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Brussels Sprouts

Pick over, discard imperfect leaves, wash, and set over the fire in boiling water to cover; let boil five minutes, then skim into jars, shaking the sprouts down to fill the jars compactly; set the jars in the usual manner in the canner or cooker, fill with boiling water, set the lids beside the jars; cover the large receptacle and let boil until the sprouts are nearly tender; adjust the rubber rings, fill the jars to overflow with boiling salted water, set the covers in place, cover the receptacle, and let cook ten to fifteen minutes after boiling begins, then fasten down the lids.