32 



PRESERVATION OF FOOD. 



A TIME-TABLE FOR CANNING VEGETABLES WHICH ARE MOST SAFELY 



CANNED BY THREE PERIODS OF STERILIZATION OR THE SO-CALLED 



INTERMITTENT METHOD. 



(From Cornell Reading Course for the Farm Home.) 



* Those vegetables marked with a star are not as difficult to sterilize as the others, 

 and the risk of canning them by the continuous method is therefore less than with the 

 unstarred list. 



A TIME-TABLE FOR CANNING FRUITS, ACID VEGETABLES, AND MEATS 

 BY THE SINGLE OR CONTINUOUS PERIOD OF STERILIZATION. 



