Canning Pressure Cooking
The Safe Way to Can Vegetables
If your purpose is to can low-acid foods, you need a canning pressure cooker. Be aware that a canning pressure cooker is not the same as a pressure cooker. Regular pressure cookers are not recommended for pressure canning.


Processing Your Vegetables
  • The fresher your vegetables, the better your finished products. If you can vegetables that are of inferior quality, canning will not improve them.
  • Always wash your produce thoroughly. Any dirt can cause spoilage. Do not soak the vegetables.
  • For raw pack, cover with boiling water and boil and/or simmer for the time required in the recipe. Fill jars, leaving one-inch headspace. Fill with boiling water leaving one-inch headspace. Adjust lids and process.
  • For cold pack, fill the jars as tightly as possible without damaging the pieces, leaving one-inch headspace. Add boiling water, leaving one-inch headspace. Adjust lids and process.
  • Starchy vegetables like corn, lima beans, and peas expand during processing. Pack them loosely.
  • Cooking pressure for canning vegetables is usually 10 lbs. Follow the recipe.
  • For weighted gauge canning pressure cookers: use 15-lb setting for all vegetables. Follow cooking time recommended.
  • Altitude adjustment for dial gauge canning pressure cookers: from 2001 to 4000 feet, use 12-lb setting; from 4001-6000 feet, use 13-lb setting; and for 6001-8000 feet, use 14 lb. setting. Follow cooking time recommended.
Canning Pressure Cooking Certain Vegetables
Follow the instructions above for raw pack and cold pack.

Asparagus – Snip off tough ends and scales. Slice into one-inch sections. Process 30 minutes for pints, 40 minutes for quarts.

Beets – Leave the root and one inch of tops. Cover with boiling water for 15-25 minutes, until the skin slips off easily. Trim the peeled beets and cut in whatever fashion that pleases you. Leave the baby beets whole, however. Process 30 minutes for pints, and 35 minutes for quarts.

Carrots – Rewash after peeling. Slice or dice. Process for 25 minutes for pints, and 30 minutes for quarts.

Corn (cream style) – Cut from cob at mid-kernel, scrape the remainder with a butter knife. Put a quart of the corn in a saucepan and pour two cups of boiling water. Heat to boiling. Fill pint jars leaving one-inch headspace. Add new boiling liquid, leaving one-inch headspace, and process for 85 minutes. Cream style corn is not suitable for processing in quarts.

Corn (whole kernel) – Be sure to cut no more than three-quarters deep from the cob. For every quart, fill with hot water, heat to boiling and simmer for five minutes. For cold pack, fill the jar loosely as the corn will expand. Process 55 minutes for pints, and 85 minutes for quarts.

Green Beans – Trim ends, slice in one-inch pieces. Process for 20 minutes for pints, 25 minutes for quarts.

Green Peas – Whether hot or cold pack, fill the jars loosely. Peas will expand. Process both pints and quarts for 40 minutes.

Pumpkin – The USDA does not recommend canning pureed pumpkin. However, you can pressure cook one-inch cubed pumpkin meat. Process pints for 55 minutes and quarts for 90 minutes. It is the same restriction and the same processing for winter squash.

Zucchini – Trim ends, slice into half-inch pieces but do not peel. Bring to a boil and pack into jars. Add half a teaspoon of sea salt to pints, and one teaspoon to quarts. Cover with boiling water leaving half-inch headspace. Process 30 minutes for pints and 40 minutes for quarts at 10 pounds pressure.

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