hours, using 2 teaspoonfuls of salt to 1 quart of water.
Carrots — Remove tops and scrub.
Parsnips — Wash and scrape off the skin.
Beets — Cut off the tops leaving on 3 inches. Wash.
Sweet Potatoes — Wash and pare. Cut into convenient sections.
Greens — Pick over and wash in several waters. Instead of
blanching, steam over water until wilted thoroughly, or
about 20 minutes. After cold dipping, cut into convenient
lengths. A few strips of boiled bacon may be added for
flavor.
Soft Fruits — This includes apricots, berries, cherries, currants,
grapes, peaches and plums. Hull, seed, stem and place in
a colander. Wash by pouring cold water over them. Pack
into hot jars or cans without crushing, using a spoon. Add
the syrup.
Hard Fruits — The common hard fruits are apples, pears and
quinces. Remove the skin and core, cut in sections and drop
in slightly salted water. Blanch, cold dip and pack.
Time-Table Showing the Numbee of Minutes Required for Scalding,
Blanching and Sterilizing Vegetables, Soups, Fruits and Meats *
Products hy Groups
Special Vegetables
Tomatoes
Pumpkin
Squash
Hominy
Sauerkraut
Corn, sweet ,
Corn, field ,
Mushrooms
Sweet peppers
Scald or
Blanch
IV2
3
3
3
3
5
10
5
5
Hot-
Wat er-
Bath
Outfits,
212
Degrees
22
120
120
120
120
180
180
90
90
Water-
8eal
Outfits,
214
Degrees
18
90
90
90
90
120
120
80
75
Steam
Pres-
sure,
5 to 10
Pounds
15
60
60
60
60
90
60
50
60
Pres-
sure
Cooker,
10 to 15
Pounds
10
40
40
40
40
60
50
30
40
Pod Vegetables and Other
Green Products
wax
stringless
Beans,
Beans,
Okra
Peppers, green or ripe.
Cabbage
Brussels sprouts
Cauliflower
5-10
5-10
5-10
5-10
5-10
5-10
3
Root and Tuber Vegetables
Carrots
Parsnips
Salsify
Beets
Turnips
Sweet potatoes
Other roots and tubers
120
120
120
120
120
120
60
90
90
90
90
90
90
90
90
90
90
90
90
90
40
80
80
80
80
80
80
80
60
60
60
60
60
60
30
60
60
60
60
60
60
60
40
40
40
40
40
40
30
40
40
40
40
40
40
40
Combinations and Soup
Vegetables
Lima beans
Peas
Vegetable combinations . . .
5-10
5-10
5-10
180
180
120
120
120
120
60
60
60
40
40
45
Greens, Domestic or Wild,
15
120
90
60
40
Soft Fruits and Berries
Apricots
Blackberries
Blueberries
Cherries
1-2
0
0
0
16
16
16
16
10
10
10
10
* This time-table has been worked out by the United States Depart-
ment of Agriculture. It gives the number of minutes to scald or
blanch and process foods being canned by the cold pack method.
70
Timx-Table Showing the Number of Minutes Required foe Scalding,
Blanching and Sterilizing Vegetables, Soups, Frltits and Meats
Products by Groups
Scald or
Blanch
Hot-
Water-
Bath
Outfits,
212
Degrees
Water-
Seal
Outfits,
214
Degrees
Steam
Pres-
sure,
5 to 10
Pounds
Pres-
sure
Cooker,
10 to 15
Pounds
Soft Fruits and Berries
Currants
i-2
1-2
i-2
i-2
16
16
16
16
16
16
16
16
16
16
12
30
12
12
12
12
12
12
12
12
12
12
10
20
10
10
10
10
10
10
10
10
10
10
6
12
5
Dewberries
5
Figs
5
Gooseberries
5
Grapes
5
Huckleberries
5
Peaches . . . c
5
Plums
5
Raspberries
5
Strawberries
5
Citrus fruits
4
Fruits without sugar syrup . .
10
Hard Fruits
Apples
11/2
11/2
IV2
20
20
20
15
12
12
12
10
8
8
8
8
6
Pears
6
Quinces
6
Page 34
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
hours, using 2 teaspoonfuls of salt to 1 quart of water. Carrots — Remove tops and scrub. Parsnips — Wash and scrape off the skin. Beets — Cut off the tops leaving on 3 inches. Wash. Sweet Potatoes — Wash and pare. Cut into convenient sections. Greens — Pick over and wash in several waters. Instead of
blanching, steam over water until wilted thoroughly, or
about 20 minutes. After cold dipping, cut into convenient
lengths. A few strips of boiled bacon may be added for
flavor. Soft Fruits — This includes apricots, berries, cherries, currants,
grapes, peaches and plums. Hull, seed, stem and place in
a colander. Wash by pouring cold water over them. Pack
into hot jars or cans without crushing, using a spoon. Add
the syrup. Hard Fruits — The common hard fruits are apples, pears and
quinces. Remove the skin and core, cut in sections and drop
in slightly salted water. Blanch, cold dip and pack.
Time-Table Showing the Numbee of Minutes Required for Scalding, Blanching and Sterilizing Vegetables, Soups, Fruits and Meats *
Products hy Groups
Special Vegetables
Tomatoes
Pumpkin
Squash
Hominy
Sauerkraut
Corn, sweet ,
Corn, field ,
Mushrooms
Sweet peppers
Scald or Blanch
Hot- Wat er- Bath Outfits,
Degrees
Water- 8eal
Outfits,
Degrees
Steam Pressure, 5 to 10 Pounds
Pressure Cooker, 10 to 15 Pounds
Pod Vegetables and Other Green Products
wax
stringless
Beans,
Beans,
Okra
Peppers, green or ripe.
Cabbage
Brussels sprouts
Cauliflower
5-10 5-10 5-10 5-10 5-10 5-10
Root and Tuber Vegetables
Carrots
Parsnips
Salsify
Beets
Turnips
Sweet potatoes
Other roots and tubers
Combinations and Soup Vegetables
Lima beans
Peas
Vegetable combinations . . .
5-10 5-10 5-10
Greens, Domestic or Wild,
Soft Fruits and Berries
Apricots
Blackberries
Blueberries
Cherries
1-2
* This time-table has been worked out by the United States Department of Agriculture. It gives the number of minutes to scald or blanch and process foods being canned by the cold pack method.
Time-Table Showing the Number of Minutes Required for Scalding, Blanching and Sterilizing Vegetables, Soups, Frltits and Meats
Products by Groups
Scald or Blanch
Hot- Water-
Bath Outfits,
Degrees
Water- Seal
Outfits,
Degrees
Steam Pressure, 5 to 10 Pounds
Pressure
Cooker,
10 to 15
Pounds
Soft Fruits and Berries Currants
i-2 1-2
i-2 i-2
Dewberries
Figs
Gooseberries
Grapes
Huckleberries
Peaches . . . c
Plums
Raspberries
Strawberries
Citrus fruits
Fruits without sugar syrup . .
Hard Fruits Apples
11/2 11/2
Pears
Quinces