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On Canning Vegetables

Wash and rinse jars, lids and rings.

Wash and trim vegetables.  Pack vegetables into jars either cold or
blanched (throw them in hot water briefly to blanch).  Pack firmly into
hot jars leaving 1/2 inch headspace at the top of the jar.  Pour boiling
water into the jar leaving 1/2 inch headspace.  

Remove air bubbles by working knife down sides of jars to keep liquid
above the food.  Add more liquid if needed.  Add 1 tsp. salt to each
quart.

Wipe top of jars on the inside, rim and outside before sealing.  Process.

Tomatoes-Dip tomatoes in boiling water 1/2 minute.  Dip quickly in cold
water.  Cut out stem ends and peel.  Quarter peeled tomatoes.  Bring to
a boil, stirring constantly.  Pack hot tomatoes into hot jars leaving
1/2 inch headspace.  Add 1 tsp. salt to each quart.  Adjust lids, cleaning
tops.  Process 10 minutes.

Saurkraut-Wedge chopped cabbage into cans.  Add 1 tsp. salt (heaped).  Fill
with boiling water.  Stick knife in sides, add more water if needed.  
Tighten lids.  Leave in cool, dark area.

Beans-String and break as usual.  Pack blanched beans into hot jars.  Add 
1 tsp. salt to each quart. Add boiling water leaving 1 1/2" headspace.  
Run knife down sides.  Place lids and rings on jars.  Process 50 minutes 
at 10 lbs. pressure in pressure canner.

Corn can be canned or frozen.  The best way to keep corn is to place it
in milk jugs, cover with cold water and freeze.  
