String Beans

Remove the stems and strings from tender fresh beans; cut in two if desired. Blanch from 5 to 8 minutes, or until the pod will bend without breaking; then plunge in cold water for an instant. Drain, pack quickly into a jar, add salt and cover to overflowing with boiling water; adjust rubbers and covers. Place jars on racks in boiler, cover to within one inch of top with warm water; cover boiler, and when water reaches the boiling point sterilize about 1 1/2 hours, keeping water continuously boiling. This recipe also applies to wax beans and green lima beans. When cooked remove and adjust covers.

Asparagus

Asparagus for canning must be fresh. Wash, cut the proper length for jars, scrape off tough outer skin and tie in bundles. Blanch by immersing the lower ends in boiling water for 3 minutes; then lower all and blanch 1 to 2 minutes longer. Plunge into cold water, then pack in jars. Add salt, fill to overflowing with boiling water; place on rack in boiler and cover to 1 inch of top with warm water. Cover boiler, and when water boils cook about 1 1/2 hours, keeping water constantly boiling. Remove from boiler and adjust covers.

Peas

Peas should be canned as soon as shelled. Blanch from 1 to 4 minutes in boiling water. Dip in cold water for an instant, adding 1 teaspoon of salt to each quart of water. Drain and pack to 1/2 inch of top of jar, add 1 teaspoon each of sugar and salt for each pint jar, cover with boiling water, and adjust rubbers and covers. Place on rack in boiler, cover with warm water to within 1 inch of top. Cover boiler, bring to boiling point and cook about 1 1/2 hours or until tender. Remove from boiler and adjust covers.

Tomatoes

Select firm tomatoes of uniform size. Blanch for 1 minute, dip into cold water and remove skins quickly and pack closely into jars. Add salt, and fill jars with hot strained tomatoes. Adjust rubbers and covers, place in boiler, cover with warm water to within 1 inch of the top of jars. Cover boiler and when boiling point is reached cook about 15 minutes. Remove from boiler and adjust covers.

Lima Beans

Lima beans should be canned as soon as shelled. Blanch from 1 to 4 minutes, depending on the age of the beans. Dip in cold water for an instant, adding a teaspoon of salt to each quart of cold water. Drain and pack beans to within 1/2. inch of the top of jar; add salt, cover to overflowing with boiling water. Adjust rubbers and covers; place in boiler; cover to within an inch of top of jars with warm water; cover boiler and when boiling point is reached cook about an hour or until tender. One jar may be tested, then put back and sterilized before sealing. When cooked, remove and adjust covers.