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Eggplant

Use Plain Cans

After eggplant has been thoroughly washed,
slice crosswise into % or %-inch slices. Put
am boiling water for 3 minutes. Pack while

yinto cans, add 1 teaspoonful salt to a pint
can, and fill can with boiling water. Seal with
Home Can Sealer.

Process No. 2 cans 50 minutes at 10 pounds
pressure and No. 3 cans 60 minutes at 10
pounds pressure. Cool quickly. Dry, label and
store.

Mushrooms
Use Plain Cans

Select firm, fresh mushrooms of even size.
Wash thoroughly. Blanch 5 minutes in boil-
ing water to which 1 tablespoonful lemon
juice has been added. While hot, pack mush-
rooms into cans and fill with boiling water in
which mushrooms were blanched. Add 1 tea-
spoonful salt to each No. 2 can. Seal with
Home Can Sealer.

Process % pint cans 20 minutes and No. 2
and No. 3 cans 35 minutes at 10 pounds pres-
sure. Cool quickly. Dry, label and store.

Okra

Use Plain Cans

Use only young, tender pods. Remove stem
without cutting into pod. Cover with water
and bring to a boil. While hot, fill cans, add
one teaspoonful of salt to each pint and seal
with Home Can Sealer.

Process No. 2 cans 25 minutes at 10 pounds
pressure and No. 3 cans 30 minutes.at 10
pounds pressure. Remove, cool quickly in
cold water. Dry, label and store.

Parsnips

Follow directions for canning carrots.

Potatoes, Sweet
Use Plain Cans

A sweet potato, which is dry and mealy is
desirable when canned: Wash, and boil or
steam 10 or 15 minutes or until the skins slip
off readily. Very large potatoes may be
reamed for 10 or 15 minutes at 10 pounds
pressure. Peel quickly and pack hot into cans
as tightly and full as possible. Seal with
Home Can Sealer.

Process No. 2 cans 115 minutes at 10 pounds
pressure and No. 3 cans 145 minutes at 10
pounds pressure. Cool quickly in cold water.
Dry, label and store.

WAY OF

HOME CANNING

Peas
Use C Enameled or Plain Cans

Shell and wash fresh, young peas. Discard
hard and nearly ripe peas. Put into kettle,
cover with water, bring to a boil. While hot,
fill No. 2 cans to % inch from top. If can is
too full, some of the peas will burst, clouding
the liquor. Add 1 teaspoonful of salt and 1
teaspoonful of sugar to No. 2 can. Seal with
Home Can Sealer.

Process No. 2 cans 40 minutes at 10 pounds
pressure. Process large, overripe peas about
10 minutes longer. Cool quickly. Dry, label
and store.

Squash

Follow directions for canning pumpkin.

Spaghetti Sauce

Use Plain Cans

24 pound bacon cut fine

2 cupfuls chopped onions

2 cupfuls chopped celery

2 cupfuls chopped carrot

2 cupfuls chopped uncooked ham

2 quarts tomato puree
1% cupfuls boiling water

2 tablespoonfuls chopped parsley

2 tablespoonfuls horse-radish

4 teaspoonful pepper

2 tablespoonfuls salt

2 teaspoonfuls powdered sage

1 teaspoonful ground cloves

2 teaspoonfuls chili powder

2 tablespoonfuls sugar

Brown bacon until crisp. Add onions and.
cook until golden brown. Mix with other in-
gredients. Boil 5 minutes.

While hot, fill No. 2 cans. Seal with Home
Can Sealer. Process No. 2 cans 60 minutes at
15 pounds pressure. Cool quickly. Dry, label
and store.

One pint of sauce served with 1 package of
spaghetti makes 6 servings.

Spinach
Use Plain Cans

Use only fresh, crisp spinach. Cut off all
dead leaves, roots and tough stems. Wash
thoroughly and drain. Blanch 4 minutes in
boiling water or 15 minutes in steam. Drain
and pack into cans, cover with boiling water,
remove air bubbles, and add 1 teaspoonful of
salt to No. 2 can. Seal with Home Can Sealer.

Process No. 2 cans 50 minutes at 15 pounds
pressure and No. 3 cans 55 minutes at 15
pounds pressure. Cool quickly. Dry, label
and store.

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