12. If tin cans bulge at both ends after they have been completely cooled, it indicates that they are spoiling and developing gas, due to bacteria spores or chemical action. These may be saved if opened at once and resealed or resoldered and processed again for ten minutes.

The following table will help you in estimating how many cans of fruit and vegetables you will obtain from a bushel of product:

NUMBER OF CANS A BUSHEL FILLS

NO. 2 CANS NO. 3 CANS Windfall apples 30 20 Standard peaches 25 18 Pears 45 30 Plums 45 30 Blackberries 50 30 Windfall oranges, sliced 22 15 Windfall oranges, whole 35 22 Tomatoes 22 15 Sh.e.l.led Lima beans 50 30 String beans 30 20 Sweet corn 45 25 Peas, sh.e.l.led 16 10

CHAPTER X

INTERMITTENT CANNING OR FRACTIONAL STERILIZATION

In some parts of the United States, particularly in the South, such vegetables as corn, beans, peas, squash, spinach, pumpkin, etc., are canned by what is known as the fractional sterilization, or the so-called Three Days Process.

Southern canning experts have had trouble with certain vegetables, such as those named, when they canned these vegetables in the wash boiler by the cold-pack or one period method. They say that the climatic conditions are so different in the South that what is possible in the North is not possible in the South.

The vegetables are prepared, blanched, cold-dipped and packed as in the cold-pack method and the filled cans or jars are processed in the wash boiler or other homemade outfit a given length of time three successive days.

After each day's processing the cans should be cooled quickly and set aside, until the next day.

The method is as follows:

Process or sterilize gla.s.s jars for the required number of minutes on the first day, remove from canner, push springs down tightly as you remove the jar from the canner.

On the second day raise the springs, place the jar in the canner, process or boil for the same length of time as on the first day.

Remove from the canner and seal tightly. Set aside until the third day, when the process should be repeated.

For this canning a good spring-top jar is good, although the Mason jar type of top will serve for one year; after one year of use it is advisable to fit old Mason jars and similar types with new tops.

If using the screw-top jars, such as the Mason, do not disturb the seal at the second and third processing unless the rubber has blown out.

This method is only necessary when depending upon boiling water or condensed steam to do the work.

A steam-pressure canner or pressure cooker is used in the South and many other places to avoid bothering with vegetables three successive days.

The steam canner or pressure cooker soon pays for itself in time, energy, and fuel saved as the vegetables may be canned at high pressure in one processing.

The following time-tables are those used in the South and will tell you exactly how long to blanch and process all products. The preparation of vegetables and fruits is the same as in the one-period method, but the time of blanching and sterilizing differs as the time-table indicates.

TIME-TABLE FOR PRODUCTS IN GLa.s.s

(Hot-Water Canner)

Tomatoes

BLANCH

LIQUOR

SIZE

PROCESS OR

JAR

BOIL -----------------------------------------------------------

1 min.

No water

Quart

30 min.

Tomatoes

1 min.

No water

Pint

25 min.

String beans

(very young

3-5 min.

Brine[1]

Quart

1 hr. 15 min.

and tender)

Sweet potatoes

Cook

2

Quart

3 hrs.

done

tablespoonfuls

water

Sauerkraut

Brine[1]

Quart

40 min.

Baby beets

Cook

Hot water

Quart

1 hr. 40 min.

done

Baby beets

Cook

Hot water

Pint

1 hr. 20 min.

done

Soup mixture

Boil down

Quart

1 hrs.

thick

Apples

1 min.

No. 1 sirup

Quart

15 min.

Berries

1 min.

No. 1 sirup

Quart

13 min.

Figs

No. 3 sirup

Quart

30 min.

Peaches

1-2 min.

No. 2 sirup

Quart

25 min.

Pears

1 min.

No. 3 sirup

Quart

25-35 min.

Cherries

No. 3 sirup

Quart

30 min.

[Footnote 1: Brine is made of 2 ounces (1/3 cup) of salt to 1 gallon of water. To make sirups recommended, boil sugar and water together in proportions given below:

Sirup No. 1, use 14 ounces to 1 gallon water.

Sirup No. 2, use 1 pound 14 ounces to 1 gallon water.

Sirup No. 3, use 3 pounds 9 ounces to 1 gallon water.

One pint sugar is one pound.]

TIME-TABLE FOR PRODUCTS IN GLa.s.s

The following vegetables should be processed the same length of time on each of three successive days:

SIZE

PROCESS OR BOIL ON

BLANCH

LIQUOR

JAR

EACH OF THREE

SUCCESSIVE DAYS ----------------------------------------------------------------- Corn

2 min. on cob

Water, salt

Pint

1 hr.

and sugar

Garden peas

1 to 4 min.

Water, salt

Quart

1 hr.

and sugar

Asparagus

1 min.

Brine[1]

Pint

1 hr. and 20 min.

Asparagus

1 min.

Brine[1]

Pint

1 hr.

Lima beans

2 to 4 min.

Brine[1]

Pint

1 hr. and 25 min.

Okra

3 min.

Brine[1]

Quart

1 hr.

Okra

3 min.

Brine[1]

Pint

1 hr. and 15 min.

Squash

Cook done

Quart

1 hr.

Squash

Cook done

Pint

1 hr. and 25 min.

Pumpkin

Cook done

Quart

1 hr.

Pumpkin

Cook done

Pint

1 hr. and 25 min.

Spinach

4 min.

Brine[1]

Quart

1 hr.

Spinach

4 min.

Brine[1]

Pint

1 hr. and 15 min.

[Footnote 1: Brine is made of 2 ounces (1/3 cup) of salt to 1 gallon of water.]

TIME-TABLE FOR PRODUCTS IN TIN

(Hot-Water Canner)

NO.

EXHAUST

PROCESS

BLANCH

LIQUOR

CAN

MINUTES

OR BOIL

Tomatoes

1 min.

No water

3

3

25 min.