TIMETABLE 



KIND 



OF 



FOOD 



Okra 



Peas 



Pimientos 



Pumpkin 



Sauerkraut -.. 

 Squash 



Sweetpotatoes 



HOW TO PREPARE 



Can only tender pods. Cover with boilins water,- bring to boil. Pack 

 hot,- cover with hot cooking liquid. Adjust lids. Process for 



Green, shelled. Cover with boiling water; boil 5 minutes. Pack hot; 

 cover with fresh boiling water. Adjust lids. Process for .... 



Black-eyed, shelled. Same as lima beans. 



See fruit and tomato canning table. 



Peel and cut into 1-inch cubes. Add a little water and bring to boil. 

 Pack hot; cover with hot cooking liquid. Adjust lids. Process for_.. 



See fruit and tomato canning table. 



Summer. Do not peel. Otherwise same as pumpkin. 



Winter. Same as pumpkin. 



Boil or steam until skin slips easily. Skin; cut into pieces. Pack hot; 

 cover with fresh boiling water. Adjust lids. Process for 



Time to process in 



pressure canner at 



10 pounds (240° F.) 



Pints 



Minutes 

 35 



45 



85 



100 



Quarts 



Minutes 

 40 



We do not recommend home canning of: 



Cabbage (except as sauerkraut)/ cauliflower, celery, cucumbers, eggplant, let- 

 tuce, onions, parsnips, turnips. The flavor and texture of the home-canned 

 product is poor, or some of these vegetables are better stored. 



Baked beans and foods of that kind. They are extremely difficult to process 

 at home. 



Vegetable mixtures. It takes special directions for each combination of foods. 

 Under home conditions it is more satisfactory, and safer, to can foods separately 

 and do the combining later. 



105 



110 



TO FIGURE YIELD OF 

 CANNED FOOD FROM FRESH 



Legal weight of a bushel of a 

 vegetable varies in different States. 

 These are average weights: 



Vegetable Freth Canned 



Beans, lima, in ,,„..» ^ „ 



pads / 1 *>°- (32 •*>.) 6-8 qt. 



Beans, snap .....J] ■"»■ <f? lb.) 1 5-20 at. 

 \1 1/ 2 -2 lb. 1 qt. 



Beets, without ' «.»,.».,, „,» 



tops /I bu. (52 lb.) 1 7-20 qt. 



^ 121/2-3 lb. 1 qt. 



Carrots, without ■ „ A „ ■ ., 



roDs /1 bu. (50 lb.) 16-20 qt. 



rops | 21/2 _ 3 |b t qf 



Corn, sweet, in _. . ■'■ ,, 



husks .....J\ b«- (35 lb.) 8-9 qt. 



•6-16 ears 1 qt. 



Greens. ..-& *»• (18 «>•> ** * 



\2-3 lb. 1 qf. 



Peas, green, in ,. , .„, „ . „ _ . _ 

 po^s / 1 bu.(30lb.) 12-1 5 pf. 



P \2-2V2 lb. 1 pt. 



Squash J1bu.(40lb.) 16-20 qt. 



aquasn... \2-2y z Jb. 1 qt. 



Sweetpotatoes o _ 2 



rresn | J% _ 3 |fe 1 ^ 



Acknowledgment is made to the research 

 laboratories of the National Canners As- 

 sociation for aid in arriving at the process- 

 ing times and temperatures given in this 

 pamphlet. 



15 



