lid tight if not already sealed and stand upside down in a cool 
place (not on a cold or wet surface.) Cover with a cloth and be 
careful not to let a draft strike the hot jars. The shrinkage after 
cooling should so seal the jars by suction that they may be lifted 
by the lid or cap. Test them in this way. If the lids come off 
after cooling, the jars should be re-sterilized. Do not try to screw 
the lids of screw-cap jars tighter after cooling, as the suction 
seal is thus liable to be broken and fungous spores and bacteria 
allowed to enter. 
11. Label and wrap the jars in paper or in paper bags, and 
store in a cool, dry place, not exposed to a freezing temperature. 
Time Table for Scalding, Blanching, and Sterilizing of Fruits and 
Vegetables by one-period cold-pack method 
Products 
Fruits of all kinds: 
Apricots and Peaches 
Blackberries 
Blueberries 
Cherries (sweet or sour).. . 
Dewberries 
Grapes 
Plums 
Raspberries 
Strawberries 
Citrus fruits 
Cranberries 
Currants. 
Gooseberries 
Rhubarb (blanch before 
paring) 
Apples and Pears ... 
Figs 
Pineapple 
Quince 
Special vegetables 
and combinations: 
Tomatoes 
Tomatoes and corn 
Eggplant 
Corn on cob or cut off.. — 
Pumpkin and Squash 
Hominy. 
Cabbage or sauerkraut — 
Greens or pot herbs: 
Asparagus 
Brussels sprouts 
Cauliflower ... 
Pepper cress 
Lamb’s-quarters 
Sour dock 
*Hot 
Steam 
Steam 
pressure- 
pressure- 
water 
cooker 
cooker 
Scald or 
bath 
5 to 10 
10 to 15 
blanch 
at 212° 
pounds 
pounds 
Min . 
M in . 
Min . 
Min . 
1 to 2 
16 
10 
5 
0 
16 
10 
5 
0 
16 
10 
5 
0 
16 
10 
5 
0 
16 
10 
5 
0 
16 
10 
5 
0 
16 
10 
5 
0 
16 
10 
5 
0 
16 
10 
5 
n 
12 
6 
4 
0 
- 16 
10 
5 
0 
16 
10 
5 
0 
16 
10 
5 
1 to 2 
16 
10 
5 
U 
20 
8 
6 
15 
40 
25 
20 
10 
30 
25 
18 
6 
40 
25 
20 
1 to 3 
22 
15 
10 
2, C. 10 
90 
60 
45 
3 
60 
45 
30 
5 
180 
60 
45 
5 
90 
40 
35 
5 
120 
60 
40 
5 
90 
60 
35 
5 
120 
50 
35 
5 
120 
50 
35 
5 
120 
50 
35 
15 
120 
50 
35 
15 
120 
50 
35 
15 
120 
50 
35 
*Based upon one-quart pack. When using pint or half-pint jars, deduct a few 
minutes from the time specified. When using two-quart jars, add 3 or 4 minutes. 
