ASPARAGUS |Blanch tough| 90 | 90 | 60 | 50 |25, at
Wash, remove woody |ends 4 |1-1/2 |1-1/2 | (1 hr)| |10 lbs.
ends; cut to fit |minutes, tip| hr | hr | | |
jar; tie in bundles.|ends 2 | | | | |
| minutes. | | | | |
| | | | | |
TOMATOES Select |Scald 1-1/2 | 22 | 22 | 18 | 18 |10, at
fresh, ripe, firm | | | | | |10 lbs.
tomatoes.  Skins | | | | | |
will slip off after| | | | | |
scalding and cold | | | | | |
dipping. | | | | | |
| | | | | |
EGGPLANTS Remove skin| Blanch 3 | 60 | 60 | 50 | 45 |30, at
after blanching | | (1 hr)| (1 hr)| | |10 lbs.
and cold dipping. | | | | | |
Slice crosswise and| | | | | |
pack. | | | | | |
| | | | | |
PUMPKIN AND SQUASH | Blanch 5 | 120 | 120 | 90 | 60 |40, at
Cut into sections; | | (2 hr)| (2 hr)|1-1/2 | (1 hr)|10 lbs.
remove seeds; | | | | hr | |
scrape shells after| | | | | |
blanching and cold | | | | | |
dipping. | | | | | |
| | | | | |
CORN—­SWEET | 5 on cob | 180 | 180 | 120 | 90 |60, at
Cut corn from cob, | | (3 hr)| (3 hr)| (2 hr)|1-1/2 |10 lbs.
blanch immediately | | | | | ht |
after and cold dip.| | | | | |
| | | | | |
CORN—­FIELD | 10 | 180 | 180 | 120 | 60 |50, at
Remove husk and | | (3 hr)| (3 hr)| (2 hr)| (1 hr)|10 lbs.
silk.  Cut the corn | | | | | |
from the cob after | | | | | |
it has been blanched| | | | | |
and cold dipped. | | | | | |
Feed the corn to a | | | | | |
food chopper and | | | | | |
grind to a pulp. | | | | | |
Cook this product | | | | | |
in a kettle, add | | | | | |
2/3 teaspoonful | | | | | |
sugar and 1/3 | | |