Every evening, Wilmington daily commercial., 1920-06-16
GOOD HOUSEKEEPI3.
BY Laura A. hirkman.
TIME TABLE FOR CANNING
WITH A WASH BOILER

Last week ] wrote about the equipment
needed for and the general process oi
canning with an ordinary wash boiler
instead of with one of the water-seal out
fits, swam-pressure Gamers or pressure
cookers on the market For wash boiler
can be used with just as good results as
one OF these expensive devices for canning,
although the latter are excellent If one
can afford them.
Today ! am going 10 give the Time
Tables for the common fruits and vege-
tables grown In the average home garden
and canned with q wash boiler Time
Tables TO use with water-seal outfits.
steam-pressure Gamers and pressure
cookers can be had by writing TO The
Division Of Publications, United States
Department OF Agriculture, Washington,
D. C., and asking for Farmers Bulletin
$50, entitled Home Canning by the One
Period Cold-Pack Method" This bulletin
may be secured free OF charge and will
give, beside the time tables, additional in
formation concerning the preparation OF
special fruits and vegetables, and includes
recipes and directions for canning soups,
meats, fruit Juices and preserves.
Time Table Tor BlanchIng Vegetables
Blanch asparagus Is minutes; beets 5
minutes; cauluiower minutes; carrots )
minutes; corn 5 to 10 minutes. lima
beans 5 to 10 minutes; parsnips 3 minutes;
peppers to 10 minutes; peas 5 TO 10
minutes; pumpkins 3 minutes; satisfy
minutes; sauer kraut minutes, spinach
Is minutes; squash 3 minutes; string
beans TO 10 minutes; sweet peppers )
minutes; SWISS chard l5 minutes, to-
matoes 112 minutes; turnips 5 minutes
vegetable combination TO 10 minutes
Time Table for Processing Vegetables
(that IS, for boiling the jars containing the
vegetables: Process asparagus f20
minutes; beets 90 minutes; caulifower
90 minutes; carrots 80 minutes; corn $50
minutes; lima beans $50 minutes; pars-
nlps 80 minutes; peppers 120 minutes;
peas $50 minutes; pumpkin l20 minutes;
satisfy 90 MINUTES; sauerkraut l20
minutes; spinach 120 minutes, squash
120 minutes string-beans I20 minutes
weet pep pers 90 minutes. swiss chard 120
minutes: tomatoes % minutes; turnips 90
minutes; vegetable combination l20
minutes.
Time Table for Blanching Fruits (the
figures refer to minutes Apples u;
aprlcots l TO 2; blackberries none; blue
berries none cherries, sweet, none; cher
ries, sour, none; currants, none, goose
berries TO 2: pears y; peaches / to 2,
plums none, ounces l2. rapsberrieS
none; Thubarb TO 2; Strawberries nones
fruits without sugar none.
Time Table for. Processing Fruits
Apples 20; apricots I6; blackberries lG.
blueberrics 16: cherries, sweet, 16 cher
rics, sour. 1t. cuIrants 10: gooscbcrrics !
IL: pears 20: peaches l6; pluns 1G;
ounces 20; Iaspberries l6; rhubarb 20: |.
Strawberries IL; fruits without sugar 30 !
As viii be observed, berries and other !
soft fruits are not blanchcd at all Blanch |
delicate vegetables, such as lima beans, /
peas and greens, by steam instead Of |
plunging them into boiling watei an
ordinary colander which fits into large I
covered kettle may be used for this More /
mineral salts and fiavors are retained BY /
steam blanching these delicate vegetables
In canning corn, peas, beans and as
it is safer to blanch, cold-dip and
pack only one jar at time, so that the
work may be done without allowing the
product to stand iu a warm place for q
moment and deteriOl ate
Tomorrow-Two Egg Dinners.