Canning the Garden Surplus 



minutes, plunge at once in cold water. Pack in 

 cans, sliding the stalks in carefully, butts down, 

 fill with hot water, add one teaspoonful of salt to 

 a quart, place rubber and cap in position but do 

 not screw down tight. Place in container as 

 fast as filled and boil 90 minutes. Remove 

 and stand can on cap to cool. 



Beets — Select young beets about an inch and 

 a quarter in diameter as the small beets retain 

 their color better than larger ones. About an 

 inch of the top may be left on. Wash very care- 

 fully but do not break the skin or remove the 

 tap-root. Blanch four to five minutes, plunge at 

 once in cold water. Remove skins by slipping 

 them off with the hand, avoid the use of knife if 

 possible and pack at once in cans. Fill with 

 hot water adding one teaspoonful of salt to the 

 can and place rubber and cap in place, place in 

 container and boil 90 minutes. 



Beans, String — String or hull, blanch in hot 

 water from five to ten minutes, or cut in half inch 

 lengths and steam for five minutes — for small 

 quantities a wire flour sieve over a tea kettle will 



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