18 
D. M FERRY &l CO'S DESCRIPTIVE CATALOG U E ■ 
CANNING DIRECTIONS—Continued 
Root or Tuber Vegetables.— This class includes carrots, parsnips, beets, turnips and sweet potatoes. 
After being thoroughly washed and scrubbed with a vegetable brush they should be scalded long enough to 
loosen the skin. Plunge them immediately into cold water, then scrape or pare off the skin, they may be 
packed whole or cut into cubes. Fill containers with boiling water, with one level teaspoonful of salt to each 
quart container. Screw on the tops lightly and sterilize for an hour and a half in the hot-water bath outfit. 
Cool and store. 
Tomatoes.— These demand special canning directions. Scald the tomatoes enough to loosen the skin. 
Then plunge them into cold water, core and skin them and pack them whole. Do not put in any hot water but 
add a level teaspoonful of salt to each quart container. Loosely seal and sterilize 22 minutes in hot-water bath 
outfit. Tighten covers, invert containers to cool and test, wrap in paper and store. 
Corn on the Cob.— Be sure to have fresh corn. After removing the husks and silk blanch the corn on the 
cob from five to fifteen minutes. Then plunge it into cold water and pack the ears, alternating butts and tips, 
in half-gallon containers. Fill the containers with boiling water and put two level teaspoonfuls ot salt in each 
gallon. Sterilize the partially sealed containers three hours in the hot-water bath outfit. 1 lghten covers, tip 
the containers on their sides to cool, wrap them in paper and store. 
Corn off the Cob.— If you do not care to can corn on the cob, after blanching slice the corn from the cob 
with a thin, sharp knife. Pack the sliced corn in containers, add a level teaspoonful of salt to each quart, till 
with hot water and sterilize for three hours as in the case of corn on the cob. 
Pumpkin and Squash.— For pie filling cut pumpkin or squash into small pieces, then cook for thirty 
minutes, so that it becomes pulp. Add one cup of sugar and one teaspoonful of salt to each quart ot pulp. 
After partially sealing sterilize ninety minutes in hot-water bath outfit. Cool, wrap and store, i uiripkin oi 
squash may also be put up in cubic form for special uses, such as frying, creaming or baking. 1 o do this blanch 
for ten minutes, dip into cold water, pack into containers, fill each container with boiling water and add one 
level teaspoonful of salt to each quart, but no sugar. Sterilize for ninety minutes in the hot-water bath outfit. 
Pod Vegetables. — Such vegetables as lima beans, string beans, peas and okra, should be blanched in boiling 
water from two to five minutes, plunged into cold water and packed. Fill container with boiling water, adding 
a level teaspoonful of salt to each quart. Sterilize two hours in hot-water bath outfit. Cool and store. 
Precautions 
One of the troubles to be guarded against in keeping canned goods is the development of mold during storage. 
Mold is apt to develop if the sealing is defective. Care must therefore be used in sealing. Mold may also.de¬ 
velop if the tops of jars are removed, after sterilizing, for replacing rubber rings. It is unsafe to keep jars in a 
damp pla( <■ v. 1 : rc the rubbers may decompose, as this, too, may result in the development of mold. 
Another tiling to guard against is improper or inadequate blanching and cold dipping. If .vegetables, or 
frui .vhieh require blanching are not handled properly in the process shrinkage is apt to occur during the period 
of sterilization. Care should be taken to follow the instructions on this point. 
Careless packing must be avoided. Vegetables and fruits should be packed closely in containers, and after 
this has been done the containers should be filled with hot salted water in the case of vegetables and syrup in the 
case of fruits. 
In canning vegetable greens, including spinach, dandelions and kindred vegetables, and cabbage, brussels 
sprouts and cauliflower, it is important that the mineral salts and volatile oils should not be lost. The retention 
of these is required for perfect results. For this reason the greens must never be blanched in hot water. The 
blanching must be in steam. This may be done by having them suspended in a closed vessel partially filled 
with boiling water, taking care to see that they are above the water line. 
It is important that vegetables and fruits should not be allowed to remain too long in the sterilizer. If 
sterilization is allowed to continue too long the product will shrink. Watch the time and follow the schedule as 
given in the table. 
One of the things to be avoided with canned peas, corn, beans and asparagus, is the development of what is 
known as the state of being “fiat sour." The canned goods may show no signs of spoilage, and yet be found, on 
opening, to be in this condition. The trouble is manifested by a sour taste and disagreeable odor. It may be 
avoided by making use of vegetables that have not been gathered more than five or six hours. Blanch, cold-dip 
and pack one jar at a time, placing each jar in the canner as it is packed. This is a wise precaution, and one 
that should not be overlooked. 
TIME-TABLE FOR BLANCHING AND STERILIZING 
The following time-table shows blanching and sterilizing time for various vegetables: 
Vegetable Greens. 
Blanc hing 
Minutes 
. 15 to 20 
Sterilizing 
Minutes 
120 
Tomatoes. 
Blanching 
Minutes 
. .To loosen skin 
Sterilizing 
Minutes 
22 
Cabbage. 
. 15 to 20 
120 
Com (on cob or off).. 
. 5 to 15 
180 
Cauliflower. 
. 15 to 20 
120 
L,:na Beans. 
. 2 to 5 
120 
Brussels Sprouts. 
. 15 to 20 
120 
String Beans. 
. 2 to 5 
120 
Carrots. 
. 5 to 8 
90 
Peas. 
. 2 to 5 
120 
5 to 8 
90 
Okra. 
. 2 to 5 
120 
. 3 to 8 
90 
Pumpkin (for pie)... . 
. . .Cook 30 min. 
90 
Turnips. 
. 5 to 8 
90 
Squash (for pie). 
. . .Cook 30 min. 
90 
Sweet Potatoes. 
. 5 to 8 
90 
Pumpkin or Squash Cubes. . 10 
90 
— Republished by courtesy of the National Emergency Food Carden Commission. 
