Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

by Woman's Institute of Domestic Arts and Sciences

62. EGGPLANT AND SUMMER SQUASH.--Both eggplant and summer squash are canned in the same way, because the consistency of these vegetables is much alike. Select firm vegetables with no decayed spots. Blanch for 3 to 8 minutes in boiling water; cold-dip quickly; remove the skins; cut into pieces of a size that will fit into the jars; pack into the jars; and add 1 teaspoonful of salt to each jarful. Next, adjust the jar lids and proceed according to the directions given for the method selected. In the water bath, boil for 1-1/2 hours; in the pressure cooker, cook for 60 minutes at a pressure of 5 pounds or for 40 minutes at a pressure of 10 pounds. Eggplant or summer squash so canned may be rolled in egg and crumbs and sautéd or fried, the same as fresh vegetables of this kind.

63. OKRA AND GREEN PEPPERS.--Both okra and green peppers may also be canned in the same way. Prepare these vegetables for canning by washing fresh, tender pods of either vegetable thoroughly. Blanch for 5 to 15 minutes in boiling water and cold-dip quickly. Pack the pods into the jars, add a teaspoonful of salt to each jarful, and fill the jars with boiling water. Adjust the lids and proceed according to directions for the method selected. In the water bath, boil for 1-1/2 to 2 hours; in the pressure cooker, cook for 60 minutes at a pressure of 5 pounds or for 40 minutes at a pressure of 10 pounds.

64. STRING BEANS.--String beans of any variety should be canned as soon as they are gathered. If the beans to be canned are not of the stringless variety, prepare them by stringing them, following the directions given in Vegetables, Part 1. Stringless beans should be selected if possible, to avoid this part of the work. Cut out any rusted portions, cut each end from the beans, and, if preferred, cut the beans into inch lengths. When thus prepared, blanch them for 10 to 15 minutes in live steam, cold-dip quickly, and pack tightly into the jars. Add a teaspoonful of salt to each jarful, fill the jars with boiling water, adjust the lids, and cook according to the method preferred. In the water bath, boil for 1-1/2 to 2 hours; in the pressure cooker, cook for 60 minutes at a pressure of 5 pounds or for 40 minutes at a pressure of 10 pounds.

GROUP 3--ROOT AND TUBER VEGETABLES

65. Only the small, young, and tender vegetables included in the third group lend themselves readily to canning. As a rule, such vegetables are allowed to mature, when they can be stored for winter use without canning them. However, many housewives like to can some of them for the variety they offer in the preparation and planning of meals.

66. BEETS.--For canning, select small, young beets. Prepare them by cutting off the tops, which may be cooked as greens or canned separately, and all but about an inch of the stems and an inch of the roots. Scrub the trimmed beets well, and then blanch them in boiling water for 5 to 15 minutes or until the skins may be easily scraped off with a knife. Plunge them quickly into cold water and draw them out again. Then scrape off the skins and remove the roots and stems. The roots and stems are left on during the blanching and cold-dipping to prevent them from bleeding, or losing color. When thus prepared, pack the beets into jars, add 1 teaspoonful of salt to each jarful, and fill the jars with boiling water. Then adjust the jar tops and proceed to sterilize and cook the jars of beets according to the directions for any preferred method. In the water bath, cook them for 1-1/2 hours; in the pressure cooker, cook them for 1 hour at a pressure of 5 pounds or for 40 minutes at a pressure of 10 pounds.

67. CARROTS, PARSNIPS, AND TURNIPS.--Young parsnips and turnips are canned in exactly the same way as young carrots. Therefore, directions for the canning of carrots will suffice for all three of these vegetables. Prepare the carrots for canning by cutting off the tops and the roots and scrubbing them well. Blanch them for 10 to 15 minutes in boiling water, so that the skins may be easily removed, and cold-dip them. Then remove the skins by scraping, pack the carrots into the jars, add 1 teaspoonful of salt to each jarful, and fill the jars with boiling water. Adjust the jar tops next, and proceed to sterilize and cook the jars of carrots according to the method selected. In the water bath, cook for 1-1/2 hours; in the pressure cooker, cook for 1 hour at a pressure of 5 pounds or for 40 minutes at a pressure of 10 pounds.

GROUP 4--SPECIAL VEGETABLES

68. Vegetables of the fourth group, which include those which cannot well be classified in the other groups, lend themselves readily to combinations, such as succotash, that make for variety in food. As is true of the other vegetables, special vegetables must be fresh and sound if good results in canning are expected.

69. LIMA AND OTHER SHELLED BEANS.--For canning, only tender beans, whether Lima or some other variety, should be chosen. Prepare them for immediate canning by shelling them--that is, taking them from the pods--blanching them for 5 to 10 minutes in boiling water, and then cold-dipping them quickly. Pack the jars to within 1/2 inch of the top, add 1 teaspoonful of salt to each jar, and fill the jars with boiling water. Adjust the covers and proceed to sterilize and cook them. In the water bath, boil for 2-1/2 to 3 hours; in the pressure cooker, cook for 1-1/2 hours at a pressure of 5 pounds or for 1 hour at a pressure of 10 pounds.