Show processing vegetable preparation required nimr pressure COW lbs lb balb min min wash precook 3 minutes asparagus pack 40 10 beans wash string cut or leave 0 P string wax whole precook 5 minutes 40 10 shell grade wash precook beans L lima 5 minutes then pack SS 55 10 wash retain stem cook beets 15 min SUP slip skins pack 40 10 remove outer leaves wash Cabba cabbage geB brussels precook 5 minutes add sprouts resh water 40 10 wash peel precook S carrots minutes pack hot 35 10 remove outer leaves wash cauliflower precook 4 minutes pack ISO 35 10 remove husk precook 5 corn on cob m pack so 80 10 cut from cob precook 5 corn minutes pack 80 10 wash steam to wilt greens pack loosely 18 0 60 10 parsnips Par snips wash pare precook 5 turnips minutes pack 90 as 35 10 shell grade use young peas precook 3 min pack loosely 60 to 10 pumpkin cut in pieces steam or bake squash until tender pack 60 10 pack cold add salt sauerkraut 30 no water I 1 insure success with this vegetable canning guide see directions below vegetable canning atho petting ETTING vegetables into tho diet during the summer when the garden Is literally bursting with them Is mcw no problem at all 1 its much more ao difficult d during u r i n 9 the winter domeet to meet 0 the quota of two ovle vegetables a day unless youve made proper provision ZI for them the best reason for canning at least a good store of them when available in your own garden or those of others other for they may be purchased ine inexpensively pensively canning vegetables Is one of the best ways of feeding the family economically as well as satisfying them with vilu valuable able nutrients chart your course now and then sall sail ahead through the season fulls full speed pred clear the kitchen for canning time OMEN who do their canning 9 W WOMEN expertly organize their work on an efficiency basis such as is used in a factory they actu actually ally prepare tor for the tha lob job they buiey start working on it getting ready for vegetable canning means reorganizing organizing re t the h e kitchen clear out table and shell shelf space that you need for jars and equipment make certain you have au all equipment clean and in working order before you got get the vegetables into the house what equipment probably need sharpe 1 paring knives for preparing the produce kitchen scissors that are not rusted will help in preparing some types of vegetables like green beins beans have your canning spoons ladles or dippers all ready in place where tre going to be used next t to 0 the range select quality for canning have hava you ever wondered why the corn you canned Is dry instead of juicy or peas are arc pulpy instead of moist and sweeta sweet the fault may lie in the kind you chose for canning only the highest quality produce should find its way to the can since canning cannot improve quality it merely preserves preserved i it vegetables selected foz for canning are usually best when lust just slightly under ripe or immature peas for example should be sweet and tender corn should spurt juice when pressed dressed with a fingernail G a a r I 1 e d brul bruised sid wrinkled pr gr otherwise imperfect vegetables are not tit fit to be i canned you cannot expect them to have aft gitl flavor and color perfect vegetables rushed from LYNN SAYS follow vegetable canning roin pointers for stripe cookies shape the dough into rectangles after baking when the cookies bookies have cooled pipe co confectionery confectioners raf act conets ers sugar s U g a r icing in straight lines on top ot of the cookies wipe the edges of the jar with a clean cloth before adjusting the cap tills this helps achieve a perfect seal for theford the food remove lars jara from the sterilizing vessel with tongs or gloves to avoid burning the fingers t the garden to the can in a minimum amount optima will give the most satisfactory results clean vegetables before preparation LEANING the vegetables Is the C CLEANING step after bringing them into the kitchen this should be done b before e the skin is broken or some of the valuable juices may escape dirt is not only objectionable in itself but it may frequently contain certain organisms w which h I 1 c h hold spoilage wash the vegetables under running water 0 r place them in a large vessel of water and lift them out gently onto a colander do not pour dirty water oft off the vegetables as dirt may remain in the pan and then mix with the vegetable IN THE CHART given above pre cooking is recommended for the green vegetables such as peas green beans and similar vegetables this means immersing in boiling water tor for the designated amount of time to shrink or wilt them in afi order to pack them easily and compactly 0 pressure cooker la is recommended 0 PROCESS SS vegetables T TO properly a pressure cooker is an invaluable aid for vegetables have the gauge read 10 pounds before you start counting processing time the pressure should not be allowed to fluctuate since this may drain liquid from the jar and give a poor looking jar it will also overcook the vegetables or undercook them as the case chay may be vegetables are a nan nonacid non acid food and this means they require ahagh temperature to kill the bacteria which lurk in ahem this Js Is why pressure cooker processing is recommended om orn for foil them fruits which are acid need much lisi less groces processing pro ces time and much lower temperature pera ture in have the bacteria killed always follow the directions for your you particular type of pressure cooker one thing is gener generally ally true of all types and that is to leave the petcock open tor for at least neven seven minutes during which time steam escapes from the tha cooker unless this is followed closely the pressure sure may not be accurate fa for r all calr air must be exhausted before allowing the cooker to come to tris pressure sure another safe rule rula to follow is to allow the vegetables to bou boll 10 minutes in an open vessel before tasting or eating after they are taken from the can r after filling falie affie jar iii with vegetables and water you may find some air bubbles anchored against the sides of the jar remove these by running it a spatula between the glass and the vegetable table i Jari which have been sealed with a self sealing lid should not be tested for sound until 24 hours after processing I 1 it will take this length of time to cool the contents ot of the jar six pounds of greens such as spinach are required to make one quart of the canned banned pro product duci |