| | | | | Asparagus |1 min. | Brine[1] | 2 | 3 | 50 min. | | | | | Lima beans |2 to 4 min.| Brine[1] | 2 | 3 | 1 hr. and 10 min. | | | | | Okra |3 min. | Brine[1] | 3 | 3 | 1 hr. and 10 min. | | | | | Okra |3 min. | Brine[1] | 2 | 3 | 50 min. | | | | | Squash | | Cook soft | 3 | 3 | 11/2 hr. | | and creamy| | | | | | | | Squash | | Cook soft | 2 | 3 | 1 hr. and 10 min. | | and creamy| | | | | | | | Pumpkin | | Cook soft | 3 | 3 | 11/2 hr. | | and creamy| | | | | | | | Pumpkin | | Cook soft | 3 | 3 | 1 hr. and 10 min. | | and creamy| | | | | | | | Spinach |4 min. | Brine[1] | 3 | 3 | 1 hr. and 15 min. | | | | | Spinach |4 min. | Brine[1] | 2 | 3 | 1 hr.

[Footnote 1:  Brine is made of 21/2 ounces (1/3 cup) of salt to 1 gallon of water.]

You will notice in the time-table for tin, that there is a column for “Exhausting.”  After the can is packed and capped it is placed in the canner of boiling water to within 1 inch of the top of the can where it remains the number of minutes, usually three, indicated on the time-table.  This is done to force the air from the can through the little hole left open in the top, and is called exhausting.  Cans that are not exhausted frequently bulge after processing and are looked upon with suspicion.  Cans exhausted too long frequently cave in at the sides.  The time-table should be used carefully and followed strictly in this part of the process.  Tin cans do not require exhausting in the Northern and Western states.

TIME-TABLE FOR CANNING VEGETABLES
STEAM PRESSURE

|                   |        |TEMPERATURE,|        |
|VEGETABLE          |PROCESS,|DEGREES     |PRESSURE|
|                   |MINUTES |FAHRENHEIT  |POUNDS  |

|Asparagus          |30      |240         |10      |
|String beans, No. 2|45      |240         |10      |
|String beans, No. 3|55      |240         |10      |
|Beets              |30      |228         | 5      |
|Corn               |80      |250         |15      |
|Okra               |30      |240         |10      |
|Peas               |45      |240         |10      |
|Soup, concentrated |        |            |        |
|  vegetable        |30      |228         |10      |
|Spinach            |30      |228         |15      |
|Sweet potatoes     |70      |250         |15      |

Corn, lima beans and peas should never be packed in larger container than No. 2.  Corn is cut from cob after blanching.

The brine used is made of 21/2 ounces salt to 1 gallon of water, except for asparagus, which contains 4 ounces to 1 gallon.