allow 5 minutes; if in live steam allow 10.

Wax or string beans. Beans can be canned whole or cut into uniform
pieces.

Cabbage and cauliflower. Cabbage and cauliflower should be soaked in
cold brine (½ lb. salt to 12 quarts water) for one hour before
blanching.

Brussels sprouts. Use small solid heads.

Peas. A cloudy or hazy appearance of the liquid indicates that the
product was roughly handled in blanching and cold dipping, or that
broken peas were not removed before packing.

Carrots and parsnips. Carrots can be packed whole, in slices or in
cross-section pieces. Skin of parsnips can be scraped off after
blanching and cold dipping.

Beets. Small beets that run 40 to a quart are the most suitable size
for first-class packs. Well-canned beets will show a slight loss of
color when removed from the canner, but will brighten up in a few
days.

Turnips. Scrape skin after blanching and cold dipping.

Corn and tomatoes. Add 1 teaspoonful of salt to every quart of
mixture. Mix 2 parts of tomatoes with 1 part corn. One teaspoonful of
sugar improves the flavor.