Quality: Select filled but tender, crisp pods. Remove and discard diseased and rusty pods. Procedure: Wash beans and trim ends. Leave whole or cut or snap into 1-inch pieces. Hot pack–Cover with boiling water; boil 5 minutes. Fill jars loosely, leaving 1-inch headspace. Raw pack–Fill jars tightly with raw beans, leaving 1-inch headspace. Add 1 […]

Quality: Select bright, uniformly colored cherries that are mature (of ideal quality for eating fresh or cooking). Procedure: Stem and wash cherries. Remove pits if desired. If pitted, place cherries in water containing ascorbic acid (See “Ensuring High-Quality Canned Foods”) to prevent stem-end discoloration. If canned unpitted, prick skins on opposite sides with a clean […]

Place cranberries and water in a heavy-bottomed 8-10 qt pan. Bring to a boil over high heat; reduce heat and simmer, uncovered, untill berries begin to pop (about 10 minutes). Drain well, reserving liquid. Place cranberries in a blender or food processor and whirl until smooth; add enough of the reserved liquid to berries to […]

*16 to 20 medium-size ears, or six 10-ounce packages of frozen corn is equivalent to 10 cups fresh whole kernel corn. Yield: About 9 pints Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce frozen packages of corn. Combine peppers, celery, onions, sugar, vinegar, […]

Yield: About 5 to 6 half-pints Procedure: Wash and snap off ends of fresh beans. Cut or snap into 1- to 2-inch pieces. Blanch 3 minutes and cool immediately. Rinse kidney beans with tap water and drain again. Prepare and measure all other vegetables. Combine vinegar, lemon juice, sugar, and water and bring to a […]

=== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * format courtesy of

Yield: 7 to 9 pints Procedure: Wash and coarsely grate or finely chop tomatoes, peppers, and onions. Dissolve salt in water and pour over vegetables in large kettle. Heat to boiling and simmer 5 minutes. Drain in colander. Return vegetables to kettle. Add sugar, vinegar, mustard, and cornstarch. Stir to mix. Heat to boil and […]

Yield: 7 quarts Procedure: Wash and prepare fresh produce as described for vegetables in sections on lima beans and corn. Hot pack–Combine all prepared vegetables in a large kettle with enough water to cover the pieces. Add 1 teaspoon salt to each quart jar, if desired. Boil gently 5 minutes and fill jars with pieces […]

Quality: Select mature, dry seeds. Sort out and discard discolored seeds. Procedure: Sort and wash dry beans. Add 3 cups of water for each cup of dried beans or peas. Boil 2 minutes, remove from heat and soak 1 hour and drain. Heat to boiling in fresh water, and save liquid for making sauce. Make […]

Quality: Select firm, ripe, uncracked figs. The mature color depends on the variety. Avoid overripe figs with very soft flesh. Procedure: Wash figs thoroughly in clean water Drain. Do not peel or remove stems. Cover figs with water and boil 2 minutes. Drain. Gently boil figs in light syrup for 5 minutes. Add 2 tablespoons […]