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    .Canning Vegetables

    Source of Recipe

    Internet

    List of Ingredients

    Vegetables
    Calculating Amounts

    Vegetables Amount Per Quart
    Asparagus 2 1/2 to 4 1/2 lbs.
    Beans (green or wax) 1 1/2 to 2 1/2 lbs. unshelled
    Beets 3 lbs.
    Carrots 1 lb.
    Corn, whole kernel 4 to 5 lbs.
    Corn, cream style 2 to 3 lbs. per pint





    Recipe
 

 

 

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