FOOD PRESERVATION TECHNIQUE CLASS:

PRESSURE CANNING

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Michael Lucero, MPH

Colorado State University
Extension Agent
Nutrition, Food Safety and Health Programs
Nutrition, Food Safety And Health - CSU Extension - El Paso County

Michele Ritchie
Colorado State University Extension
Extension Program Coordinator
Local Food Systems
Local Food—Colorado State University Extension—El Paso County

Revised September 2020

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May 2008
Principles of Pressure Canning
Kathy Riggs, FCS Agent
Brian A. Nummer, Ph.D., Food Safety Specialist
Why Choose Pressure Canning to
Preserve Food?
Pressure canning is a safe and economical method
of preserving low acid foods which has been used
for decades—especially by home gardeners and
others interested in providing food storage for their
families where quality control of the food is in
ones’ own hands. Home food preservation also
promotes a sense of personal satisfaction and
accomplishment. Further, the guess-work is taken
out of being able to provide a safe food supply at
home when guidelines for operating a pressure
canner are followed exactly, scientifically
tested/approved recipes are utilized, and high
quality equipment, supplies and produce are used.
What Foods Are Typically
Processed/Preserved Using a
Pressure Canner—and Why?
Low acid foods require a higher temperature when
processing than can be reached by placing them in
jars immersed by boiling water. To kill harmful
FN/Food Preservation/2008-04
bacteria (such as those associated with botulism)
use of pressure canning ensures the safety of the
preserved produce. Foods such as red meats, sea
food, poultry, milk, and all fresh vegetables, with
the exception of most tomatoes, fit into the low acid
group since they have an acidity, or pH level, of 4.6
or higher. The temperature which must be reached
and maintained (for a specified amount of time) to
kill the bacteria is 240EF. This temperature can be
reached only by creating steam under pressure.
Becoming Familiar with the Parts of a
Pressure Canner
(See illustration, last page)
Older model pressure canners (made before 1970)
were heavy-walled kettles with clamp-on or turn-on
lids fitted with dial-type gauges. A vent port, in the
form of a petcock or counterweight, and a safety
fuse were also present. Modern pressure canners are
lightweight, thin-walled kettles and most have turn-
on lids. They usually have a perforated metal rack
or basket with handles, rubber gasket, a dial or
weighted gauge, an automatic vent/cover lock, a
vent port (steam vent) to be closed with a
counterweight or weighted gauge, and a safety fuse.
Note: When purchasing a used pressure canner, make
certain all parts are accounted for and in good condition.
It is nearly impossible to find replacement parts for older
models.
Selecting the Correct Processing
Time and Pressure
To ensure the safety of food processed in the
pressure canner, use processing times listed for
scientifically-tested recipes (dated 1988 or later)
and adjust for altitude using the chart below. Keep
in mind that failing to follow proper processing
times and pressure recommendations may result in
spoiled food (mold, bacteria, and other
microorganisms) and possibly fatal food poisoning.
Pressure Canner and Altitude
The steam-pressure method is used for low-acid
foods. Normally, the pressure given for low acid
foods in canning guides is for weighted-gauge
canners at altitudes at or below 1,000 feet above sea
level. At altitudes of 1,001 feet of above, adjust the
processing pressure according to the STEAM-
PRESSURE CANNER chart for the type of steam-
pressure canner being used.
Table 1. Pressure Required for Home Canning at
Different Altitudes
Pressure Required (lbs)
Altitude (ft) Weighted
Dial Gauge
Gauge
0-1000 10 11
1001-2000 15 11
2001-4000 15 12
4001-6000 15 13
6001-8000 15 14
8001-10,000 15 15
Basic Steps in Pressure Canning
1. Center the canner over the burner. When you
have your jars of food ready for canning, put the
rack and hot water into the canner. If the amount
of water is not specified with a given food, use 2
to 3 inches of water. Longer processes required
more water. Some specific products (for
example, smoked fish) require that you start
with even more water in the canner. Always
follow the directions with USDA processes for
specific foods if they require more water be
added to the canner.
For hot packed foods, you can bring the water to
180°F. ahead of time, but be careful not to boil
the water or heat it long enough for the depth to
decrease. For raw packed foods, the water
should only be brought to 140°F.
2. Place filled jars, fitted with lids, on the jar rack
in the canner, using a jar lifter. When moving
jars with a jar lifter, make sure the jar lifter is
securely positioned below the neck of the jar
(below the screw band of the lid). Keep the jar
upright at all times. Tilting the jar could cause
food to spill into the sealing area of the lid.
3. Fasten the canner lid securely. Leave the weight
off the vent port or open the petcock.
4. Turn the heat setting to its highest position. Heat
until the water boils and steam flows freely in a
funnel-shape from the open vent port or
petcock. While maintaining the high heat
setting, let the steam flow (exhaust)
continuously for 10 minutes.
Photo: Green beans, chicken soup and carrots
pressure canned at USU.
5. After this venting, or exhausting, of the canner,
place the counterweight or weighted gauge on
the vent port, or close the petcock. The canner
will pressurize during the next 3 to 10 minutes.
6. Start timing the process when the pressure
reading on the dial gauge indicates that the
recommended pressure has been reached, or, for
canners without dial gauges, when the weighted
gauge begins to jiggle or rock as the
manufacturer describes.
7. Regulate the heat under the canner to maintain a
steady pressure at, or slightly above, the correct
gauge pressure. One type of weighted gauge
should jiggle a certain number of times per
minute, while another type should rock slowly
throughout the process – check the
manufacturer's directions.
8. Loss of pressure at any time can result in under-
processing, or unsafe food.
9. Quick and large pressure variations during
processing may cause unnecessary liquid losses
from jars.
10. IMPORTANT: If at any time pressure goes
below the recommended amount, bring the
canner back to pressure and begin the timing of
the process over, from the beginning (using the
total original process time). This is important for
the safety of the food.
11. When the timed process is completed, turn off
the heat, remove the canner from the heat
(electric burner) if possible, and let the canner
cool down naturally. (It is okay to leave the
canner in place after you have turned off the
burner.) While it is cooling, it is also de-
pressurizing. Do not force cool the canner.
Forced cooling may result in food spoilage.
Cooling the canner with cold running water or
opening the vent port before the canner is fully
depressurized are types of forced cooling. They
will also cause loss of liquid from jars and seal
failures. Force cooling may also warp the canner
lid.
Even after a dial gauge canner has cooled until
the dial reads zero pounds pressure, be cautious
in removing the weight from the vent port. Tilt
the weight slightly to make sure no steam
escapes before pulling it all the way off. Newer
canners will also have a cover lock in the lid or
handle that must release after cooling before the
lids are twisted off. Do not force the lid open if
the cover locks are not released. Manufacturers
will provide more detailed instructions for
particular models.
12. Depressurization of older canner models
without dial gauges should be timed. Standard
size heavy-walled canners require about 30
minutes when loaded with pints and 45 minutes
when loaded with quarts. Newer thin-walled
canners cool more rapidly and are equipped
with vent locks that are designed to open when
the pressure is gone. These canners are
depressurized when the piston in the vent lock
drops to a normal position. Some of these locks
are hidden in handles and cannot be seen;
however, the lid will not turn open until the lock
is released.
13. After the canner is completely depressurized,
remove the weight from the vent port or open
the petcock. Wait 10 minutes; then unfasten the
lid and remove it carefully. Lift the lid with the
underside away from you so that the steam
coming out of the canner does not burn your
face.
14. Using a jar lifter, remove the jars one at a time,
being careful not to tilt the jars. Carefully place
them directly onto a towel or cake cooling rack,
leaving at least one inch of space between the
jars during cooling. Avoid placing the jars on a
cold surface or in a cold draft.
15. Let the jars sit undisturbed while they cool,
from 12 to 24 hours. Do not tighten ring bands
on the lids or push down on the center of the flat
metal lid until the jar is completely cooled.
16. Remove ring bands from sealed jars. Ring bands
can be washed and dried and put away for using
another time. Put any unsealed jars in the
refrigerator and use first.
17. Wash jars and lids to remove all residues.
18. Label jars and store in a cool, dry place out of
direct light.
19. Dry the canner, lid and gasket. Take off
removable petcocks and safety valves; wash and
dry thoroughly.
Source
USDA Complete Guide to Canning 1994
Preserving Food: Using Pressure Canners (National
Center for Home Food Preservation)

Additional Safety/Operating Tips

Gauges: Check dial gauges for accuracy before use
each year and replace if they read high by more than
1-2 pound pressure. Gauges may be checked at
most county Cooperative Extension offices.
Replacement gauges and other parts for canners are
often available at stores offering canning equipment
or from canner manufacturers. When ordering parts,
it will be helpful to know the model number of your
canner.
Gaskets: Handle canner lid gaskets carefully and
clean them according to the manufacturer’s
directions. Nicked or dried gaskets will allow steam
leaks during pressurization of canners and should be
replaced. Keep gaskets clean between uses. A lid
which is difficult to remove after cooling may Utah State University is committed to providing an
environment free from harassment and other forms of illegal
indicate a gummy, or dry gasket and is reason to discrimination based on race, color, religion, sex, national
replace it. origin, age (40 and older), disability, and veteran’s status.
USU’s policy also prohibits discrimination on the basis of
sexual orientation in employment and academic related
practices and decisions.

Utah State University employees and students cannot,

because of race, color, religion, sex, national origin, age,
disability, or veteran’s status, refuse to hire; discharge;
promote; demote; terminate; discriminate in compensation; or
discriminate regarding terms, privileges, or conditions of
employment, against any person otherwise qualified.
Employees and students also cannot discriminate in the
classroom, residence halls, or in on/off campus, USU-
sponsored events and activities.

