Products by Groups

Scald or Blanch

Hot-water bath outfits at 212°

Water-seal outfits at 214°

Steam pressure

5 to 10 lbs.

Pressure cooker 10 to 15 lbs.

Special Vegetables

Tomatoes

1½

22

18

15

10

Pumpkin

3

120

90

60

40

Squash

3

120

90

60

40

Hominy

3

120

90

60

40

Sauerkraut

3

120

90

60

40

Corn, Sweet

5

180

120

90

60

Corn, Field

10

180

120

60

50

Mushrooms

5

90

80

50

30

Sweet Peppers

5

90

75

60

40

Pod Vegetables and Other Green Products

Beans, Wax

5-10

120

90

60

40

Beans, Stringless

5-10

120

90

60

40

Okra

5-10

120

90

60

40

Peppers, Green or Ripe

5-10

120

90

60

40

Cabbage

5-10

120

90

60

40

Cauliflower

3

60

40

30

20

Root and Tuber Vegetables

Carrots

5

90

80

60

40

Parsnips

5

90

80

60

40

Salsify

5

90

80

60

40

Beets

5

90

80

60

40

Turnips

5

90

80

60

40

Sweet Potatoes

5

90

80

60

40

Other Roots and Tubers

5

90

80

60

40

Combination and Soup Vegetables

Lima Beans

5-10

180

120

60

40

Peas

5-10

180

120

60

40

Vegetable Combinations

5-10

120

120

60

45

Products by Groups

Scald or Blanch

Hot-water bath outfits at 212°

Water-seal outfits at 214°

Steam pressure

5 to 10 lbs.

Pressure cooker 10 to 15 lbs.

Greens, Domestic or Wild

Swiss Chard

15

120

90

60

40

Kale

15

120

90

60

40

Chinese Cabbage Leaves

15

120

90

60

40

Upland Cress

15

120

90

60

40

French Endive

15

120

90

60

40

Cabbage Sprouts

15

120

90

60

40

Turnip (tops, young)

15

120

90

60

40

Spinach, News Zealand

15

120

90

60

40

Asparagus

15

120

90

60

40

Spinach

15

120

90

60

40

Beet Tops

15

120

90

60

40

Dandelion, Cultivate

15

120

90

60

40

Dandelion, Wild

15

120

90

60

40

Dasheen Sprouts (tender)

15

120

90

60

40

Mustard, Native

15

120

90

60

40

Mustard, Russian

15

120

90

60

40

Mustard, Wild

15

120

90

60

40

Collards

15

120

90

60

40

Rape (tender leaves)

15

120

90

60

40

Pepper Cress

15

120

90

60

40

Lamb's-Quarter

15

120

90

60

40

Sour Dock

15

120

90

60

40

Smartweed

15

120

90

60

40

Sprouts

15

120

90

60

40

Purslane, or "Pusley"

15

120

90

60

40

Pokeweed Sprouts

15

120

90

60

40

Marsh Marigold

15

120

90

60

40

Milkweed (tender sprouts and young leaves)

15

120

90

60

40

Soft Fruits and Berries

Apricots

1-2

16

12

10

5

Blackberries

16

12

10

5

Blueberries

16

12

10

5

Cherries

16

12

10

5

Currants

16

12

10

5

Dewberries

16

12

10

5

Figs

1-2

16

12

10

5

Gooseberries

1-2

16

12

10

5

Grapes

16

12

10

5

Huckleberries

16

12

10

5

Products of Groups

Scald or Blanch

Hot-water bath outfits at 212°

Water-seal outfits at 214°

Steam pressure

5 to 10 lbs.

Pressure cooker 10 to 15 lbs.

Soft Fruits and Berries - Cont.

Peaches

1-2

16

12

10

5

Plums

16

12

10

5

Raspberries

16

12

10

5

Strawberries

16

12

10

5

Citrus Fruits

1-2

16

12

10

5

Fruits without Sugar Syrup

30

20

12

10

Hard Fruits

Apples

1½

20

12

8

6

Pears

1½

20

12

8

6

Quinces

1½

20

12

8

6

Windfall Apples (pie filling)

12

10

8

5

Quartered Apples (salad)

12

10

8

5

Whole Apples, pared and cored.

16

10

8

5

Apple syrup

15

10

8

5

Fruit Juices

15

10

8

5

Preserves, after preparation and filling

20

15

10

Meats - Uncooked

Poultry and Game

180

180

120

60

Beef

180

180

120

60

Corned Beef

180

180

120

60

Prepared Young Meats

Spring Frys

90

60

40

30

Fried Meats

90

60

40

30

Baked Meats

90

60

40

30

Stewed Meats

90

60

40

30

Roast Meats

90

60

40

30