Every Step in Canning: The Cold-Pack Method

by Grace Viall Gray

CHAPTER X

INTERMITTENT CANNING OR FRACTIONAL STERILIZATION

In some parts of the United States, particularly in the South, such vegetables as corn, beans, peas, squash, spinach, pumpkin, etc., are canned by what is known as the fractional sterilization, or the so-called Three Days Process.

Southern canning experts have had trouble with certain vegetables, such as those named, when they canned these vegetables in the wash boiler by the cold-pack or one period method. They say that the climatic conditions are so different in the South that what is possible in the North is not possible in the South.

The vegetables are prepared, blanched, cold-dipped and packed as in the cold-pack method and the filled cans or jars are processed in the wash boiler or other homemade outfit a given length of time three successive days.

After each day's processing the cans should be cooled quickly and set aside, until the next day.

The method is as follows:

Process or sterilize glass jars for the required number of minutes on the first day, remove from canner, push springs down tightly as you remove the jar from the canner.

On the second day raise the springs, place the jar in the canner, process or boil for the same length of time as on the first day. Remove from the canner and seal tightly. Set aside until the third day, when the process should be repeated.

For this canning a good spring-top jar is good, although the Mason jar type of top will serve for one year; after one year of use it is advisable to fit old Mason jars and similar types with new tops.

If using the screw-top jars, such as the Mason, do not disturb the seal at the second and third processing unless the rubber has blown out.

This method is only necessary when depending upon boiling water or condensed steam to do the work.

A steam-pressure canner or pressure cooker is used in the South and many other places to avoid bothering with vegetables three successive days.

The steam canner or pressure cooker soon pays for itself in time, energy, and fuel saved as the vegetables may be canned at high pressure in one processing.

The following time-tables are those used in the South and will tell you exactly how long to blanch and process all products. The preparation of vegetables and fruits is the same as in the one-period method, but the time of blanching and sterilizing differs as the time-table indicates.

TIME-TABLE FOR PRODUCTS IN GLASS

(Hot-Water Canner)

Tomatoes	BLANCH 1 min.	LIQUOR No water	SIZE JAR Quart	PROCESS OR BOIL 30 min.
Tomatoes	1 min.	No water	Pint	25 min.
String beans (very young and tender)	3-5 min.	Brine[1]	Quart	1 hr. 15 min.
Sweet potatoes	Cook ¾ done	2 tablespoonfuls water	Quart	3 hrs.
Sauerkraut		Brine[1]	Quart	40 min.
Baby beets	Cook ¾ done	Hot water	Quart	1 hr. 40 min.
Baby beets	Cook ¾ done	Hot water	Pint	1 hr. 20 min.
Soup mixture	Boil down thick		Quart	1½ hrs.
Apples	1 min.	No. 1 sirup	Quart	15 min.
Berries	1 min.	No. 1 sirup	Quart	13 min.
Figs		No. 3 sirup	Quart	30 min.
Peaches	1-2 min.	No. 2 sirup	Quart	25 min.
Pears	1 min.	No. 3 sirup	Quart	25-35 min.
Cherries		No. 3 sirup	Quart	30 min.

[1] Brine is made of 2½ ounces (⅓ cup) of salt to 1 gallon of water.

To make sirups recommended, boil sugar and water together in proportions given below:

• Sirup No. 1, use 14 ounces to 1 gallon water.
• Sirup No. 2, use 1 pound 14 ounces to 1 gallon water.
• Sirup No. 3, use 3 pounds 9 ounces to 1 gallon water.
• One pint sugar is one pound.

TIME-TABLE FOR PRODUCTS IN GLASS

The following vegetables should be processed the same length of time on each of three successive days:

	BLANCH	LIQUOR	SIZE JAR	PROCESS OR BOIL ON EACH OF THREE SUCCESSIVE DAYS
Corn	2 min. on cob	Water, salt and sugar	Pint	1½ hr.
Garden peas	1 to 4 min.	Water, salt and sugar	Quart	1½ hr.
Asparagus	1 min.	Brine[1]	Pint	1 hr. and 20 min.
Asparagus	1 min.	Brine[1]	Pint	1 hr.
Lima beans	2 to 4 min.	Brine[1]	Pint	1 hr. and 25 min.
Okra	3 min.	Brine[1]	Quart	1½ hr.
Okra	3 min.	Brine[1]	Pint	1 hr. and 15 min.
Squash		Cook done	Quart	1¾ hr.
Squash		Cook done	Pint	1 hr. and 25 min.
Pumpkin		Cook done	Quart	1¾ hr.
Pumpkin		Cook done	Pint	1 hr. and 25 min.
Spinach	4 min.	Brine[1]	Quart	1½ hr.
Spinach	4 min.	Brine[1]	Pint	1 hr. and 15 min.

[1] Brine is made of 2½ ounces (⅓ cup) of salt to 1 gallon of water.

