364 



GARDEN GUIDE 



Time Table for Scalding, Blanching and Sterilizing 

 Vegetables, and Fruits 



(From Farmers' Bulletin 839) 



Products by groups. 



SPECIAL VEGETABLES. 



Tomatoes 



Pumpkin 



Squash 



Hominy 



Sauerkraut 



Corn, sweet 



Sweet peppers 



POD VEGETABLES AND OTHER GREEN 

 PRODUCTS. 



Beans, wax 



Beans, stringless 



Okra 



Peppers, green or ripe 



Cabbage 



Brussels sprouts 



Cauliflower 



ROOT AND TUBER VEGETABLES. 



Carrots 



Parsnips 



Salsify 



Beets 



Turnips 



Sweet potatoes 



Other roots and tubers 



SOUP VEGETABLES. 



Lima beans 



Peas 



GREENS, DOMESTIC OR WILD. 



Swiss chard 



Kale 



Chinese cabbage leaves 



French endive 



Cabbage sprouts 



Spinach, New Zealand 



Asparagus 



Spinach 



Beet tops 



Dandelion, cultivated 



Collards 



SOFT FRUITS AND BERRIES. 



Apricots 



Blackberries 



Blueberries 



Cherries 



Currants 



Dewberries t 



Figs 



Gooseberries 



Grapes 



Huckleberries 



Peaches 



Plums 



Raspberries 



Strawberries 



HARD FRUITS. 



Apples 



Pears 



Quinces 



Scald 



or 

 blanch. 



5-10 

 S-io 

 S-io 

 S-io 

 S-IO 

 5-10 

 3 



S 

 5 

 5 

 5 

 S 

 5 

 S 



5-10 

 5-10 



IS 

 IS 

 IS 

 IS 

 IS 

 IS 

 15 

 IS 

 IS 

 IS 

 IS 



1-2 



1-2 



Hot- 

 water- 



bath 

 outfits 

 at 212". 



iH 

 iH 



22 

 120 

 120 

 120 

 120 

 180 



90 



120 

 120 

 120 

 120 

 120 

 120 

 60 



90 

 90 

 90 

 90 

 90 

 90 

 90 



180 

 180 



120 

 120 

 120 

 120 

 120 

 120 

 120 

 120 

 120 

 120 

 120 



Water- 

 seal 



outfits, 

 214°. 



18 

 90 

 90 

 90 

 90 

 120 

 75 



90 

 90 

 90 

 90 

 90 

 90 

 40 



80 

 80 

 80 

 80 

 80 

 80 

 80 



120 

 120 



90 

 90 

 90 

 90 

 90 

 90 

 90 

 90 

 90 

 90 

 90 



12 

 12 

 12 

 12 

 12 

 12 

 12 

 12 

 12 

 12 

 12 

 12 

 12 

 12 



12 



12 



Steam 



pressure 



5 to 10 



pounds. 



60 

 60 

 60 

 60 

 60 

 60 

 30 



60 

 60 

 60 

 60 

 60 

 60 

 60 



60 

 60 



60 

 60 

 60 

 60 

 60 

 60 

 60 

 60 

 60 

 60 

 60 



10 

 10 

 10 



ID 

 ID 

 10 

 10 

 10 

 10 

 10 

 10 

 10 

 10 

 ID 



