Vegetables must be canned in a pressure canner for the correct time and pressure (PSI) to ensure their safety. If not canned correctly, these low acid foods may contain the deadly botulism toxin.
Vegetables may be canned without salt. Salt adds flavor but does not prevent spoilage. If you use a weighted-gauge canner and can at an altitude less than 1000 feet, you may use 10 PSI instead of 15 PSI for the canner pressure. This will improve nutrient and quality retention of the vegetables. Check with your local county extension office or Soil Conservation District for altitude information.
Recipe15 lb. unhusked sweet corn or 3 qt. cut whole kernels
14 lb. mature green podded lima beans or 4 qt. shelled limas
2 qt. crushed or whole tomatoes (optional)
Yield: 7 quarts
Procedure: Wash and prepare fresh produce as described for specific vegetables.
Hot Pack: Combine all prepared vegetables in a large kettle with enough water to cover the pieces. Add 1 teaspoon salt to each quart jar, if desired. Boil gently 5 minutes and fill jars with pieces and cooking liquid, leaving 1 inch headspace
Raw Pack: Fill jars with equal parts of all prepared vegetables, leaving 1 inch headspace. Do not shake or press down pieces. Add 1 teaspoon salt to each quart jar, if desired. Add fresh boiling water, leaving 1 inch headspace. Adjust lids and process.Recommended Processes (Hot and Raw Pack)
1) Dial-gauge Pressure Canner
Pints – 60 minutes 11 PSI
Quarts – 85 minutes 11 PI
2) Weighted-gauge Pressure Canner
Pints – 60 minutes 15 PSI
Quarts – 85 minutes 15 PSI
Revised 2010 by Deb Botzek-Linn