TIME-TABLE FOR BLANCHING AND STERILIZING 



The following time-table shows blanching time for various vegetables and fruits, and 

 also sterilizing time in the hot-water bath outfit, and in equipment for sterilization by the 

 water-seal method, the steam-pressure method and the aluminum steam-cooker method: 



The time given In this table is for quart Jars. Add 30 minutes for 2-quart Jars and deduct 5 

 minutes for pint jars. 



The time given is for fresh, sound and firm vegetables. Increase the time of sterilization by 

 adding one-fifth for vegetables which have been gathered over 24 hours. 



The time given is for altitudes up to 1000 feet above sea level. For higher altitudes increase the 

 time in hot-water bath 10 per cent for each additional 500 feet. For example, If the time is given as 120 

 minutes in the table and your location is 1500 feet above sea level, the time should be made 132 minutes. 



Neither home-made nor commercial hot-water bath outfits are entirely satisfactory, however, for 

 canning at very high altitudes, as the temperature of water In them does not reach 212 degrees F. In 

 such localities water-seal and steam-pressure outfits are advisable, as they give higher temperatures. 



