Yield: 1 servings
|\N \N||IT IS ESSENTIAL TO PROCESS VEGETABLES IN A PRESSURE COOKER.|
|1 each||Wash vegetables well to remove all traces of soil.|
|2 eaches||Blanch the prepared vegetable in boiling water for the time given|
|\N \N||For that specific vegetable.|
|3 eaches||Dip them up and down quickly in cold water. This helps to keep the|
|\N \N||Food a good shape and make handling easier.|
|4 eaches||Pack jars firmly, but not so tightly that the vegetables become|
|\N \N||Crushed, to within 1 inch of the tops.|
|5 eaches||Add boiling water to within 1/2 inch of the top. Salt 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 ½ 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