A treatise on food conservation and the art of canning by Snyder Sherwood P. Mrs. b. 1883

Author:Snyder, Sherwood P., Mrs., b. 1883
Language: eng
Format: epub
Tags: Canning and preserving, Menus
Publisher: Binghamton, N.Y., Health publishing co
Published: 1917-03-25T05:00:00+00:00

water 5 minutes, remove and cold dip. Chop fine, and put into jars. Add 1 teaspoonful of salt to the quart. Fill jars with boiling water, put rubbers and covers in place, partially seal. (Cap and tip tin cans.) Put the cans into the canner at once.

Time for Sterilizing

Hot water bath outfit 90 minutes

Water-seal outfit 80 minutes

Steam pressure outfit, 5 lbs. steam 70 minutes

Turn fire out, open canner, seal jars and invert to cool.

Unless the string beans are very young and tender they should be cooked for about one hour before going into the cans.

Combination No. 2

12 pounds carrots, 2 pounds celery, 2 pounds onions, 4 pounds dry lima beans.

Soak the beans over night; in the morning drain the water off. Add fresh water and cook for 2 hours or until they begin to get tender. Clean, and blanch the other vegetables in boiling water. Dip in cold water, then chop fine. Blend the beans with the other vegetables. Pack in jars. Add 1 teaspoonful of salt to the quart. Fill jars with boiling water. Put rubbers and covers in place, partially seal. (Cap and tip tin cans.) Put the cans into the canner at once.

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