Time-Table for Cold-Pack Canning
Iilnnch or Time of
IN MINUTES Scold Cooking
Apples . 195 20
Apricots . 1-2 10
Asparagus .15 120
Beans (wax) . 5-10 12!)
Beans (string) . 5-10 120
Beans (lima) . 5-10 150
Beets . 5-12 90
Beet Tops .10-15 120
Blackberries . 10
Blueberries . 10
Brussels Sprouts. 5-10 120
Carrots . 5 90
Cabbage . 5-10 120
Corn . 5-10 240
Cauliflower . 3 00
Cherries . 10
Currants . 10
Dewberries ..
Dandelion Greens .10-15 120
Eggplant . 3 60
Figs . 1-2 16
Fruit-Juices . 15
Gooseberries . 1-2 16
Grapes . 16
Huckleberries . 16
Kale.15 120
Mushrooms . 5 90
Mustard Greens .15 120
Milkweed .15 120
Okra . . 5-10 120
Peppers, green or ripe. 5-10 120
Parsnips. 5-10 90
Peas . 5-10 180
Parsley .15 120
Peaches . 1-2 16
Plums . 16
Pears . 1 '/* 20
Pineapples . 5 35
Pumpkins... . • >» * fw
Quinces . 1 / 20
Raspberries .. 16
Rhubarb . 1 Vi 20
Sauerkraut .1 120
Stptash . 2-5 120
Salsify .5 00
Sweet Potatoes . 5 00
Spinach .15 120
Sains (hard .IS 120
Sti awbrrrie* .. — 10
Succotash .. 5 10 120
Tomatoes . I Zi 22
Turnip* .. S 00
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This time scheduled for fruits and vege
tables, prepared by Good Housekeeping, is
scientifically accurate. Make your work as
accurate, and you will never know a failure
in your canning results.
After filling the jars, put on the sterilized
rubbers and hot covers. If the Lightning
type of jar is used, clamp the upper clamp
into position. Do not touch the lower
clump. With Mason jars, tighten the cover
sufficiently to hold it on the jar, but no
more. If any Economy jar is used, put on
the cover and snap the clamp on firmly.
The jars are now ready for sterilizing.
For the woman who has her own boiler,
all that is needed is a firm rack to set in
the bottom of it to prevent the jars from
touching either the bottom or sides of the
boiler. Fill the toiler with warm water
and place the jars carefully on the rack,
toing sure that they do nof touch each
other. The water should cover the tops of
the jars one inch at least. The time of
cooking is counted from the minute the
water begins to boil and continues to boil.
Count no time that is not real boiling. He
sure to keep the tops of the jars covered
to a depth of one inch with the toiling