Every Step in Canning: The Cold-Pack Method

by Grace Viall Gray

TIME-TABLE FOR PRODUCTS IN GLASS

(Hot-Water Canner)

Tomatoes	BLANCH 1 min.	LIQUOR No water	SIZE JAR Quart	PROCESS OR BOIL 30 min.
Tomatoes	1 min.	No water	Pint	25 min.
String beans (very young and tender)	3-5 min.	Brine[1]	Quart	1 hr. 15 min.
Sweet potatoes	Cook ¾ done	2 tablespoonfuls water	Quart	3 hrs.
Sauerkraut		Brine[1]	Quart	40 min.
Baby beets	Cook ¾ done	Hot water	Quart	1 hr. 40 min.
Baby beets	Cook ¾ done	Hot water	Pint	1 hr. 20 min.
Soup mixture	Boil down thick		Quart	1½ hrs.
Apples	1 min.	No. 1 sirup	Quart	15 min.
Berries	1 min.	No. 1 sirup	Quart	13 min.
Figs		No. 3 sirup	Quart	30 min.
Peaches	1-2 min.	No. 2 sirup	Quart	25 min.
Pears	1 min.	No. 3 sirup	Quart	25-35 min.
Cherries		No. 3 sirup	Quart	30 min.

[1] Brine is made of 2½ ounces (⅓ cup) of salt to 1 gallon of water.

To make sirups recommended, boil sugar and water together in proportions given below:

• Sirup No. 1, use 14 ounces to 1 gallon water.
• Sirup No. 2, use 1 pound 14 ounces to 1 gallon water.
• Sirup No. 3, use 3 pounds 9 ounces to 1 gallon water.
• One pint sugar is one pound.

TIME-TABLE FOR PRODUCTS IN GLASS

The following vegetables should be processed the same length of time on each of three successive days:

	BLANCH	LIQUOR	SIZE JAR	PROCESS OR BOIL ON EACH OF THREE SUCCESSIVE DAYS
Corn	2 min. on cob	Water, salt and sugar	Pint	1½ hr.
Garden peas	1 to 4 min.	Water, salt and sugar	Quart	1½ hr.
Asparagus	1 min.	Brine[1]	Pint	1 hr. and 20 min.
Asparagus	1 min.	Brine[1]	Pint	1 hr.
Lima beans	2 to 4 min.	Brine[1]	Pint	1 hr. and 25 min.
Okra	3 min.	Brine[1]	Quart	1½ hr.
Okra	3 min.	Brine[1]	Pint	1 hr. and 15 min.
Squash		Cook done	Quart	1¾ hr.
Squash		Cook done	Pint	1 hr. and 25 min.
Pumpkin		Cook done	Quart	1¾ hr.
Pumpkin		Cook done	Pint	1 hr. and 25 min.
Spinach	4 min.	Brine[1]	Quart	1½ hr.
Spinach	4 min.	Brine[1]	Pint	1 hr. and 15 min.