and bring the water to a boil. The jars will then be hot 

 and ready for use. 



Blanch or scald the beets in boiling water for five minutes. 

 Then cold-dip them by letting cold water from the spigot 

 run over them. They may be dipped in a pail of cold water, 

 but do not let them remain in it any time. 



Now pare the beets and fill the jars to within | inch of the 

 top. If the beets are large, cut them into halves or quar- 

 ters. Put a level teaspoonful of salt in each jar, and fill 

 the jar with boiling water. Put a new rubber on each jar. 

 Then screw down the screw-top until it just touches the 

 rubber, or clamp the clamp-top at the top of the cover, but 

 do not bring down the lever. 



Place each jar in the false-bottom rack in the boiler as it 

 is filled, and see that all jars are covered with hot water to 

 at least i inch above the tops of the jars. Spread a towel 

 over the boiler and press the cover on tightly. Note the 

 time of sterilizing, from the time the water in the boiler 

 begins to boil. 



The minute the time of boiling (''processing'') is up, 

 lift the tray of jars out and securely tighten the cover of 

 each jar. Then invert the jars while they cool. If any 

 jar leaks, it must be tightened. Cover each jar with brown 

 paper and put it away in a dark, dry, cool place until 

 needed. 



In canning other .vegetables or fruits, refer to the table 

 on page 64 for the time required. A person who has a 

 great deal of canning to do should buy one of the com- 

 mercial canning outfits and study the instructions that 

 come with it. Send to the Superintendent of Public 

 Documents, Washington, D.C., for Farmers' Bulletin 

 No. 839. 



[so] • 



