PEAS, GREEN 
Shell and wash peas. Cover with boiling water. Bring to boil. 
In glass jars.—Pack hot peas to 1 inch of top. Cover with boiling 
water, leaving 1-inch space at top of jar. Add !/, teaspoon salt to pints; 
1 teaspoon to quarts. Adjust jar lids. Process in pressure canner at 10 
pounds pressure (240° F.)— 
Pint jars......... 40 minutes Quart jars......... 40 minutes 
As soon as you remove jars from canner, complete seals if closures are 
not of self-sealing type. 
In tin cans.—Pack hot peas to !/, inch of top. Fill to top with boiling 
water. Add !/2 teaspoon salt to No. 2 cans; 1 teaspoon to No. 2!/, cans. 
Exhaust and seal cans. Process at 10 pounds pressure (240°F.)— 
No. 2 cans...... 30 minutes No. 2!/, cans...... 30 minutes 
PUMPKIN, CUBED 
Wash, remove seeds, and peel pumpkin. Cut into }-inch cubes. Add 
just enough water to cover; bring to boil. 
In glass jars.—Pack hot cubes to !/2 inch of top. Cover with hot cook- 
ing liquid, leaving '/ inch space at top of jar. Add !/5 teaspoon salt to 
pints; 1 teaspoon to quarts. Adjust jar lids. Process in pressure canner at 
10 pounds pressure (240° F.)— 
Bintaicirssers).:. : ar: 55 minutes Quart jars......... 90 minutes 
As soon as you remove jars from canner, complete seals if closures are 
not of self-sealing type. 
In tin cans.—Pack hot cubes to !/ inch of top. Fill to top with hot 
cooking liquid. Add !/5 teaspoon salt to No. 2 cans; 1 teaspoon to No. 2!/5 
_ cans. Exhaust and seal cans. Process in pressure canner at 10 pounds 
pressure (240° F.)— 
No. 2 cans...... 50 minutes No. 2!/ cans...... 75 minutes 
PUMPKIN, STRAINED 
Wash, remove seeds, and peel pumpkin. Cut into inch cubes. Steam 
until tender, about 25 minutes. Put through food mill or strainer. Simmer 
until heated through, stirring to keep from sticking to pan. 
In glass jars.—Pack hot to !/ inch of top. Add no liquid or salt. Ad- 
just jar lids. Process at 10 pounds pressure (240° F.)— 
Pint jars......... 60 minutes 
20 
Quart jars......... 80 minutes 
As soon as you remove jars. from canner, complete seals if closures are 
not of self-sealing type. 
Int tin cams.—Pack hot to !/g inch of top. Add no liquid or salt. Exhaust 
and seal cans. Process in pressure canner at 10 pounds pressure(240° F.)}— 
No. 2 cans...... 75 minutes No. 2!/2 cans...... 90 minutes — 
SAUERKRAUT. See page 12. | 
SPINACH 
Can only freshly picked, tender spinach. Pick over and wash thoroughly. 
Cut out tough stems and midribs. Place about 2!/, pounds of spinach in a 
cheesecloth bag and steam about 10 minutes or until well wilted. ; 
In glass jars.—Pack hot spinach loosely to !/2 inch of top. Cover with 
boiling water, leaving !/)-inch space at top of jar. Add !/, teaspoon salt — 
to pints; !/, teaspoon to quarts. Adjust jar lids. Process in pressure canner 
at 10 pounds pressure (240° F.)— = 
Pint jars..22- 2... 2: 45 minutes Quart jars......... 70 minutes 
As soon as you remove jars from canner, complete seals if closurgs are 
not of self-sealing type. 
In tin cans.—Pack hot spinach loosely to '/ inch of top. Fill to top 
with boiling water. Add '/4 teaspoon salt to No. 2 cans; !/2 teaspoon to 
No. 2!/2 cans. Exhaust and seal cans. Process in pressure canner at 10° 
pounds pressure (240° F.)— 
No. 2 cans...... 60 minutes No. 2! cans...... 75 minutes 
SQUASH, SUMMER 
Wash; do not peel. Trim ends. Cut squash into !/)-inch stices; halve or 
quarter to make pieces of uniform size. Add just enough water to cover. 
Bring to boil. = 
e 
In glass jars.—Pack hot squash to !/ inch of top. Cover with hot 
cooking liquid, leaving !/5-inch space at top of jar. Add !/ teaspoon salt 
to pints; 1 teaspoon to quarts. Adjust jar lids. Process. in pressure cannes : 
at 10 pounds pressure (240° F.)— : 
Rint jars ser 30 minutes ‘Quart jars......... 
As soon as you remove jars from canner, complete seals if closures a 
not of self-sealing type. ss 
