CANNING TEGETABLES IN THE HOJklE 



J. F. Breazeale, Bureau of Chemistry, Washington, D. C. 



The first step in successful canning is the selection and preparation 

 of the vegetables. Never attempt to can any vegetable that has matured 

 and commenced to harden or one that has begun to decay. As a general 

 rule young vegetables the superior in flavor and texture to the more 

 mature ones. This is especially true of string beans, okra, and aspar- 

 agus. Vegetables are better if gathered in the early morning while the 

 dew is still on them. If it is impossible to can them immediately, do not 

 allow them to winther, but put them in cold water or in a cold, damp 

 place and keep them crisp until you are ready for them. Do your 

 canning in a well-swept and well-dusted room. This will tend to re- 

 duce the number of spores floating about and lessen the chances of in- 

 oculation. 



In the following directions are given for canning some of the more 

 common vegetables, but the housewife can add to these at will. The 

 principle of s.terilization is the same for all meats, fruits, and vegetables. 



Com 



Contrary to the general opinion, corn is one of the easiest vegetables 

 to can. The United States Department of Agriculture has shown that the 

 amount of sugar in the sweet varieties diminishes very rapidly after the 

 ear is pulled from the stalk; therefore in order to retain the orignal 

 sweetness and flavor it is necessary to can corn very soon after it is 

 pulled — within an hour if possible. Select the ears with full grains be- 

 fore they have begun to harden, as this is the period of greatest sugar 

 content. Husk them and brush the silks off with a stiff brush. Shear off 

 the grains with a sharp knife and pack the jar full. Add salt to taste, 

 usually about a teaspoonful to the quart is sufficient, and fill up the jar 

 to the top with cold water. Put the rubber ring around the neck of the 

 jar and place the glass top on loosely. Be careful not to press down 

 the spring at the side of the jar. 



Place the false bottom in the boiler and put in as many jars as 

 the boiler will conviently hold. Don't try to crowd them in. Leave space 

 between them. Pour in about 3 inches of cold water, or just enough to 

 form steam and to prevent the boiler from going dry during the boiling. 

 It is not necessary to have the water up to the neck of the jars, as the 

 steam will do the cooking. Put the cover on the boiler and set it on the 

 stove. Bring the water to a boil and keep it boiling one hour. At the 

 end of that time remove the cover of the boiler and allow the steam to 

 escape. Press down the spring at the side of the jar. This clamps on 



