D. m. f£rrY k co., Windsor, oNt, u 
CANNING DIRECTIONS 
Canned vegetables for use when fresh vegetables are not available have an assured place in household 
economy, and by this method any surplus of the garden may be used to advantage. All of the garden vegetables 
are wholesome and nutritious when properly canned, and if the directions given are followed all of them may be 
kept satisfactorily. There are several methods by which vegetables may be canned. We believe, however, 
that what is known as the “cold-pack” method is the most satisfactory for general use. By this method, with 
a table showing the time required for cooking, any fruit or vegetable may be canned successfully. 
The Home-Made Outfit. —A serviceable cold-pack home canning outfit may be made of materials found 
in any household. All that is necessary is a vessel to hold the jars or cans, such as a wash boiler or large tin pail. 
This vessel should have a tight fitting cover and be deep enough so that water will cover the top of the jars at 
least one inch. Provide a false bottom of wood or a wire rack to allow of free circulation of water under the jars. 
The wood bottom may be made of perforated boards or of lath or similar strips of wood nailed to cross pieces. 
A strip of wood around the edge of the rack will prevent the jars slipping off when lifting the tray out of the 
cooker. If furnished with handles made of heavy wire the tray may be lifted out of the cooker entirely for re¬ 
moving or replacing jars. 
Containers. —All types of jars that seal perfectly may be used. It is suggested that use be made of those 
to which one is accustomed or which may be already on hand. New rubbers should be purchased each year, 
but the glass jars may be used indefinitely. Be sure that no jar is defective. The containers should be thor¬ 
oughly clean. It is not necessary to sterilize them in steam or boiling water before filling them, for the reason 
that in the cold-pack process both the insides of containers and the contents are sterilized. The jars should be 
heated before the cold product is put in them. 
Directions for Cold-Pack Method 
The cold-pack method of canning is so simple and the directions so easily followed that almost any one may 
successfully can vegetables or fruits with it. The steps to be taken and the precautions to be observed are as 
follows: 
Select sound vegetables and fruits. (If possible can them the same day they are picked.) Wash, clean and 
prepare them. Have ready, on the stove, a can or pail of boiling water. Place the vegetables or fruits in 
cheese-cloth, or in some other porous receptacle—a wire basket is excellent—for dipping and blanching them in 
the boiling water. Put them whole into the boiling water. (See time-table for blanching on next page.) After 
the water begins to boil, begin to count the blanching time. 
The blanching time varies from one to twenty minutes, according to the vegetable or fruit. When the 
blanching is complete remove the vegetables or fruits from the boiling water and plunge them a number of times 
into cold water, to harden the pulp and check the flow of coloring matter. Do not allow to stand in cold water. 
The blanching of vegetables removes excess acids, improving the flavor. It also causes some shrinkage, so 
that a larger quantity may be packed in a container. The blanching and cold dip cause vegetables to retain 
their original coloring, which enhances their appearance. 
Pack the product into the containers, leaving about a quarter of an inch of space at the top. 
With vegetables add one level teaspoonful of salt to each quart container and fill with boiling water. 
Test the rubber by stretching or turning inside out. Fit on the rubber and put the lid in place. If the con¬ 
tainer has a screw top do not screw up as hard as possible, but use only the thumb and little finger in tightening 
it. This makes it possible for steam generated within to escape and prevents breakage. If a glass top jar is 
used, snap the top bail only, leaving the lower bail loose during sterilization. 
Place the filled and capped containers on the rack in the sterilizer. If the home-made or commercial hot 
water bath outfit is used, enough water should be in the boiler to come at least one inch above the tops of the 
containers, and the water, in boiling out, should neyer be allowed to drop to the level of these tops. Begin to 
count processing time when the water begins to boil. 
Consult the time-table on next page, and at the end of the sterilizing period remove the containers from the 
sterilizer. Fasten covers on tightly at once, turn containers upside down to test for leakage, leave in this po¬ 
sition until cold and then store in a cool, dry place. Be sure that no draft is allowed to blow on glass jars, as it 
may cause breakage. 
If jars are to be stored where there is strong light wrap them in paper, preferably brown, as light will fade 
the color of products canned in glass jars, and sometimes deteriorate the food value. 
Vegetable Canning in Cold-Pack 
Vegetables may be divided into five classes, all the vegetables of each class being sterilized by practically 
the same process under the cold-pack method. These classes are: (1) vegetable greens; (2) roots and tubers; 
(3) tomatoes and corn; (4) pumpkin and squash; (5) pod vegetables, such as beans, peas and okra. Directions 
for these various classes are given herewith. 
Vegetable Greens. —Besides spinach, dandelions and kindred greens this class includes cabbage, brussels 
sprouts and cauliflower. Greens should be trimmed, the old leaves and coarse stems removed, and the greens 
then blanched in steam from 15 to 20 minutes, in a regular steamer or in any other closed receptacle in which the 
greens will be suspended or raised above the water. After blanching they should be plunged into cold water. 
They are then packed tight in containers. If one wishes one may season with meat, olive oil, etc., to taste. 
Add hot water to fill up the crevices and sterilize two hours in the hot-water bath outfit. 
