. The war garden victorious. Vegetable gardening; World War, 1914-1918. Fig. 20 Fig. 21 After blanching, as shown in Figs. 17 and 18, vegetables and fruits are cold-dipped, as shown in Fig. 19. In Fig. 20 is shown the process of filling jar, by use of funnel. FiG. 21 sliows the partial sealing of jar. With bail-top jar adjust top bail only; with screw top jar screw top on lightly. (Continued at bottom of opposite page.) Cauliflower Wash and divide head into small pieces. Soak in salted water 1 hour, which will re- move insects if any are present. Blanch 3 minutes, cold-dip and pack in j
. The war garden victorious. Vegetable gardening; World War, 1914-1918. Fig. 20 Fig. 21 After blanching, as shown in Figs. 17 and 18, vegetables and fruits are cold-dipped, as shown in Fig. 19. In Fig. 20 is shown the process of filling jar, by use of funnel. FiG. 21 sliows the partial sealing of jar. With bail-top jar adjust top bail only; with screw top jar screw top on lightly. (Continued at bottom of opposite page.) Cauliflower Wash and divide head into small pieces. Soak in salted water 1 hour, which will re- move insects if any are present. Blanch 3 minutes, cold-dip and pack in jar. Add 1 level teaspoonful of salt and cover with boil- ing water. Put on rubber and top and adjust top bail or screw top on with thumb and little finger. Sterilize 60 minutes in hot-water bath. Remove jars, complete seal and cool. With Steam Pressure Outfit sterilize 3!J minutes at 5 to 10 pounds pressure. Corn Canning corn on the cob, except for exhibi- tion purposes, is a waste of space, time and fuel. For home use remove the husks and silk, blanch tender ears 5 minutes, older ears 10 minutes, cold-dip, and cut from cob. Pack lightly to within 1 inch of the top of the jar, as corn swells during sterilization. Add 1 level teaspoonful of salt and cover with boil- ing water, put on rubber and top, adjust top bail or screw top on with thumb and little finger. Sterilize 180 minutes in hot-water bath. Remove jars, complete seal and cool. (When canned on cob 1 hour longer of sterili- zation is necessar>'). With Steam Pressure Outfit sterilize 90 minutes at 5 to 10 pounds pressure. Greens Wash until no dirt can be felt in the bottom of the pan. Blanch in steam 15 minutes. (Mineral matter is lost if blanched in water.) Cold-dip, cut in small pieces and pack or pack whole. Do not pack too tightly. Add 1 level teaspoonful of salt and cover with boiling water. Put on rubber and top and adjust top bail or screw top on with thumb and little finger. Sterilize 120 minutes in hot-water b
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Keywords: ., bookcentury1900, booksubjectvegetab, booksubjectworldwar19141918
