CAN ALL FOOD THAT CAN BE CANNED 
11 
After blanching, as shown in Figs. 17 and 18, vegetables and fruits are cold-dipped, as shown in Fig. 19. 
In Fig. 20 is shown the process of filling jar, by use of funnel. Fig. 21 shows the partial sealing of jar. With 
bail-top jar adjust top bail only; with screw top jar screw top on lightly. (Continued at bottom of opposite page.) 
Cauliflower 
Wash and divide head into small pieces. 
Soak in salted water 1 hour, which will re- 
move insects if any are present. Blanch 3 
minutes, cold-dip and pack in jar. Add 1 
level teaspoonful of salt and cover with boil- 
ing water. Put on rubber and top and adjust 
top bail or screw top on with thumb and little 
finger. Sterilize 60 minutes in hot-water 
bath. Remove jars, complete seal and cool. 
With Steam Pressure Outfit sterilize 30 
minutes at 5 to 10 pounds pressure. 
Com 
Canning corn on the cob, except for exhibi- 
tion purposes, is a waste of space, time and 
fuel. For home use remove the husks and 
silk, blanch tender ears 5 minutes, older ears 
10 minutes, cold-dip, and cut from cob. 
Pack lightly to within 1 inch of the top of the 
jar, as corn swells during sterilization. Add 
1 level teaspoonful of salt and cover with boil- 
ing water, put on rubber and top, adjust top 
bail or screw top on with thumb and little 
finger. Sterilize 180 minutes in hot- water 
bath. Remove jars, complete seal and cool. 
(When canned on cob 1 hour longer of sterili- 
zation is necessary). 
With Steam Pressure Outfit sterilize 90 
minutes at 5 to 10 pounds pressure. 
Greens 
Wash until no dirt can be felt in the bottom 
of the pan. Blanch in steam 15 minutes. 
(Mineral matter is lost if blanched in water.) 
Cold-dip, cut in small pieces and pack 
or pack whole. Do not pack too tightly. 
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 120 minutes 
in hot-water bath. Remove jars, complete 
seal and cool. 
With Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure. 
Lima Beans 
Shell. Blanch 5 to 10 minutes. Cold- 
dip, pack in jar, 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 
180 minutes in hot -water bath. Remove 
jars, complete seal and cool. 
With Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure. 
Okra 
Wash and remove stems. Blanch 5 to 10 
minutes, cold-dip and pack in jar. Add 1 
level teaspoonful of salt and cover with boiling 
Fig. 25 
Fig. 26 
After removal from hot-water bath jars are inverted to test for leakage (Fig. 25) and left inverted until 
cooled. They should be cooled rapidly, but protected from draft. Fig. 26 shows wrapping jar in brown paper 
to exclude light. Fig. 27 shows storage on shelves. If shelves are exposed to light, do not neglect wrapping. 
