When thus made ready, blanch it with
the aid of a square of cheesecloth or a colander in live steam, over
boiling water, for 10 to 15 minutes. Then cold-dip it and pack it
tightly into the jars. Add 1 teaspoonful of salt to each jarful and fill
each jar with boiling water. Proceed next to sterilize and cook it
according to the method selected. Boil for 90 minutes in the water bath;
in the pressure cooker, cook for 60 minutes at a 5-pound pressure or for
40 minutes at a 10-pound pressure.
62. EGGPLANT AND SUMMER SQUASH.--Both eggplant and summer squash are
canned in the same way, because the consistency of these vegetables is
much alike. Select firm vegetables with no decayed spots. Blanch for 3
to 8 minutes in boiling water; cold-dip quickly; remove the skins; cut
into pieces of a size that will fit into the jars; pack into the jars;
and add 1 teaspoonful of salt to each jarful. Next, adjust the jar lids
and proceed according to the directions given for the method selected.
In the water bath, boil for 1-1/2 hours; in the pressure cooker, cook
for 60 minutes at a pressure of 5 pounds or for 40 minutes at a pressure
of 10 pounds.
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