This publication is issued in furtherance of

Photo: Getting ready to Pressure Can at the USU
Home Food Preservation Workshop May 2008.
Cooperative Extension work, acts of May 8 and June 30, 1914,
in cooperation with the U.S. Department of Agriculture,
Noelle E. Cockett, Vice President for Extension and
Agriculture, Utah State University.
Parts of a Pressure Canner
March 2009
Avoiding Common (Major and Minor) Canning
Mistakes
Kathleen Riggs, Family and Consumer Sciences Agent, Iron County
Major Canning Mistakes – Potentially
Deadly
*Making up your own canning recipe. Without
scientific testing, you will not know how long the
product needs to be processed to be safe.
*Adding EXTRA starch, flour or other
thickener to recipe. This will slow the rate of heat
penetration into the product and can result in
undercooking.
*Adding EXTRA onions, chilies, bell peppers,
or other vegetables to salsas. The extra vegetables dilute
the acidity and can result in botulism poisoning.
*Using an oven instead of water bath for
processing. The product will be under-processed since
air is not as good a conductor of heat as water or steam.
The jars also may break or explode.
*Not making altitude adjustments. Since
boiling temperatures are lower at higher altitudes, the
products will be under-processed. Pressure canning
requires adding more pounds of pressure while water-
bath canning requires more processing time.
*Not venting pressure canner. Lack of venting
can result in air pockets (cold spots) which will not reach
as high a temperature as is needed.
*Not having dial-type pressure canner gauges
tested annually. If the gauge is inaccurate, the food may
be under-processed and therefore unsafe.
*Failure to acidify canned tomatoes. Not all
tomatoes have an adequate acid level (pH), especially if
the vine is dead when tomatoes are harvested. This can
result in botulism poisoning.
FN/Food Preservation/2009-01
*Cooling pressure canner under running
water. Calculations as to processing time include the
residual heat during the normal cool-down period as part
of the canning process. Hurrying this process will result
in under-processed food; siphoning of liquid from the
jars and jar breakage may also occur.
*Letting food prepared for “hot pack”
processing cool in the jars before placing them in the
canner for processing. The heat curves are based on the
food being hot at the beginning of the processing. The
product could be under-processed.
NOTE: Canned meat, vegetables, or salsa which
is under-processed can cause botulism.
Minor Canning Mistakes – Economic Loss,
But Results Not Deadly
*Use of mayonnaise jars. The thinner walls of
the glass may break, especially if used in a pressure
canner, and it may be more difficult to obtain a good
seal. However, if it seals, it is safe to use.
*Use of paraffin on jams & jellies. Small air
holes in the paraffin may allow mold to grow. Also,
paraffin can catch on fire if overheated during
preparation. If preserves do have mold growth, the
recommendation is not to eat the product, but discard it.
*Cooling too slowly after removing from
canner. (Example: stacked jars close together.)
There is a group of harmless organisms called
thermophiles that can survive canning. If bottles are held
hot for long periods, they can produce acid
(fermentation). This results in the defect known as “flat-
sour.” This is harmless, but produces an undesirable
flavor.
*Storing food longer than recommended.
Keeping foods longer than recommended or storing
them at temperatures above 70° F for an extended period
of time will decrease the quality and the value of some
nutrients, but the product will be safe to eat. A darkening
of fruits and change in texture is often a result as well.
The general guidelines for safe food
preservation really are not difficult to follow. Just make
certain to always use an up-to-date, scientifically-tested
recipe, follow it exactly and make the altitude
adjustments for time or pressure. If you have specific
questions, contact your local USU Extension office. If
you cannot find your local office listed in the phone
directory under USU, look under the county government
listings.
Cautions Issued for Specific Foods
• Butter — For now, canning butter using any
method is not recommended. Some methods are
dangerous at best; others are not backed by
science.
• Hydrated wheat kernels (berries) — Starch in
wheat may interfere with the heat penetration
during canning. Insufficient processing can
result in botulism food poisoning. Wheat should
be stored dry until use or refrigerated up to
several days if hydrated for use in the near
future.
• Quick Breads (e.g. , banana, zucchini,
pumpkin) — Baking quick breads in canning
jars and then placing a lid and ring on the jar to
create a vacuum seal as it cools does not kill
botulism-forming organisms that grow in warm,
moist, anaerobic conditions. These items should
be either baked fresh and served or frozen.
• Dried Beans (pinto, kidney, etc.) — To safely
can dried beans, they must be hydrated first
(usually 12 to18 hours) and then brought to a
boil for 30 min. Hot beans are then placed into
hot jars for processing.
General Rules
1. Always use up-to-date, scientifically tested
canning recipes.
2. Only use approved, up-to-date canning methods
(boiling water-bath or pressure).
3. Follow canning directions exactly.
4. Make altitude adjustments by adding more time
to water bath canning or increasing pressure for
pressure canned products.
5. Make certain canned products have a proper lid
seal.
Note: Unless you are sure that the above general rules
were followed, boil low acid foods for 10 minutes before
eating them to inactivate botulism-causing organisms
(clostridium botulinum).
Exceptions to the General Rules
• Changing salt level in anything except
pickles. Salt acts as a preservative and adds
flavor and crispness to pickles. In other foods, it
is mainly used as a flavoring agent and is added
as a personal preference.
• Changing sugar level in syrup used for
canned fruit. Sugar helps fruit retain a bright
color and firm texture, but is not necessary for
safety.
• Add EXTRA vinegar or lemon juice.
Bottled acids help obtain required pH (acid
levels) in tomatoes and pickles. If a more tart or
sour flavor is desired, more vinegar, lemon or
lime juice may be added.
• Decrease any vegetable except tomatoes in
salsas. Salsa recipes have been tested to ensure
that they contain enough acid to be safely
processed in a boiling water-bath canner. This
acid is provided by the correct amount of
tomatoes. The addition of vegetables has also
been calibrated to balance the acid level. While
it is dangerous to add more vegetables to salsa
recipes, fewer may be used for a milder flavor.
• Substitute bell peppers, long green peppers or
jalapeño peppers for each other in salsa
recipes. So long as the total amount of peppers
remains the same (or fewer) as what is listed in
the tested recipe, peppers may be interchanged.
Utah State University is committed to providing an environment
free from harassment and other forms of illegal discrimination based on race,
color, religion, sex, national origin, age (40 and older), disability, and
veteran’s status. USU’s policy also prohibits discrimination on the basis of
sexual orientation in employment and academic related practices and
decisions.
Utah State University employees and students cannot, because of
race, color, religion, sex, national origin, age, disability, or veteran’s status,
refuse to hire; discharge; promote; demote; terminate; discriminate in
compensation; or discriminate regarding terms, privileges, or conditions of
employment, against any person otherwise qualified. Employees and students
also cannot discriminate in the classroom, residence halls, or in on/off
campus, USU-sponsored events and activities.
This publication is issued in furtherance of Cooperative Extension
work, acts of May 8 and June 30, 1914, in cooperation with the U.S.
Department of Agriculture, Noelle E. Cockett, Vice President for Extension
and Agriculture, Utah State University.
Canning Vegetables
Fact Sheet No. 9.348
by P. Kendall and E. Shackelton*
Canning can be an economical
method of preserving vegetables to enjoy
throughout the year, and the nutrient
value is often as good or better than fresh
produce. National movements promoting
both the environmental and health
benefits of consuming more locally-
grown foods has spurred a renewed
interest in home gardens, farmers’
markets and home food preservation, but
if not done safely, your canned foods can
