It's that time of year again, friends, when I take a break from kitchen and kettle to issue a public service announcement concerning the hot water bath processing of (in order of the number of questions I receive about them) carrots, green beans and peas.
Ready? There is no safe, recommended water bath processing time for non-pickled carrots, green beans or peas (and other non-acidic garden vegetables). If you are looking to can regular old plain veggies - a fine and noble activity - you're going to want a pressure canner and the recommendations of the good folks at the USDA. Pickled vegetables are another matter entirely and you can safely go about putting up quart after quart of dilly beans or pickled carrot coins for as long as your vinegar supply holds out.
For now I'm concentrating on pickling mushrooms and avoiding the siren call of raspberry jam. What's in your water bath these days?