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Guide 4 Selecting, Preparing, and Canning Vegetables and ...

Complete Guide toHome CanningGuide 4 Selecting, Preparing, and Canning Vegetables and Vegetable Products 4-2 Vegetables and Vegetable Products4 4-3 Guide 4 Selecting, Preparing, and Canning Vegetables and Vegetable ProductsTable of ContentsSection ..PageAsparagus spears or pieces ..4-5 Beans or peas shelled, dried ..4-5 Beans, baked ..4-6 Beans, dry, with tomato or molasses sauce ..4-6 Beans, fresh lima shelled ..4-7 Beans, snap and Italian pieces ..4-8 Beets whole, cubed, or sliced ..4-9 Carrots sliced or diced ..4-10 Corn cream style ..4-10 Corn whole kernel ..4-11 Mixed Vegetables ..4-12 Mushrooms whole or sliced ..4-13 Okra ..4-14 Peas, green or English shelled ..4-14 Peppers ..4-15 Potatoes, sweet pieces or whole ..4-16 Potatoes, white cubed or whole ..4-17 Pumpkins and winter squash cubed ..4-18 Soups ..4-18 Spinach and other greens ..4-19 Squash, winter cubed ..4-20 Succotash.

Large beans—leave 1-inch of headspace for pints and 1-1/4 inches for quarts. Add 1 teaspoon of salt per quart to the jar, if desired. Add boiling water, leaving the same head- ... Quality: Beets with a diameter of 1 to 2 inches are preferred for whole packs. Beets larger than 3 inches in diameter are often fibrous. Procedure: ...

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• Low acid foods (pH greater than 4.6) such as green beans and asparagus cannot be safely canned using a hot water bath, even if vinegar is used (unless a tested pickling recipe is followed). • Clostridium botulinum spores are common in soil.

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