CANNING VEGETABLES IN THE HOME 231 



cne that is always employed in scientific work and is much to be pi'e- 

 ferred. The boiling on the first day kills all the molds and practically 

 all of the bacteria, but does not kill the spores or seeds. 



As soon as the jar cools these seeds germinate and a fresh crop of 

 bacteria begin work upon the vegetables. The boiling upon the second 

 day kills this crop of bacteria before they have had time to develop 

 spores. The boiling upon the tird day is not always necessary, but is 

 advisable in order to be sure that the sterilization is complete. Among 

 scientists this is called fractional sterilization, and this principle con- 

 stitutes the whole secret of canning. If the housewife will only bear this 

 in mind she will be able with a little ingenuity to can any meat, fruit, or 

 vegetable. 



String Beans 



Select young and tender beans string them and break them into 

 short lengths. Pack firmly in the jar, cover with cold water, and add 

 a teaspoon of salt to each quart. Put on the rubber and top and boil 

 for one hour on each of three successive days, as directed under "Corn." 

 A small pod of red pepper placed in the bottom of the jar will give a 

 delightful flavor to this vegetable. 



Eggplant 



Pare the eggplant, cut in thin slices, and drop in boiling water for 

 fifteen or twenty minutes. Drain off the water and pack the slices in 

 the jar. Cover with water and sterilize as directed under "Corn." The 

 slices of eggplant are pliable and may be taken from the jar without 

 being broken and either fried in bread crumbs or made into pudding and 

 baked. 



Beets 



Although beets will keep in the cellar over winter, it is very desirable 

 to can them while they are- young and tender, as the mature beet is 

 apt to be stringy and lacking in flavor. Wash the young beets cut off 

 the tops, and put them in boiling water for about an hour and a half, or 

 until they are thoroughly cooked. Take off the skins, cut in thin slices, 

 and pack into the jars. Cover with water and sterilize in the manner 

 previously described. If a mild pickle is desired, make a mixture of 

 equal parts of water and good vinegar, sweeten to taste, and cover the 

 beets with this mixture instead of water. 



Okra or Gumbo 



This is a vegetable worthy of more extended culture. Although ex- 

 tensively grown in the South, it is comparatively unknown in the North. 

 It is easily kept and makes a delicious vegetable for the winter. Wash 

 the young and tender pods, cut them in short lengths, pack in the jars, 

 cover with water, and sterilize. Okra is used for soup or stews. 



