Corn, tomatoes and string beans. Use 1 part of corn, 1 part of green
string beans and 3 parts of tomatoes. Add 1 teaspoonful of salt and 1
teaspoonful of sugar to every quart jar.

CHARTS FOR CANNING ALL VEGETABLES AND GREENS

[A] SCALDING OR BLANCHING MINUTES
[B] IN BOILING WATER OR HOMEMADE OUTFIT (212°F.)
[C] IN CONDENSED STEAM OUTFIT
[D] IN WATER-SEAL OUTFIT 214°F
[E] IN STEAM PRESSURE 5 TO 10 POUNDS
[F] IN PRESSURE COOKER 10 POUNDS

VEGETABLES/ NUMBER OF MINUTES TO STERILIZE
PREPARATION | [A] | [B] | [C] | [D] | [E] | [F]
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Class 1--Greens, Domestic and Wild
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ALL GREENS--SPINACH, |Steam in | 120 | 120 | 90 | 60 |40, at
BEET TOPS, CHARD, |colander or | (2 hr)| (2 hr)|(1½ hr)| (1 hr)|10 lbs.
DANDELIONS, ETC. |in steamer | | | | |
Pick over; wash in |until wilted| | | | |
several waters. |Takes about | | | | |
|15 minutes. | | | | |
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Class 2 --Special Vegetables
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ASPARAGUS |Blanch tough| 90 | 90 | 60 | 50 |25, at
Wash, remove woody |ends 4 |(1½ hr)|(1½ hr)| (1 hr)| |10 lbs.
ends; cut to fit |minutes, tip| | | | |