WATER BATHING FOR VEGETABLES AND MEAT

	TIME IN MINUTE			TIME IN MINUTE
VEGETABLES	Precook (Boil)	Hot Water Bath	SOUPS	Precook (Boil)	Hot Water Bath
Artichokes	3	180	Asparagus		180
Asparagus	3	180	Clam Chowder		240
Beans, Lima	3	180	Fish Chowder		240
Beans, String, Wax	3	180	Pea Soup		180
Beets	15	120	Soup Stock		180
Brussels Sprouts	5	120	Tomato Puree
Cabbage, Carrots	5	120	FRUITS
Cauliflower, Broccoli	4	150	Apples	3	25
Corn	3 – 5	210	Apricots		20
Eggplant	5	120	Berries		20
Greens	wilt	180	Cherries		20
Hominy	3	120	Cranberries	3	10
Kohlrabi	5	120	Currents		20
Mushrooms	3	180	Figs	5	30
Okra	3	180	Fruit Juices		30
Onions	5	180	Grapes		20
Parsnips	5	90	Peaches		20
Peas	3 – 7	180	Pears	3 – 5	25
Peppers	3 – 8	120	Pineapple	5 – 10	30
Pumpkin		180	Plums		20
Rutabagas	5	90	Preserves		20
Sauerkraut		15	Quinces	3	35
Spinach	wilt	180	Rhubarb		10
Squash		180	Tomatoes		35
Sweet Potatoes	20	180	Walnuts (oven)	225 / 45 min any size jar
Tomatoes			MEATS
Tomato Juice	5	5	Lamb, Veal, Beef, Pork,		180
Turnips	5	90	Chicken		180
			Fish – all kinds		240

(Meats packed raw do not require addition of liquid)

Note:
If canning fruit in water bath in half-gallon jars, add 10 minutes to time given. If canning gruit in oven, for pints, reduce time one-third. Half-gallon jars increase time one-third. When canning vegetables and meats, for half gallons in pressure cooker or water bath, increace time 20 %.
The time given in the timetables is bases on the one-qart pack (excepts as per note above) and on fresh products as altitues op to 1000 feet. For higher altitueds increas the time 10 % for each additioal 500 feet, excepts for pressure cooker canning. For elevation op to 2000 feet use pressure given in timetables. After first 2000 feet one pound of pressure should be added for each additional 2000 feet of elevation.

Information and photo: Annemarie Grobler