12 



HOME CANNING MANUAL 



A WORD OF CAUTION 



It must not be forgotten that success in canning demands careful attention to every 

 detail. No step should be slighted. Follow one set of instructions closely and do not 

 attempt to combine two, no matter how good both of them may be. To attempt to 

 follow two sets will inevitably cause spoilage. 



The experience of the United States Department of Agriculture during the last five 

 years indicates that 75 per cent, of the spoilage has been due to the use of poor rubbers, 

 the use of old tops on screw-top jars, and improper sealing resulting from the use of de- 

 fective joints, springs and caps. Another fruitful source of trouble is that people some- 

 times undertake to can stale or wilted vegetables. No amount of sterilizing will over- 

 come staleness. Careless handling is also sure to cause loss. Absolute cleanliness in 

 every step is essential. 



In sterilizing care must be exercised to see that the temperature is high enough 

 and maintained for the proper length of time. 



IN OTHER WORDS DO NOT BLAME THE METHOD FOR FAILURE. 

 FOLLOW DIRECTIONS CAREFULLY AND PREVENT FAILURE. 



water. Put on rubber and top, adjust top bail 

 or screw top on with thumb and little finger. 

 Sterilize 120 minutes in hot-water bath. Re- 

 move jars, complete seal and cool. 



With Steam Pressure Outfit sterilize 60 

 minutes at 5 to 10 pounds pressure. 



Parsnips 



The method is the same as for carrots. 

 Peas 



Those which are not fully grown are best 

 for canning. Shell, blanch 5 to 10 minutes 

 and cold-dip. Pack in jar, add 1 teaspoonful 

 of salt and cover with boiling water. If the 

 jar is packed too full some of the peas will 

 break and give a cloudy appearance to the 

 liquid. 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. 



Peppers 



Wash, stem and remove seeds. Blanch 

 5 to 10 minutes, cold-dip and 

 pack in jar. Add 1 level tea- 

 spoonful of salt. 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. 



Pimentos 



Place in a hot oven from 6 to 

 8 minutes. Peel, remove seeds, 

 and pack in flat layers. Do not 

 add any liquid. Sterilize 35 minutes 

 in hot- water bath. 



Pumpkin, Winter Squash 

 (a) Remove seed. 



thick. Pack in jar and sterilize 120 minutes 

 in hot-water bath. Remove jars, complete 

 seal and cool. 



(b) Another method is to prepare the 

 pieces as in (a), blanch 3 minutes, cold-dip, 

 pack in jars and add 1 level teaspoonful of 

 salt to each quart jar. Cover with boiling 

 water and sterilize as (a). 



With Steam Pressure Outfit sterilize 60 

 minutes at 5 to 10 pounds pressure. 



Salsify 



Wash, blanch 5 minutes, cold-dip and 

 scrape off skin. It may be packed whole or 

 in slices. Add 1 teaspoonful of salt, and 

 cover with boiling water. Put on top and 

 rubber 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. 



String Beans 



Wash and remove ends and strings and 

 cut into small pieces if desired. Blanch from 

 5 to 10 minutes, depending on 

 age. Beans which have been prop- 

 erly blanched will bend readily 

 without breaking. Cold-dip, pack 

 immediately in jar, add 1 level 

 teaspoonful 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. 



Summer Squash 

 Pare, cut in slices or small pieces 

 and blanch 10 minutes. Cold-dip, 

 pack in jars, add 1 level tea- 



FIG. 28. A simple test for ?poonful of salt, cover with boil- 

 Cut the proper sealing of bail-top ing water, put on rubber and top 



pumpkin or squash into strips, jars is to loosen top bail and and adjust top bail or screw top 

 Peel and remove stringy center. ^VJ^L^c?! on with thumb. 



01- i -i'i -i M top with the fingers. 



blice into small pieces and boil until step No. 14, page 9. 



Sterilize 120 



little finger, 

 mnutes in hot- 



