Hot packing peaches.
Covering peaches with a boiling sirup solution.
Processing Vegetables
A steam-pressure canner must be used for processing all vegetables except tomatoes and pickled vegetables. Work only with the quantity of vegetable needed for one canner load at a time. As each jar is filled, adjust the lid, and place the jar in the pressure canner containing 2 to 3 inches of hot or boiling water for raw or hot pack, respectively, to keep food hot.
The manufacturer’s directions for general operation of the canner you are using should be followed. A few pointers on the use of any canner follow:
—Use 2 to 3 inches of boiling water in the bottom of the canner.
—Set filled containers on rack in canner.
—Fasten canner cover securely.