12 
HOME CANNING MANUAL 
A WORD OF CAUTION 
It must not be forgotten that success in canning demands careful attention to every 
detail. No step should be slighted. Follow one set of instructions closely and do not 
attempt to combine two, no matter how good both of them may be. To attempt to 
follow two sets will inevitably cause spoilage. 
The experience of the United States Department of Agriculture during the last five 
years indicates that 75 per cent, of the spoilage has been due to the use of poor rubbers, 
the use of old tops on screw-top jars, and improper sealing resulting from the use of de- 
fective joints, springs and caps. Another fruitful source of trouble is that people some- 
times undertake to can stale or wilted vegetables. No amount of sterilizing will over- 
come staleness. Careless handling is also sure to cause loss. Absolute cleanliness in 
every step is essential. 
In sterilizing care must be exercised to see that the temperature is high enough 
and maintained for the proper length of time. 
IN OTHER WORDS DO NOT BLAME THE METHOD FOR FAILURE. 
FOLLOW DIRECTIONS CAREFULLY AND PREVENT FAILURE. 
water. Put on rubber and top, adjust top bail 
or screw top on with thumb and little finger. 
Sterilize 120 minutes in hot-water bath. Re- 
move jars, complete seal and cool. 
With Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure. 
Parsnips 
The method is the same as for carrots. 
Peas 
thick. Pack in jar and sterilize 120 minutes 
in hot-water bath. Remove jars, complete 
seal and cool. 
(b) Another method is to prepare the 
pieces as in (a), blanch 3 minutes, cold-dip, 
pack in jars and add 1 level teaspoonful of 
salt to each quart jar. Cover with boiling 
water and sterilize as (a). 
With Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure. 
Those which are not fully grown are best 
for canning. Shell, blanch 5 to 10 minutes 
and cold-dip. Pack in jar, add 1 teaspoonful 
of salt and cover with boiling water. If the 
jar is packed too full some of the peas will 
break and give a cloudy appearance to the 
liquid. 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. 
Peppers 
Wash, stem and remove seeds. Blanch 
5 to 10 minutes, cold-dip and 
pack in jar. Add 1 level tea- 
spoonful of salt. 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. 
Pimentos 
Place in a hot oven from 6 to 
8 minutes. Peel, remove seeds, 
and pack in flat layers. Do not 
add any liquid. Sterilize 35 minutes 
in hot-water bath. 
Pumpkin, Winter Squash 
(a) Remove seed. Cut the 
pumpkin or squash into strips. 
Peel and remove stringy center. 
Slice into small pieces and boil until 
Salsify 
Wash, blanch 5 minutes, cold-dip and 
scrape off skin. It may be packed whole or 
in slices. Add 1 teaspoonful of salt, and 
cover with boiling water. Put on top and 
rubber 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. 
String Beans 
Wash and remove ends and strings and 
cut into small pieces if desired. Blanch from 
5 to 10 minutes, depending on 
age. Beans which have been prop- 
erly blanched will bend readily 
without breaking. Cold-dip, pack 
immediately in jar, add 1 level 
teaspoonful 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. 
Summer Squash 
Pare, cut in slices or small pieces 
and blanch 10 minutes. Cold-dip, 
pack in jars, add 1 level tea- 
spoonful of salt, cover with boil- 
ing water, put on rubber and top 
and adjust top bail or screw top 
on with thumb and little finger. 
Sterilize 120 minutes in hot- 
Fig. 28. A simple test for 
proper sealing of bail-top 
jars is to loosen top bail and 
lift jar by taking hold of 
top with the fingers. See 
Step No. 14, page 9. 
