Pack vegetables compactly in jars. Add boiling water and salt. Release any air bubbles by slipping a knife or spatula down between vegetables and jar. Put on rings and cover without fastening them down. Place jars on rack in boiler. Pour warm water in boiler, enough to come about half way up the jars. Put cover on the boiler. Bring water to a boil and boil gently as long as required. Remove boiler from the stove, fasten down covers, take jars out and let them cool. If when jars are taken from the boiler there is more than half an inch of space between vegetables and cover, the contents of one jar can be used to fill the rest before the covers are fastened down. Put jars again in boiler and boil 5 minutes more.

Most vegetables are injured in flavor and quality by an excessive use of salt for seasoning in the canning process. A little salt is very palatable, and its use should be encouraged, but it is better to add no salt in canning than to use too much. It can be added to suit the taste when canned goods are served.

The vegetables most commonly used for canning can be divided into four classes :

1. Vegetable Greens, Such As Swiss Chards, Kale, Turnip Tops, Asparagus, Spinach, Beet Tops, Cultivated Dandelion, Mustard Plant.

Recipe For Canning Vegetable Greens - Prepare and can as soon as you get them home. Sort and clean. Put in a colander; set colander over boiling water, and steam for 15 or 20 minutes. Remove. Plunge quickly into cold water. Cut in convenient lengths. Pack tight in jars and season to taste. Add hot water to fill crevices and a level teaspoon of salt to each quart jar. Place rubbers and tops in position and partially tighten. Place jars in kettle and boil gently for 2 hours. Remove from kettle. Tighten covers. Invert to cool and test for leakage. Wrap in paper to prevent bleaching, and store.

Recipe For Canning Cabbage, Brussels Sprouts And Cauliflower:

The recipe for canning these vegetables is practically the same as for the above - named vegetable greens, and the same instructions may be followed.

Experience alone will teach the slight variations necessary in amount of time required for blanching, amount of seasoning necessary for the various vegetable greens, etc.

2. Root And Tuber Vegetables, Such As Carrots, Parsnips, Beets, Turnips, Etc.

Recipe For Canning Root And Tuber Vegetables - Wash thoroughly. Use vegetable brush. Scald in boiling hot water sufficiently to loosen the skin. Plunge quickly in cold water. Scrape or pare to remove skin. Pack whole or cut in sections or cubes. Add boiling hot water and one level teaspoon of salt to each quart jar. Place rubbers and tops in position. Partially seal, but not tight. Place jars in kettle and boil gently for 2 hours. Remove from kettle. Tighten covers. Invert to cool and test for leakage. Wrap in paper to prevent bleaching, and store.

3. Special Vegetables. Tomatoes And Corn.

Recipe For Canning Tomatoes - Scald in hot water enough to loosen skins. Plunge quickly in cold water. Remove. Core and skin. Pack whole. Fill jar with whole tomatoes only. Add one level teaspoon of salt to each quart jar. Place rubbers and caps in position. Partially seal, but not tight. Boil gently for 22 minutes. Remove jars. Tighten covers. Invert to cool and test for leakage. Wrap jars in paper and store. An acidity that is disagreeable to the taste is sometimes noted in canned tomatoes. This may be corrected by adding 1/4 teaspoonful of baking-soda to a quart of the canned tomatoes when cooking them for table use.

Recipe For Canning Sweet Corn On The Cob - Remove husks and silks. Place cobs in boiling water for 5 to 10 minutes. Plunge quickly in cold water. Pack ears, alternating butts and tips, in half-gallon glass jars. Pour over boiling hot water and add 1 level teaspoon of salt to each half-gallon jar. Place rubbers and tops in position. Seal partially but not tight. Boil gently for 3 hours. Remove jars.

Tighten covers. Invert to cool and test for leakage. Wrap jars with paper and store.

Note - When sweet corn is taken from jar for table use, remove ears as soon as jar is opened. Heat corn, slightly buttered, in steamer. Do not allow ears to stand in water or to be boiled in water the second time.

Recipe For Canning Sweet Corn Cut From Cob - Remove husks and silks. Place cobs in boiling hot water for 5 to 15 minutes. Plunge quickly in cold water. Cut the corn from the cob with a thin, sharp-bladed knife. Pack corn in jar. Add one level teaspoon of salt to each quart jar and sufficient hot water to fill. Place rubbers and tops in position; seal partially, but not tight. Boil gently for 3 hours; set aside until the next day; then boil for 1 hour more. Remove jars. Tighten covers. Invert to cool and test for leakage. Wrap with paper and store.

4. Other Vegetables, Such As Lima Beans, String - Beans, Peas, Etc.

Recipe For Canning - Put in boiling hot water for 2 to 5 minutes. Remove and plunge quickly in cold water. Pack in jars until full. Add boiling water to fill crevices. Add one level teaspoon of salt to each quart jar. Place rubbers and tops in position. Partially seal, but not tight. Boil gently for 1 hour; set aside until the next day then boil for 1 hour more. Remove jars. Tighten covers and invert to cool. Wrap jars in paper and store.