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The 1918 Fanny Farmer Cookbook
Time−table for Blanching and Sterilizing Vegetables and Greens
Product
Blanch
Size of Can
Time for
Cooking
Beans
5
6
5
minutes
pint or quart
hours
3
Beets
Carrots
Corn
minutes
quart
1
1/2 hours
1/2 hours
minutes
quart
1
5
−10 minutes
pint or quart
hours
4
Greens
1
0 minutes
quart
2
hours
Parsnips
5
minutes
quart
1
1/2 hours
Peas
5
minutes
pint
3
2
2
hours
hours
hours
Pumpkin
5
minutes
quart
Squash
5
minutes
quart
Succotash
as for corn
and beans)
pint or quart
(
3
hours
Sweet
Peppers
−10 minutes
5
2
hours
Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES
682
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