10 



PRESERVATION OF FOOD. 



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. 



WATER LINE 



Fig. 6. Spinach and greens should not be blanched in 

 hot water. They should be blanched in steam from 10 

 to 15 minutes. This cut shows a simple method of 

 blanching in steam, by placing them in a colander in 

 a kettle with tightly fitting cover. There should be 

 not more than an inch or so of water on the bottom 

 of the kettle and the water should not touch the greens. 

 A steim-pressure canner is excellent for use in blanch- 

 ing greens. 



Parsnips. 



The method is the same as for carrots. 



Peas. 



Those which are not fully grown are best for canning. Shell, 

 blanch 5 to 10 minutes, and cold-dip. Pack in jar. Add i teaspoon 

 salt and cover with boiling water. If the jar is packed too full, 

 some of the peas will break and give a cloudy appearance to the 

 liquid. Put on rubber and adjust top. Sterilize 180 minutes in hot- 

 water bath. Remove, complete seal, and cool. 



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

 pressure. 



Peppers. 



Wash, stem, and remove seeds. Blanch 5 to 10 minutes. Cold- 

 dip and pack in jars. Add I teaspoon salt, cover with boiling water. 



