TOMATOES—WHOLE OR HALVED
(packed raw without added liquid)
Wash medium, smooth, firm, ripe tomatoes. Loosen skins by dipping
tomatoes 1 minute in boiling water, then in cold water. Peel and remove
core. Leave whole or halve. Add 2 tablespoons of bottled lemon
juice or ½ teaspoon of citric acid per quart of tomatoes. For pints,
use 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid. Add
1 teaspoon salt to each quart, ½ teaspoon to each pint, if desired. Fill
jars with raw tomatoes, pressing until spaces between them fill with
juice. Leave ½-inch headspace. Adjust jar lids.
Pressure canning: Process at 11 pounds pressure, pints and quarts
25 minutes. For processing above 2,000 feet altitude, see page 20 for
recommended pounds of pressure.
Boiling water canning: Process pints
BEANS—GREEN, WAX, ITALIAN
Wash young, tender beans thoroughly. Remove stem and blossom
ends or any “strings”. Leave whole or cut into 1-inch pieces.
Raw Pack: Pack raw beans tightly in clean, hot Mason jars
leaving 1-inch head space.
Hot Pack: Cover beans with boiling water and boil 5 minutes.
Pack hot beans loosely in clean, hot Mason jars,
leaving 1-inch head space.
Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 20 minutes and Quarts 25
minutes. For processing above 2,000 feet altitude, see page 27 for
recommended pounds of pressure.
POTATOES—WHITE
Wash, scrape, and rinse new potatoes 1 to 2½ inches in diameter.
If desired, cut into ½-inch cubes. Place in ascorbic acid solution
(1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening.
Drain. Cover potatoes with hot water; bring to a boil and boil whole
potatoes for 10 minutes, cubes for 2 minutes. Pack hot potatoes in
clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling
water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 35 minutes and Quarts 40
minutes. For processing above 2,000
PEPPERS—HOT OR SWEET
(including bell, chile, jalapeño, and pimiento)
Preparation of Chile peppers—Cut two or four slits in each pepper,
and blister using one of the following methods:
Oven or broiler method: Place chile peppers in a 400° oven or
broiler for 6 to 8 minutes until skins blister.
Range-top method: Cover hot burner, either gas or electric with
heavy wire mesh. Place chilies on burner for several minutes
until skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth.
After several minutes, peel peppers. Remove stems and seeds.
Preparation of other peppers—Remove stems and seeds; blanch 3
minutes.
Hot Pack: Small peppers may be left whole. Large peppers
may be quartered. Pack peppers loosely in clean,
hot Mason jars, leaving 1-inch headspace. Cover
with boiling water, leaving 1-inch headspace.
Adjust jar lids.
Converted from the original file for viewing — open/download the original to edit it.