It is not possible to state just how long a vegetable will be required to cook in water. The time varies with the kind of vegetable, its size, and age. Usually the older a vegetable, the longer the time required for cooking. Young vegetables, especially green corn and tender cabbage, may be spoiled by too long cooking.
For novices, a time table may be helpful not only in determining when a food is sufficiently cooked but in deciding how long to allow for cooking a food before it is to be served. But do not depend entirely upon a time table. Judging by appearance and using the fork or knitting needle is the most reliable test.
|Beets (young)||45-60 minutes|
|Beets (old)||3-4 hours|
|Green Corn||12-20 minutes|
|Lima beans (fresh)||45-60 minutes|
|Peas (fresh)||20-30 minutes|
|Squash (summer)||20-30 minutes|
|String Beans||1-3 hours|
|Sweet Potatoes||15-25 minutes|