General directions for canning by the cold-pack method have already been given. The general rules should be followed, the cautions carefully observed with every recipe, and the time given for each process strictly adhered to.

Time-Table for Canning Vegetables (Cold-Pack Method)

Canned Asparagus (Cold-Pack Method)

Select only young, tender asparagus. Can immediately. Grade as to size and wash carefully, removing large scales.

Tie into bundles and plunge for 3 to 4 minutes into boiling water. Because the tips are more tender than the stalks, place lower ends in boiling water first; allow them to stand 2 or 3 minutes; then immerse the whole bundle for 1 or 2 minutes longer. Dip into cold water. Pack tips up, into jars which have been sterilized. Place rubbers in position. Fill jars with boiling brine (2 tablespoons salt to 1 quart of water). Put caps in position. Place in hot-water bath and sterilize 2 hours. Remove from bath, seal, invert to test, wrap, mark, and store for future use.

Canned Beets (Cold-Pack Method)

Grade the beets for size, color and degree of ripeness. Remove tops, leaving at least one inch of stem on each beet. Wash thoroughly by using a vegetable brush, being careful not to break the skin, as that would cause loss of color. Cook in boiling water 10 minutes; plunge into cold water. Scrape to remove skin; pack whole, or in sections or cubes, into sterilized jars. Place rubbers in position. Add boiling water and 1 level teaspoon of salt to each quart. Place tops in position and sterilize in hot-water bath 1 1/2 hours. Remove from canner and tighten tops. Invert to test, mark, wrap, and store for future use.