“HOM Ee _PREsERY

in i

RS’ ek 1A? 5
CANNING CHART FOR VEGETABLES (Continued) ea

~ PRESSURE Ce a7

"ae blag eee | _ PREPARATION | pees, Re ee ae
_ Green Peppers ary remove oe Bey pre- 40 min. 1. at > Ibs. ‘ a A hov Irs
yg ore cook 3 min. Flatten and pack ace
ees pentane in jars; add ¥% tsp. salt to a ye oe "e “a
ee 3 pint and fill to within %4 inch | a
Been Ae  of*top of jar with boiling wa-
ter. Process. - \ oe

a String Beans Wash thoroughly and nS 35 min. at 10 Ibs. = "2% hours
| | Put in a saucepan and cover ‘* | | Cy A aN

with boiling water. Boil 5 min. ee sete se :
} Pack hot. Add ¥% tsp. salt per — ge
Be os pint and cover with water in ma TAG ee
a : which beans were precooked to ee i a
: within % inch of top of jar. | ote : -
Baked Beans ~~ Prepare as for immediate use | hour at 10 Ibs. —-S hours”
o Nie but bake them for half of the | | ecu
a usual 6 hour baking period at en ae yt Sa
x -300 deg. F. Pack and process. _ | es
— Canning Fish and Meat es : ee

4 IN PRESSURE COOKER OR WATER BATH ON TOP OF STOVE

The most scrupulous attention to detail i is necessary in canning meat and fish. sae
| _ FISH—Be sure the fish is fresh. Clean fish, se San head and tail. The back- ole 2
bone may be removed or. left in. Wash fish in cledr water, then soak for % h hou
v jn salt water. Drain well. Cut in pieces to fit the jar. To a quart jar add 2 tsp. aie :

_ oil or butter, | tbsp. vinegar, 2 or 3 tbsp. of water and | tsp. salt. Follow manufac- —

_ turer's directions for adjusting tops. Arrange } jars on a rack in boiler and cover wit. ae

boiling water. ‘Process 3 hours. Count time from when the water again reaches the

boiling point. Remove jars and seal completely. Do not invert to cool. Jars be be
processed in a pressure cooker at 15 lbs. for | hour. \

- ».. CHICKEN, TURKEY, DUCK OR GAME—Boil or roast for half fe. a
cooking period. Remove bones and cut in pieces to fit the jars. If meat has been
boiled, add 4 pee: of the water in which it was cooked after first nae polka it e

directions as butlined for male each type of jar. Se pages i and 4. Del not ‘ave al |
to cool. Jars may be processed in a pressure cooker at 15 pounds for 1 hour. |

bas” GENERAL DIRECTIONS FOR CANNING MEAT x "@
ee Wipe meat with a damp cloth. Remove large bones and excess ae: Cut ae
: serving pieces. Brown and heat through by roasting or cooking 1 in a little fat. Pack
meat in jars. Add some boiling water to fat in roasting pan and add about 3or4 phe
ae ecid ate of this liquid to eral Jar. Add | Poe salt i roe vat) Lita: for aes