From this point on, speed is highly important.  The blanched vegetables which are slightly warm must not be allowed to remain out of the jars a moment longer than is necessary.

Remove skins when required, and as each article is pared cut it into pieces of proper size and

5.  Pack directly into the clean, scalded cans or jars.  Pack as solidly as possible, being careful not to bruise or mash soft products.  Pack the product to within three-eighths of an inch of the top.  Lima beans, navy beans, peas, corn, pumpkin and sweet potatoes swell, so pack them within only one inch of the top of the jar.

6.  Add seasoning.  One teaspoonful salt to every quart jar of vegetables, and an equal amount of sugar to tomatoes, corn and peas if desired.

7.  Add boiling water to within a quarter inch of top to all vegetables, except tomatoes and greens.  Tomatoes contain ninety-four per cent water, so none should be added.  Tomato juice can be used if desired.  Greens are canned in just the water that clings to the leaves after the cold-dip.

8.  Adjust rubber rings and the covers of the jars; partially seal.

9.  Sterilize—­see time-table on pages following.

10.  Remove from canner and completely seal.  Test for leaks.  Cool jars as rapidly as possible, without drafts striking them.

Rapid cooling of the product prevents overcooking, clarifies the liquid and preserves the shape and texture of the product.

SPECIAL DIRECTIONS FOR VARIOUS VEGETABLES

Greens.  No water is added to greens.  Ninety percent of greens is water.  They are high in mineral matter and we must preserve that.

Asparagus.  Remove string before packing in jar.  Can or dry tough ends for soup.  If asparagus is packed in jars as whole stalks, pack with the tips up.

Tomatoes.  Remove skins before packing.  Tomatoes may be canned whole or in pieces.  Skin, cook and strain imperfect tomatoes.  Use this for liquid; as 94 per cent of the tomato is water, no water is needed.

Eggplants.  Make slices about 1/2 to 3/4 of an inch thick.  Do not add salt, as it causes eggplants to turn dark.

Pumpkin and squash.  If you do not wish to scrape out of the shells you can remove seeds, pare and cut into small blocks of uniform size.  Then blanch.

Sweet corn.  Corn expands a little in processing, and for this reason jars should not be filled quite full.  Corn that has reached the dough stage before being packed will have a cheesy appearance after canning.  Corn should never be allowed to remain in the cold-dip water.

Field corn.  This product is commonly known as corn-club breakfast food.  The corn should be selected between the milk and the dough stage.  Wide-mouthed glass jars or tin cans should be used for canning this product.  Avoid packing container too full, as the product swells during the sterilization period.  The corn should be canned the same day it is picked from the field if possible.  After this product has been sterilized and cooked and stored away it will form a solid, butter-like mass which may be cut into convenient slices for toasting, frying and baking purposes.