. Home canning & drying of vegetables & fruits . d. Blanch from5 to 10 minutes, depending onage. Beans which have been prop-erly blanched will bend readilywithout breaking. Cold-dip, packimmediately in jar, add 1 levelteaspoonful salt and cover withboiling water. Put on rubberand top and adjust top bail orscrew top on with thumb andlittle finger. Sterilize 120 minutesin hot-water bath. Remove jars,complete seal and cool. With Steam Pressure Outfitsterilize 60 minutes at 5 to 10pounds pressure. Summer SquashPare, cut in slices or small piecesand blanch 10 minutes. Cold-dip,pack in jars, add 1 l
. Home canning & drying of vegetables & fruits . d. Blanch from5 to 10 minutes, depending onage. Beans which have been prop-erly blanched will bend readilywithout breaking. Cold-dip, packimmediately in jar, add 1 levelteaspoonful salt and cover withboiling water. Put on rubberand top and adjust top bail orscrew top on with thumb andlittle finger. Sterilize 120 minutesin hot-water bath. Remove jars,complete seal and cool. With Steam Pressure Outfitsterilize 60 minutes at 5 to 10pounds pressure. Summer SquashPare, cut in slices or small piecesand blanch 10 minutes. Cold-dip,pack in jars, add 1 level tea-Fig. 28. A simple test for spoonful of salt, cover with boil-proper sealing of bail-top ing water, put on rubber and toppumpkin or squash into strips, jars is to loosen top bail and and adjust top bail or screw topPeel and remove stringy center ^p withV/finfers^ °n with thumb and little into small pieces and boil until Step No. 14, page 9. Sterilize 120 minutes in hot- Blanch Pumpkin, Winter Squash(a) Remove seed. Cut the. CAN ALL FOOD THAT CAN BE CANNED 13 water bath. Remove jars, complete seal andcool. With Steam Pressure Outfit sterilize 60minutes at 5 to 10 pounds pressure. Tomatoes Take medium sized tomatoes. Wash them,blanch \}4 minutes or until skins are loose,cold-dip and remove the skins. Pack wholein jar, filling the spaces with tomato pulpmade by cooking large and broken tomatoesuntil done and then straining and adding 1 level teaspoonful of salt to each quart of thepulp. Put on rubber and top and adjust topbail or screw top on with thumb and littlefinger. Sterilize 22 minutes in hot-waterbath. Remove jars, complete seal and cool. With Steam Pressure Outfit sterilize 15minutes at 5 to 10 pounds pressure. Tomatoes may be cut in pieces, packedclosely into jars and sterilized 25 minutes inhot-water bath. If this is done do not addany liquid, as the liquid in the tomatoes wil!be sufficient. THE CANNING OF FRUITS For fruits, as well as for vegetable
Size: 1173px × 2131px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1919
