Corn on the cob may be canned in the same way if desired, but as only
three small ears can be put into a quart jar, this would seem to be a
waste of space and labor. If corn on the cob is to be canned, 2-quart
jars will prove more convenient than 1-quart jars.
71. PEAS.--Peas for canning should be well formed and tender, and they
should be canned as soon as possible after coming from the garden.
Proceed by washing the pods and shelling the peas. Blanch the shelled
peas for 5 to 10 minutes in live steam, and cold-dip them quickly. Pack
the peas into the jars, having them come to within 1/2 inch from the
top, add 1 teaspoonful of salt to each jarful, and fill the jars with
boiling water. Then adjust the jar lids and proceed according to
directions for the method selected. In the water bath, boil for 2 or 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.
72. PUMPKIN AND SQUASH.--The canning of pumpkin and squash is advisable
when there is any possibility of their not keeping until they can be
used. Prepare either of these vegetables for canning by first peeling it
and cutting the edible part into inch cubes.
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