohlrabi Canning Vegetables Safely B1159 Canning (Ag Information Bulletin Extension Publications at the address Freezing Fruits and Vegetables B3278 539, 1994): rutabaga on the back page. http://www.foodsafety.ufl.edu/ summer squash (such as zucchini, Homemade Pickles and Relishes B2267 cmenu/can/canhome.htm yellow squash, spaghetti squash) Make Your Own Sauerkraut B2087 turnips Tomatoes Tart & Tasty B2605 wild mushrooms Using and Caring for a Pressure Canner These vegetables develop strong B2593 flavors and usually discolor when Wisconsin’s Wild Game: Enjoying the canned, or may be unsafe to can. Harvest B3573 Using them in vegetable mixtures is To start with the right ingredients, not recommended for the same see also: reasons. Disease-Resistant Vegetables for the Home Garden A3110 Growing Tomatoes, Peppers and Eggplants in Wisconsin A3687 Harvesting Vegetables from the Home Garden A2727 Vegetable Cultivars and Planting Guide for Wisconsin Gardens A1653 These are all available from your county UW-Extension office or the address on the back page.

22 Wisconsin Safe Food Preservation Series CANNING VEGETABLES SAFELY 23 NOTES

24 Wisconsin Safe Food Preservation Series © 2000 by the Board of Regents of the Produced by Cooperative Extension University of Wisconsin System doing Publications, University of Wisconsin- business as the division of Cooperative Extension. Susan Anderson, designer; Extension of the University of Wisconsin- Rhonda Lee, editor.Thanks to Michael Extension. Send inquiries about copyright Czechanski, cartographer,Wisconsin permission to: Director, Cooperative Geological and Natural History Survey. Extension Publications, 201 Hiram Smith University of Wisconsin-Extension, Hall, 1545 Observatory Dr., Madison,WI Cooperative Extension, in cooperation 53706. with the U.S. Department of Agriculture Author: Barbara H. Ingham, food science and Wisconsin counties, publishes this extension specialist, Department of Food information to further the purpose of the Science, University of Wisconsin-Madison May 8 and June 30, 1914, Acts of and UW-Extension. Based on a previous Congress. UW-Extension provides equal publication by Mary E. Mennes (retired), opportunities and affirmative action in food management specialist, UW- employment and programming, includ- Madison and UW-Extension. ing Title IX and ADA requirements. If you Reviewers: Julie Garden-Robinson, North need this material in an alternative Dakota State University; Linda Harris, format, contact Cooperative Extension University of California-Davis; Judy Publications at (608) 262-2655 (Voice & Harrison, University of Georgia-Athens; TDD), or the UW-Extension Office of Val Hillers,Washington State University; Equal Opportunity and Diversity Patricia Kendall, Colorado State Programs. Before publicizing, please University; Lydia Medeiros, Ohio State check this publication’s availability. University; Karen Penner, Kansas State This publication is available from your University; William Schafer, University of Wisconsin county UW-Extension office or: Minnesota. Wisconsin reviewers: Helen Cooperative Extension Publications Harrison, professor, Horticulture 45 N. Charter Street Department, University of Wisconsin- Madison,WI 53715 Madison; Kerry Ingraham, horticulture Toll-free: (877) 947-7827 educator, Eau Claire County (877-WIS-PUBS) UW-Extension; Karen Joos, family living In Madison: 262-3346 educator, Monroe County UW-Extension; Fax: (608) 265-8052 Susie Knoblauch, R.D., outreach specialist, Internet: UW-Madison; Deana Sexson, agriculture http://www.uwex.edu/ces/pubs agent, Portage County UW-Extension.

B1159 Canning Vegetables Safely (2000) R-6-00-5M-225