|
|
Time
Table
Water Blanch
& Steam Blanch
|
| Vegetables |
Preparation |
Recommended
Storage Time &
Temperature |
|
| Beans, Snap |
Water blanch - 3-4 minutes.
Steam blanch - 4-6 minutes.
|
70 °
F
3-4 months |
60 °
F
4-6 months |
|
| Beets |
Steam blanch until almost tender. |
3-4 months |
4-6 months |
|
| Carrots |
Water blanch - 3 minutes
Steam blanch - 4 minutes.
|
4-6 months |
6-8 months |
|
| Celery |
Water blanch - 1 minute. |
1-2 months |
2-4 months |
|
| Corn |
Steam blanch
Cut kernels from cob after blanching and then dry whole ears of
corn 3 minutes. |
3-4 months |
4-6 months |
|
| Tomatoes |
Dip in boiling water to loosen skins. Slice crosswise
1/4-inch thick
slices and then dry. |
2-3 months |
3-4 months |
|
| Potatoes |
Blanch 5 minutes over water containing 1 teaspoon
sodium bisulfite
per cup of water until translucent but firm. Rinse to remove gelled
starch
and dry. |
2-4 months |
4-6 months |
|
| Peas |
Water blanch - 2 minutes.
Steam blanch - 3 minutes. |
3-4 months |
4-6 months |
|
| Peppers and Pimentoes |
No Blanching required. |
6-8 months |
8-12
months |
|
| Onions |
No blanching required. |
2-4 months |
4-6 months |
| Mushrooms* |
No blanching required. |
1-2 months |
2-4 months |
|
| * |
Warning. The
toxins of poisonous mushrooms are not destroyed by drying or
cooking. |
|
|
|
| Did You Know? |
Did you
know that the
higher the altitude the lower the degree of
heat required to boil water?
Time-tables
given in instructions for
canning are usually based upon the requirements of an altitude of
500 feet above sea level. Generally speaking, for every 4000-foot
increase in altitude it will be well to add twenty per cent to the
time required as given in recipes or time schedules for the canning
of all kinds of fruits, vegetables, greens and meats.
Whenever
possible, any food that is to be canned should be perfectly
fresh. The sooner it is canned after it has been gathered, the more
satisfactory will be the results.
Fruits
have the best flavor
when they are ripe, but they are in the best condition for canning just
before they have completely ripened. Immediately following perfect
ripeness comes the spoiling stage, and if fruits, as well as
vegetables,
are canned before they are completely ripe, they are, of course,
farther
from the conditions that tend to spoil them. This, however, does not
mean that green fruits or vegetables should be canned. |
|
