CANNING TIMETABLE FOR VEGETABLES

Hot Water Pressure Pressure
Bath Cooker Cooker
Time in Hours Mins. Pounds
Asparagus Wash, trim. Pre-cook 3 min.
Pack. 3 40 10
Beans: String or Wash, string, cut or leave whole.
Wax Pre-cook 3 mins. Pack. 3 40 10
Beans, Lima Shell, grade. Pre-cook 3 mins.
Pack. 3 Ss 10
Beets Wash, leave roots and stems long.
Pre-cook 15 mins. Slip skins,
Pack. 2 40 10
Carrots Wash, peel, pre-cook 5 mins.
Pack. 2 35 10
Cauliflower Remove outside leaves, wash,
and Broccoli pre-cook 4 mins. Pack. 2% 30 10
Corn. on Cob Remove husks. Pre-cook 3 to 5
mins. Pack. 3% 80 10
Greens, all kinds | Wash thoroughly. Steam or pre-
cook, to wilt. Pack loosely. 3 60 10
Onions Peel, Wash, Pre-cook 5 mins.
Pack. 3 40 10
Tomato Juice Wash, peel, cut in sections. Sim-
mer until soft, press through fine
sieve. Bring to boiling. Pour at
once into sterilized jars. 5 mins. 5 min. — —_—

TABLE FOR PROCESSING AT HIGH ALTITUDES

Time tables for processing allow, for first 1000 feet of altitude. For higher altitudes,

use the following table which is based on 10% increase for each 500 feet.

OPEN KETTLE—COLD PACK—HOT PACK METHODS

ELEVATION

2000 feet

3000 feet _ 40% '

4000 feet as a, "
5000 feet o Tn ~ 3
6000 feet * 100% ” E
7000 feet es iQ 82 f
8000 feet i 140% "

Process 20% longer than time shown in ta

aa

For Altitude Table for pressure cooker see Page 23.

bles and recipes
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