HOME CANNING. 



Cabbage and Brussels Sprouts. 



The method is the same as for cauliflower, except that the 

 vegetables are not soaked in salted water. Blanch 5 to 10 minutes. 

 Sterilize 120 minutes in hot-water bath. 



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

 pressure. 



Beets. 



Wash beets and twist off stalks, but do not cut or break root, 

 as this causes the loss of colour. Boil until more than three- 

 quarters cooked. Blanch in cold water and rub off skins and stems. 

 They may be packed in jar whole or cut in halves or quarters. If 

 the root is cut lengthwise rather than across, not so much of the 

 colour and flavour is lost. Add 2 tablespoons salt, y$ cup sugar, 

 and % cup vinegar to each quart jar. (Vinegar helps to retain the 

 colour and retard the growth of bacteria.) Cover with boiling 

 water. Put on rubber and adjust top. Sterilize 30 minutes in hot- 

 water bath. Remove, complete seal, and cool. 



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



Corn. 



Use the corn when it is freshly picked. Remove the husks and 

 silk, blanch tender ears 5 minutes, older ears 10 minutes. Cold-dip 

 and cut from cob. Pack lightly to within y 2 inch of the top of the 

 jar, as corn swells during sterilization. Add I teaspoon salt, and 

 I tablespoon sugar if desired. Cover with boiling water. Put on 

 rubber and adjust top. Sterilize 180 minutes in hot-water bath. 

 Remove, complete seal, and cool. When canning on the cob, pack 

 jars alternating butts and tips. Sterilize corn on the cob 4 hours 

 in hot-water bath. Canning corn on the cob, except for exhibition 

 purposes, is a waste of space. 



With steam-pressure outfit sterilize 90 minutes at 5 to 10 Ib. 

 pressure. 



Greens. 



Allow to stand in salty water for 10 minutes to free from 

 insects. Wash in several waters until no dirt can be felt in the 

 bottom of the pan. Blanch in steam 15 minutes (mineral matter 

 is lost if blanched in water). Cold-dip. Cut in small pieces and 

 pack, or pack whole. Do not pack too tightly. Add I teaspoon 

 salt to each jar and cover with boiling water. Put on rubber and 



