No. 4.] CANNING IN GLASS. 55 



brush kept for that purpose, and blanch in boihng water ten 

 to fifteen minutes. This is done to ehminate all objectionable 

 acids and to start the flow of coloring matter. Plunge into 

 cold water to set the color bodies and render packing easier, 

 and pack in jars alternately, butts and tips. Add 1 teaspoon- 

 ful of salt to each quart jar, fill to the brim with cold water, 

 place on your rubber rings and your tops, and sterilize for 

 four hours in the hot water bath outfit. If using the steam 

 pressure canner place your jars in the crate, lower thern into 

 the retort, which should have 2 inches of water in it, put on 

 the cover and clamp, being sure there is absolutely no leakage, 

 bring the steam up to 15 pounds' pressure and keep it there for 

 sixty minutes. 



For corn off the cob cut the corn off after the cold plunge, 

 pack in the jars and proceed the same as with corn, on the cob. 



String Beans. 



Have your beans as fresh from the vines as possible, and be 

 sure all pods are tender. Wash, break in convenient lengths, 

 or leave them whole, as you prefer, blanch in boiling water 

 from three to five minutes, plunge into cold water, pack in 

 jars, fill to the brim with cold water, place on rubbers and 

 caps, and clamp. Sterilize in the hot water bath outfit for 

 three hours, or in the canner fifty minutes at 8 pounds' pressure. 



Greens: Spinach Swiss Chard, Dandelions and Beet Tops. 



Wash, blanch in boiling water for five minutes, plunge into 

 cold water, pack into jars solid, fill to the brim with cold water, 

 place on rubbers and tops, clamp, and sterilize in the hot 

 water bath outfit one hour or thirty minutes under 5 pounds' 

 pressure in the canner. 



The reason for the shorter sterilization for greens than for 

 beans or corn is that they do not furnish as good a medium 

 for the bacterial growth. Bacteria do not thrive in vegetables 

 containing a large amount of acids, which is why rhubarb will 

 keep without being sterilized. The tomato does not contain 

 so much acid as rhubarb, yet it has suflacient acid to prevent 

 the growth of more troublesome forms of bacteria. 



