260 MINNESOTA STATE HORTICULTURAL SOCIETY. 



to each quart and fill the jar with boiling water. Put on rubber and cover. 

 Partially tighten cover. Sterilize 90 minutes in open kettle, 75 minutes in 

 water seal, or 60 minutes under five pounds pressure in steam pressure 

 outfit. Remove from canner, tighten cover, invert to cool and to test joints, 

 and store in a cool, dark place. 



Rhubarb. — Wash stalks clean and cut into pieces three-fourths of an 

 inch in length. (Do not remove skin.) Blanch two minutes, dip in cold 

 water, and pack in glass jars. Pour on thick syrup, boiling. Put rubber 

 and cap in position, but do not tighten. Sterilize 20 minutes in open kettle, 

 or 15 minutes in water seal or steam pressure outfit. Remove jars, tighten 

 cover and invert to cool and to test joints. Wrap jars with paper to 

 prevent bleaching. 



String and Lima Beans, Peas and Similar Vegetables. — Can same 

 day as gathered to prevent souring. Clean and grade. Blanch in hot 

 water from two to five minutes. Remove and plunge at once into cold 

 water. Pack in jars. Add one level teaspoonful of salt to each quart and 

 water to fill jar. Put rubber and cover in place. Partially tighten cover. 

 Sterilize 120 minutes in open kettle, 90 minutes in water seal and 60 minutes 

 under five pounds pressure in steam pressure outfit. Remove jars, invert to 

 cool and to test joints, and store in a cool, dark place. 



Tomatoes. — Grade for size, ripeness and color. Scald in hot water to 

 loosen skin. Pack whole. Add one level teaspotmful of salt to each quart. 

 Put rubber and cover in place. Partly tighten cover. Sterilize 22 minutes 

 in open kettle, 18 minutes in water seal, or 15 minutes under five pounds 

 pressure in steam pressure outfit. Remove jars, tighten covers, invert to 

 cool and to test joints, and store in dark, cool place. 



Corn.— Can same day as picked. Remove husks and silk. Blanch on 

 cob in boiling water from 5 to 15 minutes. Plunge at once into cold water. 

 Cut the corn from the cob with a sharp knife. Pack tightly in jars. Add 

 one level teaspoonful of salt to each quart and fill with boiling water. Put 

 rubber and cover in place. Partly tighten cover. Sterilize 180 minutes in 

 open kettle, 90 minutes in water bath, or 60 minutes under five pounds 

 pressure in a steam pressure outfit. Remove jars, tighten covers, invert to 

 cool and to test joints, and store in a cool, dark place. 



Pumpkin and Squash. — Cut into convenient sized pieces, remove seeds 

 and skin. Cook 30 minutes to reduce to pulp. Pack in jar, add one level 

 teaspoonful of salt to each quart of pulp. For pies add one cup of sugar to 

 each quart. Put rubber and cover in position. Partly tighten cover. Ster- 

 ilize 60 minutes in open kettle, 45 minutes in water seal or 35 minutes under 

 five pounds pressure in steam pressure outfit. Remove, tighten cover, invert 

 to cool and to test joints, and store in a cool, dark place. 



Strawberries. 



Recipe 1. — Can fresh, sound berries the same day they are picked. Hull 

 (tv/ist berries off hull) and place in a strainer. Pour water over the berries 

 to cleanse. Pack them in a jar without crushing. Pour hot syrup (two 

 pounds of sugar to one quart of water) over the berries to the top of the 

 jar. Put the rubber and cap in position, not tight. 



Sterilize the length of time given below for the particular type of 

 outfit used. 



Minutes. 



Water bath, homemade or commercial 8 



Water seal at 214 degrees 6 



Steam pressure 5 pounds 6 



Steam pressure 15 pounds 4 



