Blanch - 5 minutes

Plunge - 10 seconds

Process - 1 1/2 hours

Break cauliflower into flowerets. Put into cold brine (one-half cup salt to one gallon of water) and let stand for one and one-half hours. Blanch in boiling water five minutes and plunge in cold water. Pack in hot jars, fill with boiling water within one-half inch of top, add teaspoon of salt for each quart, adjust rubber and cap, seal lightly, and process one and one-half hours.

To Serve. Heat to boiling point, pour off water, and add white sauce, butter or butter substitute, and seasoning.

Canning Corn

Blanch - 5 minutes

Plunge - 10 seconds

Process - 4 hours

Various experiments have proved that to the taste of many persons corn is more palatable dried than canned. (See last chapter.) Many housekeepers, however, have canned their surplus corn for years with satisfactory results. Great care must be used and instructions followed. Government experts teach that once the corn is pulled from the stalk, the amount of its sugar diminishes rapidly and changes into starch. Over night the ear loses fifty per cent of its sugar, so to get the best results it is necessary to can the product, if possible, within an hour from the time it is brought from the fields. Select the corn between the milk and the dough stage. At this stage, it is not too ripe, neither is it undeveloped. A little experience is necessary to judge accurately the best time for canning. Never can corn that has been packed in bulk in baskets, and has become heated through.

Remove husks and silk. Blanch on the cob for five minutes. Plunge into cold water, then cut from the cob, being careful not to cut into the cob. Pack directly into jars, within one inch of the top. Add one teaspoon of sugar and one of salt for a quart, adjust rubber, cover, and clamp lightly.

Immediately, as each jar is filled, set it in the boiler to process. It is better for two persons to work together, one preparing corn and the other filling jars. If one must work alone, five or six jars are enough to process at one time. Process for four hours.

When canning sweet corn on the cob, follow the same directions, packing the ears whole in the jars. Few jars will hold more than three ears, and this does not make an economical use of jar space.

Canning Egg Plant

Egg plant is more satisfactory as a dried product than canned. After the long processing necessary to kill the bacteria on it, egg plant loses its texture and shape, and becomes a soft, jelly-like substance, difficult to prepare attractively for the table. See last chapter for drying.

Greens: Spinach, Swiss Chard, Kale, Chinese Cabbage Leaves, Dandelions

Blanch - 20 minutes over live steam

Plunge - until chilled through

Process - 2 hours

All greens require careful handling to obtain a satisfactory finished product. Can greens as soon as possible after they are gathered. Pick over carefully, wash and rinse in several changes of fresh cold water, to be sure all grit is removed. A peck of greens is enough to blanch at one time. This will fill a quart jar.

Place the washed greens in a cheesecloth hammock (see page 2), and blanch over live steam for twenty minutes. Plunge immediately in cold water, being careful to give sufficient time so that the chill will permeate to the center of the product. Pack greens closely into hot jars, but do not use any pressure. Add salt, a teaspoon to a quart, and hot water to fill crevices. A teaspoon of olive oil or bacon-fat drippings improves the flavor. Place rubber and cap in position and seal lightly. Process two hours.