HOME CANNING 277 



2. Root and tuber vegetables, such as carrots, par- 

 snips, beets, turnips, sweet potatoes, etc. 



Recipe for Canning Root and Tuber Vegetables: 

 Grade for size, color and degree of ripeness. Wash thor- 

 oughly. Use vegetable brush. Scald in boiling hot water, 

 sufficiently to loosen skin. Plunge quickly in cold water. 

 Scrape or pare to remove skin. Pack whole or cut in sec- 

 tions or cubes (sweet potatoes may be mashed if desired), 

 as required by the home or market standard. Add boiling 

 hot water and one teaspoonful of salt to the quart. Place 

 rubbers and tops in position. Partially seal, but not too 

 tight. (Cap and tip tin cans.) Sterilize 90 minutes in hot- 

 water bath outfit ; 75 minutes in water-seal outfit ; 60 min- 

 utes in steam-pressure outfit, under 5 pounds of steam ; 

 35 minutes in aluminum pressure-cooker, under 15 pounds 

 of steam. 



3. Special vegetables, tomatoes and corn. 



Recipe for Canning Tomatoes: Grade for size, ripe- 

 ness and color. Scald in hot water enough to loosen skins. 

 Plunge quickly in cold water (do not leave tomatoes in 

 water while you skin and core them). Remove. Core and 

 skin. Pack whole, crowd them into space. Fill container 

 with whole tomatoes only. Add 1 level teaspoonful of salt 

 to each quart. Place rubber and cap in position. Partially 

 seal, but not tight. (Cap and tip tin cans.) Sterilize 32 min- 

 utes in hot-water bath outfit ; 22 minutes in water-seal outfit ; 

 15 minutes in steam-pressure outfit, under 5 pounds of 

 steam; 10 minutes in aluminum pressure-cooker, under 10 

 pounds of steam. Remove jars. Tighten covers. Invert 

 to cool and test joints. Wrap jars in paper and store. 



Recipe for Canning Sweet Corn on the Cob: Can corn 

 same day picked. Remove husks, silks, and grade for size. 

 Blanch on the cob in a steam chest or steamer 10 to 15 min- 

 utes. Plunge quickly in cold water. Pack ears, alternating 

 butts and tips in half-gallon glass jars, or gallon tin cans. 

 Pour over boiling hot water and add 2 level teaspoon fuls of 

 salt to each gallon. Place rubbers and tops in position. Seal 



