scraping after | | | | | |
blanching and cold | | | | | |
dipping. | | | | | |
| | | | | |
BEETS | 5 | 90 | 90 | 80 | 60 |40, at
To retain the color| |(1½ hr)|(1½ hr)| (1-1/3| (1 hr)|10 lbs.
of beets leave 3 or| | | | hr) | |
4 inches of the | | | | | |
stem and all the | | | | | |
root on while | | | | | |
blanching. After | | | | | |
cold dipping, the | | | | | |
skin may be removed| | | | | |
Scrape the skin. | | | | | |
| | | | | |
TURNIPS | 5 | 90 | 90 | 80 | 60 |40, at
Wash thoroughly | |(1½ hr)|(1½ hr)| (1-1/3| (1 hr)|10 lbs.
with a vegetable | | | | hr) | |
brush. | | | | | |
------------------------------------------------------------------------
Class 5--Vegetable Combinations
------------------------------------------------------------------------
CORN AND TOMATOES | | 120 | 120 | 120 | 60 |45, at
Prepare individual | | (2 hr)| (2 hr)| (2 hr)| (1 hr)|10 lbs.
vegetables and then| | | | | |
combine and pack. | | | | | |
| | | | | |
CORN, TOMATOES AND | | | | | |
STRING BEANS | | | | | |
Corn | 3 | | | | |