become contaminated with the bacteria,
Clostridium botulinum, that could make
you very sick—or kill you.
In order to supply sufficient heat to
destroy the botulism-causing bacteria,
vegetables must be processed in a
pressure canner at the number of pounds
needed to achieve 240° F. Do not take
short cuts in recommended preparation
or processing proce­dures. Fail­ure to
properly process low-acid foods in a
pressure canner can allow the survival of
the bacteria that cause botulism. Protect
yourself and your family by knowing and
following safe canning methods.
See Table 1
pages 3-4
Prepare Equipment
and Jars
Pressure canner. Make sure your
pressure canner has a tight-fitting cover,
clean exhaust vent (or petcock) and safety
valve, and an accurate pressure gauge.
There are two types of pressure gauges:
weighted and dial gauges. Dial gauges
need to be checked for accuracy before
*
P. Kendall, Ph.D., R.D., Colorado State Extension
food safety specialist and professor emeritus; and E.
Shackelton, Extension assistant, department of food
science and human nutrition. 9/2013
Food and Nutrition Series| Preservation
Quick Facts
• Most recipes for home
canned foods will require
high altitude adjustments
to time and/or the
processing method.
• Can vegetables only in a
pressure canner and at the
pressure required to reach
240° F for your altitude.
At varying altitudes, the
Figure 1: Canning jars and lids.
A. Narrow metal screw band. processing time stays the
B. Metal lid with sealing compound.
C. Canning jar seal area.
same, but adjustment to the
pounds pressure is required.
using but weighted gauges need only to • Vent all pressure canners
be cleaned before using. Check gauges 10 minutes before starting
each season before use, more frequently the actual canning
if used often. Contact your Colorado processing time.
State University Extension county office
• Before tasting or serving, boil
for more information about having your
all home-canned, low-acid
gauge checked.
vegetables 10 minutes plus
Use a pressure canner that holds
one minute for 1,000 feet.
at least 4 quart jars. Smaller pressure
canner-saucepans are not recommended
for home canning as they heat up and
cool down too quickly to ensure adequate
heat penetration using the processing
schedules specified in this fact sheet.
Canning jars and lids. Discard any
jars and closures with cracks, chips,
dents or rust, since defects can prevent
an airtight seal. Use jars designed
specifically for home canning. Use only
the half-pint, pint and quart sizes. Wash
jars in hot, soapy water and rinse well
before using. Keep the jars hot until they
are filled and placed in the canner. This
will help prevent jar breakage. Prepare © Colorado State University
new metal lids as manufacturer directs Extension. 10/99. Revised 9/13.
(See Figure 1). Do not use commercial www.ext.colostate.edu
food jars (mayonnaise, pasta sauce, etc.)
as they break easily in pressure canners
and may not seal.
Prepare Vegetables
Select only fresh, young, tender
vegetables for canning. The sooner you
can get them from the garden to the
jar, the better. For ease of packing and
even cooking, sort the vegetables for
size and ripeness. Wash all vegetables
thoroughly. Soil often contains
bacterial spores, the form of bacteria
which is hardest to destroy. Don’t let
vegetables soak; they may lose flavor
and nutrients. Handle them gently to
avoid bruising.
Fill and Close Jars
The hot-pack method is
recommended for all low-acid foods,
including vegetables. Some vegetables
may also be packed raw. (See individual
directions in Table 1 to determine
which method to use.)
Raw pack. Put cold, raw vegetables
into jars and cover with boiling water.
Pack most raw vegetables (except
starchy ones) firmly into the jars.
Loosely pack starchy vegetables such as
corn, peas and lima beans, because they
expand during processing.
Hot pack. Heat vegetables in water
or steam before packing. Then cover
with the boiling cooking liquid or
water. Loosely pack the hot food.
For both hot and raw pack, use
enough liquid to fill around and cover
the food. Read the directions for each
vegetable for the amount of space to
leave between the top of the food and
the top of the jar. This headspace is
important to obtain a good seal.
Salt may be added to each jar,
if desired. Salt is added only for
seasoning and does not help preserve
the food. If salt is used, canning salt
is recommended to prevent the liquid
from turning cloudy. Use 1/2 teaspoon
salt per pint.
To remove any trapped air bubbles,
insert a nonmetallic spatula between
the food and the jar. Slowly turn the
jar and move the spatula up and down
to allow air bubbles to escape. Add
more liquid if necessary to obtain
the proper headspace. Wipe the jar
rim with a clean damp paper towel to
remove any food particles. Place pre­
treated lid on the jar. Screw on the band
fingertip tight.
Process in
Pressure Canner
Read the manufacturer’s instructions
for your pressure canner. General
directions for using pressure canners
are as follows:
• Put 2 to 3 inches of hot water in the
canner. Place filled jars on the rack,
using a jar lifter. Fasten canner lid
securely. Leave weight off vent port
or open petcock.
• Maintaining a high heat setting,
exhaust steam 10 minutes.
• Place weight on vent port or close
petcock. The canner will pressurize
in the next three to five minutes.
• Start timing the canning process
when the pressure reading on
the dial gauge indicates that the
recommended pressure for your
altitude has been reached, or when
the weighted gauge begins to
jiggle or rock. Regulate heat under
the canner to maintain a steady
pressure at or slightly above the
correct gauge pressure. Quick and
large pressure variations during
processing may cause unnecessary
liquid losses from jars. Weighted
gauges should jiggle or rock slowly
throughout the process.
• When the timed process is
completed, turn off the heat,
remove the canner from the heat
if possible, and let the canner
depressurize. Do not force-cool
the canner by pouring cold water
over it. When the pressure regis­ters
zero, wait a minute or two, then
slowly open the petcock or remove
weighted gauge. Unfasten the cover
and tilt the far side up so steam can
escape away from you.
• Carefully remove jars from canner
and place on rack, dry towels or
newspapers. Allow jars to cool
untouched, away from drafts, for
12 to 24 hours before testing seals.
Post-Canning
Test the seals on the jar lids. Press
flat metal lids at the center of the lid.
Lids should be slightly concave and
not move when pressed. Remove screw
bands and wipe jars with a clean, damp
cloth. Label sealed jars with contents,
canning method and date. Store in a
clean, cool, dry, dark place.
Treat any unsealed jars of food as
fresh. The food should either be eaten
immediately, refrigerated, frozen
or repro­cessed. The food can safely
be reprocessed if the unsealed jar is
discovered within 24 hours. To re-can,
check the jar sealing surface for tiny
nicks and change the jar, if necessary.
Repeat the entire canning process,
using a new lid.
On Guard Against Spoilage
Bulging lids or leaking jars are signs
of spoilage. When you open the jar,
look for other signs, such as spurting
liquid, an off odor, or mold.
Low-acid canned vegetables and
meats can contain botulism toxin
without showing signs of spoilage.
Given the challenges of high altitude
food preservation and as an additional
safety precaution, boil all home-
canned, low-acid vegetables and meats
before tasting or serving in a saucepan
for 10 minutes, plus 1 minute for each
1,000 feet above sea level (15 minutes at
5,000 feet). If food looks spoiled, foams,
or has an off odor during heating,
discard it.
Dispose of all spoiled home-canned
food where it will not be eaten by
people or pets. If possible, boil all
spoiled, low-acid canned food for
30 minutes before disposing of it to
destroy any toxin present and prevent
its spread.
References and Resources
USDA Complete Guide to Home
Canning. U.S. Department of
Agriculture. Information Bulletin
No. 539, 2009.
So Easy To Preserve, 5th Edition, 2006.
University of Georgia Cooperative
Extension.
Table 1. Directions for canning vegetables at 240 degrees F.
Caution! Altitude Adjustments: The processing times and pressures given are those recommended by the U.S. Department of
Agriculture. DO NOT DECREASE the processing times or pressures given. At varying altitudes, the PROCESSING TIMES STAY
THE SAME, but you must make the following pressure adjustments:

