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|The International Jewish Cook Book|
1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.
Author: Florence Kreisler Greenbaum
A Project Gutenberg eBook
Only young, tender, fresh vegetables should be canned.
Time your work by the clock, not by guess.
Weigh and measure all material accurately.
Take no risks. Food is too valuable.
Most fruits and vegetables require blanching; that is, all vegetables
and fruits, berries excepted, should be first plunged into boiling water
or steam after being picked over, and then, in turn plunged at once into
very cold water.
After blanching and packing in sterilized jars, add to all vegetables
salt in the proportion of a level teaspoon to the contents of a quart
jar. Carrots, parsnips and sweet potatoes require a teaspoon to the
Then fill jars to within quarter inch of top with boiling water, and put
in hot water bath--see "Canning Fruit in a Water Bath".
Cover boiler or kettle closely and sterilize or boil for the length of
time given below:
Do not close jars tight during sterilizing, or there will be no room for
the generated steam and it will burst the jars.
Asparagus, Beets, Carrots, Parsnips, Peas, Sweet Potatoes, and Turnips
require six minutes blanching, ninety minutes sterilizing. Asparagus
requires one hundred and twenty minutes.
Corn requires five minutes blanching on the cob; three minutes
sterilizing after being cut from the cob, or on the cob.
Lima or String Beans or Peas require five minutes blanching; two hours
Pumpkin and Squash require five minutes blanching; one and one-half
Tomatoes require two minutes blanching; twenty-two minutes sterilizing.
Tomatoes and Corn require separate blanching, time given above, then
ninety minutes sterilizing together. The acid of the tomatoes aids in
preserving the corn.
Corn and Beans (Succotash) require ten minutes blanching, ninety minutes