Time Table For Canning Vegetables
From Everywoman’s Canning Book by Mary B. Hughes, 1918. Section 13 of 42.
Written in 1918, before modern canning research. Use current tested times and methods for anything you plan to store and eat.
Do not attempt to use this time table unless familiar with instructions
|
Product |
Blanch |
Process |
|
Minutes | ||
|
8 boiling water |
2 1/2 hours | |
|
Beans, Baked |
1 1/2 hours | |
|
Beans, Lima or Shell |
Omit blanching |
3 hours |
|
Beans, String |
Omit blanching |
3 hours |
|
Beets |
15 boiling water |
2 1/2 hours |
|
15 boiling water |
2 1/2 hours | |
|
5 boiling water |
1 1/2 hours | |
|
Corn |
5 boiling water |
4 hours |
|
Greens (Spinach, Chard, | ||
|
Kale, Dandelions, etc.) |
20 over steam |
2 hours |
|
Peas |
5 boiling water |
2 1/2 - 3 hours |
|
Peppers |
Omit blanching |
2 hours |
|
See recipe |
3 hours | |
|
Summer Squash |
15 boiling water |
1 hour |
|
Tomatoes |
1 1/2 boiling water |
25 minutes |
Asparagus, Beans (Lima or String), Corn, and Peas should never be canned in any container holding more than a quart.
If pint jars are used, do not vary the time schedule for processing. It is safer to process the same time for pints as for quarts.
Some seasons, the Intermittent Method is indicated for Beans, Corn, and Peas.