|
Cauliflower
|
Hot
|
30 min.
|
35 min.
|
|
Celery
|
Hot
|
30 min.
|
35 min.
|
|
Corn, Whole Kernel
|
Raw or Hot
|
55 min.
|
85 min.
|
|
Corn, Creamed
|
Hot
|
85 min.
|
Not Recommended
|
|
Eggplant
|
Hot
|
30 min.
|
40 min.
|
|
Greens (all kinds)
|
Hot
|
70 min.
|
90 min.
|
|
Hominy
|
Hot
|
60 min.
|
70 min.
|
|
Mixed Vegetables
|
Hot
|
*Note 1
|
*Note 1
|
|
|
Low-Acid Vegetable
|
Type Pack
|
Pints
|
Quarts
|
|
Potatoes, Sweet
|
Hot
|
55 min.
|
90 min.
|
|
Pumpkin
|
Hot
|
65 min.
|
80 min.
|
|
Rutabagas
|
Hot
|
30 min.
|
35 min.
|
|
Spinach
|
Hot
|
70 min.
|
90 min.
|
|
Squash, Summer
|
Hot
|
30 min.
|
40 min.
|
|
Squash, Winter
|
Hot
|
65 min.
|
80 min.
|
|
Tomatoes, Stewed
|
Hot
|
15 min.
|
20 min.
|
|
Turnips
|
Hot
|
30 min.
|
35 min.
|
|
|
Note 1 -- For length of processing time use the highest time for the vegetable
or meat used. You might not want to can all of these vegetables but times are
given so you can determine time, for example. of vegetable soup, or any
combination of vegetables. If you use meat then you will need to look up timing
for the meat used. Timing for meats most often exceeds the times required for
vegetables.
Not all agree on processing times. Some states recommend different times. You
use the time you are comfortable with.
|