Use a steam-pressure canner for processing all vegetables except
tomatoes and pickled vegetables.
_Directions._—Follow the manufacturer’s directions for the canner you
are using. Here are a few pointers on the use of any steam-pressure
canner:
•Put 2 or 3 inches of boiling water in the bottom of the canner; the
amount of water to use depends on the size and shape of the canner.
•Set filled glass jars or tin cans on rack in canner so that steam can
flow around each container. If two layers of cans or jars are put in,
stagger the second layer. Use a rack between layers of glass jars.
•Fasten canner cover securely so that no steam can escape except through
vent (petcock or weighted-gage opening).
•Watch until steam pours steadily from vent. Let it escape for 10
minutes or more to drive all air from the canner. Then close petcock or
put on weighted gage.
•Let pressure rise to 10 pounds (240° F.). The moment this pressure is
reached start counting processing time. Keep pressure constant by
regulating heat under the canner. Do not lower pressure by opening
petcock. Keep drafts from blowing on canner.
•When processing time is up, remove canner from heat immediately.
_With glass jars_, let canner stand until pressure is zero. Never try to
rush the cooling by pouring cold water over the canner. When pressure
registers zero, wait a minute or two, then slowly open petcock or take
off weighted gage. Unfasten cover and tilt the far side up so steam
escapes away from you. Take jars from canner.
[Illustration: BN22389
To process vegetables, bring pressure in canner up to 10 pounds,
then start to count processing time.]
_With tin cans_, release steam in canner as soon as canner is removed
from heat by opening petcock or taking off weighted gage. Then take off
canner cover and remove cans.
_Processing times._—Follow processing times carefully. The times given
apply only when a specific food is prepared according to detailed
directions.
If you live at an altitude of less than 2,000 feet above sea level,
process vegetables at 10 pounds pressure for the times given.
At altitudes above sea level, it takes more than 10 pounds pressure to
reach 240° F. If you live at an altitude of 2,000 feet, process
vegetables at 11 pounds pressure. At 4,000 feet, use 12 pounds pressure;
at 6,000 feet, 13 pounds pressure; at 8,000 feet, 14 pounds pressure; at
10,000 feet, 15 pounds pressure.
A weighted gage may need to be corrected for altitude by the
manufacturer.