Reference > Cooking Methods & Techniques > Canning > Selection and Preparation of Vegetables and Canning

Selection and Preparation of Vegetables and Canning

Young vegetables, especially those that have grown quickly, are most desirable for canning. If possible, vegetables, especially corn, should be canned immediately after picking.

Vegetables for canning should be thoroughly washed, pared, scraped, or cut into pieces in the same manner as when they are cooked and served immediately. If the vegetables vary in size, it is well to sort them and fill jars with those of uniform size. If there is much difference in ripeness, sort the mature and young vegetables.

Source

School and Home Cooking (1920).

Print

Print recipe/article only


comments powered by Disqus