Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

IT IS ESSENTIAL TO PROCESS -This helps to keep the
-VEGETABLES IN A PRESSURE Food a good shape and make
-COOKER. -handling easier.
1 ea Wash vegetables well to 4 ea Pack jars firmly, but not
-remove all traces of soil. -so tightly that the
2 ea Blanch the prepared -vegetables become
-vegetable in boiling water Crushed, to within 1 inch
-for the time given -of the tops.
For that specific vegetable. 5 ea Add boiling water to within
3 ea Dip them up and down -1/2 inch of the top. Salt
-quickly in cold water. -may be added

at the rate of 1 tsp per quart. Tap jars to remove air bubbles. 6.
When jars are packed follow the maufacturer's directions in adjusting
the lids. If the type of lid you are using requires a separate
rubber, ensure it is wet. 7. Stand jars on the rack in the cooker.
Make sure they do not touch each other or the sides of the cooker -
use paper to prevent this. 8. Follow the manufacturer's directions
carefully, especially the checking of pressure guages. Be sure to
exhaust the air from the canner for at least 10 minutes so that no
cold spots develop. 9. Put of the correct pressure guage and maintain
pressure for the time given for specific vegetable. 10. Carefully
remove pan from heat and reduce pressure at room temperature. Remove
the jars and stand them on a wooden surface. Tighten screw bands if
used. 11. Test the jars after 24 hours 12. For pressure canning at
high altitudes add 1/2 lb to the pessure gauge for each additional
1000 feet. Origin: Marguerite Patten's Recipe Cards Shared by:
Sharon Stevens ++_End Stevens Recipe ++-

Submitted By SHARON STEVENS On 05-06-95

Browse by categories