| 4 |Add boiling
Remove skins and | | | | | | |thin sirup
white fiber or | | | | | | |
surface, then | | | | | | |
blanch | | | | | | |
| | | | | | |
ORANGE AND OTHER | None | 10 | 10 | 6 | 5 | 4 |Use thin sirup
CITRUS FRUITS, | | | | | | |
SLICED Slice with a| | | | | | |
sharp knife | | | | | | |
| | | | | | |
FRUITS CANNED IN | 30 | 30 | 20 | 12 | 10 | |
WATER WITHOUT SUGAR| | | | | | |
SIRUP | | | | | | |
| | | | | | |
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NOTE.--When cooking products in pint or half-pint jars deduct three or
four minutes from the time given above. When cooking in two-quart jars
add 3 or 4 minutes to time. The estimates given are for quart jars.

CHAPTER IV

VEGETABLES

It is practical to can all vegetables, even such difficult ones as
corn, peas and beans, by the cold-pack method of canning without using
any preservatives, if you will follow all directions, instructions and
the time-table accurately. Vegetable canning is a little more
complicated than fruit canning.

TOMATOES

Every one likes canned tomatoes. In many homes more tomatoes are
canned than any other product. The housewife uses them for soups, for
sauces and for seasoning many meat dishes. Some women say: "I can
preserve everything but tomatoes. They always spoil. What do I do
wrong?" If the following directions are followed tomatoes will not
spoil.

Tomatoes really are the easiest vegetable to can, because the period
of sterilization is short, and many jars may be canned in a day, or if
one is very busy a few jars may be canned daily without the
expenditure of a great deal of time.

The best tomatoes for canning are those of moderate size, smooth and
uniformly ripe. When a tomato ripens unevenly or when it is misshapen,
it is difficult to peel, and the percentage of waste is high. Tomatoes
should not be picked when they are green or partly ripe, for the
flavor will not be so good as when they are allowed to remain upon
the vines until fully ripe. Care should be taken, however, not to
allow them to be