The Winter Food Supply 255 



Time Table for Scalding, Blanching and Sterilizing of Fruits and 



Vegetables by One Period Cold-pack Method 

 Oreens or Pot Herbs 



Asparagus 5 120 90 50 35 



Brussels sprouts 5 120 90 50 35 



Cauliflower 5 120 90 50 35 



Pepper cress 15 120 90 50 35 



Lamb's quarters 15 120 90 50 35 



Sour dock 15 120 90 50 35 



Smartweed sprouts ... 15 120 90 50 35 



Purslane or "Pusley" . 15 120 90 50 35 



Pokeweed 15 120 90 50 35 



Dandelion 15 120 90 50 35 



Marsh marigold 15 120 90 50 35 



Wild mustard 15 120 90 50 35 



Milk weed (tender 



sprouts and young 



leaves) 15 120 90 50 35 



Pod Vegetables 



Beans (Lima or string) 5 120 90 60 40 



Okra 5 120 90 60 40 



Peas 5 120 90 60 40 



Roots and Tubers 



Beets 6 90 75 60 35 



Carrots 6 90 75 60 35 



Sweet potatoes 6 90 75 60 35 



Other roots and tu- 

 bers, as parsnips or 



turnips 6 90 75 60 35 



Soups— all kinds 90 75 60 45 



Shellfish 3 180 120 90 60 



Poultry and game . . 20 210 180 150 60 



Fish 5 180 180 150 90 



Pork and beef 30 240 240 210 90 



