20' The Bulletix. 



# 



until jars are entirely full. If a mild pickle is desired, take equal 

 parts of water and vinegar, sweeten to taste, and fill jars with this 

 mixture instead of 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 the water up an inch or two on the outside 

 of jars, cover, place on stove and heat to boiling point. Boil ten 

 minutes, seal tight and continue boiling forty minutes. Remove jars, 

 set them aside for twenty-four hours. On second day, place jars 

 in cooking vessel as directed on first day, and boil fifty minutes. 

 Again remove jars, set aside for twenty-four hours, and on third 

 dav cook as directed for second dav. 



BEANS (lima). 



Carefully hull by hand, removing all discolored, broken and over- 

 ripe beans. Can as soon as possible after shelling, as Lima beans 

 lose their flavor very quickly after being shelled. Pack firmly. 

 Fill jars to within half an inch of the top, add one-fourth teaspoon- 

 ful of salt and fill entirely 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 two or three 

 inches on the outside of jars, cover, place on stove and heat to boiling 

 point. Boil fifteen minutes, seal tight and continue boiling forty- 

 five minutes. Remove jars and set aside for twenty-four hours. On 

 second day, place jars in cooking vessel as directed on first day. and 

 boil one hour. Aaain remove jars and set aside for twentv-four 

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



=? 



BEANS (STEING, SNAP OR Wx\.x). 



Select freshly gathered pods about three-quarters grown. Care- 

 fully remove all strings and break or cut in pieces about one inch 

 long. Put in a clean sack or wire basket and boil five minutes. 

 Drain out and. after cooling a little, pack firmly. Fill jars al- 

 most full, add one-fourth level teaspoonf ul of salt and fill entirely full 

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

 place in cooking vessel. Fill this vessel and cook on each of three 

 days exactly as recommended for Lima beans. 



CORN. 



Stowell's Evergreen, Country Gentleman, or any of the "sweet" 

 varieties are best for cannina". L^se corn when in the milkv state, 

 before it has started to toughen and lose its sweetness. Corn should 

 be canned as soon as possible after being gathered, for the amount of 

 sugar in the sweet varieties diminishes very rapidly after the ear 

 has been pulled from the stalk. Husk, and clean ofP as much silk as 



