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