The Preservation of Food in the Home, — Part I 1271 



Table of Directions for Canning Food by Method I 



Food 



Apples 



Blackberries. . 



Cherries 



Grapes 



Huckleberries . 



Plums 



Peaches - 



Pears 



Quinces 



Raspberries. . 

 Rhubarb .... 

 Strawberries. . 

 Asparagus*. . 



Beets* 



Beans, Lima* 

 Beans, string* 



Corn* 



Eggplant 



Peas* 



Pumpkin*. . . 

 Spinach 



Succotash 



Corn I 



Beans 1 

 Sweet potatoes . 



Tomatoes . 



Tomato mixture. 

 Corn I 

 Tomatoes f 



Special preparation before 

 canning 



Peel, quarter, and core 



Remove stem, leaves, trash 

 and imperfect berries 



Seed or leave whole 



Pick from stem 



Remove leaves, trash, and im- 

 perfect berries 



Leave whole or cut in halves . 



Peel, can whole, in halves, or 

 in quarters 



Peel, cut in halves or quarters, 

 and core 



Peel, quarter, and core 



Remove stems 



Time of cooking (minutes) 



Before 

 sealing 



Cut in I J-inch pieces 



Stem 



Cut in lengths to fit jar, par 

 boil 5 minutes, and drain. . . 



Boil until skin is easily re- 

 moved. Can whole, in 

 slices, or in quarters 



Hull by hand 



Remove strings, cut into i-inch 

 pieces. Boil 5 minutes and 

 drain before putting into cans 



Cut grains from cob and scrape 

 cob, or score grains before 

 cutting from the cob 



Cut in thin slices, drop in boil- 

 ing water, and let stand 1 5 to 

 20 minutes. Drain and pack 

 in jar 



Shell. Boil 5 minutes. Re 

 move wrinkled peas. Put 

 into cans 



Peel, cut into small blocks. . 



Wash free from all sand and 

 grit. Remove discolored 

 leaves. Boil 5 minutes. 

 Drain and pack in jars. . . 



Prepare corn and beans as 

 directed 



Boil until skins will peel off 

 Cut in convenient sizes to 

 fit cans 



Scald for 5 minutes. Remove 

 skins. Save any juice escap 

 ing 



Prepare each as directsd above 

 and mix 



10 



5 



10 

 10 



5 

 10 



10 



10 

 10 



5 

 10 



5 

 15 



15 

 15 



15 

 15 



15 



15 

 15 



10 



15 



15 



10 

 15 



After 

 sealing 



15 

 5 



ID 

 10 



10 

 ID 



ID 



15 

 20 



5 

 10 



5 

 45 



45 

 45 



45 

 45 



45 



45 

 45 



30 



45 



45 



20 



45 



Second ' 



and third 



days 



25 

 10 



20 

 20 



15 



20 

 20 



25 

 30 



10 



20 

 10 



60 



60 

 60 



60 

 60 



60 



60 

 60 



40 



75 



60 



30 

 60 



* To insure success, those foods that are starred require the three-day cooking, or 

 should be steamed one day only for 2 to 4 hours. The intermittent cooking is not 

 only more likely to be safe but it will give a better product. 



