Cabbage and cauliflower. Cabbage and cauliflower should be soaked in cold brine (½ lb. salt to 12 quarts water) for one hour before blanching.
Brussels sprouts. Use small solid heads.
Peas. A cloudy or hazy appearance of the liquid indicates that the product was roughly handled in blanching and cold dipping, or that broken peas were not removed before packing.
Carrots and parsnips. Carrots can be packed whole, in slices or in cross-section pieces. Skin of parsnips can be scraped off after blanching and cold dipping.
Beets. Small beets that run 40 to a quart are the most suitable size for first-class packs. Well-canned beets will show a slight loss of color when removed from the canner, but will brighten up in a few days.
Turnips. Scrape skin after blanching and cold dipping.
Corn and tomatoes. Add 1 teaspoonful of salt to every quart of mixture. Mix 2 parts of tomatoes with 1 part corn. One teaspoonful of sugar improves the flavor.
Corn, tomatoes and string beans. Use 1 part of corn, 1 part of green string beans and 3 parts of tomatoes. Add 1 teaspoonful of salt and 1 teaspoonful of sugar to every quart jar.
CHARTS FOR CANNING ALL VEGETABLES AND GREENS
| NUMBER OF MINUTES TOSTERILIZE | ||||||
| VEGETABLES / PREPARATION | SCALDING OR BLANCHINGMINUTES | IN BOILING WATER OR HOMEMADEOUTFIT (212°F.) | IN CONDENSED STEAM OUTFIT | IN WATER-SEAL OUTFIT214°F | IN STEAM PRESSURE 5 TO 10POUNDS | IN PRESSURE COOKER 10 POUNDS |
| Class 1—Greens,Domestic and Wild | ||||||
| ALL GREENS—SPINACH, BEET TOPS,CHARD, DANDELIONS, ETC. Pick over; wash in several waters. | Steam in colander or in steameruntil wilted Takes about 15 minutes. | 120 (2 hr) | 120 (2 hr) | 90 (1½ hr) | 60 (1 hr) | 40, at 10 lbs. |
| Class 2—Special Vegetables | ||||||
| ASPARAGUS Wash, remove woody ends; cutto fit jar; tie in bundles. | Blanch tough ends 4 minutes, tipends 2 minutes. | 90 (1½ hr) | 90 (1½ hr) | 60 (1 hr) | 50 | 25, at 10 lbs. |
| TOMATOES Select fresh, ripe, firmtomatoes. Skins will slip off after scalding and cold dipping. | Scald 1½ | 22 | 22 | 18 | 18 | 10, at 10 lbs. |
| EGGPLANTS Remove skin after blanchingand cold dipping. Slice crosswise and pack. | Blanch 3 | 60 (1 hr) | 60 (1 hr) | 50 | 45 | 30, at 10 lbs. |
| PUMPKIN AND SQUASH Cut into sections;remove seeds; scrape shells after blanching and cold dipping. | Blanch 5 | 120 (2 hr) | 120 (2 hr) | 90 (1½ hr) | 60 (1 hr) | 40, at 10 lbs. |
| CORN—SWEET Cut corn from cob,blanch immediately after and cold dip. | 5 on cob | 180 (3 hr) | 180 (3 hr) | 120 (2 hr) | 90 (1½ hr) | 60, at 10 lbs. |
| CORN—FIELD Remove husk and silk.Cut the corn from the cob after it has been blanched and colddipped. Feed the corn to a food chopper and grind to a pulp. Cookthis product in a kettle, add ⅔ teaspoonful sugar and ⅓teaspoonful salt to each quart. Cook (stir while cooking) until theproduct has assumed a thickened or pastelike mass. | 10 | 180 (3 hr) | 180 (3 hr) | 120 (2 hr) | 60 (1 hr) | 50, at 10 lbs. |
| MUSHROOMS If small, can them whole; iflarge they may be cut into sections. | 5 | 90 (1½ hr) | 90 (1½ hr) | 80 (1⅓ hr) | 50 | 30, at 10 lbs. |
| SWEET PEPPERS Use either green or redpeppers. | .. | 90 (1½ hr) | 90 (1½ hr) | 75 (1¾ hr) | 60 (1 hr) | 40, at 10 lbs. |
| Class 3—PodVegetables and Other Green Products | ||||||
| BEANS—LIMA Shell and wash. | 5 to 10 | 180 (3 hr) | 180 (3 hr) | 120 (2 hr) | 60 (1 hr) | 40, at 10 lbs. |
| BEANS—WAX OR STRING Wash andstring. | 5 to 10 | 120 (2 hr) | 120 (2 hr) | 90 (1½ hr) | 60 (1 hr) | 40, at 10 lbs. |
| CABBAGE Use small solid heads ofcabbage. | 5 to 10 | 120 (2 hr) | 120 (2 hr) | 90 (1½ hr) | 60 (1 hr) | 40, at 10 lbs. |
| CAULIFLOWER Use flowered portion ofcauliflower. | 3 | 60 (1 hr) | 60 (1 hr) | 40 | 30 | 20, at 15 lbs. |
| BRUSSELS SPROUTS Cut into sections andremove core. | 5 to 10 | 120 (2 hr) | 120 (2 hr) | 90 (1½ hr) | 60 (1 hr) | 40, at 10 lbs. |
| PEAS Shell and wash. Add 1 teaspoonfulof salt and 1 tea- spoonful of sugar toevery quart. | 5 to 10 | 180 (3 hr) | 180 (3 hr) | 120 (2 hr) | 60 (1 hr) | 40, at 10 to 15 lbs. |
| Class 4—Rootsand Tuber Vegetables | ||||||
| CARROTS, PARSNIPS, SALSIFY Remove skinby scraping after blanching and cold dipping. | 5 | 90 (1½ hr) | 90 (1½ hr) | 80 (1⅓ hr) | 60 (1 hr) | 40, at 10 lbs. |
| BEETS To retain the color of beetsleave 3 or 4 inches of the stem and all the root on whileblanching. After cold dipping, the skin may be removed Scrape theskin. | 5 | 90 (1½ hr) | 90 (1½ hr) | 80 (1⅓ hr) | 60 (1 hr) | 40, at 10 lbs. |
| TURNIPS Wash thoroughly with avegetable brush. | 5 | 90 (1½ hr) | 90 (1½ hr) | 80 (1⅓ hr) | 60 (1 hr) | 40, at 10 lbs. |
| Class5—Vegetable Combinations | ||||||
| CORN AND TOMATOES Prepare individualvegetables and then combine and pack. | .. | 120 (2 hr) | 120 (2 hr) | 120 (2 hr) | 60 (1 hr) | 45, at 10 lbs. |
| CORN, TOMATOES AND STRING BEANS | 3 1½ 5 | 120 (2 hr) | 120 (2 hr) | 120 (2 hr) | 60 (1 hr) | 45, at 10 lbs. |