Fig. 7 - After being processed or sterilized for the required length of time, the jars are removed and the covers immediately tightened.

Fig. 7 - After being processed or sterilized for the required length of time, the jars are removed and the covers immediately tightened.

Canning Artichokes

Use only the tender parts of very young heads; can whole in white jars or cut into vertical sections for cans. Bleach for five minutes, cover with 2 per cent, brine, process 10 to 20 minutes at 10 pounds pressure. If using glass jars, process 45 to 60 minutes at 212 degrees F., adding lemon juice, 1/4 pint to the gallon, to the 2 per cent, brine.

Canning Asparagus

Separate the stalks into three sizes; if there is much asparagus to put up, make a small box as long as the can or jar is deep, and open at one side and one end. The stalks can then be placed in the box, tip end in, and the butts cut off at just the right length by working a sharp knife against the open end of the box. Blanch the stalks from one to four minutes according to size, pack into jars or cans with tips up, cover with 2 per cent, brine, process cans for 15 minutes or jars 20 minutes at 10 pounds pressure. with lemon juice use 5 ounces to one gallon of brine; process 45 to 60 minutes at 212 degrees.

Canning Beans and Com, or Beans, Corn and Tomatoes

Use one part of corn to one of beans, or one part of corn, one of beans and three of tomatoes. Prepare beans as above. Blanch corn on the cob for 5 minutes, cold-dip and cut from cob. Blanch tomatoes 3 minutes or so, to loosen skin, and cold-dip; remove skins and cores, slice into medium-sized pieces. Mix corn and beans, or corn, beans and tomatoes thoroughly. Use glass jars or enameled tin cans; process for 45 to 50 minutes at 10 pounds pressure, or for 2 hours at 212 degrees.

Canning Beets

For best results use very small roots, not over 1 to 1 1/2 inches in diameter. Scald to loosen jacket, fill in cold water, peel and pack whole or slice according to size of roots and containers. If using cans, only enamel lined should be employed. Prepare combination sugar and salt brine. 2 per cent. (or 2 2/3 ounces per gallon) of sugar, and 2 1/2 per cent, (or 3 1/4 ounces per gallon) of salt; bring to boil and fill cans or jars; process for 30 to 40 minutes at 8 pounds pressure, or 1 1/2 hours at 212 degrees. Or add lemon juice-4 ounces to the gallon of brine-and process for one hour.

Canning Brussels Sprouts

Remove stems and loosen outer leaves; make two grades for size if more than a jar or two are to be put up at a time. Blanch and process as directed for Green Beans.

Canning Cabbage

Use only clean solid parts of fresh cabbage; remove outer leaves and core; slice only sufficiently to pack well and easily. Bleach five minutes or so; process as for Green Beans.