HOME CANNING 221 



from cob after blanching. Pack and fill jars with boiling 

 water, adding 1 level teaspoonful salt to each pint. Pro- 

 ceed as above. 



Peas, beans, etc. Blanch 3 minutes in boiling 

 water; plunge in cold water. Pack and add boiling water 

 and 1 level teaspoonful salt to each quart. Place rubber 

 and top and partially tighten top. (Cap and tip tins.) 

 Process iy 2 hours in hot-water bath, 1 hour in water-seal, 

 1 hour under 5 pounds of steam, or 35 minutes in pressure 

 cooker. 



Chards, beets, turnips, etc. Scald 1 to 6 minutes in 

 boiling water; plunge in cold water, remove skins. Slice 

 and pack ; add boiling water and 1 level teaspoonful salt for 

 each pint. Place rubber and top and partially tighten. 

 (Cap and tip tins.) Process \]/ 2 hours in hot-water bath, 

 1^4 hours in water-seal, 1 hour under 5 pounds of steam, 

 or 40 minutes in pressure cooker. Remove jars, tighten 

 covers, and invert to cool. 



Greens, (spinach, dandelion, mustard, beet tops, etc.) 

 Blanch in boiling water 10 minutes, plunge in cold water. 

 Cut ready for table use. Process 10 minutes in open ket- 

 tle to shrink; season with slice of bacon or chips of dried 

 beef for each pint. Pack, add hot water and a little salt to 

 each quart. Place rubber and top and partially tighten. 

 (Cap and tip tins.) Process 60 minutes in hot-water bath 

 or water-seal outfit, 40 minutes under 5 pounds of steam, 

 30 minutes in pressure cooker. Remove, tighten covers, 

 and invert to cool. 



It is always advisable to cook the greens a short time 

 before packing in order to reduce the bulk. 



Windfall apples. For the canning of whole apples 

 select firm, not over-ripe apples. A great difference in the 

 canned products will be noted in the different varieties of 

 apples. The recipe is intended for firm and preferably tart 

 varieties. Some varieties will require less time and some 

 more. Experience will teach adjustment of time. 



Remove blemished, cut out core. Blanch for 2 minutes 

 in boiling water; plunge in cold water. Pack in tin cans 

 or glass jars and add just -a little very thin sirup. Place 

 rubber and top and partially tighten. (Cap and tip tins.) 

 Process 20 minutes in hot-water bath, 15 minutes in water- 



