Look for Spoilage

Check dates on jar labels to be sure you first use food that has the earliest processing date. Before opening any jar for use, look at it carefully for spoilage signs. If it leaks, has a bulging lid, spurts liquid when opened, or has an off-odor or mold, then do not use it. Do not even taste it. Destroy it out of the reach of children and pets.

Canned vegetables may contain the toxin that causes botulism without showing any visible signs of spoilage. Therefore, boil all home-canned vegetables covered for at least 10 minutes before tasting or serving. Heating generally makes any odor of spoilage more evident.

If the food appears to be spoiled, foams, or has an off-odor during heating, destroy it.

How to Can Cut Green Beans*

1. Select green beans:

Choose young, tender beans.

Allow 1 1/2 to 2 1/2 pounds of fresh beans for each quart to be canned.

2. Prepare green beans:

Wash beans.

Trim ends.

Cut into 1-inch pieces.

3. Pack into jars:

To pack raw.

Pack raw beans tightly into jar.

Leave 1/2-inch space at top of jar.

Add 1/2 teaspoon salt to pints; 1 teaspoon to quarts.

Cover with boiling water to 1/2 inch from top of jar.

Wipe jar rim clean.

Adjust jar lid.

Process in pressure canner at 10 pounds pressure (240 F).

Pints-20 minutes.

Quarts 25 minutes.

(At altitudes above sea level, increase pressure according to instructions in early part of chapter).

To pack hot.

Cover cut beans with boiling water; boil 5 minutes.

Pack hot beans loosely into jar to 1/2 inch of top.

Leave 1/2-inch space at top of jar.

Add 1/2 teaspoon salt to pints; 1 teaspoon to quarts.

Cover with boiling water to 1/2 inch from top of jar.

Wipe jar rim clean.

Adjust jar lid.

Process in pressure canner at 10 Pounds pressure (240 F).

Pints 20 minutes.

Quarts-25 minutes.

(At altitudes above sea level, increase pressure according to instructions given earlier).

4. Allow pressure to return to 0.

5. Remove jars from canner.

6. Complete seals, if necessary.

These instructions are for green beans only. Procedures and processing times are specific for each vegetable. See USDA Home and Garden Bulletin No. 8, Home canning of Fruits and Vegetables, for directions for canning other vegetables.

How to Can Peaches*

1. Select peaches:

Choose fresh, firm, ripe fruit, with no soft spots or bruises.

Allow 2 to 3 pounds of fresh peaches for each quart to be canned.

2. Prepare peaches:

Wash peaches.

Dip in boiling water; then in cold water.

Slip off skins.

Cut in halves and remove pits. Slice if desired.

3. Prevent darkening:

Drop peeled peaches into solution of 2 tablespoons each of salt and vinegar per gallon of water.

Drain just before heating or packing raw.

4. Pack into jars:

To pack raw.

Pack raw peaches in jar to 1/2 inch of top.

Cover with boiling sirup (See sirup table).

Leave 1/2-inch space at top of jar Wipe jar rim clean.

Adjust jar lid.

Process in boiling-water bath.

Pints-25 minutes.

Quarts-30 minutes.

(At altitudes above sea level, increase processing time according to table near start of chapter).

To pack hot.

Heat peaches through in hot sirup.

(See sirup table). If fruit is very juicy, heat it with sugar, adding no liquid.

Pack hot fruit in jar to 1/2 inch of top Cover with boiling sirup.

Leave 1/2-inch space at top of jar Wipe jar rim clean.

Adjust jar lid.

Process in boiling-water bath.

Pints-20 minutes.

Quarts-25 minutes.

(At altitudes above sea level, increase processing time according to table near start of chapter).

5. Remove jars from canner.

6. Complete seals, if necessary.

These instructions are for peaches only. Procedures and processing times are specific for each fruit. See USDA Home and Garden Bulletin No. 8, Home Canning of Fruits and Vegetables, for directions for canning other fruits.