Putting Food By - Janet Greene [71]
• Adjustment for my altitude_________________.
In C-enamel cans. Pack Hot, leaving ½ inch of headroom for either size can. (Optional: add ½ teaspoon salt to No. 303 cans, 1 teaspoon salt to No. 401.) Add boiling water, leaving ¼ inch of headroom. Exhaust to 170 F/77 C (approx. 10 minutes); seal. Pressure-process at 10 pounds (240 F/116 C) —No. 303 cans for 40 minutes, No. 401 for 45 minutes. Remove cans; cool quickly.
• Adjustment for my altitude_________________.
Peas, Green
Shell and wash. Don’t shake or press down in packing: peas swell.
Edible-pod and Snow varieties. Unstring young edible-pod ones, proceed to pack Hot and process like Green Beans, earlier. If too mature, these peas may be shelled and treated as in Preferred: Hot Pack, below. Snow peas are much better frozen, but if you must can them, do them like Green Beans, with Hot pack.
RAW PACK
In jars. Fill, leaving 1 inch of headroom. (Optional: add ½ teaspoon salt to pints, 1 teaspoon salt to quarts.) Add boiling water to within 1½ inches of the top of the jar (water will come well below the top of the peas); adjust lids. Pressure-process at 10 pounds (240 F/116 C)—40 minutes for both pints and quarts. Remove jars; complete seal if using bailed jars.
• Adjustment for my altitude_________________.
In plain cans. Fill, leaving only ¼ inch of headroom. (Optional: add ½ teaspoon salt to No. 303 cans, 1 teaspoon salt to No. 401.) Fill to top with boiling water. Exhaust to 170 F/77 C (approx. 10 minutes); seal. Pressure-process at 10 pounds (240 F/116 C)—No. 303 cans for 40 minutes, No. 401 for 50 minutes. Remove cans; cool quickly.
• Adjustment for my altitude_________________.
PREFERRED: HOT PACK
Cover peas with boiling water, return to a full boil; save the water.
In jars. Fill loosely with hot drained peas, leaving 1 inch of headroom. (Optional: add ½ teaspoon salt to pints, 1 teaspoon salt to quarts.) Add boiling water or blanching liquid, leaving 1 inch of headroom; adjust lids. Pressure-process at 10 pounds (240 F/116 C)—40 minutes for either pints or quarts. Remove jars; complete seals if using bailed jars.
• Adjustment for my altitude_________________.
In plain cans. Fill loosely with hot peas, leaving only ¼ inch of headroom. (Optional: add ½ teaspoon salt to No. 303 cans, 1 teaspoon salt to No. 401.) Fill to brim with boiling water or blanching liquid. Exhaust to 170 F/77 C (approx. 10 minutes); seal. Pressure-process at 10 pounds (240 F/116 C)—No. 303 cans for 40 minutes, No. 401 for 50 minutes. Remove cans; cool quickly.
• Adjustment for my altitude_________________.
Peppers, Green (Bell, Sweet)
Pressure Canning only. Hot pack only. Use pint jars only.
Wash, remove stems, cores, and seeds. Cut in large pieces or leave whole. Put in boiling water and boil 3 minutes. Drain and pack. (If you like them peeled, take them from the boiling water, dunk in cold water to cool just enough for handling, and strip off the skins; pack.)
Acid is added to green peppers in order to can them safely.
HOT PACK ONLY
In pints only. Pack hot peppers flat, leaving 1 inch of headroom. Add 1 tablespoon bottled lemon juice, optional ½ teaspoon salt; pour in boiling water, leaving ½ inch of headroom, so that water covers the peppers. Adjust lids. Pressure-process at 10 pounds (240 F/116 C)—pints for 35 minutes.
• Adjustment for my altitude_________________.
Pimientos
Pressure Canning only. Use Hot pack only. Use ½-pint or pint jars.
Warning note: it used to be permissible to can tightly packed or densely textured food without added liquid: no longer. Pimientos are among the foods that now require added liquid.
Wash, cover with boiling water, and simmer until skins can be peeled off—4 to 5 minutes. Dunk in cold water so they can be handled, trim stems, blossom ends, and skin them like Green Peppers, above; pack Hot, adding acid for safety as indicated.
HOT PACK ONLY, IN JARS ONLY
Pack flat in clean, hot ½-pint or pint jars, leaving ¾ inch of headroom. Add 1½ teaspoons bottled lemon juice to ½ pints, 1 tablespoon to pints.