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EDITOR'S WARNING: The
methods and times in this booklet were published in 1919. Food varieties and
their composition, preservation methods, food-borne diseases and other
things have changed since then. This information is presented here as
part of these historical documents ONLY.
earthly pursuits will not be held liable for any use of this information. Use at
your own risk. For recent methods and times see
Books: Food Preservation or
The National Center for Home Food Preservation for free USDA information.
page 2
TIME-TABLE FOR BLANCHING AND STERILIZING
The following time-table shows blanching
time for various vegetables and fruits, and also sterilizing time in the
hot-water bath outfit, and in equipment for sterilization by the water-seal
method, the steam-pressure method and the aluminum steam-cooker method.
| |
|
Sterilizing |
| Vegetables |
Blanching |
Hot-water |
Water seal |
Steam pressure in lbs. |
| |
|
|
|
5 to 10 |
10 to 15 |
Asparagus
Beets
Brussels sprouts
Cabbage
Cauliflower
Carrots
Corn
Greens
Lima beans
Okra
Parsnips
Peppers, sweet or hot
Peppers, pimentos
Peas
Pumpkin
Salsify
Sour-crout
String beans
Squash
TomatoesFruits
Apples
Apricots
Blackberries
Blueberries
Dewberries
Cherries, sweet
Cherries, sour
Currants
Fruit juices
Gooseberries
Oranges
Pears
Peaches
Plums
Pineapples
Quinces
Raspberries
Rhubarb
Strawberries
Fruits without sugar |
Minutes
10 to 15
5
5 to 10
5 to 10
3
5
5 to 10
15
5 to 10
5 to 10
5
5 to 10
Roast
5 to 10
See directions
5
---
5 to 10
See directions
To loosen skins
1-1/2
1 to 2
none
none
none
none
none
none
See directions
1 to 2
1 to 2
1-1/2
To loosen skins
none
3 to 5
1-1/2
none
---
none
--- |
Minutes
120
90
120
120
60
90
180
120
90
120
90
120
35
180
120
90
120
120
120
22
20
16
16
1616
16
16
16
16
16
12
20
16
16
30
20
16
20
16
30 |
Minutes
90
80
90
90
40
80
120
90
120
90
80
90
25
120
90
80
90
90
90
18
12
12
12
12
12
12
12
12
---
12
8
12
12
12
15
12
12
15
12
20 |
Minutes
60
60
60
60
30
60
90
60
60
60
60
60
20
60
60
60
60
60
60
15
8
10
10
10
10
10
10
10
---
10
6
8
10
10
10
8
10
15
10
12 |
Minutes
40
40
40
40
20
40
60
40
40
40
40
40
15
40
40
40
40
40
40
10 |
The time given in this table is for quart jars.
Add 30 minutes for 2-quart jars and deduct5 minutes for pint jars.
The time given is for fresh, sound and firm vegetables. Increase
the time of sterilization by adding one-fifth for vegetables which have been
gathered over 24 hours.
The time given is for altitudes up to 1000 feet above sea level.
For higher altitudes increase the time in hot-water bath 10 per cent for each
additional 500 feet. For example, if the time is given as 120 minutes in the
table and your location is 1500 feet above sea level, the time should be made
132 minutes.
Neither home-made nor commercial hot-water bath outfits are
entirely satisfactory, however, for such localities water-seal and
steam-pressure outfits are advisable, as they give higher temperatures.
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