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The 1918 Fanny Farmer Cookbook
Swiss
Chard
1
0 minutes
quart
2
hours
Turnips
6
minutes
quart
1
1/2 hours
4
4
Time−table for Scalding and Sterilizing Vegetables
Product
Scald
Size of Can
Time for
Cooking
Asparagus
5
−10 minutes
pint or quart
hour
1
Tomatoes
1
−2 minutes
pint or quart
2 minutes
2
Vegetable
combinations
2
hours
4
5
Time−table for Scalding and Sterilizing Fruits
Product
Scald
Size of Can
Time for
Cooking
Peaches
1
−2 minutes
pint or quart
1
6 minutes
Plums
1
−2 minutes
pint
1
6 minutes
Quinces
2
minutes
quart
Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES
683
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