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IOWA DEPARTMENT OF AGRICULTURE 



Canning Clubs, Canning Recipes, Information. Inquire of your County 

 Club Leader, County Agent, County Superintendent of Schools, or write to 

 the Agricultural Extension Department, Ames, Iowa, for information con- 

 cerning organization of canning clubs and the circulars giving canning 

 recipes, instructions and complete directions for. canning club work by 

 the "cold pack" method. 



TIME TABLE. 

 For Scalding or Blanching and for Sterilizing, in "Cold Pack" Canning. 



Scald 

 Products or 



Blanch 

 Minutes 



Apples 1% 



Apricots 1 to 2 



Blackberries No 



Cherries No 



Currants No 



Gooseberries No 



Grapes No 



Peaches 1 to 2 



Pears 1% 



Pineapple 10 



Plums No 



Raspberries No 



Rhubarb No 



Strawberries No 



Greens, Roots, Tubers 



Asparagus 2 to 4 



Beets 6 



Cabbage or Sauerkraut 6 to 15 



Carrots 6 



Cauliflower 3 to 6 



Dandelions 10 to 15 



Greens, all other kinds 10 to 15 



Parsnips, Turnips, etc 6 



Pumpkin X 



Spinach 10 to 15 



Squash X 



Sweet Potatoes 6 



Other Vegetables 



Beans (Lima or String) 2 to 5 



Corn (on cob or cut off) 5 to 15 



Peas 2 to 5 



Tomatoes 1 to 3 



Cook in 

 Hot Water 

 Bath or Boiling 

 Temperature 

 Minutes 

 20 

 16 

 16 

 16 

 16 

 16 

 16 

 16 

 20 

 30 

 16 

 16 

 10 to 16 

 8 to 16 



90 

 90 

 90 

 90 

 90 

 90 

 90 

 90 

 60 

 90 

 60 

 90 



120 



180 



120 



22 



X. First cook 30 minutes in open kettle to reduce milk. 



See Canning Club literature for special recipes and directions. 



A more complete bulletin on the "cold pack" method of canning will 

 be issued by the Agricultural Extension department and will be sent 

 on request. 



