A steam-pressure canner must be used for processing all vegetables
except tomatoes and pickled vegetables. Work only with the quantity of
vegetable needed for one canner load at a time. As each jar is filled,
adjust the lid, and place the jar in the pressure canner containing 2 to
3 inches of hot or boiling water for raw or hot pack, respectively, to
keep food hot.
The manufacturer's directions for general operation of the canner you
are using should be followed. A few pointers on the use of any canner
follow:
--Use 2 to 3 inches of boiling water in the bottom of the canner.
--Set filled containers on rack in canner.
--Fasten canner cover securely.
--Allow steam to escape from open petcock or weighted gage opening for
at least 10 minutes to drive all air from canner. Then close petcock or
put on weighted gage.
--When pressure reaches 10 pounds (240° F), start counting processing
time. Keep pressure constant by regulating heat under the canner.
--When processing time is completed, remove the canner from heat
immediately. Cool undisturbed at room temperature until the pressure
registers zero. After a minute or two, slowly open the petcock or remove
the weighted gage. Unfasten the cover and tilt the far side up so steam
escapes away from you.
--Remove containers from canner with jar tongs.
--Adjust lids if necessary.
--Cool jars on a rack or folded towel away from drafts.
[Illustration: Cooling snap beans on a rack. Leave space between
jars so air can circulate.]