Every Step in Canning

es as corn, beans, peas, squash, spinach, pumpkin, etc., are canned by what

these vegetables in the wash boiler by the cold-pack or one period method. They say that the climatic c

old-pack method and the filled cans or jars are processed in the wash boi

cans should be cooled quickly an

od is as

of minutes on the first day, remove from canner, push sp

il for the same length of time as on the first day. Remove from the canner and

jar type of top will serve for one year; after one year of use it

, do not disturb the seal at the second and th

en depending upon boiling water

sed in the South and many other places to avoid

self in time, energy, and fuel saved as the vegetabl

nch and process all products. The preparation of vegetables and fruits is the same as in the on

FOR PRODU

ater C

QUOR No water SIZE JAR Qu

in. No water

and tender) 3-5 min. Br

? done 2 tablespoonf

Brine[1] Qu

done Hot water Q

done Hot water P

oil down thick

No. 1 sirup

. No. 1 sirup

sirup Qua

n. No. 2 sirup

No. 3 sirup Q

. 3 sirup Q

? ounces (? cup) of sa

boil sugar and water togethe

e 14 ounces to

1 pound 14 ounces

3 pounds 9 ounces

sugar is

FOR PRODU

processed the same length of time

OR SIZE JAR

ON

T

SSIVE

b Water, salt and

min. Water, salt an

Brine[1] Pint 1

min. Brine[1

min. Brine[1] Pint

Brine[1] Q

ine[1] Pint 1

ok done Q

one Pint 1 hr

ok done Qu

done Pint 1 h

n. Brine[1]

Brine[1] Pint 1

? ounces (? cup) of sa

FOR PRODU

ater C

QUOR NO.

ES PR

B

in. No water

min. No wat

3-5 min. Brin

in. Brine[1] 10 3

? done 2 tablespoonf

k ? done Brine

Boil down t

. No. 3 siru

n. No. 4 sir

. No. 4 sirup

4 sirup 2

n. No. 4 sir

No. 4 sirup

No. 4 sirup

? ounces (? cup) of sa

oil sugar and water together

e 14 ounces to

1 pound 14 ounces

3 pounds 9 ounces

5 pounds 8 ounces

pounds 13 ounces

sugar is

FOR PRODU

processed the same length of time

QUOR NO.

S PROC

ON

T

SSIVE

ter, salt and sugar 2

. Water, salt and suga

min. Brine

min. Brine[1

min. Brine[1] 2

ine[1] 3 3 1 h

. Brine[1]

soft and cre

and creamy 2 3

soft and crea

t and creamy 3 3

Brine[1] 3 3 1

in. Brine[1

? ounces (? cup) of sa

s, usually three, indicated on the time-table. This is done to force the air from the can through the little hole left open in the top, and is called exhausting. Cans that are not exhausted frequently bulge after processing and are looked

ANNING VEGETABLE

BLE PR

S TEMP

GR

HEIT P

UN

gus 30

ans, No.

ans, No.

s 30

80

30

45

trated veget

ch 30

tatoes 7

be packed in larger container than No.

to 1 gallon of water, except for aspara

packed in tin must be p

s; quarts as for No. 3 cans, a

rocessed at 15 pounds pressure for 30 min