CANNING OF VEGETABLES. 421 



CANNING OF VEGETABLES. 



MRS. ADELAIDE C. SNYDER. ST. ANTHONY PARK. 



This subject, "Cookiu>»- aud Pantry Stores," is 8uch an extensive 

 one, that I have taken the libertj' of subdividing- it and have consid- 

 ered only the canning of vegetables. 



The cheapness, abundance and fine quality of the vegetables dur- 

 ing this past summer have much increased the interest in their 

 preservation for winter use. The canning of vegetables is usually 

 considered rather uncertain, but with care and some practice one 

 may feel quite sure that the result will be satisfactory, and it is my 

 intention in this short article to state some of the conditions that 

 are the most essential to success. 



During the winter mouths, when fresh fruits and vegetables are 

 so much missed, good home-canned vegetables fill an important 

 place, and it is a great comfort to know that the canned vegetables 

 eaten by the family are perfectlj' wholesome and free from all chem- 

 ical poisons aud preservatives, that the pease are not colored with 

 copper, and that they contain no salicylic acid. This acid, so com- 

 monly used in many of the canned vegetables, is objectionable be- 

 cause it seriously interferes with the normal digestion of the food. 



The first requisite to success in canning is to have good cans. The 

 question of getting perfect cans has become a troublesome one. 

 Some makes that have hitherto been perfectly reliable are many of 

 them imperfect. Of one dozen that I bought this summer every one 

 leaked; there was a projection of glass along the seam at the neck 

 of the can which prevented the rubber and lid from fitting tightly. 

 This projection was removed with a file dipped in turpentine; in 

 fact, glass can be filed like iron when the file is moistened with tur- 

 pentine. The cans were thus made usable, but it would not do to 

 trust them for vegetables nor for all kinds of fruit. The cheap cans 

 with porcelain lined tops may also cause trouble on account of a 

 lead cement being used in fastening in these porcelain linings, and 

 which dissolves in the slightly acid juices of fruits and vegetables. 

 The most satisfactory cans have a glass top and close with a spring. 

 They are easy to close and open, and those who are familiar with 

 some of the old kinds can appreciate the fact that one does not have 

 to wait until the man of the house comes home before having a can 

 opened. 



Cans should all be tested before using. To do this, partially fill 

 with hot water, secure the tops in place, wipe dry aud stand the cans 

 inverted for a few minutes, when a leak will show itself. It is safe 

 not to use the rubbers a second time. They are now so cheap — three 

 cents a dozen — that it is not economy to run the risk of spoiling a 

 can of vegetables by using a poor rubber. 



The second essential point in canning is to have all parts of the 

 can and everything that comes in contact with the vegetables thor- 

 oughlj' sterilized before using. In the canning of fruit, simply 

 covering with boiling water for a few minutes is sufficient, but for 

 vegetables it is well to err upon the side of too great care. In the 

 latter case put the cans into cold water and heat up gradually, let- 



