CANNING FRUITS AND VEGETABLES. 259 



The time required for sterilizing the various vegetables is as follows: 



Hotwater Water- Steam 



Bath seal Pressure 



Vegetable— Outfit. Outfit. Outfit.* 



Spinach, beet tops, Swiss chard and other greens. 90 60 50 



Carrots, beets and other roots and tubers 90 75 60 



Tomatoes 22 18 15 



Corn 180 90 60 



String beans and peas 120 90 60 



Pumpkin and squash 60 45 35 



*Five pounds pressure. 



Cold Pack Method. 



The three distinct steps to be observed in the cold pack method should 

 be kept clearly in mind: (1) blanching; (2) cold dipping; and (3) final 

 cooking or sterilizing. 



Blanching is the preliminary heating to reduce its bulk or shrink it. 



Cold dipping means that after the product is blanched it should be 

 dipped into cold water.This hardens the tissue, loosens the skin, helps to 

 prevent the loss of coloring matter in the final heating, aids in killing any 

 bacteria which may be on the product and makes the material easier to 

 handle in filling the jars or cans. 



Sterilizing, or final heating, of the product in the jar or can must be 

 sufficient to kill all forms of bacteria. The time required depends on the 

 vegetable to be preserved. 



Recipes* 



Greens — Swiss Chard, Spinach, Beet and Turnip Tops and 

 Asparagus. — Can the day gathered. Sort and clean, blanch from 15 to 

 20 minutes in a vessel with a little water under the false bottom. Remove 

 and plunge at once into cold water. Cut into convenient lengths and pack 

 tight in jars. Add one level teaspoonful of salt to each quart, and add boil- 

 ing water, if necessary, to fill the jar. Put on rubber and cover. Partially 

 tighten cover. Sterilize 90 minutes in open kettle, 60 minutes in water seaL 

 or 50 minutes under five pounds pressure in steam pressure outfit. Remove 

 from canner, tighten covers, invert to cool and to test joints, and store in 

 cool, dark place. 



Cabbage, Cauliflower, Kohl-rabi and Brussels Sprouts. — Wash 

 thoroughly and cut into small pieces. Blanch from three to ten minutes. 

 (Cauliflower is very tender, so need not be blanched more than three or four 

 minutes.) Put into cold brine 12 hours. Pack in glass jars or enameled 

 tin cans, add one level teaspoonful of salt to each quart. Fill jars with 

 boiling water. Put rubber and cap in place but do not tighten. Sterilize 

 the same as greens. Remove jars, tighten covers, and invert to cool and 

 to test joints. 



Carrots, Beets, Turnips and Other Roots and Tubers. — Can the day 

 gathered. Grade by size and color. Wash thoroughly. Scald in boiling 

 water long enough to loosen skin. Plunge at once into cold water. Remove 

 skin. Put into jars, either whole or cut. Add one level teaspoonful of salt 



♦Adapted from Circular NR-24, U. S. Dept. of Agr., "Home Canning 

 Club Instructions to Save Fruit and Vegetable Waste." 



