ou exactly how long to blanch and process all products. The
preparation of vegetables and fruits is the same as in the one-period
method, but the time of blanching and sterilizing differs as the
time-table indicates.

TIME-TABLE FOR PRODUCTS IN GLASS

(Hot-Water Canner)

Tomatoes | BLANCH | LIQUOR | SIZE | PROCESS OR
| | | JAR | BOIL
-----------------------------------------------------------
| 1 min. | No water |Quart | 30 min.
| | | |
Tomatoes | 1 min. | No water | Pint | 25 min.
| | | |
String beans | | | |
(very young |3-5 min. | Brine[1] |Quart |1 hr. 15 min.
and tender) | | | |
| | | |
Sweet potatoes| Cook 3/4 | 2 |Quart | 3 hrs.
| done |tablespoonfuls| |
| | water | |
| | | |
Sauerkraut | | Brine[1] |Quart | 40 min.
| | | |
Baby beets | Cook 3/4 | Hot water |Quart |1 hr. 40 min.
| done | | |
| | | |
Baby beets | Cook 3/4 | Hot water | Pint |1 hr. 20 min.
| done | | |
| | | |
Soup mixture |Boil down| |Quart | 11/2 hrs.
| thick | | |
| | | |
Apples | 1 min. | No. 1 sirup |Quart | 15 min.
| | | |
Berries | 1 min. | No. 1 sirup |Quart | 13 min.
| | | |
Figs | | No. 3 sirup |Quart | 30 min.
| | | |
Peaches |1-2 min. | No. 2 sirup |Quart | 25 min.
| | | |
Pears | 1 min. | No. 3 sirup |Quart | 25-35 min.
| | | |
Cherries | | No. 3 sirup |Quart | 30 min.
| | | |

[Footnote 1: Brine is made of 21/2 ounces (1/3 cup) of salt to 1 gallon
of water. To mak