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Food Preservation
Canning, freezing and drying have long been used as safe methods
for food preservation. Using correct techniques ensures the quality
and safety of the food. Approximately 10 years ago, the United
States Department of Agriculture (USDA) revised the processing
times for home-canned foods using altitude as one of the factors.
Those processing times have changed somewhat from earlier recommendations.
To ensure safety, use only sources of information published after
1988. Below are recommended times for areas of the country with
an altitude of 1,000 feet or below.
CANNING TIME REFERENCE FOR STEAM PRESSURE CANNER
Tulsa Area (Less than 1,000 feet Altitude)
|
Low-Acid Vegetables |
Type of Pack |
1/2 Pints & Pints |
1 1/2 Pints & Quarts |
|
Asparagus |
Raw or Hot |
30 |
40 |
|
Beans, Green |
Raw or Hot |
20 |
25 |
|
Beans, Lima |
Raw or Hot |
40 |
50 |
|
Beets |
Hot |
30 |
35 |
|
Carrots |
Raw or Hot |
25 |
30 |
Corn,
Whole-kernel |
Raw or Hot |
55 |
85 |
|
Corn, Cream-style |
Hot |
85 |
95 |
|
Greens (all kinds) |
Hot |
70 |
90 |
|
Hominy |
Hot |
60 |
70 |
|
Okra |
Hot |
25 |
40 |
|
Peas, Black eye |
Raw or Hot |
35 |
40 |
|
Peas, Green |
Raw or Hot |
40 |
40 |
|
Peppers, Green |
Hot |
35 |
Not recommended |
|
Potatoes, White |
Hot |
35 |
40 |
|
Potatoes, Sweet |
Hot & Wet |
65 |
90 |
|
Pumpkin, Winter Squash, Cubed |
Hot |
55 |
90 |
|
Rutabagas |
Hot |
30 |
35 |
|
Spinach |
Hot (see greens) |
70 |
90 |
Squash,
Summer |
Not Recommended |
Not Recommended |
Not Recommended |
|
Tomatoes, Stewed |
Hot |
15 |
20 |
|
Turnips |
Hot |
30 |
35 |
|
Vegetables, Mixed |
Hot |
30 |
35 |
CANNING TIME REFERENCE FOR BOILING WATER-BATH CANNER
|
Fruits |
Pack |
Pints |
Quarts |
|
Apples |
Hot |
20 |
20 |
|
Applesauce |
Hot |
20 |
20 |
|
Apricots |
Raw |
25 |
30 |
|
Apricots |
Hot |
20 |
25 |
|
Berries |
Raw |
15 |
20 |
|
Berries |
Hot |
15 |
15 |
|
Cherries |
Raw |
25 |
25 |
|
Cherries |
Hot |
15 |
20 |
|
Grapes |
Raw |
15 |
20 |
|
Grapefruit |
Raw |
10 |
10 |
|
Mixed Fruit |
Raw |
20 |
20 |
|
Nectarines |
Raw |
25 |
30 |
|
Peaches |
Raw |
25 |
30 |
|
Peaches |
Hot |
20 |
25 |
|
Pears |
Hot |
20 |
25 |
|
Pineapple |
Hot |
15 |
20 |
|
Plums |
Hot |
20 |
25 |
|
Acid Vegetables |
|
|
|
|
Rhubarb |
Hot |
15 |
15 |
|
Sauerkraut |
Hot |
15 |
20 |
|
Tomatoes, Whole * |
Hot |
40 |
45 |
|
Tomato Juice* |
Hot |
40 |
45 |
*Add 1 T bottled lemon juice or 1/4 tsp
citric acid per pint of tomato product.
For more information please contact the Extension Service at
918.746.3709.
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