CANNING VEGETABLES IN THE HOME 233 



Kohl-Snbi 



This vegetable -resembles the turnip in its habits of growth, al- 

 though in flavor it more nearly approaches the cauliflower. It is grown, 

 in many sections of the North, but in the South it is almost unknown. 

 Prepare it as you would turnips, pack in the jar, and sterilize. 



lima Benns 



Lima beans lose their flavor very quickly after being shelled; there- 

 fore it is necessary to can them as soon as possible after gathering. 

 Discard all pods that have begun to harden, and proceed as you would 

 with corn. 



Pumpkin or Winter Squash 



If provided with a warm ,dry cellar, one may keep certain varieties 

 of these vegetables all winter. Some of the best varieties, however, do 

 not keep well, and even the best keepers when not properly housed begin 

 to decay in December or January. It is then necessary to can them in 

 order to save them. If one has a limited number of jars, it is a good 

 plan to fill them all with other vegetables during the summer and upon 

 the approach of frost to gather pumpkins and bring them indoors. By the 

 time the pumpkins begin to spoil, enough jars will be emptied to hold 

 them. They can now be steamed and canned in the same way as summer 

 squash. In this way a supply of jars may be made to do double service. 



Succotjish 



The writer has found that a mixture of corn and lima beans, or suc- 

 cotash, is one of the most difficult things to keep. This furnishes one of 

 the very best mediums for bacterial growth; so extreme care must be 

 taken in the process of canning. It is advisable to gather the corn and 

 beans early in the morning and prepare and sterilize them in the manner 

 already described. As with summer squash, it is best to boil for an hour 

 and a half, instead of for an hour. 



Vegetable Roast 



A rather unusual dish for the winter may be made by canning a 

 mixture of vegetables. Prepare corn, lima beans, tomatoes, string beans, 

 orka, squash, and eggplant as you would for canning separately. Mix 

 these in varying proportions, letting the corn and lima beans predomi- 

 nate. Add two or three medium-sized onions to each quart of this 

 mixture and run all through a food chopper in order to mix it thor- 

 oughly. Pack into jars and sterilize. In preparing for the table with an 

 equal volume of bread crumbs, a piece of butter the size of a walnut, and 

 one egg; season to taste with pepper and salt, and bake in a round bak- 

 ing dish until brown. Cut into slices as you would a cake and serve 

 hot with a drawn butter sauce. 



