Remove skins when required, and as each article is pared cut it into pieces of proper size and
5. Pack directly into the clean, scalded cans or jars. Pack as solidly as possible, being careful not to bruise or mash soft products. Pack the product to within three-eighths of an inch of the top. Lima beans, navy beans, peas, corn, pumpkin and sweet potatoes swell, so pack them within only one inch of the top of the jar.
6. Add seasoning. One teaspoonful salt to every quart jar of vegetables, and an equal amount of sugar to tomatoes, corn and peas if desired.
7. Add boiling water to within a quarter inch of top to all vegetables, except tomatoes and greens. Tomatoes contain ninety-four per cent water, so none should be added. Tomato juice can be used if desired. Greens are canned in just the water that clings to the leaves after the cold-dip.
8. Adjust rubber rings and the covers of the jars; partially seal.
9. Sterilize—see time-table on pages following.
10. Remove from canner and completely seal. Test for leaks. Cool jars as rapidly as possible, without drafts striking them.
Rapid cooling of the product prevents overcooking, clarifies the liquid and preserves the shape and texture of the product.
SPECIAL DIRECTIONS FOR VARIOUS VEGETABLES
Greens. No water is added to greens. Ninety percent of greens is water. They are high in mineral matter and we must preserve that.