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: 
Sterilizing 
Vegetables 
Blanching 
Hot-water 
Water seal 
Steam pressure in lbs. 
5 to 10 
10 to 15 
Minutes 
Minutes 
Minutes 
Minutes 
Minutes 
Asparagus 
10 to 15 
120 
90 
60 
40 
Beets 
5 
90 
80 
60 
40 
Brussels sprouts. . 
5 to 10 
120 
90 
60 
40 
Cabbage 
5 to 10 
120 
90 
60 
40 
Cauliflower 
3 
60 
40 
30 
20 
Carrots 
5 
90 
80 
60 
40 
Corn 
5 to 10 
180 
120 
90 
60 
Greens 
15 
120 
90 
60 
40 
Lima beans 
5 to 10 
180 
120 
60 
40 
Okra 
5 to 10 
120 
90 
60 
40 
Parsnips 
5 
90 
80 
60 
40 
Peppers, sweet or hot 
5 to 10 
120 
90 
60 
40 
Peppers, pimentos 
Roast 
35 
25 
20 
15 
Peas 
5 to 10 
180 
120 
60 
40 
Pumpkin 
See directions 
120 
90 
60 
40 
Salsify 
5 
90 
80 
60 
40 
Sour-crout 
120 
90 
60 
40 
String beans 
5 to 10 
120 
90 
60 
40 
Squash 
See directions 
120 
90 
60 
40 
Tomatoes 
To loosen skins 
22 
18 
15 
10 
Fruits 
Apples 
1 K 
20 
12 
8 
Apricots 
1 to 2 
16 
12 
10 
Blackberries 
none 
16 
12 
10 
Blueberries 
none 
16 
12 
10 
Dewberries 
none 
16 
12 
10 
Cherries, sweet 
none 
16 
12 
10 
Cherries, sour 
none 
16 
12 
10 
Currants 
none 
16 
12 
10 
Fruit juices 
See directions 
• • . 
Gooseberries 
1 to 2 
i<5 
12 
io 
Oranges 
1 to 2 
12 
8 
6 
Pears 
1>£ 
20 
12 
8 
Peaches 
To loosen skins 
16 
12 
10 
Plums 
none 
16 
12 
10 
Pineapples 
3 to 5 
30 
15 
10 
Quinces 
IK 
20 
12 
8 
Raspberries 
none 
16 
12 
10 
Rhubarb 
20 
15 
15 
Strawberries 
none 
16 
12 
10 
Fruits without sugar ...... 
30 
20 
12 
The time given in this table is for quart jars. Add 30 minutes for 2-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 vegetables which have been gathered over 24 hours. 
The time given is for altitudes up to 1000 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 1500 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 
such localities water-seal and steam-pressure outfits are advisable, as they give higher temperatures. 
