10 
HOME CANNING MANUAL 
In the pictures on this and the next page are shown successive steps in canning by the Single Period Cold- 
pack Method. Fig. 16 shows paring and coring with sharp knife. Fig. 17 shows blanching with wire basket. 
Fig. 18 shows blanching with cheesecloth. (Continued at top of opposite page.) 
SPECIAL INSTRUCTIONS FOR CANNING VEGETABLES 
The addition of 1 level teaspoonful of salt to a jar of vegetables is for quart jars. For 
pint jar use V 2 teaspoonful. For 2 quart jar use 2 teaspoonfuls. 
Asparagus 
Wash, scrape off scales and tough skin. 
With a string bind together enough for one 
jar. Blanch tough ends from 5 to 10 min- 
utes, then turn so that the entire bundle is 
blanched 5 minutes longer. Cold-dip. Re- 
move string. Pack, with tip ends up. Add 
1 level teaspoonful of salt and cover with boil- 
ing water. Put on rubber top and adjust top 
bail or screw top on with thumb and little 
finger. Sterilize 120 minutes in hot- water 
bath. Remove jars, complete seal and cool. 
With Steam Pressure Outfit sterilize 60 min- 
utes at 5 to 10 pounds pressure. 
Beets 
Use only small ones. Wash and cut off all 
but an inch or two of root and leaves. Blanch 
5 minutes, cold-dip and scrape off skin and 
stems. They may be packed in jar sliced or 
whole. Add 1 level teaspoonful of salt and 
cover with boiling water. Put on rubber and 
top and adjust top bail or screw top on with 
thumb and little finger. Sterilize 90 minutes 
in hot-water bath. Remove jars, complete 
seal and cool. 
With Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure. 
Young, tender beet tops should be canned 
as greens. 
Cabbage and Brussels Sprouts 
The method is the same as for cauliflower, 
except that the vegetables are not soaked 
in salted water. Blanch 5 to 10 minutes. 
Sterilize 120 minutes in hot-water bath. 
With Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure. 
Carrots 
Select small, tender carrots, leave an inch 
or two of stems, wash, blanch 5 minutes and 
cold -dip. Remove stems and scrape off 
skins. Pack whole or in slices, add 1 
level teaspoonful of salt and cover with 
boiling water. Put on rubber and top and 
adjust top bail or screw top on with thumb 
and little finger. Sterilize 90 minutes in 
hot-water bath. Remove jars, complete seal 
and cool. 
With Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure. 
After partially sealing jars, place them in hot-water bath. Fig. 22 shows jar being placed in ordinary 
household wash-boiler for sterilizing. Fig. 23 shows the adjustment of cover, with cloth to give tighter fit 
and make it hold the steam. Fig. 24 shows jars being removed. (Continued at bottom of next page.) 
