The Canning Of Fruits And Vegetables Time-Tables
Description
This section is from the book "The Boston Cooking-School Cook Book", by Fannie Merritt Farmer. Also available from Amazon: Original 1896 Boston Cooking-School Cook Book.
The Canning Of Fruits And Vegetables Time-Tables
Time-Table For Blanching And Sterilizing Vegetables And Greens
Product | Blanch | Size of Can | Time for Cooking |
Beans..................................... | 5 minutes | pint or quart | 3 hours |
Beets.................................... | 6 minutes | quart | 1 1/2 hours |
Carrots................................. | 5 minutes | quart | 1 1/2 hours |
Corn..................................... | 5-10 minutes | pint or quart | 4 hours |
Greens.................................. | 10 minutes | quart | 2 hours |
Parsnips............................... | 5 minutes | quart | 1 1/2 hours |
Peas..................................... | 5 minutes | pint | 3 hours |
5 minutes | quart | 2 hours | |
5 minutes | quart | 2 hours | |
Succotash (as for corn and beans) | pint or quart | 3 hours | |
Sweet Peppers . . . | 5-10 minutes | 2 hours | |
Swiss Chard .... | 10 minutes | quart | 2 hours |
Turnips................................ | 6 minutes | quart | 1 1/2 hours |
Time-Table For Scalding And Sterilizing Vegetables
Product | Scald | Size of Can | Time for Cooking |
Asparagus .... | 5-10 minutes | pint or quart | 1 hour |
Tomatoes .... | 1-2 minutes | pint or quart | 22 minutes |
Vegetable combinations | 2 hours |
Time-Table For Scalding And Sterilizing Fruits
Product | Scald | Size of Can | Time for Cooking |
Peaches ..... | 1-2 minutes | pint or quart | 16 minutes |
Plums...... | 1-2 minutes | pint | 16 minutes |
Quinces...... | 2 minutes | quart | 30 minutes |
Pineapples ...... | 5 minutes | pint or quart | 30 minutes |
Crab Apples ...... | 1-2 minutes | pint | 20 minutes |
Apples, Whole ...... | 2 minutes | quart | 16 minutes |
Apples, Sliced ...... | 2 minutes | quart | 12 minutes |
Fruit without Sugar Syrup | 30 minutes |
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