Asparagus. Remove string before packing in jar. Can or dry tough ends for soup. If asparagus is packed in jars as whole stalks, pack with the tips up.
Tomatoes. Remove skins before packing. Tomatoes may be canned whole or in pieces. Skin, cook and strain imperfect tomatoes. Use this for liquid; as 94 per cent of the tomato is water, no water is needed.
Eggplants. Make slices about ½ to ¾ of an inch thick. Do not add salt, as it causes eggplants to turn dark.
Pumpkin and squash. If you do not wish to scrape out of the shells you can remove seeds, pare and cut into small blocks of uniform size. Then blanch.
Sweet corn. Corn expands a little in processing, and for this reason jars should not be filled quite full. Corn that has reached the dough stage before being packed will have a cheesy appearance after canning. Corn should never be allowed to remain in the cold-dip water.
Field corn. This product is commonly known as corn-club breakfast food. The corn should be selected between the milk and the dough stage. Wide-mouthed glass jars or tin cans should be used for canning this product. Avoid packing container too full, as the product swells during the sterilization period. The corn should be canned the same day it is picked from the field if possible. After this product has been sterilized and cooked and stored away it will form a solid, butter-like mass which may be cut into convenient slices for toasting, frying and baking purposes.
Mushrooms. Do not fail to blanch and cold dip. After opening containers remove the mushrooms immediately and use them as quickly as possible.
Sweet peppers. Place the peppers in the oven and bake them until the skins separate from the meat. Remove the skin. Pack in hot jars. Add 1 teaspoonful of salt to a quart. Add boiling water.
Lima beans. Lima beans can be either blanched or steamed. If blanched allow 5 minutes; if in live steam allow 10.
Wax or string beans. Beans can be canned whole or cut into uniform pieces.