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Method of Canning Vegetables

The method of canning vegetables for a single period does not differ greatly from the method of canning fruits. The chief difference is that jars containing fruit are filled with sirup, while those holding vegetables are filled with water and salt is added. Blanch and cold-dip vegetables as directed previously, for the length of time given. Greens and vegetables of delicate flavor are blanched most successfully by steaming either in a colander placed over boiling water or in a steamer. (Steaming greens prevents the escape of volatile oils and other materials.) Pack the vegetables in jars to within 1/2 inch of the top. It is well not to pack spinach and other greens too solidly in jars. Since lima beans, corn, and peas swell during processing, they should be packed only to about 1 inch of the top of the jar. To each jar add salt, 1 teaspoonful to each quart jar. Fill each jar to 1/2 inch of the top with boiling water. Put a new rubber on the jar, partly seal the cover, and proceed as directed for fruit.

When vegetables are processed intermittently, jars with glass tops and spring clamps are recommended. In processing vegetables for three successive periods, the same method of processing and sealing is followed as for the single period. At the beginning of the second and third periods, raise the clamps of the jars to allow for expansion, then fasten the clamps at the close of processing period.


School and Home Cooking (1920).


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