TIME-TABLE FOR BLANCHING AND STERILIZING 



The following time-table shows blanching time for various vegetables and fruits, and 

 also sterilizing time in the hot-water bath outfit, and in equipment for sterilization by the 

 water-seal method, the steam-pressure method and the aluminum steam-cooker method: 



Vegetables 



Blanching 



Sterilizing 



Hot-water 



Water seal 



Steam pressure in lbs. 



5 to 10 



10 to IS 



Asparagus 



Beets 



Brussels sprouts 



Cabbage 



Cauliflower 



Carrots 



Corn 



Greens 



Lima beans 



Okra 



Parsnips 



Peppers, sweet or hot . 

 Peppers, pimentos. . . . 



Peas 



Pumpkin 



Salsify 



Sour-crout 



String beans 



Squash 



Tomatoes 



Minutes 

 10 to IS 



S 



5 to 10 



5 to 10 



3 



S 



S 

 IS 



s 



5 

 5 

 5 



to 10 



to 10 

 to 10 



to 10 

 Roast 

 S to 10 

 See directions 

 5 



Fruits 



Apples 



Apricots 



Blackberries 



Blueberries 



Dewberries 



Cherries, sweet 



Cherries, sour 



Currants 



Fruit juices 



Gooseberries 



Oranges 



Pears 



Peaches 



Plums 



Pineapples 



Quinces 



Raspberries 



Rhubarb 



Strawberries 



Fruits without sugar . 



S to 10 



See directions 



To loosen skins 



1>^ 

 1 to 2 



none 



none 



none 



none 



none 



none 



See directions 



1 to 2 



1 to 2 



\y2 



To loosen skins 

 none 

 3 to S 



IK 



none 



Minutes 

 120 



90 

 120 

 120 



60 



90 

 180 

 120 

 180 

 120 



90 

 120 



3S 

 180 

 120 



90 

 120 

 120 

 120 



22 



20 

 16 

 16 

 16 

 16 

 16 

 16 

 16 



none 



16 

 12 

 20 

 16 

 16 

 30 

 20 

 16 

 20 

 16 

 30 



Minutes 



90 



80 



90 



90 



40 



80 

 120 



90 

 120 



90 



80 



90 



2S 

 120 



90 



80 



90 



90 



90 



18 



12 



12 

 12 

 12 

 12 

 12 

 12 

 12 



12 

 8 

 12 

 12 

 12 

 IS 

 12 

 12 

 15 

 12 

 20 



Minutes 

 60 

 60 

 60 

 60 

 30 

 60 

 90 

 60 

 60 

 60 

 60 

 60 

 20 

 60 

 60 

 60 

 60 

 60 

 60 

 15 



10 

 10 

 10 

 10 

 10 

 10 

 10 



10 

 6 



8 

 10 

 10 

 10 



8 

 10 

 15 

 10 

 12 



Minutes 

 40 

 40 

 40 

 40 

 20 

 40 

 60 

 40 

 40 

 40 

 40 

 40 

 15 

 40 

 40 

 40 

 40 

 40 

 40 

 10 



The time Riven In this table Is for quart jars. Add 30 minutes for ^-quart jars and deduct 5 

 minutes for pint Jars. 



The time given Is for fresh, sound and firm vegetables. Increase the time of sterilization by 

 adding; one-fifth for vcKCfables which have been jjatliered over 24 hours. 



The time Riven Is for altitudes up to lOilO feet above sea level. For higher altitudes Increase the 

 time In hot-water bath 10 per cent for each additional 500 feet. For example. If the time Is given as 120 

 minutes In the table and your location Is l.'iiOO feet above sea level, the time should be made 132 minutes. 



Neither home-made nor commercial hot-water bath outfits are entirely satisfactory, however, for 

 canning at very high altitudes, as the temperature of water in them does not reach 212 degrees F. In 

 sucli localities water-seal and steam-pressure outfits are advisable, as they give higher temperatures* 