In a Dial Gauge Pressure Canner

At altitudes of 0-2000 feet, process at 11pounds pressure
At altitudes of 2001-4000 feet, process at 12 pounds pressure
At altitudes of 4001-6000 feet, process at 13 pounds pressure
At altitudes of 6001-8000 feet, process at 14 pounds pressure
At altitudes of 8001-10000 feet, process at 15 pounds pressure

In a Weighted Gauge Pressure Canner

At altitudes of 0-1000 feet, process at 10 pounds pressure
At altitudes above 1000 feet, process at 15 pounds pressure

There are NO safe boiling water processing times for any of the vegetables listed in this fact sheet.
Processing Time (min.)
Vegetable Preparation and Pack Pints Quarts
Asparagus, Use tender, tight-tipped spears, 4-6 inches long. Wash and trim off tough
spears or pieces scales. Break off tough stems and wash again. Cut in 1-inch pieces or can whole.
Raw Pack – Fill jars with raw asparagus. Pack as tightly as possible, without 30 40
crushing, to 1 inch of jar tops. Add boiling water, leaving 1-inch headspace.
Hot Pack – Cover asparagus with boiling water. Boil 2 or 3 minutes. Loosely 30 40
fill jars with hot asparagus to 1 inch of jar tops. Add boiling water, leaving
1-inch headspace.
Beans or peas, dry Sort and wash dry seeds. Cover with cold water and let stand 12-18 hours in
(all varieties) cool place. Drain.
Hot Pack Only – Cover soaked beans with fresh water and boil 30 minutes. 75 90
Fill jars with beans or peas and cooking water, leaving 1-inch headspace.
Beans, fresh lima, Can only young, tender beans. Shell beans and wash thoroughly.
butter or shell beans Raw Pack – Pack raw beans loosely into jars. For small beans, fill 1 inch from 40 50
top for pints and 1 1/2 inches for quarts. For large beans, fill 1 inch from top
for pints and 1 1/4 inches for quarts. Do not press or shake down. Fill jars with
boiling water, leaving 1-inch headspace.
Hot Pack – Cover with boiling water, bring to a boil. Pack hot beans loosely 40 50
in jars to 1 inch of jar tops. Cover with boiling water, leaving 1-inch headspace.
Beans, green, snap, Wash; trim ends. Leave whole or cut or snap into 1-inch pieces.
wax, Italian; pieces Raw Pack – Pack beans tightly into jars to 1 inch of jar tops. Add boiling 20 25
water, leaving 1-inch headspace.
Hot Pack – Cover beans with boiling water; boil 5 minutes. Fill jars loosely 20 25
to 1 inch of jar tops. Add boiling water, leaving 1-inch headspace.
Beets, whole, Sort for size. Cut off tops, leaving tap root and 1 inch of stem. Wash.
cubed or sliced Hot Pack Only – Cover with boiling water. Boil until skins slip easily - 30 35
15-25 minutes, depending on size. Cool, remove skins, trim off stems and
and roots. Can baby beets whole. Cut medium and large beets in 1/2-inch
slices or cubes, or halve or quarter. Fill jars with hot beets and fresh hot
water, leaving 1-inch headspace.
Carrots, sliced or diced Wash, peel and rewash. Baby carrots can be left whole. Slice or dice larger ones.
Raw Pack – Pack carrots tightly into jars to 1 inch of jar tops. Add boiling 25 30
water, leaving 1-inch headspace.
Hot Pack – Cover carrots with boiling water. Simmer 5 minutes. Fill jars to 25 30
1 inch of jar tops. Add hot cooking liquid, leaving 1-inch headspace.
Corn, cream-style Husk corn, remove silk and wash. Blanch ears 4 minutes in boiling water.
Cool in ice water. Cut corn from cob at about the center of kernel. Scrape cob.
Hot Pack Only - To each quart of corn and scrapings in saucepan, add 2 cups 85 not
boiling water. Boil. Fill pint jars with hot corn mixture, leaving 1-inch headspace. recommended
Corn, whole-kernel Husk corn, remove silk and wash. Blanch 3 minutes in boiling water. Cool in
ice water. Cut from cob at about 3/4 depth of kernel. Do not scrape cob.
Raw Pack – Pack corn in jars, leaving 1-inch headspace. Do not shake or 55 85
press down. Add fresh boiling water, leaving 1-inch headspace.
Hot Pack – To each quart of kernels in saucepan, add 1 cup hot water. 55 85
Heat to boil and simmer 5 minutes. Fill jars with corn and cooking liquid,
leaving 1-inch headspace.
Greens, including Sort and wash thoroughly. Cut tough stems and midribs.
spinach Hot Pack Only – Steam greens, 1 lb. at a time, for 3-5 minutes or until wilted. 70 90
Fill jars loosely with greens. Add fresh boiling water, leaving 1-inch headspace.
Table 1, continued. Directions for canning vegetables at 240 degrees F.
Processing Time (min.)
Vegetable Preparation and Pack Pints Quarts
Mixed vegetables Hot Pack Only – Select your favorite mixture of vegetables, except leafy greens, 75 90
dried beans, cream-style corn, winter squash or sweet potatoes. (Equal
portions of carrots , whole kernel sweet corn, green beans, lima beans,
tomatoes and diced zucchini make a good mix.) Prepare each vegetable
as for canning and cut into desired sizes. Mix together, cover with boiling
water and bring back to a boil. Boil 5 minutes. Pack hot vegetables into jars,
leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint jar, if desired.
Fill jar to 1 inch from top with boiling liquid.
Mushrooms, whole Select only high quality, small to medium-size domestic mushrooms with short stems.
or sliced Do not can wild mushrooms. Trim stems and discolored parts. Soak in cold water
for 10 minutes to remove dirt. Wash in clean water. Leave small mush­rooms whole;
cut large ones.
Hot Pack Only – Cover mushrooms with water in a saucepan and boil 5 minutes. 45 not
Fill jars with hot mushrooms, leaving 1-inch headspace. Add 1/8 teaspoon recommended
of ascorbic acid powder or a 500-milligram tablet of vitamin C to each jar to prevent
discoloration. Add fresh hot water, leaving 1-inch headspace.
Okra Hot Pack Only – Wash and trim pods. Cut in 1 inch pieces or leave whole. Pre-cook 25 40
okra for 2 minutes in boiling water. Drain. Pack into hot jars, leaving 1-inch headspace.
If desired, add 1/2 teaspoon salt per pint. Fill to 1 inch from top with boiling water.
Peas, green or English; Select filled pods containing young, tender sweet seeds. Shell and wash peas.
shelled Raw Pack – Fill jars with raw peas. Add boiling water, leaving 1-inch headspace. 40 40
Hot Pack – Cover peas with boiling water, boil 2 minutes. Fill jars loosely with 40 40
hot peas. Add cooking liquid, leaving 1-inch headspace.
Peppers, hot or sweet Select firm yellow, green or red peppers. Wash and drain. Small peppers may be
left whole. Large peppers may be quartered. Remove cores and seeds.
Caution! Wear plastic gloves while handling hot peppers or wash hands thoroughly
with soap and water before touching face.
Hot Pack Only – Make 2 to 4 slits in each pepper. Blanch in boiling water or blister 35 not
skins by placing peppers in hot oven (400 degrees F) or broiler for 6-8 minutes. Place recommended
blistered peppers in pan, cover with damp cloth. Let cool several minutes, then peel.
Flatten whole peppers. Fill jars loosely with peppers to 1 inch of jar tops. Add boiling
water, leaving 1-inch headspace.
Potatoes, white; Wash, pare. Leave whole if 1-2 inches in diameter or cut into 1/2-inch cubes.
cubed or whole Dip potatoes into solution of 1/2 teaspoon ascorbic acid per quart of water to prevent
darkening. Drain.
Hot Pack Only – Place potatoes in saucepan and cover with boiling water. Boil cut 35 40
potatoes for 2 minutes, whole for 10 minutes. Drain. Fill jars with hot potatoes and
fresh hot water, leaving 1-inch headspace.
Pumpkin and winter Wash; remove seeds and pare. Cut into 1-inch cubes.
squash, cubed Hot Pack Only – Place in saucepan, cover with boiling water. Boil 2 minutes. 55 90
Do not mash or puree. Fill jars with cubes and cooking liquid, leaving 1-inch
headspace.
Sweet potatoes, Choose small to medium-sized potatoes. Wash well.
pieces or whole Hot Pack Only – Boil or steam until partially soft (15 to 20 minutes). Remove 65 90
skins. Cut medium potatoes to uniform pieces. Do not mash or puree. Fill jars,
leaving 1-inch headspace. Cover with fresh boiling water or syrup, leaving
1-inch headspace.
Tomatoes See CSU Extension Fact Sheet 9.341 Canning Tomatoes and Tomato Products.
Vegetable Soup Hot Pack Only – Choose your favorite vegetable ingredients. Prepare each as 60 75
you would for a hot pack in canning. Cooked meat or poultry can also be added,
if desired. Combine ingredients with hot water, broth, or tomatoes and juice to cover.
Boil 5 minutes. If dried beans or peas are used, they MUST be rehydrated first.
CAUTION: DO NOT THICKEN OR ADD MILK, CREAM, FLOUR, RICE, BARLEY OR
OTHER GRAINS, NOODLES OR OTHER PASTA. These ingredients can slow down
the rate of heating and these process times have not been tested for use with soups
containing these ingredients. Add salt to taste, if desired. Fill jars halfway with solid
mixture. Continue filling with hot liquid, leaving 1-inch headspace.

Note: Cooked seafood can also be added. If it is, additional processing time will 100 100
be needed.

Colorado State University, U.S. Department of Agriculture and Colorado counties cooperating. CSU Extension programs are available to all without discrimination. No
endorsement of products mentioned is intended nor is criticism implied of products not mentioned.
7/16/2018 Boiling during home canning won't prevent botulism poisoning | Food Safety News

Boiling during home canning won’t prevent botulism

poisoning
By Kelsey M. Mackin | July 16, 2018

People across the country are gearing up for

home canning in efforts to preserve
summer flavors for year-round enjoyment.

Consequently, the Centers for Disease

Control and Prevention is now reminding
the public that knowing how to can safely is
essential to preventing the growth of
dangerous bacteria.

“Home canning is a great way to preserve

your garden goodies. But beware: if it’s
done the wrong way, the vegetables you
worked so hard for could become
contaminated by a germ that causes
botulism, a serious illness that can affect your nerves, paralyze you, and even cause death,” warns the CDC.

According to the Atlanta-based agency, home-canned foods are a common source of botulism in the United
States. From 1996 through 2008, foods prepared in homes accounted for 48 of the 116 foodborne botulism
outbreaks reported to the agency. Of those 48 outbreaks, 18 (38 percent) were linked to home-canned vegetables.

The illnesses come from clostridium botulinum bacteria, which produce toxins that cause botulism. To create an
environment that won’t support the growth of these toxins, the CDC says people should make sure the canning
technique they use are up to date and aligns with new guidance rather than with obsolete and inadequate
methods.

The National Center for Home Food Preservation offers general canning guidelines here. Additionally, the U.S.
Department of Agriculture offers the USDA Complete Guide to Home Canning.

Two crucial factors are:

Always use a pressure canner or cooker. Pressure canning is the only recommended method for canning
vegetables, meat, poultry and seafood. Boiling water canners will not help prevent botulism poisoning.

Be sure the gauge of the pressure canner or cooker is accurate.

The CDC also advises that consumers keep an eye out for signs their home-canned food could be
contaminated including:
http://www.foodsafetynews.com/2018/07/boiling-during-home-canning-wont-prevent-botulism-poisoning/#.W0zk-tVKjIU 1/2
7/16/2018 Boiling during home canning won't prevent botulism poisoning | Food Safety News

If the container is leaking, bulging, or swollen;

If the container looks damaged, cracked, or abnormal;
If the container spurts liquid or foam when opened;
If the food is discolored, moldy, or smells bad.

If you suspect that a can or jar may be contaminated, do not open it because that can spread the bacteria. Also, do
not taste it. If any of the potentially contaminated food is spilled, the CDC says to clean the area with a diluted
bleach solution of 1/4 cup of bleach to 2 cups of water.

(To sign up for a free subscription to Food Safety News, click here.)

© Food Safety News

More Headlines from Consumer Education »

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General Canning Information

Water Boils at Lower Temperatures as Altitude Increases

Altitude
Temperature at which Water Boils
(in feet)

10,000 194°F

8,000 197°F

6,000 201°F

4,000 204°F

2,000 208°F

0 212°F
(Sea Level)

Adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539,
NIFA-USDA (Revised 2015). Page reviewed February 2, 2017.
 How do I? ...Can Meats

Selecting, Preparing and Canning Meat

Chicken or Rabbit
Please read Using Pressure Canners before beginning. If this is your first time canning, it is
recommended that you read Principles of Home Canning.

