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Show f LYNN SAYS: Make canning time run smoothly: smooth-ly: Have the jars ready by figuring fig-uring as closely as possible the number you will need for the amount of fresh vegetables you use. These amounts of fresh vegetables veg-etables give approximately I quart of canned produce: 4 pounds of asparagus; 2Mt pounds beets (whole); 2Vz pounds of carrots; corn (cut from the cob), 8 ears; 6 pounds of greens; 4 quarts unshelled lima beans; 4 pounds green beans; 2 pounds of string beans; 2Mi to 3 pounds of tomatoes; 4 pounds of tomatoes (for juice). After filling jars, always run a spatula down the sides of the jar to eliminate air bubbles. ! Us large pans of water and colanders to make washing and preparing the vegetables easy for canning. |