This section is from the book "Everywoman's Canning Book", by Mary B. Hughes. Also available from Amazon: Everywomans canning book; the A B C of safe home canning and preserving.
Product | Blanch | Process |
Minutes | ||
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 |
15 boiling water | 2 1/2 hours | |
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 |
See recipe | 3 hours | |
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.
 
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