Vegetable

Blanching

Hot-water

Water seal

Steam pressure

Pressure cooker

Asparagus

15

180

90

60

40

Beans, wax

5 to 10

180

90

60

40

Beans, stringless

5 to 10

180

90

60

40

Beans, Lima

5 to 10

180

120

60

40

Beets

5

90

80

60

40

Brussels Sprouts

5 to 10

120

90

60

40

Cabbage

5 to 10

120

90

60

40

Carrots

5

120

80

60

40

Cauliflower

3

180

40

30

20

Corn, sweet

5

240

120

90

60

Dandelion

15

120

90

60

40

Egg plant

5 to 10

120

90

60

40

Endive

15

120

90

60

40

Greens

15

120

90

60

40

Hominy

3

120

90

60

40

Mushrooms

5

90

80

50

30

Mustard

5 to 10

120

90

60

40

Okra

5 to 10

120

90

60

40

Onions

5 to 10

180

120

60

40

Parsnips

5

90

80

60

40

Peas

5 to 10

180

120

60

40

Peppers (green)

5 to 10

180

90

60

40

Peppers (sweet)

5 to 10

120

90

60

40

Pumpkin

3

120

90

60

40

Salsify

5

90

80

60

40

Sauerkraut

3

120

90

60

40

Spinach

15

120

90

60

40

Squash

3

129

90

60

40

Sweet Potatoes

5

90

80

60

40

Tomatoes

1 1/2

45

18

15

10

Turnips

5

90

80

60

40

Turnip tops (young, tender)

15

120

90

60

40

Vegetable combination

5 to 10

180

120

60

45

Cream of Tomato Soup

30

20

18

10

Vegetable Soup and all Soup Combination

180

75

60

45

Fruits

Apples

1 1/2

20

12

8

6

Apricots

1 to 2

16

12

10

5

Blackberries

16

12

10

5

Blueberries

16

12

10

5

Cherries

16

12

10

5

Currants

16

12

10

5

Dewberries

16

12

10

5

Figs

1 to 2

16

12

10

5

Gooseberries

1 to 2

16

12

10

5

Grapes

16

12

10

5

Huckleberries

16

12

10

5

Peaches

1 to 2

16

12

10

5

Pears

1 1/2

20

12

8

6

Plums

16

12

10

5

Quinces

1 1/2

20

12

8

6

Preserves, after preparation and filling

20

15

10

Raspberries

16

12

10

5

Notes

Time for Different Altitudes

This time table is based upon the one-quart pack and upon fresh products at altitudes up to 1000 feet. For higher altitudes increase the time 10 per cent, for each additional 500 feet.

For example: Sterilize tomatoes in wash boiler 45 minutes up to 1000 feet elevation; 10% longer or 50 minutes, between 1000 and 1500 feet elevation; 10% longer or 55 minutes, between 1500 and 2000 feet elevation, etc.

Proper Steam Pressure

When processing fruits in steam-pressure canners, not over 5 pounds of steam pressure should be used. When processing vegetables, do not use over 15 pounds of pressure.

Shrinkage During Sterilization

Shrinkage may occur during sterilization because of improper and insufficient blanching and cold-dipping, careless packing, poor grading, sterilizing for too long a period, or lack of judgment in the amount and size of product put into the container. This will have no effect on the keeping of the product if thoroughly sterilized and the jar sealed.