vegetables, except tomatoes and greens. Tomatoes contain ninety-four
per cent water, so none should be added. Tomato juice can be used if
desired. Greens are canned in just the water that clings to the
leaves after the cold-dip.

8. Adjust rubber rings and the covers of the jars; partially seal.

9. Sterilize--see time-table on pages following.

10. Remove from canner and completely seal. Test for leaks. Cool jars
as rapidly as possible, without drafts striking them.

Rapid cooling of the product prevents overcooking, clarifies the
liquid and preserves the shape and texture of the product.


SPECIAL DIRECTIONS FOR VARIOUS VEGETABLES

Greens. No water is added to greens. Ninety percent of greens is
water. They are high in mineral matter and we must preserve that.

Asparagus. Remove string before packing in jar. Can or dry tough ends
for soup. If asparagus is packed in jars as whole stalks, pack with
the tips up.

Tomatoes. Remove skins before packing. Tomatoes may be canned whole or
in pieces. Skin, cook and strain imperfect tomatoes. Use this for
liquid; as 94 per cent of the tomato is water, no water is needed.

Eggplants. Make slices about ½ to ¾ of an inch thick. Do not add salt,