Procedure: Choose freshly killed and dressed, heathy animals. Large chickens are more flavorful than
fryers. Dressed chicken should be chilled for 6 to 12 hours before canning. Dressed rabbits should be
soaked 1 hour in water containing 1 tablespoon of salt per quart, and then rinsed. Remove excess fat.
Cut the chicken or rabbit into suitable sizes for canning. Can with or without bones. The hot pack is
preferred for best liquid cover and quality during storage. Natural poultry fat and juices are usually not
enough to cover the meat in raw packs.

Hot pack – Boil, steam or bake meat until about two­thirds done. Add 1 teaspoon salt per quart to the
jar, if desired. Fill jars with pieces and hot broth, leaving 1­1/4 inch headspace.

Raw pack – Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1­
1/4 inch headspace. Do not add liquid.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning
method used.

Table 1. Recommended process time for Chicken or Rabbit in a dial­gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Jar Process 0­ 2,001 ­ 4,001 ­ 6,001 ­

Pack Size Time 2,000 ft 4,000 ft 6,000 ft 8,000 ft

Without
Bones:

Hot and Raw Pints 75 min 11 lb 12 lb 13 lb 14 lb

Quarts 90 11 12 13 14

With Bones:

Hot and Raw Pints 65 min 11 lb 12 lb 13 lb 14 lb

Quarts 75 11 12 13 14

Table 2. Recommended process time for Chicken or Rabbit in a weighted­gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 ­ 1,000 ft Above 1,000 ft

Without Bones:
 Hot and Raw Pints 75 min 10 lb 15 lb

Quarts 90 10 15

With Bones:

Hot and Raw Pints 65 min 10 lb 15 lb

Quarts 75 10 15

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information
Bulletin No. 539, USDA, revised 2009.

Reviewed July 2014.

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 How do I? ...Can Meats

Selecting, Preparing and Canning Meat

Strips, Cubes or Chunks of Meat
Bear, Beef, Lamb, Pork, Veal, Venison

Please read Using Pressure Canners before beginning. If this is your first time canning, it is
recommended that you read Principles of Home Canning.

Procedure: Choose high quality chilled meat. Remove excess fat. Soak strong­flavored wild meats for
1 hour in brine water containing 1 tablespoon of salt per quart. Rinse. Remove large bones. The hot
pack is preferred for best liquid cover and quality during storage. The natural amount of
fat and juices in today's leaner meat cuts are usually not enough to cover most of the meat in raw
packs.

Hot pack – Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1
teaspoons of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat
drippings, water, or tomato juice, especially with wild game), leaving 1­inch headspace.

Raw pack – Add 2 teaspoons of salt per quart to the jar, if desired. Fill jars with raw meat pieces,
leaving 1­inch headspace. Do not add liquid.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning
method used.

Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat in a dial­gauge
pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Jar Process 0 ­ 2,000 2,001 ­ 4,001 ­ 6,001 ­

Pack Size Time ft 4,000 ft 6,000 ft 8,000 ft

Hot and Pints 75 min 11 lb 12 lb 13 lb 14 lb

Raw
Quarts 90 11 12 13 14

Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat in a weighted­gauge
pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 ­ 1,000 ft Above 1,000 ft

Hot and Raw Pints 75 min 10 lb 15 lb

Quarts 90 10 15
 How do I? ...Can Vegetables

Soups
Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned. These directions are
intended for use with ingredients that already have separate canning recommendations for those foods.

Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home
canned soups. If dried beans or peas are used, they must be fully rehydrated first.

Please read Using Pressure Canners before beginning. If this is your first time canning, it is
recommended that you read Principles of Home Canning.

Procedure: Select, wash, and prepare vegetables, meat and seafoods as described for the specific foods
in their own canning instructions. Cover meat with water and cook until tender. Cool meat and remove
bones. Cook vegetables as described for a hot pack. For each cup of dried beans or peas, add 3 cups of
water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil; drain.

Combine solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes.

Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining
liquid, leaving 1­inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Soups in a dial­gauge pressure canner.

Canner Pressure (PSI) at Altitudes

Style of Jar Process 0 ­ 2,000 2,001 ­ 4,001 ­ 6,001 ­

Pack Size Time ft 4,000 ft 6,000 ft 8,000 ft

Hot Pints 60* min 11 lb 12 lb 13 lb 14 lb

Quarts 75* 11 12 13 14

* Caution: Process 100 minutes if soup contains seafoods.

Table 2. Recommended process time for Soups in a weighted­gauge pressure canner

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 ­ 1,000 ft Above 1,000 ft

Hot Pints 60* min 10 lb 15 lb

Quarts 75* 10 15

* Caution: Process 100 minutes if soup contains seafoods.

 How do I? ...Can Vegetables

Selecting, Preparing and Canning Vegetables

Beans, Snap and Italian ­ Pieces, Green and Wax
Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is
needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 12 to 20 quarts – an average
of 2 pounds per quart.

Quality: Select filled but tender, crisp pods. Remove and discard diseased and rusty pods.

Please read Using Pressure Canners before beginning. If this is your first time canning, it is
recommended that you read Principles of Home Canning.

Procedure: Wash beans and trim ends. Leave whole or cut or snap into 1­inch pieces.

Hot pack –Cover with boiling water; boil 5 minutes. Fill jars loosely with beans, leaving 1­inch
headspace. Add 1 teaspoon of canning salt per quart to the jar, if desired. Cover beans with hot cooking
liquid, leaving 1­inch headspace.

Raw pack – Fill jars tightly with raw beans, leaving 1­inch headspace. Add 1 teaspoon of canning salt
per quart to the jar, if desired. Add boiling water, leaving 1­inch headspace.

Adjust lids and process in a pressure canner following the recommendations in Table 1 or Table 2
according to the type of canner being used. (There is no safe option for processing green beans in a
boiling water canner.)

Table 1. Recommended process time for Snap and Italian Beans in a dial­gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Jar Process 0 ­ 2,000 2,001 ­ 4,001 ­ 6,001 ­

Pack Size Time ft 4,000 ft 6,000 ft 8,000 ft

Hot and Pints 20 min 11 lb 12 lb 13 lb 14 lb

Raw
Quarts 25 11 12 13 14
 Table 2. Recommended process time for Snap and Italian Beans in a weighted­gauge pressure
canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 ­ 1,000 ft Above 1,000 ft

Hot and Raw Pints 20 min 10 lb 15 lb

Quarts 25 10 15

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information
Bulletin No. 539, USDA, revised 2009.

Reviewed June 2012.

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Canning  Soups  and  Sauces  
UAF  Cooperative  Extension,  Juneau  District  
Sarah  Lewis,  Family  and  Community  Development  Faculty  
November,  2014  
 
On  busy  days,  when  you  don’t  have  the  energy  or  time  to  do  anything  but  open  jars  for  dinner,  
wouldn’t  it  be  wonderful  if  those  jars  were  filled  with  a  home-­‐cooked  soup,  stew,  or  pasta  sauce?  Grab  
one  of  your  family’s  favorites,  from  jars  lined  up  in  the  pantry,  add  some  bread  and  a  salad,  and  a  
homemade  dinner  is  served  in  minutes.  
 
This  publication  includes  guidelines  for  safe  home  canning  of  soups  and  several  recipes  that  either  
conform  to  USDA  safe  canning  guidelines  or  have  been  scientifically  tested  to  ensure  safety.  
 
Pressure  Canning  is  Necessary  for  Meats  and  Vegetables.  
Soups  containing  vegetables  and  meat  are  low  acid  products.  To  ensure  they  are  safe  to  eat,  they  must  
be  processed  in  a  pressure  canner  at  the  pressure  and  length  of  time  required  by  each  tested  recipe.    
For  soups  containing  a  mixture  of  vegetables  and  meat  in  broth,  there  are  important  (but  simple)  
guidelines  to  follow  to  ensure  a  safe,  quality  product.  For  tomato-­‐based  soups  and  sauces,  like  chili  and  
pasta  sauce,  only  scientifically  researched  and  tested  recipes  should  be  used.  
Always  use  the  processing  time  and  pressure  specified  for  each  tested  recipe.  
 
Hint:  when  looking  for  canning  recipes  online  always  add  the  word  “extension”  to  your  search.  Canning  recipes  
published  by  a  Cooperative  Extension  Service,  anywhere  in  the  US,  are  tested  according  to  USDA  requirements.  
 
General  Guidelines.  
Vegetable  and  meat  soups  in  a  broth  base  may  be  safely  canned  using  the  general  Canned  Soup  Guidelines  
included  in  this  publication.  Only  can  soups  in  quart-­‐sized  jars  or  smaller.  Never  can  soup  in  half-­‐gallon  
containers.  Follow  recipe  guidelines  for  packing  ingredients  in  the  jars,  avoid  packing  too  solidly  and  
always  leave  one  inch  of  headspace.  Thickened  soups  should  not  be  canned.  When  meats  are  used,  remove  
as  much  fat  as  possible  so  it  does  not  interfere  with  the  lids  creating  a  tight  seal.  
 
Important  Considerations.  
These  ingredients  should  never  be  included  in  homemade  soups  and  sauces  and  should  only  be  added  just  
before  serving:  
Flour,  cornstarch,  or  other  thickening  agents:  these  prevent  the  heat  from  penetrating  to  the  center  of  
the  product.    
Butter,  milk,  cream,  cheese  and  other  dairy  products:  these  react  with  some  bacteria  in  such  a  way  as  to  
make  them  harder  to  kill  with  heat.  
Noodles,  pasta,  rice,  grains,  and  dumplings  of  any  kind:  These  products  are  high  in  starch  and  interfere  
with  the  heat  processing.  
Avoid  canning  pumpkin,  winter  squash,  broccoli,  or  cauliflower  soup.  These  can  be  too  dense  and  contain  
ingredients  that  interfere  with  safe  processing.  
 
