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Asparagus
Wash, scrape off scales and tough skin. With a string bind together enough
for one jar. Blanch tough ends from 5 to 10 minutes, then turn so that the
entire bundle is blanched 5 minutes longer. Cold-dip. Remove string. Pack,
with tip ends up. Add 1 level teaspoonful of salt and cover with boiling
water. Put on rubber top and adjust top bail or screw top on with thumb and
little finger. Sterilize 120 minutes in hot-water bath. Remove jars,
complete seal and cool. With Steam Pressure Outfit sterilize 60 minutes at 5
to 10 pounds pressure.
Beets
Use only small ones. Wash and cut off all but an inch or two
of root and leaves. Blanch 5 minutes, cold-dip and scrape off skin and
stems. They may be packed in jar sliced or whole. Add 1 level teaspoonful of
salt and cover with boiling water. Put on rubber and top and adjust top bail
or screw top on with thumb and little finger. Sterilize 90 minutes in
hot-water bath. Remove jars, complete seal and cool.
With Steam Pressure Outfit sterilize 60 minutes at 5 to 10 pounds
pressure.
Young, tender beet tops should be canned as greens. |
Cabbage and Brussels Sprouts
The method is the same as for cauliflower, except that the
vegetables are not soaked in salted water. Blanch 5 to 10 minutes. Sterilize
120 minutes in hot-water bath.
With Steam Pressure Outfit sterilize 60 minutes at 5 to 10 pounds
pressure.
Carrots
Select small, tender carrots, leave an inch or two of stems, was, blanch
5 minutes and cold-dip. Remove stems and scrape off skins. Pack whole or in
slices, add 1 level teaspoonful of salt and cover with boiling water. Put on
rubber and top and adjust top bail or screw top on with thumb and little
finger. Sterilize 90 minutes in hot-water bath. Remove jars, complete seal
and cool.
With Steam Pressure Outfit sterilize 60 minutes at 5 to 10 pounds
pressure.
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