Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
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Time of Cooking Vegetables
In most cases, in these recipes, no definite time is given for sterilizing the vegetables. It has been found by repeated trials that the vegetables at the stage for eating are ready for sealing. This work has been carried on for eight or ten years, and in that time, except for a few cans of peas and shell-beans, too far advanced for canning, no can of vegetables has been lost.