with PERFECT JARS Page Seventeen

TIME TABLE FOR BLANCHING
AND STERILIZING

The following time-table shows blanching time for various vegetables,
and also sterilizing time, not only in the hot-water bath outfit. but
also in equipment for sterilization by the water-seal method the steam-
pressure method and the aluminum steam-cooker method.

STERILIZING
VEGETABLES Blanching Teg rary Ores eee ey SPS
Hot | Water in pounds
ESTO |r eae S5to10 | 10to15
ite us pe eg Minutes | Minutes | Minutes) Minutes| _
PSAPREUNG oa 10 to 15 120 eee’, 60 40
= 5p tte al ae Re CRE et 5 i ian ee 40
Brussels Sprouts...... 5 to 10 120 | 90 60 40
apDERe. 2 ie 5 to 10 120 90 60 40
Cauliflower. ......... 3 60 40 30 20
COOITORB oe ee 5 90 80 60 40
CR Sat eee ae 5 to 10 180 120 5 90 60
SOME as ae les 15 ope See C0 i 8 40
bama Beans 2 s25s4: ois. 5 to 10 180 120 60 40
CNTR cc. ak 8 ee 5 to 10 120 90 60 40
Parsing 3 kus ee 5 90 80 60 40 .
PODOONEE  ocis6 Fie st 5 to 10 120 90 60 40
POA ROS as Soe oy 5 to 10 180 120 60 40
PRMpRHE A Fey See directions 120 90 60 40
ISIE 6 Fé Se aE 5 90 80 60 50
eer erate ohn Se in ee eS esos. 120 90 60 40
Othe DORE oc acs | 5 to 10 120 90 60 40
SUOMI ae aire TG ios See directions 120 90 60 40
POMBIOES (Oi. tic A To loosen. skins 22 18 15 10