Hot pack.—Preheat vegetables in water or steam. Cover with cooking liquid or boiling water. Cooking liquid is recommended for packing most vegetables because it may contain minerals and vitamins dissolved out of the food. Boiling water is recommended when cooking liquid is dark, gritty, or strong-flavored, and when there isn’t enough cooking liquid.
Processing in a Pressure Canner
Use a steam-pressure canner for processing all vegetables except tomatoes and pickled vegetables.
Directions.—Follow the manufacturer’s directions for the canner you are using. Here are a few pointers on the use of any steam-pressure canner:
•Put 2 or 3 inches of boiling water in the bottom of the canner; the amount of water to use depends on the size and shape of the canner.
•Set filled glass jars or tin cans on rack in canner so that steam can flow around each container. If two layers of cans or jars are put in, stagger the second layer. Use a rack between layers of glass jars.
•Fasten canner cover securely so that no steam can escape except through vent (petcock or weighted-gage opening).
•Watch until steam pours steadily from vent. Let it escape for 10 minutes or more to drive all air from the canner. Then close petcock or put on weighted gage.
•Let pressure rise to 10 pounds (240° F.). The moment this pressure is reached start counting processing time. Keep pressure constant by regulating heat under the canner. Do not lower pressure by opening petcock. Keep drafts from blowing on canner.
•When processing time is up, remove canner from heat immediately.