[Footnote for Spinach: To loosen grit, cover spinach with scalding water, let stand 1 or 2 minutes. Then wash in several cold waters. Do not cold dip after blanching.]
[Footnote for Tomatoes: Pack tomatoes whole in jars, then fill the jars with cooked and strained tomato pulp. Tomatoes cut into pieces may be packed closely in jars. When this is done, no liquid need be added.]
NOTE.—Processing in the hot water bath is not advised for non-acid vegetables such as asparagus, corn, lima beans, okra, peas, spinach, and string beans.
Count time of processing in a water bath after the water boils.
When two different times of processing are given, use the longer time for quart glass jars, the shorter time for tin cans.
If the jar is packed tightly, increase the time of processing.
For altitudes higher than 1000 feet, increase the time of processing 10 per cent for each additional 1000 feet. For very high altitudes, the pressure cooker rather than the hot water bath should be used.
TIME TABLE FOR CANNING VEGETABLES BY INTERMITTENT PROCESSING [Footnote 132: See statements previously]
VEGETABLE TIME OF TIME OF PROCESSING IN WATER BATH
BLANCHING AT 212 F. 12 TO 18 HOUR
INTERVALS BETWEEN PERIODS
(a) First Day (b) Second
and Third Day
Asparagus 10 to 15 60 60
Corn 5 to 10 90 90
Lima Beans 3 to 5 90 90
Peas 5 90 90
String Beans 3 to 5 90 90