In order to use these recipes successfully, there must be familiarity with all the details of the General Directions For Home Canning.

Asparagus

Blanch - 8 minutes.

Plunge - until chilled to touch

Process - 2 1/2 hours

Only tender, fresh asparagus should be used, and stalks should be of good thickness. Wash, cut to proper lengths to fit jars, and remove scales with sharp knife. Lay in small piles, heads together, in a square of cheesecloth, and tie ends. Blanch in boiling water to cover for eight minutes. Plunge; pack in jars with heads up. Add a teaspoon of salt for each quart; fill jars with hot water within one-half inch of top. Place rubber and cap in position, partially seal, and process two and one-half hours. Asparagus must not be too closely packed, or the stalks will be broken in getting it out from the jars. Wrap jars in paper to prevent bleaching.

Canning String Beans

Blanch - Omit

Plunge - Omit

Process - 3 hours

Green string beans or butter beans are perhaps the easiest of all vegetables to can. Unlike corn, they are much better canned than dried. It has been the experience of many who have canned beans for years that no special advantage comes from blanching or plunging them. Omitting the blanching saves much labor. Have the beans as fresh from the vines as possible, and be sure all pods are tender. Wash, string, cut in convenient lengths, or leave them whole if desired. Pack in freshly washed jars within one inch of the top, cover with boiling water, add one teaspoonful of salt for each quart; adjust rubber, cap, and clamp lightly. Process for three hours. Uniform results are not obtained if less than three hours is given. Blanching does not affect the time of processing.

For those who wish to blanch beans and experiment to see if it improves the flavor of the product, the following table is given: Blanch 5 minutes. Plunge. Process 3 hours.

Lima Beans or Shell Beans

Blanch - Omit

Plunge - Omit

Process - 3 hours

Pick before pods become dry and cracked. Can as soon as possible. Shell; pack lightly in jars to within one inch of top. Do not press down. Add salt, a teaspoon to a quart, and hot water to fill crevices. Adjust rubber, cover, and seal lightly. Process three hours.

Boston Baked Beans

To serve home-baked Boston beans the year round, without the inconvenience of a hot kitchen fire in the summer, or to have them as an emergency dish for lunch, plan as follows: When baking beans in the customary way, cook an extra pint of dry beans. When cooked, have at hand two hot pint jars with rubbers in place. Fill with beans within one inch of top, put on cover, and seal lightly. Process one and one-half hours. Beans prepared thus will keep indefinitely, and no commercial brand of baked beans on the market compares with home-baked beans canned in this way.

Beets or Carrots

Blanch - 15 minutes

Plunge - until chilled

Process - 2 1/2 hours

Beets and carrots are winter as well as summer vegetables. While they can be bought in the market all winter and keep well in a root cellar, nevertheless it is very practical for the housewife to have a supply of them in her preserve closet, ready for immediate use. The longer beets and carrots are out of the ground, the longer cooking they require, and they lose much of their fine flavor and become woody. When canned directly out of the ground, they are sweet and most palatable; and the housewife who makes vegetable or meat hash frequently, appreciates having on hand canned beets and carrots.

In selecting beets or carrots to can whole, the smaller ones, which run twenty-five to a quart, make the choicest looking pack. When the farmer is thinning out his rows, gather those that are cast aside, and use the best for canning.

Scrub vegetables with a brush. Blanch fifteen minutes, plunge in cold water, and leave until cool enough to handle. Scrape with a dull knife; pack in jars, whole or sliced; add salt, a teaspoon to a quart; fill jars with hot water within one-half inch of top, adjust rubber and cap, clamp lightly, and process two and one-half hours.

In blanching beets, leave two or three inches of the stem and all of the root on, to keep them from bleeding. Well-prepared beets look pale when first taken from the processing bath, but soon regain their color. When cool, wrap the jars in paper to prevent bleaching, or set away in a dark closet.