232 NEBRASKA STATE HORTICULTURAL SOCIETY 



Summer Squash 



Cut the vegetable into small blocks, pack in the jars, and cover with 

 water. Add a teaspoon of salt to each quart and sterilize. It is some- 

 times preferable with this vegetable, however, to pare off the skin, 

 boil or steam until thoroughly done, mash them, and then pack in the 

 jars and sterilize. If canned in the latter way, it is advisable to steam 

 for an hour and a half, instead of for an hour, on each of three days, as 

 the heat penetrates the jar very slowly. It is absolutely necessary that 

 the interior of the jar should reach the temperature of boiling water. A 

 jar will usually hold about twice as much of the uncooked. 



English Peas 



When prepared and canned in the proper way, peas are easily kept 

 and never lose the delicate flavor that they possess when fresh. Shell 

 the young peas, pack in jars, and sterlize as directed under "Corn." 



Asparagus 



Can the young tips only, in the same way as you would corn. 



Cauliflower 



This vegetable usually keeps very well, but if the supply for the 

 winter should begin to spoil it may be necessary to can it during the 

 summer. Prepare it as you would for the table, pack it into jars, and 

 sterilize. 



Carrots aud Parsnips 



These, if gathered during the early summer and canned, make most 

 excellent vegetables for the winter. The young plants at that season 

 are not stringy and have not yet developed the strong taste that is so 

 objectional to some people. Prepare as you would for the table, and 

 sterilize. 



Tomatoes 



Every housewife knows how to can tomatoes. They are very easily 

 kept, even in the common screwtop Mason jar. If one already has on 

 hand a number of jars of this pattern, it is best to use them for pre- 

 serves or for canning tomatoes and to purchase the more modern styles 

 for canning other vegetables. In using the Mason jars be careful to 

 sterilize them first by placing in cold water, bring to a boil, and boiling 

 for about ten minutes. The rubber and top should also be immersed in 

 boiling water for the same length of time. Remove them from the 

 boiling water when needed, handling as little as possible. Be careful 

 not to put the fingers on the inside of the top or the inner edge of the 

 rubber. Fill the jar with the cooked tomatoes while steaming hot, put 

 on the rubber, screw on the top firmly, invert it, and let it stand in that 

 position until cool. 



