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HOME CANNING MANUAL 



FIG. 16 



FIG. 17 



FIG. 18 



In the pictures on this and the next page are shown successive steps in canning by the Single Period Cold- 

 pack Method. FIG. 16 shows paring and coring with sharp knife. FIG. 17 shows blanching with wire basket. 

 FIG. 18 shows blanching with cheesecloth. (Continued at top of opposite page.) 



SPECIAL INSTRUCTIONS FOR CANNING VEGETABLES 



The addition of 1 level teaspoonful of salt to a jar of vegetables is for quart jars. For 

 pint jar use Vz teaspoonful. For 2 quart jar use 2 teaspoonfuls. 



Asparagus 



Wash, scrape off scales and tough skin. 

 With a string bind together enough for one 

 jar. Blanch tough ends from 5 to 10 min- 

 utes, then turn so that the entire bundle is 

 blanched 5 minutes longer. Cold-dip. Re- 

 move string. Pack, with tip ends up. Add 

 1 level teaspoonful of salt and cover with boil- 

 ing water. Put on rubber top and adjust top 

 bail or screw top on with thumb and little 

 finger. Sterilize 120 minutes in hot- water 

 bath. Remove jars, complete seal and cool. 

 With Steam Pressure Outfit sterilize 60 min- 

 utes at 5 to 10 pounds pressure. 



Beets 



Use only small ones. Wash and cut off all 

 but an inch or two of root and leaves. Blanch 

 5 minutes, cold-dip and scrape off skin and 

 stems. They may be packed in jar sliced or 

 whole. Add 1 level teaspoonful of salt and 

 cover with boiling water. Put on rubber and 

 top and adjust top bail or screw top on with 

 thumb and little finger. Sterilize 90 minutes 

 in hot-water bath. Remove jars, complete 

 seal and cool. 



With Steam Pressure Outfit sterilize 60 

 minutes at 5 to 10 pounds pressure. 



Young, tender beet tops should be canned 

 as greens. 



Cabbage and Brussels Sprouts 



The method is the same as for cauliflower, 

 except that the vegetables are not soaked 

 in salted water. Blanch 5 to 10 minutes. 

 Sterilize 120 minutes in hot-water bath. 



With Steam Pressure Outfit sterilize 60 

 minutes at 5 to 10 pounds pressure. 



Carrots 



Select small, tender carrots, leave an inch 

 or two of stems, wash, blanch 5 minutes and 

 cold -dip. Remove stems and scrape off 

 skins. Pack whole or in slices, add 1 

 level teaspoonful of salt and cover with 

 boiling water. Put on rubber and top and 

 adjust top bail or screw top on with thumb 

 and little finger. Sterilize 90 minutes in 

 hot-water bath. Remove jars, complete seal 

 and cool. 



With Steam Pressure Outfit sterilize 60 

 minutes at 5 to 10 pounds pressure. 



FIG. 22 



FIG. 23 



FIG. 24 



After partially sealing jars, place them in hot-water bath. FIG. 22 shows jar being placed in ordinary 

 household wash-boiler for sterilizing. FIG. 23 shows the adjustment of cover, with cloth to give tighter fit 

 and make it hold the steam. FIG. 24 shows jars being removed. (Continued at bottom of next page.) 



