Mushrooms.  Do not fail to blanch and cold dip.  After opening containers remove the mushrooms immediately and use them as quickly as possible.

Sweet peppers.  Place the peppers in the oven and bake them until the skins separate from the meat.  Remove the skin.  Pack in hot jars.  Add 1 teaspoonful of salt to a quart.  Add boiling water.

Lima beans.  Lima beans can be either blanched or steamed.  If blanched allow 5 minutes; if in live steam allow 10.

Wax or string beans.  Beans can be canned whole or cut into uniform pieces.

Cabbage and cauliflower.  Cabbage and cauliflower should be soaked in cold brine (1/2 lb. salt to 12 quarts water) for one hour before blanching.

Brussels sprouts.  Use small solid heads.

Peas.  A cloudy or hazy appearance of the liquid indicates that the product was roughly handled in blanching and cold dipping, or that broken peas were not removed before packing.

Carrots and parsnips.  Carrots can be packed whole, in slices or in cross-section pieces.  Skin of parsnips can be scraped off after blanching and cold dipping.

Beets.  Small beets that run 40 to a quart are the most suitable size for first-class packs.  Well-canned beets will show a slight loss of color when removed from the canner, but will brighten up in a few days.

Turnips.  Scrape skin after blanching and cold dipping.

Corn and tomatoes.  Add 1 teaspoonful of salt to every quart of mixture.  Mix 2 parts of tomatoes with 1 part corn.  One teaspoonful of sugar improves the flavor.

Corn, tomatoes and string beans.  Use 1 part of corn, 1 part of green string beans and 3 parts of tomatoes.  Add 1 teaspoonful of salt and 1 teaspoonful of sugar to every quart jar.

CHARTS FOR CANNING ALL VEGETABLES AND GREENS

[A] SCALDING OR BLANCHING MINUTES [B] IN BOILING WATER OR HOMEMADE OUTFIT (212 deg.F.) [C] IN CONDENSED STEAM OUTFIT [D] IN WATER-SEAL OUTFIT 214 deg.F [E] IN STEAM PRESSURE 5 TO 10 POUNDS [F] IN PRESSURE COOKER 10 POUNDS

VEGETABLES/ NUMBER OF MINUTES TO STERILIZE
PREPARATION | [A] | [B] | [C] | [D] | [E] | [F]
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-------------- Class 1—­Greens, Domestic and Wild ---------------
----------------------------------------------------------- ALL GREENS—­SPINACH, |Steam in | 120 | 120 | 90 | 60 |40, at BEET TOPS, CHARD, |colander or | (2 hr)| (2 hr)|1-1/2 | (1 hr)|10 lbs.  DANDELIONS, ETC. |in steamer | | | hr | |
Pick over; wash in |until wilted| | | | |
several waters. |Takes about | | | | |
|15 minutes. | | | | |
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------------- Class 2 —­Special Vegetables ---------------------
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