Eggplant or summer squash so canned may be rolled in egg
and crumbs and sauted or fried, the same as fresh vegetables of
this kind.
63. OKRA AND GREEN PEPPERS.--Both okra and green peppers may also be
canned in the same way. Prepare these vegetables for canning by washing
fresh, tender pods of either vegetable thoroughly. Blanch for 5 to 15
minutes in boiling water and cold-dip quickly. Pack the pods into the
jars, add a teaspoonful of salt to each jarful, and fill the jars with
boiling water. Adjust the lids and proceed according to directions for
the method selected. In the water bath, boil for 1-1/2 to 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.
64. STRING BEANS.--String beans of any variety should be canned as soon
as they are gathered. If the beans to be canned are not of the
stringless variety, prepare them by stringing them, following the
directions given in _Vegetables_, Part 1. Stringless beans should be
selected if possible, to avoid this part of the work. Cut out any rusted
portions, cut each end from the beans, and, if preferred, cut the beans
into inch lengths.
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