fter blanching and packing in sterilized jars, add to all vegetables
salt in the proportion of a level teaspoon to the contents of a quart
jar. Carrots, parsnips and sweet potatoes require a teaspoon to the
pint.

Then fill jars to within quarter inch of top with boiling water, and put
in hot water bath--see "Canning Fruit in a Water Bath".

Cover boiler or kettle closely and sterilize or boil for the length of
time given below:

Do not close jars tight during sterilizing, or there will be no room for
the generated steam and it will burst the jars.

Asparagus, Beets, Carrots, Parsnips, Peas, Sweet Potatoes, and Turnips
require six minutes blanching, ninety minutes sterilizing. Asparagus
requires one hundred and twenty minutes.

Corn requires five minutes blanching on the cob; three minutes
sterilizing after being cut from the cob, or on the cob.

Lima or String Beans or Peas require five minutes blanching; two hours
sterilizing.

Pumpkin and Squash require five minutes blanching; one and one-half
hours sterilizing.

Tomatoes require two minutes blanching; twenty-two minutes sterilizing.

Tomatoes and Corn require separate blanching, time given above, then
ninety minutes sterilizing together. The acid of the tomatoes aids in
preserving the corn.

Corn and Beans (Succotash) require ten minutes blanching, ninety minutes
sterilizing.

*VEGETABLES PRESERVED IN BRINE*

EARLY FALL VEGETABLES

Take new firkins or large stone jars, and scald them well with boiling
water before using. Vegetables that are boiled before pickling in a
brass kettle always keep their fresh, green color. In salt pickling
cover your jars or kegs with a clean, white cloth, then a cover made of
wood and last a heavy stone to weigh it down. The cloth must be removed
every other day, washed and put back. In doing this, take hold of the
cloth at each corner, so that none of the slimy substance can get into
your pickle, and wash the top and sides of the jar also.

MOCK OLIVES

Take plums when just beginning to ripen, but still green. Make a brine
out of sea salt or rock salt strong enough to hold up an egg. Pour the
brine over the fruit, hot, cover and let stand twenty-four hours. Pour
off and make a new brine, heat, add the fruit, heat one minute and seal
in the hot brine.

STRING BEANS (RAW)

String the beans very carefully, and cut into fine short lengths; then
sprinkle salt over and through them, mixing thoroughly, say t