Allow a level teaspoonful each of salt and sugar to each quart of boiling water used in canning the vegetables. Substitute the juice obtained by boiling tomatoes for water in canning tomatoes. Use absolutely fresh vegetables. This is especially true for corn and peas. Scrub all root and tuber vegetables as carrots, sweet potatoes and the like, thoroughly with a vegetable brush, then scald in boiling water to remove the skins. In canning corn on the cob remove the husks and silk and blanch the corn on the cob eight minutes for medium-sized ears, five for smaller ears and longer for the larger ears. Re-steam it when taken from the can for serving, rather than boiling it a second time. In preparing corn, (cut from the cob) blanch it on, then remove the kernels with a sharp knife. String beans before blanching. Clean greens thoroughly; then steam. In canning pumpkin and squash for pie fillings, steam until tender, then mash, add a cupful of sugar and a teaspoonful of salt to each quart of pulp, then sterilize as directed. All vegetables and fruits should be graded according to size so that the various pieces will cook through in the same time. This adds greatly to the appearance of the finished jar as well.

Canning powders should never be used. They contain boric, or salicylic, acid, which are drugs and have no place in foods. At the same time their use is absolutely unnecessary if care is used in canning and they are an additional expense. Finally, most of them contain ingredients which are prohibited, or forbidden in many States and by the National Government.

If desired, special seasonings may be added to the jars of vegetables, along with the salted water; for instance, pickled young carrots are delicious. In this case a half cupful of vinegar, a tablespoonful of sugar and a table-spoonful of whole pickle spice could be added to each pint jar of carrots. Pickled beets may be made in the same way. All kinds of greens may be canned, according to the time table given below; these include the edible wild greens as well, such as milkweed, sour dock, purslane, etc. In canning greens, cabbage or Brussels sprouts, it is a good plan to season them by putting into the center of each jar a thin slice of fat bacon, salt pork, a little minced raw ham, dried beef, or olive oil.

Time Table For Blanching And Sterilizing Vegetables

Vegetables

Blanching

Minutes

Hot

Water

Bath

Outfit

Minutes

Water

Seal

Outfit

Minutes

Pressure

Cooker

(5 lbs.

steam)

Minutes

Asparagus ..................

5 to 10

60

60

40

Peas ........................

8

120

90

60

String beans ................

8

120

90

60

Young limas.......

8

120

90

60

Corn .......................

15

180

90

60

All greens, as spinach, chard, dandelions, etc..

10 to 15

90

60

40

Green peppers ................

5

180

90

60

Okra ........................

5

120

90

60

Squash and pumpkin ...

5

60

50

40

Cabbage.....

20

90

60

50

Beets ........................

7

90

75

60

Carrots ......................

7

90

75

60

Tomatoes......

2

22

20

10

Sweet potatoes, parsnips turnips ..............

5

90

70

60

Egg plant.......

5

60

50

45

Brussels sprouts and cauliflower......

15

90

60

50

Succotash.....

15

180

90

60

Mushrooms......

5

90

60

50

Rhubarb ....................

2

20

20

15