8 PRESERVATION OF FOOD. 



in the Western Provinces contain bacteria which necessitates the 

 Three-day or Intermittent Method. If, however, results are to be 

 absolutely certain, the intermittent process of sterilization as 

 described is safest unless the steam-pressure canner is used. 



(17.) Remove the jars from the sterilizer, seal them, and invert 

 them to cool, being careful to avoid a draught on the jars; but cool 

 them as quickly as possible, especially in canning peas, beans, corn, 

 asparagus, and greens. 



(18.) When jars are cold wash them and set away. 



Asparagus. 



Wash, scrape off scales and tough skin. With a string bind 

 together enough for one jar. Blanch tough ends from 5 to 10 

 minutes, then turn so that the entire bundle is blanched 5 minutes 

 longer. Cold-dip. Remove string. Pack, with tip ends up. To 

 each quart jar add I teaspoon salt, 2 tablespoons vinegar, and cover 

 with boiling water. (The vinegar assists in retarding the growth of 

 certain bacteria characteristic in asparagus.) Put on rubber and 

 adjust top. Sterilize 120 minutes in hot-water bath. Remove, com- 

 plete seal, and cool. 



With steam-pressure outfit sterilize 60 minutes at 5 to 10 Ib. 

 pressure. 



Cauliflower. 



Wash and divide head into small pieces. Soak in salted water 

 I hour, which will remove insects if any are present. Blanch 3 

 minutes. Cold-dip and pack in jars. Add I teaspoon salt to each 

 quart jar and cover with boiling water. Put on rubber and adjust 

 top. Sterilize 60 minutes in hot-water bath. Remove, complete seal, 

 and cool. 



With steam-pressure outfit sterilize 30 minutes at 5 to 10 Ib. 

 pressure. 



Carrots. 



Select small, tender carrots. Leave an inch or two of stems; 

 wash; blanch 5 minutes and cold-dip. Then remove skin and 

 stems. Pack whole or in slices. Add I teaspoon salt to each quart 

 jar and cover with boiling water. Put on rubber and adjust top. 

 Sterilize 90 minutes in hot-water bath. Remove, complete seal, 

 and cool. 



With steam-pressure outfit sterilize 60 minutes at 5 to 10 Ib. 

 pressure. 



