desired.

7. Add boiling water to within a quarter inch of top to all
vegetables, except tomatoes and greens. Tomatoes contain ninety-four
per cent water, so none should be added. Tomato juice can be used if
desired. Greens are canned in just the water that clings to the
leaves after the cold-dip.

8. Adjust rubber rings and the covers of the jars; partially seal.

9. Sterilize--see time-table on pages following.

10. Remove from canner and completely seal. Test for leaks. Cool jars
as rapidly as possible, without drafts striking them.

Rapid cooling of the product prevents overcooking, clarifies the
liquid and preserves the shape and texture of the product.

SPECIAL DIRECTIONS FOR VARIOUS VEGETABLES

Greens. No water is added to greens. Ninety percent of greens is
water. They are high in mineral matter and we must preserve that.

Asparagus. Remove string before packing in jar. Can or dry tough ends
for soup. If asparagus is packed in jars as whole stalks, pack with
the tips up.

Tomatoes. Remove skins before packing. Tomatoes may be canned whole or
in pieces. Skin, cook and strain imperfect tomatoes. Use this for
liquid; as 94 per cent of the tomato is water, no water is needed.

Eggplants. Make slices about 1/2 to 3/4 of an inch thick. Do not add salt,
as it causes eggplants to turn dark.

Pumpkin and squash. If you do not wish to scrape out of the shells you
can remove seeds, pare and cut into small blocks of uniform size. Then
blanch.

Sweet corn. Corn expands a little in processing, and for this reason
jars should not be filled quite full. Corn that has reached the dough
stage before being packed will have a cheesy appearance after
canning. Corn should never be allowed to remain in the cold-dip water.

Field corn. This product is commonly known as corn-club breakfast
food. The corn should be selected between the milk and the dough
stage. Wide-mouthed glass jars or tin cans should be used for canning
this product. Avoid packing container too full, as the product swells
during the sterilization period. The corn should be canned the same
day it is picked from the field if possible. After this product has
been sterilized and cooked and stored away it will form a solid,
butter-like mass which may be cut into convenient slices for toasting,
frying and baking purposes.

Mushrooms. Do not fail to blanch and cold dip. After opening
containers remove the mushrooms immediately and use them as quickly as
po