Guidance of Processing Times for Pressure Canning Vegetables
Posted by Labels: agro industries, CIS, Food Processing, ScienceTo prevent some problems when processing and preserving vegetables by canning there are some recommendations you should follow. Such as you should use recommended processing methods and times and wipe jar rim before capping. Below is a guidance list of processing times for pressure canning vegetables.
Table 2. Processing Times for Pressure Canning Vegetables
Vegetable | Pack | Jar Size | Minutes Processing Time | Dial gauge | Weighted gauge | |
Canner gauge pressure at altitudes of | ||||||
0-2,000 ft | 0-1,000 ft | Over 1,000 ft | ||||
(pounds) | (pounds) | (pounds) | ||||
| Asparagus | Raw or Hot | Pints | 30 | 11 | 10 | 15 |
Quarts | 40 | |||||
| Beans, lima | Raw or Hot | Pints | 40 | 11 | 10 | 15 |
Quarts | 50 | |||||
| Beans (snap, green, wax, or Italian) | Raw or Hot | Pints | 20 | 11 | 10 | 15 |
Quarts | 25 | |||||
| Beets | Hot | Pints | 30 | 11 | 10 | 15 |
Quarts | 35 | |||||
| Carrots | Raw or Hot | Pints | 25 | 11 | 10 | 15 |
Quarts | 30 | |||||
| Corn, cream style | Hot | Pints | 85 | 11 | 10 | 15 |
| Corn, whole kernel | Hot | Pints | 55 | 11 | 10 | 15 |
Quarts | 85 | |||||
| Greens (beet, Swiss chard, spinach) | Hot | Pints | 70 | 11 | 10 | 15 |
Quarts | 90 | |||||
| Peas, fresh green | Raw or Hot | Pints | 40 | 11 | 10 | 15 |
Quarts | 40 | |||||
| Peppers (hot or sweet) | Hot | Half-Pints | 35 | 11 | 10 | 15 |
Pints | 35 | |||||
| Potatoes, white | Hot | Pints | 35 | 11 | 10 | 15 |
Quarts | 40 | |||||
| Pumpkin | Hot | Pints | 55 | 11 | 10 | 15 |
Quarts | 90 | |||||
| Sweet potatoes | Hot | Pints | 65 | 11 | 10 | 15 |
Quarts | 90 | |||||
| Winter squash (acorn, banana, buttercup, butternut, hubbard) | Hot | Pints | 55 | 11 | 10 | 15 |
Quarts | 90 | |||||
That is the guidance list of processing times for pressure canning vegetables. I hope you can understand it easily and could practice it in your own agro industry. There is the last table related to pressure canning vegetables you should know, and I will proceed it in the next post. You can find it here.
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