The Buj;.letin. 



13 



beans, let them boil fifteen or twenty minutes before sealing tight, 

 and after that continue boiling seventy-five minutes. 



After the jars have been boiled the required time, remove them 

 from the vessel, and set aside in some place vi^here they will not be 

 exposed to a drauaht 



A draught of cold air coming in contact with 



Fig. 8. Jar sealed tight. 



the hot glass might cause some of the jars to break. Allow the jars 

 to stand for twenty-four hours. At the end of that time again place 

 them in the cooking vessel as on the first day. Fill the vessel with 

 cold water, as directed on the preceding day, and boil fruit thirty 



'^^^^ 





Fig. 9. Home-canned fruits and vegetables in different types of jars. 



minutes, vegetables one hour, and mixed vegetables one hour and 

 thirty minutes. After cooking the required time this second day, 

 again remove jars as previously directed, and after standing an- 

 other twenty-four hours again proceed to cook on the third day ex- 



