Adjust the jar tops next, and proceed to sterilize and cook the
jars of carrots according to the method selected. In the water bath,
cook for 1-1/2 hours; in the pressure cooker, cook for 1 hour at a
pressure of 5 pounds or for 40 minutes at a pressure of 10 pounds.
GROUP 4--SPECIAL VEGETABLES
68. Vegetables of the fourth group, which include those which cannot
well be classified in the other groups, lend themselves readily to
combinations, such as succotash, that make for variety in food. As is
true of the other vegetables, special vegetables must be fresh and sound
if good results in canning are expected.
69. LIMA AND OTHER SHELLED BEANS.--For canning, only tender beans,
whether Lima or some other variety, should be chosen. Prepare them for
immediate canning by shelling them--that is, taking them from the
pods--blanching them for 5 to 10 minutes in boiling water, and then
cold-dipping them quickly. Pack the jars to within 1/2 inch of the top,
add 1 teaspoonful of salt to each jar, and fill the jars with boiling
water. Adjust the covers and proceed to sterilize and cook them. In the
water bath, boil for 2-1/2 to 3 hours; in the pressure cooker, cook for
1-1/2 hours at a pressure of 5 pounds or for 1 hour at a pressure of
10 pounds.
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