For historical interest only.
From the box of C.N. sold in De Soto, Kansas.
| Time Table for Canning Vegetables by Cold Pack Method | |||
| Vegetables | Time of Blanching | Size of Jar | Time of Cooking |
| Beans | 5 min. | pt. or qt. | 3 hrs. |
| Beets | 6 min. | qt. | 1-1/2 hrs. |
| Carrots | 2 min. | qt. | 1-1/2 hrs. |
| Corn | 5-10 min. | pt. or qt. | 4 hrs. |
| Peas | 5 min. | pt. | 3 hrs. |
| Tomatoes | 1-2 min. | pt or qt | 22 min. |
Use no water in canning tomatoes.
Cook pt. jars 5 min. less than qt. jars.
Cathern Nichepor
Yesterdish reminder: Don’t use these instructions. Cold pack canning isn’t safe for foods that aren’t highly acidic; use a pressure-canning method.