Asparagus, Beets, Carrots, Parsnips, Peas, Sweet Potatoes, and Turnips require six minutes blanching, ninety minutes sterilizing. Asparagus requires one hundred and twenty minutes.
Corn requires five minutes blanching on the cob; three minutes sterilizing after being cut from the cob, or on the cob.
Lima or String Beans or Peas require five minutes blanching; two hours sterilizing.
Pumpkin and Squash require five minutes blanching; one and one-half hours sterilizing.
Tomatoes require two minutes blanching; twenty-two minutes sterilizing.
Tomatoes and Corn require separate blanching, time given above, then ninety minutes sterilizing together. The acid of the tomatoes aids in preserving the corn.
Corn and Beans (Succotash) require ten minutes blanching, ninety minutes sterilizing.
*VEGETABLES PRESERVED IN BRINE*
EARLY FALL VEGETABLES
Take new firkins or large stone jars, and scald them well with boiling water before using. Vegetables that are boiled before pickling in a brass kettle always keep their fresh, green color. In salt pickling cover your jars or kegs with a clean, white cloth, then a cover made of wood and last a heavy stone to weigh it down. The cloth must be removed every other day, washed and put back. In doing this, take hold of the cloth at each corner, so that none of the slimy substance can get into your pickle, and wash the top and sides of the jar also.