as it causes eggplants to turn dark.

Pumpkin and squash. If you do not wish to scrape out of the shells you
can remove seeds, pare and cut into small blocks of uniform size. Then
blanch.

Sweet corn. Corn expands a little in processing, and for this reason
jars should not be filled quite full. Corn that has reached the dough
stage before being packed will have a cheesy appearance after
canning. Corn should never be allowed to remain in the cold-dip water.

Field corn. This product is commonly known as corn-club breakfast
food. The corn should be selected between the milk and the dough
stage. Wide-mouthed glass jars or tin cans should be used for canning
this product. Avoid packing container too full, as the product swells
during the sterilization period. The corn should be canned the same
day it is picked from the field if possible. After this product has
been sterilized and cooked and stored away it will form a solid,
butter-like mass which may be cut into convenient slices for toasting,
frying and baking purposes.

Mushrooms. Do not fail to blanch and cold dip. After opening
containers remove the mushrooms immediately and use them as quickly as
possible.

Sweet peppers. Place the peppers in the oven and bake them until the
skins separate from the meat. Remove the skin. Pack in hot jars. Add 1
teaspoonful of salt to a quart. Add boiling water.

Lima beans. Lima beans can be either blanched or steamed. If blanched