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 glass 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 GLASS

(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 3/4  |      2       |Quart |   3 hrs.
|  done   |tablespoonfuls|      |
|         |    water     |      |
|         |              |      |
Sauerkraut    |         |   Brine[1]   |Quart |   40 min.
|         |              |      |
Baby beets    | Cook 3/4  |  Hot water   |Quart |1 hr. 40 min.
|  done   |              |      |
|         |              |      |
Baby beets    | Cook 3/4  |  Hot water   | Pint |1 hr. 20 min.