------------------------------------------------------------
------------- Class 4—­Roots and Tuber Vegetables --------------
----------------------------------------------------------- CARROTS, PARSNIPS, | 5 | 90 | 90 | 80 | 60 |40, at SALSIFY | |1-1/2 |1-1/2 | (1-1/3| (1 hr)|10 lbs. 
Remove skin by | | hr | hr | hr) | |
scraping after | | | | | |
blanching and cold | | | | | |
dipping. | | | | | |
| | | | | |
BEETS | 5 | 90 | 90 | 80 | 60 |40, at
To retain the color| |1-1/2 |1-1/2 | (1-1/3| (1 hr)|10 lbs.
of beets leave 3 or| | hr | hr | hr) | |
4 inches of the | | | | | |
stem and all the | | | | | |
root on while | | | | | |
blanching.  After | | | | | |
cold dipping, the | | | | | |
skin may be removed| | | | | |
Scrape the skin. | | | | | |
| | | | | |
TURNIPS | 5 | 90 | 90 | 80 | 60 |40, at
Wash thoroughly | |1-1/2 |1-1/2 | (1-1/3| (1 hr)|10 lbs.
with a vegetable | | hr | hr | hr) | |
brush. | | | | | |
------------------------------------------------------------
------------ Class 5—­Vegetable Combinations ------------------
------------------------------------------------------ CORN AND TOMATOES | | 120 | 120 | 120 | 60 |45, at
Prepare individual | | (2 hr)| (2 hr)| (2 hr)| (1 hr)|10 lbs.
vegetables and then| | | | | |
combine and pack. | | | | | |
| | | | | |
CORN, TOMATOES AND | | | | | | STRING BEANS | | | | | |
Corn | 3 | | | | |
Tomatoes | 1-1/2 | 120 | 120 | 120 | 60 |45, at
String beans | 5 | (2 hr)| (2 hr)| (2 hr)| (1 hr)|10 lbs.
------------------------------------------------------------
-------------

Count from time when water begins to boil (bubbles all over).  This time schedule is for both pint and quart jars.  Add 30 minutes to time of sterilizing for 2-quart jars.

CHAPTER V

SOUPS

After one has learned how to can fruits and vegetables successfully, the next thing to attempt is the canning of soups.