310 MINNESOTA STATE HORTICULTURAL SOCIETY. 



To Mend a Leak. — The bubbles in the water will locate a 

 leak in the can. Mark this place by scratching it with a sharp 

 piece of steel. Place the can on the table, punch a small hole in 

 the can near the leak, then put some flux on the leaking place and 

 solder with solder copper, then solder the hole made with the 

 steel. 



Sometimes the leak is so small that it will not show bubbles 

 in the water until the time of taking the cans out, or after they 

 are done. This we call a HOT LEAK. Let the can cool for five 

 or ten minutes, then mend as described above. Put the can back 

 and boil five minutes. 



RECIPES FOR CANNING. 



Tomatoes. — Use nothing but sound, ripe stock. First put in the 

 scalder — that is, the screen tray, which has a false bottom, that it can be 

 used for processing when scalder is not in use. Let the tomatoes remain 

 in the boiling water about a minute, or until the skin loosens, then remove 

 the skin, which comes off easily. Cut out any hard core, fill cans full, 

 putting tomatoes in by hand. Use care so as not to break them. As each 

 can is filled, place it in the tray, and when tray is full wipe the cans clean 

 with a damp sponge. Then cap as directed under head of capping. Place 

 tray full of cans in tank and process for forty minutes, counting the time 

 from the time the water in the tank commences to boil. The weight of cans, 

 No. 2, 23 oz.; No. 3, 37 oz., and No. 10, 118 oz. 



Corn. — Cut the corn while in a milky state. Husk clean. Now, do 

 not cut too close to the cob, but scrape off cob with back of knife. Put tea- 

 spoonful of salt in can, then put in the corn until nearly full and pack it 

 down. Fill up with clean, cold water, then cap the can, exhaust for seven 

 or eight minutes, then solder the vent hole, place back in the water and 

 process five hours. The quicker it cools the better. No. 2 can should 

 weigh 23 oz. 



Peas. — Use tender stock. Hull and place them in the screen tray, dip 

 into boiling water for four minutes. This shrinks the peas and turns the 

 old and tough ones yellow; the latter must be picked out. After shrinking 

 put into cans, fill them about three-fourths full, fill up with hot water and 

 exhaust seven or eight minutes, and process three hours. Put a teaspoon 

 of salt in can before filling with peas. It is advisable to dip peas in cold 

 water after blanching in a small percentage of alum water to harden the 

 peas and set the green color. 



Lima Beans. — Same as corn except that hot water may be used 

 instead of cold. 



String Beans. — Use tender stock, blanch or shrink same as peas, also 

 process same as peas. 



Pumpkins and Squash. — Cut the pumpkin and squash (after peeling) 

 into small blocks, put them into the tomato scalder and boil until soft. 

 Mash up fine, filling the cans quite full. Exhaust ten minutes and process 

 five hours. 



Beets. — Gather them while young and tender, boil until peeling comes 

 off easily, pare and slice in quarters and pack in cans, using cold water to 

 fill in. Process fifty minutes. The tin cans take the color out of the beet — 

 would recommend glass jars. 



Sauer Kraut. — Make your kraut and let it stand from six to ten days 

 until it is as sour as you like, then pack in cans until the cans are full and 

 the water rises so as to cover it. Exhaust ten minutes and process twenty 

 minutes. 



