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Time-Table for Blanching and Sterilizing

The following time-table shows blanching time for various vegetables and fruits, and also sterilizing time in the hot-water-bath canner, and in equipment for sterilization by the water-seal method, the steam-pressure method and the steam-cooker method. The time given in this table is for quart jars. Add 30 minutes for two-quart jars and deduct 5 minutes for pint jars. The time given is for fresh, sound and firm vegetables. Increase the time of sterilization by adding one-fifth for vegetables which have been gathered more than 24 hours.

The time given is for altitudes up to 1000 feet above sea level. For higher altitudes increase the time in hot-water bath 10 per cent for each additional 500 feet. For example, if the time is given as 120 minutes in the table and your location is 1500 feet above sea level, the time should be made 132 minutes. Neither home-made nor commercial hot-water-bath outfits are entirely satisfactory, however, for canning at very high altitudes, as the temperature of water in them does not reach 212° F. In such localities water-seal and steam-pressure outfits are advisable, as they give higher temperatures.

At high altitudes the boiling point of water is below 212° F. At moderate elevations satisfactory results may be obtained in the use of the hot-water bath by increasing the time of sterilization 10 per cent. * See "Open Kettle Method."