References.  (References  for  specific  recipes  are  included  with  each)  
So  Easy  to  Preserve,  University  of  Georgia  Cooperative  Extension,  5th  Edition,  2006.  (Available  for  purchase  
through  the  UAF  Cooperative  Extension).  
Making  Soup  Safely,  Penn  State  Cooperative  Extension,  web  document  posted  10/22/12  
(extension.psu.edu/food/preservation/news/2012/making-­‐soup-­‐safely).    
 
   

  1  
Canned  Soup  Guidelines  (adapted  from  So  Easy  to  Preserve,  page  98)  
 
1) Choose  your  favorite  soup  ingredients  (vegetables,  meat  or  poultry).    
2) Prepare  each  vegetable  as  you  would  for  a  hot  pack  in  canning.    
3) Cook  meat  or  poultry  with  the  fat  removed.    
4) If  dried  beans  or  peas  are  used,  they  must  be  fully  rehydrated  first.    
5) Combine  solid  ingredients  with  enough  hot  water  or  broth  to  cover.  Boil  5  minutes.    
Caution:  do  not  thicken  or  add  milk,  cream,  flour,  rice,  noodles,  or  other  pasta.  
6) Add  salt,  herbs,  and  spices  to  taste.  
7) Fill  clean,  hot  jars  halfway  with  solid  mixture.  
8) Continue  filling  jars  with  hot  liquid,  leaving  1  inch  headspace.  
9) Stir  to  remove  air  bubbles,  wipe  jar  rims,  adjust  lids  and  process:  
10) Dial-­‐Gauge  canner  at  11  lbs  or  weighted-­‐gauge  canner  at  10  lbs:    
pints,  60  minutes;  quarts  75  minutes.  
11) Cooked  seafood  can  also  be  added  as  part  of  the  solid  mixture,  but  the  jars  must  be  processed  as  follows:  pints  
or  quarts:  100  minutes.  
 
 
Recipes  Developed  Using  Canned  Soups  Guidelines    
These  recipes  can  be  halved  and  multiplied  as  desired  if  general  Canned  Soup  Guidelines  are  followed.  
 
Classic  Chicken  Soup    
Cooking  spray  or  olive  oil  
1  lb  boneless,  skinless  chicken  breasts  or  thighs,  cubed  
1  t  olive  oil  
1  small  onion,  chopped  
1  clove  garlic,  minced  
4  cups  chicken,  vegetable,  or  herb  stock  
1  celery  stalk,  chopped  
1  carrot,  diced  
1/2  t  salt  
1/8  t  pepper  
2  cans  chicken  stock  (if  needed  for  extra  liquid)  
14  half-­‐pint  jars  
 
1) Coat  a  soup  pot  with  cooking  spray  or  olive  oil,  place  over  med-­‐high  heat  until  hot.  
2) Add  chicken  to  pan.  Sauté  3-­‐5  minutes  or  until  browned.  Remove  chicken  from  pan  and  set  aside  on  paper  
towels.  
3) Pour  and  wipe  drippings  from  pan  and  add  oil,  onion,  and  garlic,  sauté  until  tender.  Stir  in  chicken,  stock,  and  
all  remaining  ingredients.  
4) Bring  to  a  boil  and  simmer  5  minutes.  
5) Using  a  straining  ladle  or  slotted  spoon,  fill  clean,  hot  jars  to  1/2  full  with  solid  ingredients.    
6) Using  a  solid  ladle,  add  liquid  to  jars  leaving  a  1  inch  headspace.  Use  extra  chicken  stock  if  needed.  
7) Adjust  lids  and  process:  
Dial-­‐Gauge  canner  at  11  lbs  or  weighted-­‐gauge  canner  at  10  lbs;  
Pints  &  1/2  pints,  60  minutes;  quarts  75  minutes  
 
Reheating  ideas...  Open  a  jar,  pour  soup  in  a  pot,  then:  
• Mexican:  Add  salsa,  lime  juice,  beans  and  cilantro,  then  serve  with  tortilla  chips.  
• Hearty:  Add  potatoes  (diced  small),  rice  or  noodles  and  boil  until  tender.  
• Asian:  Add  some  ginger,  soy  sauce  and  snow  peas.  
• Inside  Passage:  Put  pilot  bread  in  the  bottom  of  a  bowl,  pour  hot  soup  over  and  sprinkle  with  fresh  or  
dried  seaweed  of  choice.  
• Tongass  Rainforest:  Add  your  favorite  fresh  spring  greens  (fireweed  shoots,  devils’  club  shoots,  twisted  
stalk,  nettle  shoots,  etc.)  and  boil  until  tender.  
 
Recipe  based  on  Vegetable  Soups  guidelines  from  So  Easy  to  Preserve,  page  98.    

  2  
Venison  Stew  
Cooking  spray  or  olive  oil  
1  lb  lean  venison,  cubed  
1  t  olive  oil  
1  small  onion,  chopped  
1  clove  garlic,  minced  
1  celery  stalk,  chopped  
1  carrot,  diced  
2  small/medium  potatoes,  cubed  
1  1/2  to  2  cups  water  
1/2  t  salt  
1/8  t  pepper  
2  cans  beef  stock  (if  needed  for  extra  liquid)  
14  half-­‐pint  jars  
 
When  reheating  (tip:  write  these  directions  on  each  jar):  in  a  small  bowl,  stir  flour  into  cold  water  then  slowly  add  to  
warming  soup.  Bring  to  boil  until  thickened.  
 
1) Coat  a  soup  pot  with  cooking  spray  or  olive  oil,  place  over  med-­‐high  heat  until  hot.  
2) Add  venison  to  pan.  Sauté  until  browned.  Remove  from  pan  and  set  aside  on  paper  towels.  
3) Pour  and  wipe  drippings  from  pan  and  add  oil  and  all  vegetables,  sauté  until  just  tender.  Stir  in  venison,  salt  
and  pepper,  then  cover  with  water.  
4) Bring  to  a  boil  and  simmer  5  minutes.  
5) Using  a  straining  ladle  or  slotted  spoon,  fill  clean,  hot  jars  to  1/2  full  with  solid  ingredients.    
6) Using  a  solid  ladle,  add  liquid  to  jars  leaving  a  1  inch  headspace.  Use  extra  beef  stock  if  needed.  
7) Adjust  lids  and  process:  
Dial-­‐Gauge  canner  at  11  lbs  or  weighted-­‐gauge  canner  at  10  lbs:    
pints  &  1/2  pints,  60  minutes;  quarts  75  minutes  
 
Using  your  family  stew  recipe:  
• If  your  family  has  a  favorite  stew  recipe  you  can  adapt  it  for  canning  by  following  the  directions  above,  
but  substituting  your  chosen  vegetables,  herbs,  and  spices.  Just  be  certain  not  to  add  any  thickening  
ingredients  (like  flour  or  cornstarch),  dairy  products,  pasta  or  grains  until  the  jars  are  opened  for  
reheating  and  eating.  
Recipe  based  on  Vegetable  Soups  guidelines  from  So  Easy  to  Preserve,  page  98.  
 
Manhattan  chowder  base  
Oil  
1  medium  onion,  chopped    
8  medium  potatoes,  peeled  and  diced    
1  (15  oz)  can  diced  tomatoes    
1/2  stalk  celery,  chopped    
1/2  bay  leaf  
1/2  teaspoon  thyme  
2  quarts  boiling  water    
Salt  and  pepper  
14  half-­‐pint  jars  
 
1) Cook  onion  in  oil  until  just  tender.  Add  potatoes,  tomatoes,  celery,  bay  leaf,  thyme  and  water.  Season  with  salt  
and  pepper  to  taste.  
2) Bring  to  a  boil  and  simmer  5  minutes.  
3) Using  a  straining  ladle  or  slotted  spoon,  fill  clean,  hot  jars  to  1/2  full  with  solid  ingredients.    
4) Using  a  solid  ladle,  add  liquid  to  jars  leaving  a  1  inch  headspace.  
5) Adjust  lids  and  process:  Dial-­‐Gauge  canner  at  11  lbs  or  weighted-­‐gauge  canner  at  10  lbs:    
pints  &  1/2  pints,  60  minutes;  quarts  75  minutes  
When  reheating  (label  each  jar  with  these  directions):  add  cooked  bacon  and  clams  or  other  seafood,  cleaned  and  
chopped.  Thicken  as  desired.  
 
Note:  recipe  can  be  canned  with  seafood  already  included,  but  process  times  are  increased  to  100  minutes  for  pints  
and  half-­‐pints  (dial-­‐gauge  at  11  lbs  or  weighted-­‐gauge  at  10  lbs).  Do  not  can  seafood  in  quarts.  
  3  
  
USDA/Extension  Tested  Recipes  
These  recipes  should  only  be  halved  or  multiplied  proportionately.  Only  the  herbs  and  spices  may  be  altered.  
 
