CAN ALL FOOD THAT CAN BE CANNED 



11 



FIG. 19 



FIG. 20 



FIG. 21 



After blanching, as shown in FIGS. 17 and 18, vegetables and fruits are cold-dipped, as shown in FIG. 19. 

 In FIG. 20 is shown the process of filling jar, by use of funnel. FIG. 21 shows the partial sealing of jar. With 

 bail-top jar adjust top bail only; with screw top jar screw top on lightly. (Continued at bottom of opposite page.) 



Cauliflower 



Wash and divide head into small pieces. 

 Soak in salted water 1 hour, which will re- 

 move insects if any are present. Blanch 3 

 minutes, cold-dip and pack in jar. Add 1 

 level teaspoonful of salt and cover with boil- 

 ing water. Put on rubber and top and adjust 

 top bail or screw top on with thumb and little 

 finger. Sterilize 60 minutes in hot-water 

 bath. Remove jars, complete seal and cool. 



With Steam Pressure Outfit sterilize 30 

 minutes at 5 to 10 pounds pressure. 



Corn 



Canning corn on the cob, except for exhibi- 

 tion purposes, is a waste of space, time and 

 fuel. For home use remove the husks and 

 silk, blanch tender ears 5 minutes, older ears 

 10 minutes, cold-dip, and cut from cob. 

 Pack lightly to within 1 inch of the top of the 

 jar, as corn swells during sterilization. Add 

 1 level teaspoonful of salt and cover with boil- 

 ing water, put on rubber and top, adjust top 

 bail or screw top on with thumb and little 

 finger. Sterilize 180 minutes in hot-water 

 bath. Remove jars, complete seal and cool. 

 (When canned on cob 1 hour longer of sterili- 

 zation is necessary). 



With Steam Pressure Outfit sterilize 90 

 minutes at 5 to 10 pounds pressure. 



Greens 



Wash until no dirt can be felt in the bottom 

 of the pan. Blanch in steam 15 minutes. 

 (Mineral matter is lost if blanched in water.) 

 Cold-dip, cut in small pieces and pack 

 or pack whole. Do not pack too tightly. 

 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 120 minutes 

 in hot-water bath. Remove jars, complete 

 seal and cool. 



With Steam Pressure Outfit sterilize 60 

 minutes at 5 to 10 pounds pressure. 



Lima Beans 



Shell. Blanch 5 to 10 minutes. Cold- 

 dip, pack in jar, 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 

 180 minutes in hot -water bath. Remove 

 jars, complete seal and cool. 



With Steam Pressure Outfit sterilize 60 

 minutes at 5 to 10 pounds pressure. 



Okra 



Wash and remove stems. Blanch 5 to 10 

 minutes, cold-dip and pack in jar. Add 1 

 level teaspoonful of salt and cover with boiling 



FIG. 25 



FIG. 26 



FIG. 27 



After removal from hot-water bath jars are inverted to test for leakage (FiG. 25) and left inverted until 

 cooled. They should be cooled rapidly, but protected from draft. FIG. 26 shows wrapping jar in brown paper 

 to exclude light. FIG. 27 shows storage on shelves. If shelves are exposed to light, do not neglect wrapping. 



