Do not attempt to use this time table unless familiar with instructions

Product

Blanch

Process

Minutes

Asparagus

8 boiling water

2 1/2 hours

Beans, Baked

1 1/2 hours

Beans, Lima or Shell

Omit blanching

3 hours

Beans, String

Omit blanching

3 hours

Beets

15 boiling water

2 1/2 hours

Carrots

15 boiling water

2 1/2 hours

Cauliflower

5 boiling water

1 1/2 hours

Corn

5 boiling water

4 hours

Greens (Spinach, Chard,

Kale, Dandelions, etc.)

20 over steam

2 hours

Peas

5 boiling water

2 1/2 - 3 hours

Peppers

Omit blanching

2 hours

Succotash

See recipe

3 hours

Summer Squash

15 boiling water

1 hour

Tomatoes

1 1/2 boiling water

25 minutes

Asparagus, Beans (Lima or String), Corn, and Peas should never be canned in any container holding more than a quart.

If pint jars are used, do not vary the time schedule for processing. It is safer to process the same time for pints as for quarts.

Some seasons, the Intermittent Method is indicated for Beans, Corn, and Peas.