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.

VEGETABLES PRESERVED IN BRINE

EARLY FALL VEGETABLES

Take new firkins or large stone jars, and scald them well with boiling water before using.  Vegetables that are boiled before pickling in a brass kettle always keep their fresh, green color.  In salt pickling cover your jars or kegs with a clean, white cloth, then a cover made of wood and last a heavy stone to weigh it down.  The cloth must be removed every other day, washed and put back.  In doing this, take hold of the cloth at each corner, so that none of the slimy substance can get into your pickle, and wash the top and sides of the jar also.

MOCK OLIVES

Take plums when just beginning to ripen, but still green.  Make a brine out of sea salt or rock salt strong enough to hold up an egg.  Pour the brine over the fruit, hot, cover and let stand twenty-four hours.  Pour off and make a new brine, heat, add the fruit, heat one minute and seal in the hot brine.

STRING BEANS (RAW)

String the beans very carefully, and cut into fine short lengths; then sprinkle salt over and through them, mixing thoroughly, say to twenty-five pounds of beans, two pounds of salt.  Let them remain in the salt overnight.  Then pack the shredded beans as tightly as possible into jars or kegs, without any of their juice.  In two weeks look them over, remove the cloth and wash it, etc., as already described.  When cooking the beans, take out as many as may be required for a meal and soak them in cold water overnight.  In the morning set on to boil in cold water.  Boil for one hour.  Pour off the water they were boiled in, add fresh water, and prepare as you would fresh beans.