School and Home Cooking

by Carlotta C. Greer

SELECTION AND PREPARATION OF VEGETABLES AND CANNING.—Young vegetables, especially those that have grown quickly, are most desirable for canning. If possible, vegetables, especially corn, should be canned immediately after picking.

Vegetables for canning should be thoroughly washed, pared, scraped, or cut into pieces in the same manner as when they are cooked and served immediately. If the vegetables vary in size, it is well to sort them and fill jars with those of uniform size. If there is much difference in ripeness, sort the mature and young vegetables.

METHOD OF CANNING VEGETABLES.—The method of canning vegetables for a single period does not differ greatly from the method of canning fruits. The chief difference is that jars containing fruit are filled with sirup, while those holding vegetables are filled with water and salt is added. Blanch and cold-dip vegetables as directed previously, for the length of time given. Greens and vegetables of delicate flavor are blanched most successfully by steaming either in a colander placed over boiling water or in a steamer. (Steaming greens prevents the escape of volatile oils and other materials.) Pack the vegetables in jars to within 1/2 inch of the top. It is well not to pack spinach and other greens too solidly in jars. Since lima beans, corn, and peas swell during processing, they should be packed only to about 1 inch of the top of the jar. To each jar add salt,—1 teaspoonful to each quart jar. Fill each jar to 1/2 inch of the top with boiling water. Put a new rubber on the jar, partly seal the cover, and proceed as directed for fruit (see Table below for the length of time for processing).

When vegetables are processed intermittently, jars with glass tops and spring clamps are recommended. In processing vegetables for three successive periods, the same method of processing and sealing is followed as for the single period. At the beginning of the second and third periods, raise the clamps of the jars to allow for expansion, then fasten the clamps at the close of processing period (see Table for the length of time of processing on each of the three successive days).

FOOD PRESERVATION

TABLE FOR CANNING FRESH, SOUND, AND FIRM VEGETABLES BY ONE PERIOD OF
PROCESSING [Footnote 131: Adapted from Farmers' Bulletin 1211. Revised
August, 1922.]

TIME OF PROCESSING
TIME OF
VEGETABLE BLANCHING OR (a) (b) Steam Pressure
Water (Pressure Cooker)
COOKING Bath at (1) 5lb (2) 10lb (3) 15lb
212 deg. F. 228 deg. F. 240 deg. F. 250 deg. F.
Minutes Hours Minutes Minutes Minutes
Asparagus 4 - - 30 to 40
Corn 1 to 5 - - 90 60 to 90
Lima beans 3 to 5 - - 45 to 60
Okra 6 to 8 - - 30
Peas 3 to 8 - - 40 to 50
Spinach 4 in water or
15 in steam - - 90 35
String beans. 3 to 5 - - 40 to 50
Tomatoes 1 to 1 1/2 to
loosen skins 1/2 15 10

[Footnote for Asparagus: Scrape off tough outer skin of asparagus. Tie into bundles for blanching. Blanch tough ends 2 minutes and entire bundle 2 minutes longer.]

[Footnote for Corn: Blanch corn on the cob, then cold dip and cut from the cob. For each pint jar, use 1 pint of cut corn, 1 cupful boiling water, and 1/2 tea-spoonful each of salt and sugar. Cook the mixture in a saucepan until it boils and pour immediately into a hot, sterilized jar.]

[Footnote for Okra: Cold dip okra in salt water (1 tablespoonful salt to 1 quart water).]