This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Follow the directions for canning peas, but allow 5 to 8 minutes for blanching and sterilize 3 hours.
Young, tender pods of okra should be selected for canning. After it has been picked over and washed, remove the stems and blanch the pods in boiling water for 10 minutes, then dip into cold water. Drain. Pack into sterilized jars and add 1 teaspoon salt to each quart. Place rubbers in position. Fill jars with boiling water. Place caps in position and arrange jars on a rack, immersing them in boiling water in a boiler. Cover and boil for 3 hours. Remove jars from the boiler, seal, and invert to test. Mark and store.
Can peas within a few hours of picking. Cull, shell, and grade the peas. Put in cheese cloth and plunge into boiling water for 2 to 5 minutes according to size. Remove and plunge quickly into cold water. Fill sterilized jars. Place rubbers in position. Add a level teaspoon of salt to each quart. Fill the jar with boiling water; break up air bubbles with a wooden paddle. Place caps in position. Place in hot-water bath and sterilize 5 hours. Remove jars, tighten covers, and invert to test. Cool, mark, wrap jars in paper, and store for future use.
Select solid heads of cabbage, look over carefully, remove the outside leaves, and cut into quarters, removing the core. Cut cabbage into fine shreds with a sharp knife or slaw-cutter. Put a layer of cabbage 5 inches in depth into a five-gallon stone crock, and sprinkle with salt, using 2 pounds salt to 100 pounds cabbage(about 2 bushels). One bushel of cabbage will make between 3 and 4 gallons of kraut. Add another five-inch layer of cabbage and sprinkle with salt. Stamp each time until brine appears. When last portion of cabbage and salt has been added and stamped, and brine appears well over the top, cover the top with a clean cloth and a plate or board to fit tightly into the crock. Weight cabbage down by placing a heavy weight on the plate, being careful not to use sandstone or limestone, as acid is apt to attack them. A gallon jug filled with water makes a good weight. Leave cabbage in a temperature of from 60 to 70 degrees for about 2 weeks. Remove the white foam which daily rises to the top. Care must be taken that the cabbage is always covered with brine, adding more brine as necessary. When the brine has developed an acid taste it is ready for use. If it cannot be successfully kept in the crock, it may be stored in sealed jars. Pack the kraut into sterilized jars; place rubbers in position; fill jars with boiling water, place caps in position, and process 30 minutes in a hot-water bath. Remove jars, seal, mark, and store.
If the kraut is to be made in a wooden keg instead of in a stone crock, the keg should be lined with clean, outside cabbage leaves to protect the kraut from the taste of the keg.