TIME-TABLE FOR BLANCHING AND STERILIZING 
The following time-table shows blanching time for various vegeta- 
bles and fruits, and also sterilizing time in the hot-water bath outfit, 
and in equipment for sterilization by the steam-pressure method: 
Sterilizing 
Vegetables 
Blanching 
Hot 
Steam pressure , lbs. 
water 
5 to 10 
10 to 15 
Minutes 
Mi mites 
Minutes 
Minutes 
Asparagus 
10-15 
120 
60 
40 
Beets — • .. 
5 
90 
60 
40 
Brussels sprouts 
5-10 
120 
60 
40 
Cabbage... 
5-10 
120 
60 
40 
Cauliflower 
3 
60 
30 
20 
Carrots 
5 
90 
60 
40 
Corn 
5-10 
180 
90 
60 
Greens 
15 
120 
60 
40 
Lima Beans 
5-10 
180 
60 
40 
Okra 
5-10 
120 
60 
40 
Parsnips ... 
5 
90 
60 
40 
Peppers, sweet or hot 
5-10 
120 
60 
40 
Peppers, pimentos ... 
Roast 
35 
20 
15 
Peas 
5-10 
180 
60 
40 
Pumpkin... 
To a mush 
120 
60 
40 
Salsify ... 
5 
90 
60 
40 
120 
60 
40 
String beans 
5-10 
120 
60 
40 
Squash (Winter) 
To a mush 
120 
60 
40 
Squash (Summer)... 
10 
120 
60 
40 
Tomatoes 
To loosen skins 
22 
15 
10 
Fruits 
Apples 
U 
20 
8 
Apricots... 
1-2 
16 
10 
Blackberries 
none 
16 
10 
Blueberries 
none 
16 
10 
Dewberries 
none 
16 
10 
Cherries, sweet 
none 
16 
10 
Cherries, sour 
none 
16 
10 
Currants ... • ... 
none 
16 
10 
Fruit juices 
none 
20-30 
8-12 
Gooseberries 
1-2 
16 
10 
Oranges ... 
1-2 
12 
6 
Pears 
U 
20 
8 
Peaches ... 
To loosen skins 
16 
10 
Plums ... 
none 
16 
10 
Pineapples 
3-5 
30 
10 
Quinces ... 
H 
20 
8 
Raspberries — 
none 
16 
10 
Rhubarb (Blanch before paring) 
1-2 
20 
15 
Strawberries 
none 
16 
10 
Fruits without sugar.. 
30 
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 en- 
tirely 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. 
