246 The Fruit-Growers Guide-Book 



shorter than will fill the cans. Wash it perfectly clean 

 and pack firmly in the cans, placing the tips all one way. 

 Asparagus cans are usually made square instead of round 

 and open on the side. This is for convenience in filling. 

 Exhaust 10 or 15 minutes and process for 20 or 30 minutes. 



Beets 



Small sized beets are the best. Young, tender ones an 

 inch or less in diameter, with the tops removed, should be 

 par boiled until the skin slips off. Remove all of the skin 

 and pack firmly in cans. Cover with water, exhaust and 

 process for an hour. 



Lima Beans 



These must be carefully hulled by hand and all dam- 

 aged beans should be culled out. -Pack only those which 

 are perfect in shape and not too ripe. They loose their 

 flavor quickly after being shelled and on that account need 

 to be packed immediately after shelling. Pack the cans 

 within a half or three-fourths of an inch of the top as the 

 beans swell some; cover with water, exhaust ten minutes 

 and process for forty-five minutes. 



Green or Wax Beans 



String beans will need to have the strings removed. 

 All kinds must have the tips and stems cut off and the 

 pods broken into halves or smaller pieces. Gather the 

 beans while they are quite young so that they will be ten- 

 der. String beans must be blanched for ten or fifteen 

 minutes. Pack them tightly into the cans within half or 

 three-fourths of an inch of the top, cover with water and 

 exhaust. The processing will need to cover a period of an 

 hour of hard boiling. It must be done very thoroughly as 

 beans spoil very easily unless perfectly sterilized. 



Corn 



Most persons have difficulty in canning corn so that 

 it will keep. When perfectly sterilized it keeps as well as 



