Jewish Cook Book - Canned Vegetables

This is the Canned Vegetables section of this book

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Canned Vegetables
Only young, tender, fresh vegetables should be canned.

Time your work by the clock, not by guess.

Weigh and measure all material accurately.

Take no risks. Food is too valuable.

Most fruits and vegetables require blanching; that is, all vegetables and fruits, berries excepted, should be first plunged into boiling water or steam after being picked over, and then, in turn plunged at once into very cold water.

After blanching and packing in sterilized jars, add to all vegetables salt in the proportion of a level teaspoon to the contents of a quart jar. Carrots, parsnips and sweet potatoes require a teaspoon to the pint.

Then fill jars to within quarter inch of top with boiling water, and put in hot water bath—see "Canning Fruit in a Water Bath".

Cover boiler or kettle closely and sterilize or boil for the length of time given below:

Do not close jars tight during sterilizing, or there will be no room for the generated steam and it will burst the jars.

Asparagus, Beets, Carrots, Parsnips, Peas, Sweet Potatoes, and Turnips require six minutes blanching, ninety minutes sterilizing. Asparagus requires one hundred and twenty minutes.

Corn requires five minutes blanching on the cob; three minutes sterilizing after being cut from the cob, or on the cob.

Lima or String Beans or Peas require five minutes blanching; two hours sterilizing.

Pumpkin and Squash require five minutes blanching; one and one-half hours sterilizing.

Tomatoes require two minutes blanching; twenty-two minutes sterilizing.

Tomatoes and Corn require separate blanching, time given above, then ninety minutes sterilizing together. The acid of the tomatoes aids in preserving the corn.

Corn and Beans (Succotash) require ten minutes blanching, ninety minutes sterilizing.