TIME-TABLE FOR PRODUCTS IN TIN

(Hot-Water Canner)

	BLANCH	LIQUOR	NO. CAN	EXHAUST MINUTES	PROCESS OR BOIL
Tomatoes	1 min.	No water	3	3	25 min.
Tomatoes	1 min.	No water	10	5	1 hr.
String beans	3-5 min.	Brine[1]	3	3	1 hr.
String beans	3-5 min.	Brine[1]	10	3	2 hrs. and 20 min.
Sweet potatoes	Cook ¾ done	2 tablespoonfuls water	3	3	3 hrs.
Baby beets	Cook ¾ done	Brine[1]	3	3	1½ hrs.
Soup mixture	Boil down thick		2	3	1 hr.
Apples	1 min.	No. 3 sirup	3	3	8 min.
Berries	1 min.	No. 4 sirup	3	3	10 min.
Berries	1 min.	No. 4 sirup	10	3	32 min.
Figs		No. 4 sirup	2	3	25 min.
Peaches	1 min.	No. 4 sirup	3	3	20 min.
Pears	1 min.	No. 4 sirup	3	3	20 min.
Pears	1 min.	No. 4 sirup	10	3	35 min.

[1] Brine is made of 2½ ounces (⅓ cup) of salt to 1 gallon of water.

To make sirup recommended, boil sugar and water together in proportions given below.

• Sirup No. 1, use 14 ounces to 1 gallon water.
• Sirup No. 2, use 1 pound 14 ounces to 1 gallon water.
• Sirup No. 3, use 3 pounds 9 ounces to 1 gallon water.
• Sirup No. 4, use 5 pounds 8 ounces to 1 gallon water.
• Sirup No. 5, use 6 pounds 13 ounces to 1 gallon water.
• One pint sugar is one pound.

TIME-TABLE FOR PRODUCTS IN TIN

The following vegetables should be processed the same length of time on each of three successive days:

	BLANCH	LIQUOR	NO. CAN	EXHAUST MINUTES	PROCESS OR BOIL ON EACH OF THREE SUCCESSIVE DAYS
Corn	2 min. on cob	Water, salt and sugar	2	10	1 hr. and 15 min.
Garden peas	1 to 4 min.	Water, salt and sugar	2	3	1 hr. and 15 min.
Asparagus	1 min.	Brine[1]	3	3	1 hr.
Asparagus	1 min.	Brine[1]	2	3	50 min.
Lima beans	2 to 4 min.	Brine[1]	2	3	1 hr. and 10 min.
Okra	3 min.	Brine[1]	3	3	1 hr. and 10 min.
Okra	3 min.	Brine[1]	2	3	50 min.
Squash		Cook soft and creamy	3	3	1½ hr.
Squash		Cook soft and creamy	2	3	1 hr. and 10 min.
Pumpkin		Cook soft and creamy	3	3	1½ hr.
Pumpkin		Cook soft and creamy	3	3	1 hr. and 10 min.
Spinach	4 min.	Brine[1]	3	3	1 hr. and 15 min.
Spinach	4 min.	Brine[1]	2	3	1 hr.

[1] Brine is made of 2½ ounces (⅓ cup) of salt to 1 gallon of water.

You will notice in the time-table for tin, that there is a column for "Exhausting." After the can is packed and capped it is placed in the canner of boiling water to within 1 inch of the top of the can where it remains the number of minutes, usually three, indicated on the time-table. This is done to force the air from the can through the little hole left open in the top, and is called exhausting. Cans that are not exhausted frequently bulge after processing and are looked upon with suspicion. Cans exhausted too long frequently cave in at the sides. The time-table should be used carefully and followed strictly in this part of the process. Tin cans do not require exhausting in the Northern and Western states.

TIME-TABLE FOR CANNING VEGETABLES STEAM PRESSURE

	VEGETABLE	PROCESS, MINUTES	TEMPERATURE, DEGREES FAHRENHEIT	PRESSURE POUNDS
	Asparagus	30	240	10
	String beans, No. 2	45	240	10
	String beans, No. 3	55	240	10
	Beets	30	228	5
	Corn	80	250	15
	Okra	30	240	10
	Peas	45	240	10
	Soup, concentrated vegetable	30	228	10
	Spinach	30	228	15
	Sweet potatoes	70	250	15

Corn, lima beans and peas should never be packed in larger container than No. 2. Corn is cut from cob after blanching.

The brine used is made of 2½ ounces salt to 1 gallon of water, except for asparagus, which contains 4 ounces to 1 gallon.

Beets and rhubarb when packed in tin must be put in enamel-lined cans.

Process pints as for No. 2 cans; quarts as for No. 3 cans, adding 10 minutes to each period.

String beans when more mature should be processed at 15 pounds pressure for 30 minutes for No. 2, and 45 minutes for No. 3.

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