Directions for canning vegetables by the cold-pack method.

(1) Choose vegetables that are young and have made a quick growth. (2) Do not use very dirty vegetables. (3) Can vegetables as soon as possible after they have been picked. This is particularly necessary with asparagus, peas, beans, and corn. (4) Clean the vegetables, and prepare them as for cooking. (5) Grade the vegetables, if there is much variation in size, so that the contents of each jar will be as nearly uniform in size as possible. (6) Do not attempt to handle too large a quantity of vegetables at once, especially in hot weather. The various steps in the canning process must be followed in rapid succession to prevent loss of flavor from what commercial canners know as flat sour. (7) Blanch or scald the vegetables by plunging them into a large quantity of boiling water (page 606). The blanching or scalding should be continued just long enough to make the vegetables sufficiently flexible to pack easily, or to loosen the skins sufficiently to allow them to be quickly scraped off (Tables LIII to LV). Spinach and certain other delicately flavored greens should be blanched in steam instead of in boiling water, until they are thoroughly shrunken. (8) Chill the outside of the vegetables by immersing them quickly in a large vessel of cold water. Do not attempt to cool the vegetables thoroughly by this cold dip. This step may be omitted. (9) Pack the vegetables firmly in clean, tested jars to within 1/2 inch of the top. (10) Add 1/2 to 1 teaspoonful of salt to each pint jar. Some vegetables are improved by the addition of a small amount of sugar as well. (11) Fill the jars with boiling water to within 1/4 inch of the top. (12) Place a new rubber on each jar, adjust the cover, and partly seal it. Place the jars in a hot-water bath or a pressure cooker. (13) Sterilize the jars for the required length of time (Tables LXIII-LXV). Acid vegetables, such as tomatoes, may usually be successfully sterilized by the one-day, or continuous, method. It is recommended that peas, beans, corn, succotash, greens, asparagus, pumpkin, and squash be sterilized by the three-day, or intermittent, method, unless a steam pressure canner is used. If the hot-water bath is used, the boiling water should cover the tops of the jars to the depth of about 1 inch. Do not begin to time the sterilizing until the water boils over the jars. Keep the water boiling during the sterilizing period. (14) Remove the jars from the sterilizer, seal them, and invert them to cool. Avoid a draft on the jars, but cool them as quickly as possible, especially in canning peas, beans, corn, asparagus, and greens. (15) If the continuous method of sterilization has been used, the canning is now completed. Wash the jars, label them, and set them away. If the intermittent method is being used, let the cans stand for 24 hours at room temperature, and sterilize them for 1 hour on the second day. Remove the jars from the sterilizer, cool them, and let them stand for 24 hours at room temperature. Sterilize them for 1 hour on the third day. It is safer to loosen the wire clamps each time before returning the jars to the hot-water bath. Cool the jars, wash them, label them, and set them away. Red vegetables should be stored in a dark place to prevent loss of color.