The Following Foods are Most Suitable for Canning by this Process:

Time of Cooking* - Minutes

Apples..............

.20-30

Apricots ............

16

Blackberries, dewberries.

16

Cherries .............

16

Elderberries ..........

16

Fruit-juices ..........

. 20

Grapes..............

16

Huckleberries ........

16

Peaches . . . . ........

20

Pears ................

20-30

Time of Cooking* - Minutes

Peppers ..............

30

Pineapples..........................

120

Plums ...............

16'

Quinces......................

60

Raspberries ...........

16

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

16

Saurekraut.................

60

Tomatoes......................

30

tomato-juice.......................

20

Acid Used with The Following Foods Helps to Insure Success and Safety. (See page 660)

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

90

Beans, string .........

90

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

90

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

90

Corn, whole grain .....

90

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

90

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

90

Spinach and other greens

90

If the Hot-Water Bath, without Acid, Is Used for Canning the Following Foods, It Is Safer to Boil the Food After Opening the Can:

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

180

Beans, string..........

180

Beans, lima ...........

180

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

120

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

120

Cauliflower ...........

120

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

180

Greens, spinach, etc.....

180

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

120

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

180

Pumpkin .............

240

Squash

180

Vegetable combinations. .

180

Meat ................

300

* If a steam cooker is used, the time should be increased one-third the amount given for the hot-water bath.

For altitudes above 1,000 feet, it is said that the time of cooking should be increased 10 per cent, for each 500 feet.