22 15
Shelled Lima beans 50 30
String beans 30 20
Sweet corn 45 25
Peas, shelled 16 10

CHAPTER X

INTERMITTENT CANNING OR FRACTIONAL STERILIZATION

In some parts of the United States, particularly in the South, such
vegetables as corn, beans, peas, squash, spinach, pumpkin, etc., are
canned by what is known as the fractional sterilization, or the
so-called Three Days Process.

Southern canning experts have had trouble with certain vegetables,
such as those named, when they canned these vegetables in the wash
boiler by the cold-pack or one period method. They say that the
climatic conditions are so different in the South that what is
possible in the North is not possible in the South.

The vegetables are prepared, blanched, cold-dipped and packed as in
the cold-pack method and the filled cans or jars are processed in the
wash boiler or other homemade outfit a given length of time three
successive days.

After each day's processing the cans should be cooled quickly and set
aside, until the next day.

The method is as follows:

Process or sterilize glass jars for the required number of minutes on
the first day, remove from canner, push springs down tightly as you
remove the jar from the canner.

On the second day raise the springs, place the jar in the canner,
process or boil for the same length of time as on the first day.
Remove from the canner and seal tightly. Set aside until the third
day, when the process should be repeated.

For this canning a good spring-top jar is good, although the Mason jar
type of top will serve for one year; after one year of use it is
advisable to fit old Mason jars and similar types with new tops.

If using the screw-top jars, such as the Mason, do not disturb the
seal at the second and third processing unless the rubber has blown
out.

This method is only necessary when depending upon boiling water or
condensed steam to do the work.

A steam-pressure canner or pressure cooker is used in the South and
many other places to avoid bothering with vegetables three successive
days.

The steam canner or pressure cooker soon pays for itself in time,
energy, and fuel saved as the vegetables may be canned at high
pressure in one processing.

The following time-tables are those used in the South and will tell
y