Time Table for Sterilization of Vegetables Put up With Butler Home Canning Outfits

Name

Preliminary preparation before canning; that is, scalding, blanching, etc.

3-day intermitent process. Time required each day.

1-day or single heating prcess.

Asparagus

Cut as desired; blanch. 5-8 min.; dip; pack.

60 min.

3 hr.

String Beans

String and cut or leave whole; blanch 5 min.; dip; pack.

60 min.

3 hr.

Green Lima

Hull; blanch 5 min.; dip.

60 min.

3 hr.

Beets

Blanch till skin loosens; dip and remove skin; pack.

60 min.

3 hr.

Carrots

Scrape, cut and blanch 5 min.; dip; pack.

60 min.

3 hr.

Corn

Clean; blanch 5-10 min. on cob; dip, cut off and scrape cob; pack.

60 min.

4 hr.

Greens & Spinach

Wash well, blanch 15 min.; dip; pack.

40 min.

2 1/2 hr.

Peas

Hull; blanch 5 min.; dip; pack.

60 min.

4 hr.

Pumpkin

Pare and cut in small pieces; steam till tender; pack.

40 min.

2 hr.

Radishes

Trim; blanch. 5 min.; dip; pack.

60 min.

3 hr.

Rhubarb

See under fruit.

Squash

Prepare as pumpkin.

40 min.

2 hr.

Succotash Corn 2/3 Green Lima Beans 1/3

Prepare as for corn and beans.

60 min.

4 hr.

Sweet Potatoes

Blanch until skins loosen; skin and cut; pack.

40 min.

2 hr.

Tomatoes

Scald; dip; remove skins; cut or leave whole; pack. (If thick puree is being canned, process may be complete in 30 min. One day's heating.)

30 min.

3/4 - 1 hr.

Mixed Vegetable Soup. Corn, Peas, Carrots, Tomatoes, Lima Beans.

Prepare each vegetable as directed for separate canning.

60 min.

4 hr.