The following vegetables should be processed the same length of time
on each of three successive days:

| | |NO.|EXHAUST|PROCESS OR BOIL ON
| BLANCH | LIQUOR |CAN|MINUTES|EACH OF THREE
| | | | |SUCCESSIVE DAYS

Corn |2 min. on |Water, salt| 2 | 10 |1 hr. and 15 min.
| cob | and sugar | | |
| | | | |
Garden peas |1 to 4 min.|Water, salt| 2 | 3 | 1 hr. and 15 min.
| | and sugar | | |
| | | | |
Asparagus |1 min. | Brine[1] | 3 | 3 | 1 hr.
| | | | |
Asparagus |1 min. | Brine[1] | 2 | 3 | 50 min.
| | | | |
Lima beans |2 to 4 min.| Brine[1] | 2 | 3 | 1 hr. and 10 min.
| | | | |
Okra |3 min. | Brine[1] | 3 | 3 | 1 hr. and 10 min.
| | | | |
Okra |3 min. | Brine[1] | 2 | 3 | 50 min.
| | | | |
Squash | | Cook soft | 3 | 3 | 11/2 hr.
| | and creamy| | |
| | | | |
Squash | | Cook soft | 2 | 3 | 1 hr. and 10 min.
| | and creamy| | |
| | | | |
Pumpkin | | Cook soft | 3 | 3 | 11/2 hr.
| | and creamy| | |
| | | | |
Pumpkin | | Cook soft | 3 | 3 | 1 hr. and 10 min.
| | and creamy| | |
| | | | |
Spinach |4 min. | Brine[1] | 3 | 3 | 1 hr. and 15 min.
| | | | |
Spinach |4 min. | Brine[1] | 2 | 3 | 1 hr.

[Footnote 1: Brine is made of 21/2 ounces (1/3 cup) of salt to 1 gallon of
water.]

You will notice in the time-table for tin, that there is a column for
"Exhausting." After the can is packed and capped it is placed in the
canner of boiling water to within 1 inch of the top of the can where
it remains the number of minutes, usua