Molasses  Beans    
4  (15  oz)  cans  beans  of  your  choice,  reserve  liquid    
2-­‐3  strips  bacon  (can  substitute  salt  pork  or  ham)  
1  1/2  T  dark  molasses  
3  t  vinegar  
1  t  salt  
¾  t  dry  mustard  
14  half-­‐pint  jars  
 
1) Drain  liquid  from  beans  into  a  1  quart  measuring  cup,  add  water  to  bean  liquid  to  make  4  cups.    
2) Put  beans  into  a  pan  and  heat  through.  
3) In  a  sauce  pan,  mix  reserved  bean  water,  molasses,  salt,  and  dry  mustard.  Heat  to  boiling.  
Meanwhile:  Wash  jars  and  lids  with  hot  water  and  soap,  place  jars  in  sink  or  large  pan  of  very  hot  
water  until  needed.  
4) Fill  hot  jars  to  ¾  full  with  hot  beans.  Add  1  inch  piece  of  bacon  (or  ¾  in.  cube  of  ham  or  salt  pork),  no  more,  to  
each  jar.    
5) Fill  jars  with  heated  sauce,  leaving  1  inch  headspace.  Stir  to  remove  air  bubbles,  adjust  lids  and  process:  
Dial-­‐Gauge  canner  at  11  lbs  or  weighted-­‐gauge  canner  at  10  lbs:    
pints,  75  minutes;  quarts  90  minutes  
 
Recipe  from  So  Easy  to  Preserve,  pages  79-­‐80.  
 
 
Spaghetti  Sauce  with  Meat    
2  ½  lbs  ground  meat  (beef,  sausage,  venison,  or  turkey)  
Olive  oil  
5  cloves  garlic,  minced  
1  C  onions,  chopped    
1  C  green  bell  pepper  and/or  celery,  chopped    
1  lb  fresh  mushrooms,  sliced  
7  (28  oz)  cans  crushed  tomatoes,  drain  through  a  sieve  if  very  watery  
2  tablespoons  dried  oregano  
4  tablespoons  minced  fresh  parsley  
2  teaspoons  black  pepper  
4  1/2  teaspoons  salt  
1/2  C  brown  sugar  
14  half-­‐pint  jars  
 
1) Brown  meat  in  oil  in  a  large  sauce  pan  or  Dutch  oven  over  med-­‐high  heat  until.  
2) Add  garlic,  onion,  celery  (and/or  green  pepper),  and  mushrooms  to  pan  and  cook  until  tender.  
3) Add  drained,  crushed  tomatoes  and  all  remaining  ingredients.  Bring  to  a  boil  and  simmer  uncovered,  stirring  
frequently,  until  volume  reduced  by  approximately  one  half.  
Meanwhile:  Wash  jars  and  lids  with  hot  water  and  soap,  place  jars  in  sink  or  large  pan  of  very  hot  water  
until  needed.  
4) Fill  hot  jars  with  sauce,  leaving  a  1  inch  headspace.  
5) Wipe  jar  rims,  adjust  lids  and  process:  
Dial-­‐Gauge  canner  at  11  lbs  or  weighted-­‐gauge  canner  at  10  lbs:    
pints,  60  min.;  quarts  70  min  
6) To  serve:  Heat  in  a  sauce  pan  and  use  as  you  would  any  pasta  sauce.  
 
NOTE:  If  you  eliminate  meat  from  the  sauce,  process  pints  for  20  minutes  and  quarts  for  25  minutes.  
Recipe  from  So  Easy  to  Preserve,  pages  63-­‐64.  
 
 
   

  4  
Chili  con  Carne  
2  quarts  crushed  or  whole  tomatoes  
3  cups  dried  pinto  or  red  kidney  beans  or  4  (15  oz)  cans  (drained)  
3  lb  ground  beef  or  venison  
1-­‐1/2  cups  chopped  onions  
5  teaspoons  salt,  divided  
3-­‐6  tablespoons  chili  powder  
1  teaspoon  black  pepper  
1  cup  chopped  peppers  of  your  choice  (optional)  
14  half-­‐pint  jars  
 
If  using  dry  beans  start  here:  
1) Wash  beans  thoroughly  and  place  them  in  a  2  quart  saucepan.  Add  cold  water  to  a  level  of  2-­‐3  inches  above  
the  beans  and  soak  12-­‐18  hours.  
2) Drain  and  discard  water.  Combine  beans  with  5  1/2  cups  of  fresh  water  and  2  teaspoons  salt.    
3) Bring  to  a  boil.  Reduce  heat  and  simmer  30  minutes.  Drain  and  discard  water  
If  using  canned  beans  start  here:  
4) In  a  Dutch  oven  or  soup  pot,  brown  meat,  onions,  and  peppers.  
5) Drain  fat  off  of  meat  mixture,  add  3  teaspoons  salt,  pepper,  chili  powder,  tomatoes  and  beans.  Simmer  for  5  
minutes.  Do  not  thicken.  
6) Fill  clean,  hot  jars  to  1  inch  headspace.  
7) Adjust  lids  and  process:  
Dial-­‐Gauge  11  lbs  or  weighted-­‐gauge  10  lbs:  Pints  or  quarts  for  75  min.  
8) To  serve:  Put  soup  in  pot,  reheat  to  boiling  and  serve  with  tortillas  and  chili  condiments  (chopped  onions,  
jalapenos,  grated  cheese,  sour  cream,  avocados,  etc.)  
NOTE:  Spices  can  be  changed  according  to  taste.  
 
Recipe  by  William  Schafer,  University  of  Minnesota  Cooperative  Extension  
 
 
   

  5  
USDA/Extension  Tested  Stock  Recipes  
These  recipes  can  be  halved  and  multiplied  as  desired  if  general  directions  are  followed.  
 
Chicken  Stock  
One  carcass  of  a  roast  chicken,  almost  all  of  the  meat  removed  
Drippings  from  the  roast  chicken  pan,  cooled,  fat  removed  and  discarded  
 
1) Place  carcass  and  drippings  in  a  large  stock  pot,  add  enough  water  to  cover.  
2) Cover  pot  and  simmer  until  meat  can  easily  be  stripped  from  the  bones,  30-­‐45  minutes.  
3) Remove  bones  from  stock,  set  aside  to  cool.  
4) Cool  stock  in  refrigerator  until  fat  solidifies  at  top  and  can  be  skimmed  off.  
5) Remove  any  meat  remaining  on  the  bones  and  add  it  to  the  stock.  Do  not  add  any  additional  meat  to  stock.  
6) Reheat  broth  to  boiling.  
7) Fill  clean,  hot  jars,  leave  1  inch  headspace.  
8) Wipe  jar  rims,  adjust  lids,  and  process:  
Dial-­‐Gauge  canner  at  11  lbs  or  weighted-­‐gauge  canner  at  10  lbs;  pints,  20  minutes;  quarts  25  minutes.  
9) Season  as  preferred  when  using  it  for  cooking.  
 
Recipe  from  So  Easy  to  Preserve,  page  97.  
 
 
Beef/Venison  Stock  (recipe  can  be  multiplied)  
Fresh,  trimmed,  cracked  beef  bones  (most  of  the  meat  removed)  
 
1) Rinse  bones  and  place  in  a  large  stock  pot,  add  enough  water  to  cover.  
2) Cover  pot  and  simmer  3-­‐4  hours.  
3) Remove  bones  from  stock,  set  aside  to  cool.  
4) Cool  stock  in  refrigerator  until  fat  solidifies  at  top  and  can  be  skimmed  off.  
5) Remove  any  meat  remaining  on  the  bones  and  add  it  to  the  stock.  Do  not  add  any  additional  meat  to  stock.  
6) Reheat  broth  to  boiling.  
7) Fill  hot  jars,  leave  1  inch  headspace.  
8) Wipe  jar  rims,  adjust  lids,  and  process:  
Dial-­‐Gauge  canner  at  11  lbs  or  weighted-­‐gauge  canner  at  10  lbs;  pints,  20  minutes;  quarts  25  minutes.  
9) Season  as  preferred  when  using  it  for  cooking.  
 
Recipe  from  So  Easy  to  Preserve,  page  97.  
 
 

  6  
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April May ............................

June July Aug Sept Oct Nov
apples (storage to March 1)
apricots
arugula, mustard, radishes, turnips
asparagus
beets
bell peppers
broccoli & cauliflower
cabbage
cantaloupe
carrots (storage to April)
celery
chard, Chinese cabbage, collards, kale,
cherries
chile peppers
cucumbers (all year)
eggplant
grapes
green beans
herbs fresh cut (all year)
honeydew
lettuce (leaf, head and salad mix)
mushrooms (all year)
onions & garlic
peaches
pears
plums
potatoes (all year)
pumpkins
raspberries
summer squash
spinach
strawberries
sweet corn
tomatoes (all year)
watermelon
winter squash (Sept-Feb)

