e sirups recommended, boil sugar and water together in
proportions given below:

Sirup No. 1, use 14 ounces to 1 gallon water.
Sirup No. 2, use 1 pound 14 ounces to 1 gallon water.
Sirup No. 3, use 3 pounds 9 ounces to 1 gallon water.
One pint sugar is one pound.]

TIME-TABLE FOR PRODUCTS IN GLASS

The following vegetables should be processed the same length of time
on each of three successive days:

| | |SIZE |PROCESS OR BOIL ON
| BLANCH | LIQUOR |JAR | EACH OF THREE
| | | | SUCCESSIVE DAYS
-----------------------------------------------------------------
Corn |2 min. on cob|Water, salt |Pint | 11/2 hr.
| | and sugar | |
| | | |
Garden peas|1 to 4 min. |Water, salt |Quart| 11/2 hr.
| | and sugar | |
| | | |
Asparagus |1 min. |Brine[1] |Pint | 1 hr. and 20 min.
| | | |
Asparagus |1 min. |Brine[1] |Pint | 1 hr.
| | | |
Lima beans |2 to 4 min. |Brine[1] |Pint | 1 hr. and 25 min.
| | | |
Okra |3 min. |Brine[1] |Quart| 11/2 hr.
| | | |
Okra |3 min. |Brine[1] |Pint | 1 hr. and 15 min.
| | | |
Squash | |Cook done |Quart| 13/4 hr.
| | | |
Squash | |Cook done |Pint | 1 hr. and 25 min.
| | | |
Pumpkin | |Cook done |Quart| 13/4 hr.
| | | |
Pumpkin | |Cook done |Pint | 1 hr. and 25 min.
| | | |
Spinach |4 min. |Brine[1] |Quart| 11/2 hr.
| | | |
Spinach |4 min. |Brine[1] |Pint | 1 hr. and 15 min.

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

TIME-TABLE FOR PRODUCTS IN TIN

(Hot-Water Canner)

| | |NO.|EXHAUST|PROCESS
|BLANCH | LIQUOR |CAN|MINUTES|OR BOIL

Tomatoes