The canning of vegetables is not a complicated process. There are certain essentials for successful canning, and if these are carefully observed there is small chance for failure. Perfect sterilization is the secret of success. All ingredients should be clean and fresh, and all the utensils used should be sterilized; that is free from all mold or germs which cause or promote decay. To secure immunity from germs it is necessary to thoroughly scald and boil all containers, covers, rubbers, funnels, dippers, spoons and kettles, in fact everything which is used during the process.

The materials to be canned must be carefully picked over and thoroughly washed. An accumulation of dust, mold or decayed portions on the ingredients to be canned even if slight, will affect the result. These essentials are necessary, no matter what method of canning is used, whether by the old-fashioned open-kettle method or by the more modern cold-pack process.

There are three kinds of plant life which cause foods to spoil, mold, yeasts and bacteria, and these organisms are floating everywhere in the air. To preserve food it must be put into a condition which is free from all organism and be put where these germs can not reach it. Molds are the only visible plant life and thrive in dampness and darkness. They grow more frequently where acid is present, so are more often found on tomatoes or fruits. The invisible spores causing molds are in the air everywhere and develop upon foods which are left exposed. Moist heat will kill molds, so the method of sterilizing food in jars or cans and sealing at once prevents trouble with mold. Yeast is abundant in the air and on the surface of fruit and vegetables. When canned food ferments, yeast is present. Moist heat at the simmering point will usually kill all yeasts.

Bacteria are not so easily destroyed as molds and yeasts and can only be killed by subjecting them to a moist heat at the boiling point for different lengths of time. Experience has proved that when the vegetables are sterilized until thoroughly cooked they are usually ready to seal and all organisms killed. Very little loss has followed this rule where the vegetables were in good condition and not withered or old. Only young, tender, fresh vegetables can be successfully canned.

For the cold pack method of canning the food is cooked in the jars until sterilized. This is called processing. When processing is complete the jars or containers must be sealed immediately to prevent the entrance of germs. Vegetables require a much longer period of sterilization than fruits. The cold-pack method requires five processes: Scalding or blanching, cold dipping, packing in jars, sterilizing and sealing.

Scalding or blanching consists of plunging the fruit or vegetables into boiling water for a short time. The ingredients should be placed in a wire basket or a square of cheese cloth. This process gives the food a more thorough cleansing; makes peeling, when necessary, an easy matter; improves the texture and produces a clearer liquid. Besides all this it shrinks either fruits or vegetables, making them more flexible and much easier to pack solid in the jars. The length of time for blanching depends upon the age of the food.

Cold dipping is placing the vegetable for an instant only into cold water. This makes the food crisp and further aids in shrinkage; also preserves color and flavor.

The food is then packed as closely as possible in the sterilized jars. Cover the vegetables (except tomatoes) to overflowing with boiling water and allow a teaspoon of salt to each quart jar of vegetables.

Cleanse rubbers by standing for a minute in boiling water, allowing 1 teaspoon soda for each quart of water. Adjust rubber, then screw top partially on jar. If using a glass top jar with wire clamp place the cover on and raise both clamps. The upper one will hold the top in place. Place the jars on a rack in a boiler or deep kettle. Have water about the temperature of the jars and fill boiler to about 2 inches of the tops of the jars. Cover the boiler to keep in the steam and count the time for processing from the time the water begins to boil and keep constantly at the boiling point the required length of time.

At the end of this time lift jars from the water, tighten the covers securely at once. Return to the hot water, this time completely submerging them for 10 minutes. Lift from the water, tighten covers again and cool, avoiding a draft which might cause the jars to crack. Inverting the jars will be a final test as to whether there is a possible leak.

Store in a cool, dry, dark place. Tomatoes, peas, lima beans and corn are greatly improved by adding a teaspoon of sugar to each pint of vegetables, adding the sugar and salt at the same time.

Rubber rings should be new each season. To open a jar of food easily, immerse the cover in warm water and gradually add boiling water, letting jars stand a few minutes; then remove and cover can easily be removed.

In the following recipes no definite period is given for sterilizing the vegetables. When cooked through, or suitable for serving, they are ready to seal, or the food may be tested to see if it is cooked. Be sure this jar is filled to overflowing with boiling water before resealing. The time for processing depends upon the age of the product, and time tables usually apply to fresh, tender products.

The following table may be used as a guide: