234 • NEBRASKA STATE HORTICULTURAL SOCIETY 



Corn, okra and tomatoes, mixed, equal proportions, maj' be canned 

 in this way as a soup stock. 



Freshness of Flavor and Color 



Vegetables when canned properly should retain their attractive 

 color and lose very little of their flavor. It will be found almost im- 

 possible to detect any difference either in taste or in appearance be- 

 tween the canned and the fresh article if these directions are carefully 

 followed. The volatile oils which give flavor to most vegetables are 

 not lost during this process of sterilization. Cooking for three short 

 periods in a closed container at a comparatively low temperature in- 

 stead of cooking for short periods at a high temperature or for one long 

 period in an open vessel makes the vital difference and insures freshness 

 of flavor and color. After the jars have been sterlized and tested, they 

 should be kept in the dark, as the sunlight will soon destroy the color of 

 the vegetable. 



How To Open a Jjir 



Jars of vegetables are sometimes hard to open, unless it is done in 

 just the right way. Run a thin knife blade under the rubbar, next to 

 the jar, and press against it firmly. This will usually let in enough air 

 to release the pressure on the top. In case it does not, place the jar in 

 a deep saucepan of cold water, bring to a boil, and keep it boiling for a 

 few minutes. The jar will then open easily. 



Cautions 



These directions for canning apply only to pint and quart jars. If 

 half-gallon jars are used, always increase the time of boiling, making it 

 an hour and a half instead of one hour. 



Do not go into canning too deeply at first. Experiment with a few 

 jars in the early part of the season and see if they keep well. It is not 

 a difficult matter to can vegetables properlJ^ The writer has never lost 

 a can of string beans, okra, eggplant, carr.ots, parsnips, lima beans, beets, 

 asparagus, or pumpkin in several years' experience, and has had only 

 one can of peas spoil, a few cans of corn during the earlier trials, and a 

 few cans of succotash. Any housewife can do equally well. If you fol- 

 low the directions here given carefully, you will have no difficulty 

 whatever. If you should happen to fail in the first trial, rest assured 

 that you have done something wrong or left something undone. No 

 housewife who has on hand during the winter a supply of home-canned 

 vegetables ready to serve on ten minutes' notice will ever regret the 

 trouble or difficulties experienced in learning. [Fruitman and Gardner.} 



