The Bulletin. 19 



ail inch or two on the outside of the jars, cover, place on stove and 

 heat to boiling point. Boil ten minutes, seal tight, continue boil- 

 ing ten minutes. Remove jars from vessel, set aside for twenty- 

 four hours. On second day, place in vessel as directed on first day, 

 and boil twenty minutes. Remove jars, set aside for twenty-four 

 hours, and on third day cook as directed for second day. 



STRAWBERRIES. 



Select well-colored, firm fruit, free from sand or grit. Pick out 

 all soft and imperfect fruit, caps, stems, and trash. Pack firmly, 

 but do not mash fruit. Fill jars almost full, add four level table- 

 spoons (about two ounces) of granulated sugar, and fill entirely full 

 with clean, cold water. Use new rubbers, put tops in position and 

 place jars in cooking vessel. Fill vessel with cold water to a depth 

 that will bring water up an inch or two on outside of jars, cover, 

 put on stove and heat to boiling point. Boil five minutes, seal tight 

 and continue boiling five minutes. Remove jars, and let them stand 

 twenty-four hours. On second day, place jars in vessel as directed on 

 first day, and boil ten minutes. Remove jars, let stand twenty-four 

 hours, and on third day cook as directed for second day. 



VEGETABLES. 



ASPARAGUS. 



Cut as when preparing for market, having stalks of the proper 

 length to fill the jars. Wash in fresh, cold water and pack firnaly. 

 Arrange stalks as uniformly as possible, having the tip-end up. 

 After jar is filled in this way, take three or four stalks and force 

 in center of jar, tip-end down. This helps to make the pack more 

 firm. Put in one-fourth of a level teaspoonful of salt and fill jars en- 

 tirely full with fresh, cold water. Put on new rubbers, set tops in 

 position and place in cooking vessel. Fill vessel with cold water to 

 a depth that will bring the water up an inch or two on the outside of 

 jars, cover, put on stove and heat to boiling point. Boil fifteen 

 minutes, seal tight and continue boiling forty-five minutes. At the 

 end of this time, remove jars and set them aside for twenty-four 

 hours. On second day, place jars in vessel as directed on first day, 

 and boil one hour. Again remove jars and let stand twenty-four 

 hours, and on the third day cook as directed for second day. 



BEETS. 



Young, tender, blood-red varieties are best. Boil in an open ves- 

 sel until peeling comes off easily. Peel, slice, quarter or can whole, 

 as desired. Pack firmly. Fill jars full and add fresh, cold water 



