Steam Pressure Processing Times at Sea Level (10 Pounds Pressure) (Low-acid Vegetables) - Page 1
Low-Acid Vegetable Type Pack Pints Quarts
Asparagus Raw or Hot 25 min. 30 min.
Beans - Green, Wax Raw or Hot 20 min. 25 min.
Beans - Lima, Butter Raw or Hot 40 min. 50 min.
Beets Hot 30 min. 35 min.
Broccoli Hot 30 min. 35 min.
Brussel Sprouts Hot 30 min. 35 min.
Cabbage Hot 30 min. 35 min.
Carrots Raw or Hot 25 min. 30 min.
Low-Acid Vegetable Type Pack Pints Quarts
Mushrooms Hot 30 min. Not Recommended
Okra Hot 25 min. 40 min.
Parsnips Hot 30 min. 35 min.
Peas - Black-eyed Raw or Hot 35 min. 40 min.
Peas - Green Raw or Hot 40 min. 40 min.
Peppers, Green Hot 35 min. Not Recommended
Pimientos Hot 15 min. Not Recommended
Potatoes Hot 30 min. 40 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.