Serves: 5

Vegetable:

Asparagus

Amount to Yield 1 Quart:

About 48 spears or 3 lb.

Basic Preparation (If desired, add 1/2 teaspoon salt per pint.):

Wash and trim, break or cut into 1-inch pieces. Pack tightly into jars leaving 1 inch at top. Cover with boiling water leaving 1 inch at top.

Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker):

Pints: Quarts:

30 min. 40 min.

Vegetable:

Beans, green or wax

Amount to Yield 1 Quart:

2 lb.

Basic Preparation (If desired, add 1/2 teaspoon salt per pint.):

Wash and trim, break or cut into 1-inch pieces. Pack tightly into jars leaving 1 inch at top. Cover with boiling water leaving 1 inch at top.

Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker):

Pints: Quarts:

20 min. 25 min.

Vegetable:

Beans, lima or butter

Amount to Yield 1 Quart:

4 lb. (in pod)

Basic Preparation (If desired, add 1/2 teaspoon salt per pint.):

Shell and wash. Pack into jars. For small beans, leave 1 inch at top for pints and 1 1/2 inches at top for quarts. For large beans, leave 3/4 inch at top for pints and 1 1/4 inches for quarts. Cover with boiling water leaving 1 inch at top.

Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker):

Pints: Quarts:

40 min. 50 min.

Vegetable:

Beets

Amount to Yield 1 Quart:

2 lb.

Basic Preparation (If desired, add 1/2 teaspoon salt per pint.):

Wash cut off tops leaving 1-inch stem. Boil covered with water until skins can be slipped. Remove skins leave whole, slice or dice. Pack into jars leaving 1 inch at top. Cover with boiling water leaving 1 inch at top.

Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker):

Pints: Quarts:

30 min. 35 min.

Vegetable:

Carrots

Amount to Yield 1 Quart:

2 1/2 lb.

Basic Preparation (If desired, add 1/2 teaspoon salt per pint.):

Discard tops wash and peel. Slice, dice or leave whole. Pack into jars leaving 1 inch at top. Cover with boiling water leaving 1 inch at top.

Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker):

Pints: Quarts:

25 min. 30 min.

Vegetable:

Corn, whole kernel

Amount to Yield 1 Quart:

12 to 14 ears

Basic Preparation (If desired, add 1/2 teaspoon salt per pint.):

Husk, remove silk and trim. Cut corn from cob. Pack loosely into jars leaving 1 inch at top. Cover with boiling water leaving 1 inch at top.

Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker):

Pints: Quarts:

55 min. 85 min.

Vegetable:

Okra

Amount to Yield 1 Quart:

1 1/2 lb.

Basic Preparation (If desired, add 1/2 teaspoon salt per pint.):

Wash and trim leave whole or slice. Cover with hot water and boil 2 minutes. Pack into jars leaving 1 inch at top. Cover with cooking liquid leaving 1/2 inch at top.

Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker):

Pints: Quarts:

25 min. 40 min.

Vegetable:

Peas, green

Amount to Yield 1 Quart:

4 lb. (in pod)

Basic Preparation (If desired, add 1/2 teaspoon salt per pint.):

Shell and wash. Pack peas lightly in jars leaving 1 inch at top. Cover with boiling water leaving 1 inch at top.

Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker):

Pints: Quarts:

40 min. 40 min.

Vegetable:

Pumpkin, see winter squash

Vegetable:

Summer squash or zucchini

Amount to Yield 1 Quart:

2 or 3 lb.

Basic Preparation (If desired, add 1/2 teaspoon salt per pint.):

Wash and slice squash. Cover with water and boil 2 minutes. Pack into jars leaving 1/2 inch at top. Cover with cooking liquid leaving 1 inch at top.

Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker):

Pints: Quarts:

25 min. 30 min.

Vegetable:

Squash, winter

Amount to Yield 1 Quart:

2 lb.

Basic Preparation (If desired, add 1/2 teaspoon salt per pint.):

Wash, remove seeds, peel and cube.** Cover with water and heat to boiling. Pack into jars leaving 1/2 inch at top. Cover with cooking liquid leaving 1/2 inch at top.

Time in dial-guage pressure cooker with 11 pounds pressure (or 1 pounds in weighted-guage pressure cooker):

Pints: Quarts:

55 min. 90 min.

Vegetable:

Tomatoes, see timetable for canning fruits and tomatoes

More Recipes from the Cook'n with Pillsbury Cookbook:
Apple-Sweetened Cherry Preserves
Applesauce
Blends: Flavors and Uses
Bread and Butter Pickles
Citrus Marmalade
Cook's Note: Freezing Casseroles
Cook's Note: How to Can Tomatoes
Cook's Note: Nutrition Per Serving for Home-Preserved Foods
Cook's Note: Preserving Pickles, Relishes and Sauces
Cook's Note: Seven Steps to a Healthy Diet
Cranberry-Apple Spiced Jelly
Dill Pickles
Dill-Pickled Beets
Dilled Green Beans and Cauliflower
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Emergency Substitutions: Baking
Emergency Substitutions: Chocolate
Emergency Substitutions: Dairy Products
Emergency Substitutions: Seasonings
Emergency Substitutions: Thickeners
Emergency Substitutions: Vegetables
Food Storage
Fruit Availability
Fruit Freezing Chart
Herbs: Flavors and Uses
Homemade Tomato Sauce
Hot and Spicy Tomato Salsa
How Many Servings Do You Need Each Day?
Jalapeno Cranberry Relish
Marinated Vegetables with Olives
Microwave Apple Butter
Orange-Pear Conserve
Quick Pickles
Razzle-Dazzle Quick Jam
Refrigerator Cucumber Pickles
Refrigerator Pickle Medley
Spiced Pear Chutney
Spiced Vinegar
Spiced Vinegar Salad Dressing
Spices: Flavors and Uses
Storing Foods in the Freezer
Sugar Syrup for Fruits
Sugar-Free Peach Freezer Jam
Sweet Hot Pickled Vegetables
Timetable for Canning Fruits and Tomatoes
Timetable for Canning Vegetables
Tri-Colored Pickled Peppers
Types of Apples
Types of Berries
Types of Charcoal
Types of Cheese
Types of Pears
Uses for the Microwave
Vegetable Freezing Chart
Your Daily Nutritional Requirements