HOW 



CAN 



VEGETABLE 



All garden vegetables, except 

 tomatoes, are canned like this 

 (pages 1 4-1 5). You can use any 

 of the jars described on page 3. 



These pictures show the self- 

 sealing type of jar. 



1 . Select beans fresh from the vines- 

 young, tender, firm, and crisp. 



2. Wash beans in several waters, 

 until every trace of sand and grit is 

 gone. Lift them out of water, so 

 dirt won't drain back on them. 



3. Trim and cut beans. Prepare 

 only enough for one canner load 

 at a time. When food stands 

 around, the chances of spoilage are 

 greater. 



<■ 





8. Wipe jar rim clean, so that no 

 speck of food will keep the lid from 

 making an airtight seal with the jar. 



9. Dip flat metal lid in boiling water. 

 Set it on jar so that sealing compound 

 is next to glass. Screw metal band 

 on firmly, but not so hard that the 

 compound will be damaged. 



10. Have 2 or 3 inches of boiling 

 water in the pressure canner ... so 

 canner won't boil dry. Place jars so 

 they won't touch. Steam must flow 

 all around them. 



11. Fasten canner cover with care. 

 Let steam pour from open pet cock 

 or weighted gage opening for at 

 least 10 minutes. Then shut pet 

 cock, or put on weighted gage. 



vegetables hot 



