gradually to zero. Wait 1 or 2 minutes after gauge registers zero, then slowly open petcock. Let canner cool 2 or 3 minutes before removing lid. Remove lid so that steam is directed away from face. Immediately cover open canner with a dish toweland let stand 1 or 2 minutes. Remove towel and leave sealers in canner until bubbling in sealers ceases. Remove jars and follow direc- tions for sealing, cooling and testing as outlined on page 4. Pro- cessing in a pressure cooker is the safest method to use for meat, fish, poultry and vegetables. 2. Boiling Water Bath — Partly fill canner with hot water and preheat while jars are being filled. The filled jars, with lids ad- justed according to type of jar, are placed on a rack in canner, not touching each other. Hot water, sufficient to cover the jars at least one inch is added. Do not pour hot water directly on jars as tops may crack. Start to count processing time when water reaches boiling point. Have container covered and keep water boiling for the entire processing period. Remove jars and follow directions for cooling and testing as outlined on page 4. This method is recommended for fruits. If a pressure cooker is not available, it may be used for vegetables, meat and fish. Canning Vegetables Vegetables should be young and tender and as freshly gathered as possible. Wash vegetables thoroughly. Greens should be washed in several waters to remove all sand. Add 1 teaspoon salt per quart and 4% teaspoon per pint to canned vegetables. Home canned vegetables should be heated to boiling point for 10 to 15 minutes before serving. Time In Time In Pressure Water Product Preparation Cooker Bath Asparagus Wash and cut stalks 10 lbs. 2% hrs. in lengths to suit 35 min.-pts. jars. Tie in bundles. 45 min.-qts. Stand upright in boil- ing water. Cover and cook.:5 min, Pack. Add boiling water. leaving head space.