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 Fruits and vegetables: A buying guide
Fruits
Apples (late August to April)
1 lb (500 g) = 2 to 3 apples
1 apple, grated or chopped = 1 cup (250 mL)
1 apple, sliced = 1 1/2 cups (375 mL)
Apricots (July to August)
1 lb (500 g) = 5 to 7 apricots
1 apricot, sliced = 1/2 cup (125 mL)
Avocado (April to August)
1 lb (500 g) = 2 avocados
1 avocado, sliced or cubed = 1 cup (250 mL)
1 avocado, mashed = 1/2 cup (125 mL)
Bananas (year‐round)
1 lb (500 g) = 4 bananas
1 banana, sliced = 1 cup (250 mL)
1 banana, mashed = 3/4 cup (175 mL)
Blueberries (July to September)
1 pint = 12 oz (375 g) = 2 cups (500 mL)
Cantaloupe (July to September)
1 cantaloupe = 3 lb (1.5 kg) = 7 cups (1.75 L) chopped
Cherries (late June to early August)
1 lb (500 g) = 50 cherries = 3 cups (750 mL)
1 lb (500 g) pitted = 2 cups (500 mL)
Cranberries (September to late December)
1 bag = 12 oz (375 g) = 3 cups (750 mL)
Grapefruit (year‐round; peak in winter)
1 lb (500 g) = 1 to 3 grapefruit = 1 cup (250 mL) sections
1 grapefruit = 3/4 cup (175 mL) juice
Grapes (August through early October)
1 lb (500 g) = 3 cups (750 mL) stemmed
Honeydew (July to September)
1 honeydew = 5 1/2 lb (2.45 kg)
1 honeydew, chopped = 12 cups (3 L)
Kiwifruit (year‐round; peak In fall and winter)
1 lb (500 g) = 4 to 6 kiwifruit
1 kiwifruit = 1/2 cup (125 mL) sliced/chopped
Lemons (year‐round; peak in winter)
1 lb (500 g) = 2 to 3 lemons
1 lemon = 1 tbsp (15 mL) grated rind; 1/4 cup (50 mL) juice
Limes (year‐round; peak in fall)
1 lb (500 g) = 4 limes
1 lime = 2 tsp (10 mL) grated rind; 3 tbsp (50 mL) juice
Mandarins (November to January)
1 lb (500 g) = 3 to 4 mandarins
1 mandarin = 1 cup (250 mL) sections; 2 tsp (10 mL) grated rind;
1/3 cup (75 mL) juice
Nectarines (August to mid‐September)
1 lb (500 g) = 4 nectarines
1 nectarine = 1 cup (250 mL) sliced or chopped
Oranges (year‐round; peak in winter)
1 lb (500 g) = 2 to 3 oranges
1 orange = 1 tbsp (15 mL) grated rind; 1 cup (250 mL) sections; 1/3
cup (75 mL) juice
Peaches (mid‐July to mid‐September)
1 lb (500 g) = 2 to 4 peaches
1 peach = 1 cup (250 mL) sliced
1 peach = 1 cup (250 mL) chopped or diced
Pears (August to late November)
1 lb (500 g) = 2 to 3 pears
1 pear = 1 cup (250 mL) sliced or chopped
Pineapple (year‐round; peak in winter)
1 pineapple = 2 1/2 lb (1.25 kg)
1 pineapple = 5 cups (1.25 L) chopped
Plums (mid‐July to late September)
1 lb (500 g) = 5 plums
1 plum = 1/2 cup (125 mL) chopped or sliced
Raspberries (July (some available until September)
1 pint = 12 oz (375 g) = 2 cups (500 mL)
2 cups (500 mL) = 1 cup (250 mL) puréed; 1/3 cup (75 mL) puréed
and seeded
Rhubarb (forced: January until April, outdoor: early May to July)
1 lb (500 g) trimmed = 10 stalks
1 stalk, trimmed = 1/2 cup (125 mL) chopped
Strawberries (early June to mid/late July, and some available until
September)
1 quart = 30 strawberries = 1 1/2 lb (750 g)
1 quart = 4 cups (1 L) hulled
1 quart = 4 cups (1 L) sliced/chopped
4 cups (1 L) = 2 1/2 cups (625 mL) puréed
Watermelon (August to end of September)
1 medium‐large watermelon = 14 lb (6.25 kg)
1 lb (500 g) = 3 1/2 cups (875 mL) cubed
 Vegetables
Artichokes (spring, fall)
1 large artichoke = 12 oz (375 g)
Asparagus (April to late June)
1 bunch = 1 lb (500 g) = 24 stalks
1 bunch chopped = 3 cups (750 mL)
Beans, green/yellow wax (July to late September)
1 lb (500 g) = 6 cups (1.5 L) whole
1 lb (500 g) = 4 cups (1 L) chopped
Beets (July to mid‐October)
1 lb (500 g) = 1 bunch = 3 to 4 beets
1 bunch quartered = 2 cups (500 mL) = 2 1/3 cups (575
mL) chopped/sliced
Broccoli (July to late October)
1 lb (500 g) = 1 bunch
1 bunch = 4 cups (1 L) chopped florets; 2 cups (500 mL)
sliced peeled stems
Brussels sprouts (September to November)
1 lb (500 g) = 24 sprouts = 4 cups (1 L)
Cabbage (July to November)
1 large green cabbage = 4 lb (2 kg)
1 lb (500 g) shredded = 6 cups (1.5 L)
Carrots (July to late September)
1 lb (500 g) = 4 large carrots; 1 carrot = 3/4 cup (175
mL) chopped/sliced = 2/3 cup (150 mL) grated
1 bunch = 9 small carrots = 12 oz (375 g) tops
removed; 1 carrot = 1/3 cup (75 mL) chopped/sliced =
1/4 cup (50 mL) grated
Cauliflower (August to late October)
1 large cauliflower = 2 3/4 lb (1.375 kg) trimmed
florets = 12 cups (3 L)
Celery (August to September)
1 bunch = 1 1/2 lb (750 g)
1 stalk = 1/2 cup (125 mL) sliced = 6 celery sticks
Corn (late July to late September)
1 cob = 8 oz (250 g) = 1 cup (250 mL) kernels
Cucumber (English, year‐round and Field, June to early
September)
1 English cucumber = 1 lb (500 g) = 12 inches (30 cm)
sliced = 4 cups (1 L) chopped = 2 1/2 cups (625 mL)
2 to 8 small field cucumbers = 1 lb (500 g)
Eggplant (August to late September)
1 large eggplant = 1 lb (500 g)= 7 cups (1.75 L) sliced or
cubed
1 small Asian eggplant = 6 oz (175 g) = 2 cups (500 mL)
sliced or cubed
Garlic (August to October)
1 head = about 2 oz (60 g) = 10 cloves
1 clove = 1 tsp (5 mL) minced
Green onions (July to September)
1 bunch = 6 onions = 4 oz (125 g)
1 bunch = 1 1/2 cups (375 mL) chopped
Leeks (August to November)
1 bunch = 3 to 4 leeks = 1 lb (500 g)
1 leek = 1 cup (250 mL) sliced, white and pale green
parts
Lettuce, Boston (June to September)
1 head = 1 lb (500 g) = 11 cups (2.75 L) torn
Lettuce, iceberg (July to end of September)
1 head = 1 1/4 lb (625 g) = 12 cups (3 L) torn
Lettuce, romaine (June to end of September)
1 head = 1 1/2 oz (750 g) = 14 cups (3.5 L) torn
Mushrooms, button (year‐round)
1 lb (500 g) = 30 mushrooms = 6 cups (1.5 L)
sliced/chopped
Onions, cooking (August to May)
1 lb (500 g) = 3 to 4 onions
1 onion=1 ½ cup sliced, 1 cup (250 mL) chopped
Onions, red (August to October)
1 lb (500 g) = 2 onions = 2 1/2 cups (625 mL) sliced
1 onion = 2 cups (500 mL) chopped
 Vegetables, continued
Onions, Spanish and other large, sweet varieties
(August to October)
1 lb (500 g) = 1 onion = 3 cups (750 mL) sliced
1 onion = 2 cups (500 mL) chopped
Parsnips (September to November)
1 lb (500 g) = 3 to 4 parsnips
1 parsnip = 1 cup (250 mL) chopped = 1/3 cup (75 mL)
mashed
Peas (mid‐June to late July)
1 lb (500 g) fresh peas in pod 1 1/3 cups (325 mL)
shelled
Potatoes (late August to late October)
1 lb (500 g) = 3 to 4 potatoes
1 potato = 1 cup (250 mL) sliced = 3/4 cup (175 mL)
chopped = 1/2 cup (125 mL) cooked, mashed
Potatoes (new/mini) (July to September)
1 lb (5OO g) = 15 new/mini‐potatoes
Potatoes, sweet (late summer)
1 lb (500 g) = 2 to 3 sweet potatoes
1 potato = 2 1/2 cups (625 mL) sliced = 2 cups (500 mL)
cubed = 1 cup (250 mL) mashed
Radishes (June to September)
1 bag = 1 lb (500 g) = 27 radishes = 3 1/2 cups (875 mL)
sliced
1 bunch = 12 radishes = 1 1/2 cups (375 mL) sliced
Reference: Canadian Living Test Kitchen. (2012) Fruits and vegetables: A buying guide. Retrieved from
http://www.canadianliving.com/health/nutrition/fruits_and_vegetables_a_buying_guide_3.php
Rutabaga (October to December)
1 rutabaga = 2 1/2 lb (1.25 kg) = 5 cups (1.25 L)cubed
1 cup (250 mL) cubed = 1/2 cup (125 mL) cooked,
mashed
Spinach (June to October)
1 bag = 10 oz (300 g) = 19 cups (4.75 L), trimmed and
lightly packed; 10 cups (2.5 L) packed
1 bunch = 12 oz (375 g) = 16 cups (4 L), trimmed and
lightly packed; 8 cups (2 L) packed
Squash, butternut (September to November)
1 large squash = 3 lb (1.5 kg) = 11 cups (2.75 L) cubed
1 cup (250 mL) cubed = 1/2 cup (125 mL) mashed
Sweet peppers (August to September; year‐round
greenhouse)
1 lb (500 g) = 2 to 4 peppers
1 pepper = 1 1/2 cups (375 mL) sliced = 1 1/4 cups (300
mL) chopped
Tomatoes (late July to late September)
1 lb (5OO g) = 2 to 3 tomatoes
1 tomato = 1 cup (250 mL) chopped
Zucchini (July to late September)
1 lb (500 g) = 4 zucchini
1 zucchini, halved and sliced = 2 cups (500 mL)
1 zucchini, chopped = 1 1/2 cups (375 mL)