The following research-based recipes are taken from the USDA website, Complete Guide to Home Canning, published by the National Center for Home Food Preservation. Always use a source that is research based for your canning recipes.
Green Beans – Pressure Canner Only
Quantity needed is 14 pounds per canner load of 7 quarts or 9 pounds per canner load of 9 pints. A bushel weighs 30 pounds and 12 to 20 quarts. Select filled but tender, crisp pods. Remove and discard diseased and rusty pods. Wash beans, remove strings and trim ends. Leave whole or cut or snap into 1- inch pieces. To hot pack, cover with boiling water and boil for 5 minutes. Loosely fill hot jars, leaving 1-inch headspace. To raw pack, fill hot jars tightly with raw beans, leaving 1-inch headspace. Add 1 t. of canning salt per quart to the jar, if desired. Add boiling water, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Place a lid and band on top of jar and hand tighten. Process for 25 minutes for quarts and 20 minutes for pints. For a dial gauge pressure canner process at 11 lb. pressure and a weighted gauge pressure canner process at 10 lb. pressure.
Pickled Bread and Butter Zucchini – Boiling water canner
16 c. fresh zucchini, sliced
4 c. onions, thinly sliced
½ c. canning or pickling salt
4 c. white vinegar
2 c. sugar
4 T. mustard seed
2 T. celery seed
2 t. ground turmeric
Yield: 8 to 9 pints
Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill hot jars with mixture and pickling solution, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process for 10 minutes using a boiling water canner.
Tomatoes — Whole or Halved, packed in water
An average of 21 pounds is needed per canner load of 7 quarts and an average of 13 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 21 quarts. Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water. Slip off skins and remove cores. Leave whole or cut in halves. To acidify tomatoes, add 1 T. of bottled lemon juice or ¼ t. citric acid per pint of tomatoes. For quarts, use 2 T. of bottled lemon juice or ½ t. citric acid. Add the acid to the jar before filling it. Add 1 t. of salt per jar, if desired. For hot pack, add enough water to cover the tomatoes and boil them gently for 5 minutes. Fill hot jars with hot tomatoes or with raw peeled tomatoes. Add the hot cooking liquid to the hot pack or hot water for raw pack to cover, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and bands and process. Tomatoes can be processed in a boiling water canner or a pressure canner. For a boiling water bath, can pints for 40 minutes and quarts for 45 minutes. In a dial gauge pressure canner, process pints at 6 lb. pressure for 15 minutes and quarts at 11 lb. pressure for 10 minutes. In a weighted gauge pressure canner, process pints at 5 lb. pressure for 15 minutes or quarts at 10 lb. pressure for 10 minutes.