VEGETABLE 
See page 10. 
Nash and scrape carrots. Slice or dice. Cover with 
g water and bring to boil. 
In glass jars.—Pack hot carrots to '/z inch of top. 
er with hot cooking liquid, leaving !/-inch space 
at top of jar. Add !/, teaspoon salt to pints; 1 tea- 
spoon to quarts. Adjust jar lids. Process in pressure 
canner at 10 pounds pressure (240° F.)— 
Pint jars....20 min. Quart jars /...25 min. 
__ As soon as you remove jars from canner, complete 
seals if closures are not of self-sealing type. 
In tin cans.—Pack hot carrots to '/ inch of top. 
Fill with hot cooking liquid. Add '/, teaspoon salt to 
No. 2 cans; 1 teaspoon to No. 2!/ cans. Exhaust and 
seal cans. Process in pressure canner at 10 pounds 
pressure (240° F.)— - 
No. 2 cans. .20 min. No, 2!/. cans. .25 min. 
CORN, CREAM-STYLE 
Husk corn and remove silk. Wash. Cut corn from 
cob at about center of kernel and scrape cobs. To 
each quart of corn add | pint boiling water. Heat to 
boiling. 
in glass jars. Use pint jars only. Pack hot to 1 
ch of top. Add _!/2 teaspoon salt to each jar. Adjust 
r lids. Process in pressure canner at 10 pounds pres- 
sure (240° F.)— 
closures are not of self-sealing type. 
sans.—Use No. 2 cans only. Pack hot to 
teaspoon salt to each can. Exhaust and 
cess in pressure canner at 10 pounds 
CORN, WHOLE-KERNEL 
Husk corn and remove silk. Wash. Cut from cob at 
about two-thirds the depth of kernel. To each quart of 
corn add 1 pint boiling water. Heat to boiling. 
In glass jars.—Pack hot corn to 1 inch of top. 
Cover with hot cooking liquid, leaving 1-inch space at 
top of jar. Or fill to 1 inch of top with mixture of corn 
and liquid. Add !/ teaspoon salt to pints; 1 teaspoon 
to quarts, Adjust jar lids. Process in pressure canner 
at 10 pounds pressure (240° F.)— 
Pint jars... .55 min. Quart jars... .85 min. 
As soon as you remove jars from canner, complete 
‘seals if closures are not of self-sealing type. 
In tin cans.—Pack hot corn to '!/2 inch of top and 
fill to top with hot cooking liquid. Or fill to top with 
mixture of corn and liquid. Add !/2 teaspoon salt to 
No. 2 cans; 1 teaspoon to No. 2!/) cans. Exhaust and 
seal cans. Process in pressure canner at 10 pounds 
pressure (240° F.)— 
No. 2 cans. .60 min. No. 2!/, cans. .60 min. 
OKRA 
Can only fender pods. Wash; trim. Cook for 1 min- 
ute in boiling water. Cut into l-inch lengths or leave 
pods whole. 
In glass jars.—Pack hot okra to !/5 inch of top. 
Cover with boiling water, leaving !/2-inch space at 
- top of jar. Add !/2 teaspoon salt to pints; 1 teaspoon 
to quarts. Adjust jar lids. Process in pressure canner 
at 10 pounds pressure (240° F.)— 
.25 min. 
As soon as you remove jars from canner, complete 
seals if closures are not of self-sealing type. - 
Pint jars... Quart jars... .40 min. 
In tin cans.—Pack hot okra to !/4 inch of top. Fill 
to top with boiling water. Add !/ teaspoon salt to 
No. 2 cans; 1 teaspoon to No. 2!/2. cans. Exhaust and 
seal cans. Process in pressure canner at 10 pounds 
pressure (240° F.)— 
No. 2 cans..25 min. _No. 2\/. cans. .35 min. 
Processing Times 
Processing times recommended 
are for vegetables prepared and 
packed only according to direc- 
tions given in this publication. 
To Figure Yield of Canned 
Vegetables From Fresh 
Legal weight of a bushel of a 
vegetable varies in different States. 
These are average weights: 
Vegetable 
Asparagus 
Beans, lima ... 
in pods 
Beans, snap .. 
Beets, without 
HORS. vy cara ie oe 
fops) 2.02.54 
husks ....... 
pods ....... 
Squash, summer 
v 
_ Sweetpotatoes 
Fresh 
1 bu. (45 Ib.) 
4 Ib. 
1 bu. (32 tb.) 
4—5 lb. 
{ 1 bu. (30 Ib.) 
ok 
\ 
114-2 Ib. 
1 bu. (52 Ib.) 
2!/>—3 Ib. 
1 bu. (50 Ib.) 
2'/-3 Ib. 
1 bu. (35 ib.) 
6-16 ears 
1 bu. (26 ib.) 
A Ib. 
1 bu. {30 Ib.) 
2-2/5 lb. 
50 Ib. 
3 Ib. 
1 bu. (18 Ib,) 
2-3 Ib. 
1 bu. (40 Ib.) 
2-214, tb. 
1 bu. (55 Ib.) 
2\/,-3 Ib. 
Canned 
11 qt. 
1 qt. 
6—8 at. 
1 qt. 
15-20 at. 
1 qt. 
17-20 at. 
1 qt. 
16—20 qt. 
1 qt. 
8-9 qt. 
1 gt. 
17 at. 
Tq 
12-15 pt. 
1 pt. 
TS qt: 
1 at. 
6-9 at. 
T qt. 
16-20 qt. 
1 qt. © 
18-22 qt. 
1 qt. 
19 
