lly three, indicated on the
time-table. This is done to force the air from the can through the
little hole left open in the top, and is called exhausting. Cans that
are not exhausted frequently bulge after processing and are looked
upon with suspicion. Cans exhausted too long frequently cave in at the
sides. The time-table should be used carefully and followed strictly
in this part of the process. Tin cans do not require exhausting in the
Northern and Western states.

TIME-TABLE FOR CANNING VEGETABLES
STEAM PRESSURE

| | |TEMPERATURE,| |
|VEGETABLE |PROCESS,|DEGREES |PRESSURE|
| |MINUTES |FAHRENHEIT |POUNDS |

|Asparagus |30 |240 |10 |
|String beans, No. 2|45 |240 |10 |
|String beans, No. 3|55 |240 |10 |
|Beets |30 |228 | 5 |
|Corn |80 |250 |15 |
|Okra |30 |240 |10 |
|Peas |45 |240 |10 |
|Soup, concentrated | | | |
| vegetable |30 |228 |10 |
|Spinach |30 |228 |15 |
|Sweet potatoes |70 |250 |15 |

Corn, lima beans and peas should never be packed in larger container
than No. 2. Corn is cut from cob after blanching.

The brine used is made of 21/2 ounces salt to 1 gallon of water, except
for asparagus, which contains 4 ounces to 1 gallon.

Beets and rhubarb when packed in tin must be put in enamel-lined cans.

Process pints as for No. 2 cans; quarts as for No. 3 cans, adding 10
minutes to each period.

String beans when more mature should be processed at 15 pounds
pressure for 30 minutes for No. 2, and 45 minutes for No. 3.

CHAPTER XI

WHY CANNED GOODS SPOIL

Every day brings letters to my desk saying, "Why did my jars of
vegetables lose water?" or, "When I looked into my canner I saw all
the beautiful dark sirup in the bottom of the canner instead of in the
jars," or, "What shall I do, my beets are all white?" etc., etc. In
this chapter I am going to try and tell you a few things you must and
must not do. A few "Do's" and "Don'ts" may help you a little in your
canning and food preserving.

I want to say right here that if you have failures do not blame the
method as we are always so apt to do. Experts have worked long