238 



Missouri Agricultural Report. 



GENERAL DIRECTIONS FOR STEAM-CANNED VEGETABLES. 



Spinach, Swiss chard, lambs-quarter, are cooked down until 

 tender in salt water in open kettle in order to get more bulk into 

 cans. Then put into the jars until nearly full and pour on enough 

 plain hot water to fill the jars full ; to this add a scant teaspoonful of 

 salt; put on the lid and screw down loosely without rubber (to allow 

 steam to escape) ; put into steamer, which should be kept about 

 two-thirds full of water, and boil one hour for each of two days. 

 On the second day of boiling, about fifteen minutes before time is 

 up, unscrew tops, put on rubbers and screw down tight and place 

 back in steamer for fifteen minutes so as to seal rubbers. See also 

 that the jars are full of water at the last cooking. 



The eggplant must be cut into slices and parboiled in salt 

 water until tender; then place in jars and follows directions given 

 for spinach. 



The home-made steam canner. 



