CANNING OF VEGETABLES. 423 



To Can Corn.— Select corn suitable for t:il)le uhc, cut from the 

 cob, scraping out the pulp as for stewing-, and pack the corn into the 

 cans, working it down well; fill heaping full and proceed as with 

 pease. 



To Can Tomatoes. — Toniatoea re(iuire cooking- a long time. This 

 long cooking- produces a more concentrated and valuable food. Or- 

 dinarily one hundred pounds of tomatoes contain ninety-five pounds 

 of water, and by the continued cooking- one-half of this water is 

 evaporated. They should always be cooked in porcelain or granite 

 ware; they are slightly acid and are not wholesome when cooked in 

 iron ware; they are apt to be discolored. Some persons object to so 

 many seeds in canned tomatoes, in that case after the tomato is 

 peeled and cut into two parts squeeze gently with the hand, and this 

 will remove the seeds with a part of the juice. After the tomatoes 

 are all prepared, strain this juice to remove the seeds and return 

 the juice to be boiled with the pulp. The sugar and malic acid of 

 tomatoes being soluble are present mainly in the juice instead of in 

 the pulpy parts of the tomato, so if this juice were thrown out with 

 the seeds a good share of the nourishment would be lost. Cook 

 slowly in a fruit kettle for two or three hours, taking care to prevent 

 scorching. Slow cooking- for a longer time is better than more 

 rapid cooking- for a shorter time. The cans must be hot and the 

 material boiling when it g-oes into them. 



Not only may pease, beans, asparag-us and tomatoes be success- 

 fully canned for home use, but also squash and puinpkins. 



Summary of special points to be observ^ed in the canning of vege- 

 tables. 



1. All veg-etables for canning should be as fresh as possible; if 

 they are at all musty, they are cpiite sure to spoil, no matter how 

 much care is taken in the canning-. If they are over-ripe or have 

 been standing for some time, they are not in the best condition, for 

 soon after the vegetables are gathered they begin to undergo fer- 

 mentation changes. 



2. Perfect cans must be had and good rubbers, and the cans 

 should be tested before using. 



3. Everything that comes in contact with the vegetables should 

 he thoroughly sterilized. 



4. Cook thoroughly, and if they are vegetables that are cooked in 

 a kettle have them boiling- when they go into the cans, which must 

 also be hot. 



5. Store in a cool, dry, dark place, but remember that they freeze 

 easier than fruit which contains sugar. 



The Northern fall apples kept in cold storage preserve their fla- 

 vor and do not decay ([uickly when brought out for sale in winter 

 or spring. They come put of cold storage and hold up with unim- 

 pared tlavor as well as the winter apples from the cellars and have 

 far cjuicker sale. 



Such fall apples should be picked as soon as the seeds are brown 

 in the fall, and should be barreled and put into cold storage at home 

 or in market before their coloring is nearly complete, as experience 

 has shown that all the Northern sorts will n-ill color up per feet Ij' in 

 the barrel.— Prof. J. L. Hudd, Arnes, la. 



