HOME CANNING 283 



steam-pressure outfit sterilize 25 minutes, or if using a 

 pressure-cooker outfit sterilize 20 minutes. Remove jars. 

 Tighten covers. Invert to cool and test the joint. Wrap 

 jars with paper to prevent bleaching and store. 



Rhubarb. Wash stalks. Cut the pieces J4 inches in 

 length. (Do not remove skin). Blanch 2 minutes. Cold 

 dip. Pack in glass jars. (Do not use tin cans.) Pour on 

 thick sirup, boiling. Put rubber and cap in position, not 

 tight. (Not safe to use tin containers unless you use a 

 medium thick sirup of about 38 per cent, density.) If using 

 hot water bath outfit sterilize 20 minutes ; if using water- 

 seal outfit or a 5-pound steam-pressure outfit sterilize 15 

 minutes, or if using an aluminum pressure cooker outfit 

 sterilize 10 minutes. Remove jars. Tighten covers. In- 

 vert to cool and test the joint. Wrap jars with paper to 

 prevent bleaching and store. 



VEGETABLES 



Egg Plant. Remove the skin of the egg plant and 

 slice across the fruit. Make slices about ^2 or ^ inches 

 thick. Blanch three times in boiling water to which has 

 been added a tablespoonful of salt per quart. Plunge into 

 cold water and pack in glass jars. Fill with boiling hot 

 water and add a level teaspoonful of salt per quart. Put 

 rubber and cap in position, not tight. (Cap and tip if using 

 enameled tin cans). If using hot water bath outfit sterilize 

 60 minutes. If using water-seal outfit or a 5-pound steam 

 pressure outfit sterilize 45 minutes, or if using an aluminum 

 pressure cooker outfit sterilize 30 minutes. Remove jars. 

 Tighten covers. Invert to cool and test the joint. Wrap 

 jars with paper to prevent bleaching and store. 



Corn and Tomato (Combination). Blanch fresh corn 

 on the cob 6 minutes. Cold dip. Cut corn from cob. Blanch 

 tomatoes \ l / 2 minutes and cold dip. Remove skin and core. 



