HOME CANNING 285 



position, not tight. (Cap and tip if using enameled tin 

 cans). If using hot water bath outfit sterilize 90 minutes, 

 if using water-seal outfit sterilize 75 minutes, if using a 

 5-pound steam pressure outfit sterilize 60 minutes, or if 

 using an aluminum pressure-cooker outfit sterilize 40 min- 

 utes. Remove jars. Tighten covers. Invert to cool and 

 test the joint. Wrap jars with paper to prevent bleaching 

 and store. 



Cabbage or Brussel Sprouts. Use small, solid heads. 

 If cabbage, cut into convenient sections and remove core. 

 Allow product to soak in cold salty water for 20 or 30 min- 

 utes. Blanch 10 minutes. Cold dip. (See cauliflower.) 

 Pack in glass jars or enameled tin cans. Pour on boiling 

 water and add a level teaspoonful of salt per pint. Put rub- 

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

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

 90 minutes, if using water-seal outfit sterilize 75 minutes, 

 if using a 5-pound steam-pressure outfit sterilize 60 min- 

 utes, or if using an aluminum pressure-cooker outfit sterilize 

 45 minutes with 10 pounds of steam pressure. Remove 

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

 Wrap jars with paper to prevent bleaching and store. 



Cauliflower. Use the flowered portion. 



After soaking in cold salty water for 20 minutes 

 blanch three minutes. Plunge into cold water. Pack in 

 glass jars or enameled tin cans. Fill with boiling water 

 and level teaspoonful of salt per quart. Put rubber and 

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

 eled tin cans.) If using hot water bath outfit sterilize 45 

 minutes, if using water-seal outfit sterilize 35 minutes, if 

 using a 5-pound steam-pressure outfit sterilize 30 minutes, 

 or if using an aluminum pressure cooker outfit sterilize 20 

 minutes. Remove jars. Tighten covers. Invert to cool 



