In canning vegetables in tins, exactly the same directions are followed as canning in glass jars. After the tins have been filled with the vegetables, the lid is soldered on in the same way as directed under "Fruits" (see Peaches), then put into boiling water for five minutes in order to drive out or expel any air inside the tins, and then the little vent hole is soldered up. The tins are then returned to the boiler or steriliser and cooked for the length of time prescribed for each vegetable under "Bottled Vegetables."