As the difference of climates renders the productions of different countries more or less early, and varies their qualities, kinds and denominations,[M] attention will be given by the operator to the circumstances of the spot in which he resides.
At Paris and its environs, June and July are the best months for preserving green peas (petits pois verts), small windsor beans (petites fèves de marais), and asparagus (asperge). At a later period, these vegetables suffer greatly from heat and dryness. In August and September I preserve artichokes (artichauts), French beans (haricots verts et blancs), and cauliflowers (choux-fleurs).
In general, all vegetables intended to be preserved should be used as recently gathered as possible, and prepared with the utmost rapidity, so that there should be as it were, but one step from the garden-bed to the water-bath.