Canning and Processing Instructions for Vegetables
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© 2004 David G. Blackburn
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For canning green beans, wax beans, snap beans, Italian beans or canning
carrots use the following techniques:
  1. Canning using raw pack method with 1” of headspace, and then add boiling
    water, maintaining 1" headspace.
  2. Add salt and optional lemon juice to each jar.
  3. Add boiling liquid to vegetables.
  4. Processing with a Pressure Canner 25 minutes for pints or 30 minutes for
    quarts, at 11 pounds.
  5. For elevations above 1,000 foot level see Altitude Time Adjustments.
  6. After processing, remove from boiling water and place the jars on a towel,
    separated by 1” to cool naturally.
  7. Labeling and Storing
Video 4:
Canning
Vegetables; Soup
and Ratatouille
Watch our free
videos to learn how
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canner.
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