The number of quarts of canned food you can get from a given amount of fresh vegetables depends on quality, condition, maturity, and variety of the vegetable, size of pieces, and on the way the vegetable is packed—raw or hot pack.
Generally, the following amounts of fresh vegetables (as purchased or picked) make 1 quart of canned food:
| Pounds | |
|---|---|
| Asparagus | 2½ to 4½ |
| Beans, lima, in pods | 3 to 5 |
| Beans, snap | 1½ to 2½ |
| Beets, without tops | 2 to 3½ |
| Carrots, without tops | 2 to 3 |
| Corn, sweet, in husks | 3 to 6 |
| Okra | 1½ |
| Peas, green, in pods | 3 to 6 |
| Pumpkin or winter squash | 1½ to 3 |
| Spinach and other greens | 2 to 6 |
| Squash, summer | 2 to 4 |
| Sweetpotatoes | 2 to 3 |
Directions for Vegetables
Asparagus
•Raw Pack.—Wash asparagus; trim off scales and tough ends and wash again. Cut into 1-inch pieces.
In glass jars.—Pack asparagus as tightly as possible without crushing to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 25 minutes |
| Quart jars | 30 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack asparagus as tightly as possible without crushing to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—