canned successfully by any other method.


DIRECTIONS FOR CANNING VEGETABLES

56. CLASSIFICATION OF VEGETABLES.--To simplify the directions here given
for the canning of vegetables, this food is divided into four groups,
as follows:

1. _Greens_, which include all wild and cultivated edible greens, such
as beet greens, collards, cress, dandelion, endive, horseradish greens,
kale, mustard greens, spinach, New Zealand spinach, and Swiss chard.

2. _Pod and related vegetables_, which include asparagus, beans, both
string and wax, Brussels sprouts, cabbage, cauliflower, eggplant, okra,
peppers, both green and ripe, summer squash, and vegetable marrow.

3. _Root and tuber vegetables_, which include beets, carrots, kohlrabi,
parsnips, rutabagas, salsify, sweet potatoes, and turnips.

4. _Special vegetables_, which include beans, both Lima and shell, corn,
mushrooms, peas, pumpkin, sauerkraut, squash, succotash and other
vegetable combinations, and tomatoes.

The convenience of this plan will be readily seen when it is understood
that, with the exception of the special vegetables, the same method of
preparation and the time given for the various steps in the canning
process apply to all vegetables of the same class. Thus, if directions
for a vegetable belonging to a certain class are not definitely stated
in the text, it may be taken for granted that this vegetable may be