Canning the Garden Surplus 



clean, plunge into boiling water five minutes, 

 plunge immediately in cold water, remove and 

 cut into half -inch rings. Pack in can, adding one 

 teaspoonful of salt to the quart. Fill with boil- 

 ing water, place rubber and cap in position, 

 tighten and put at once in container and cook 

 120 minutes. Remove, tighten cap and reverse 

 to cool and test seal. 



Peas — Should always be freshly gathered, 

 shell and steam over boiling water for ten min- 

 utes, blanch and pack at once into cans, adding 

 one teaspoon of salt and one of sugar to each 

 quart. Put rubber and cap in position, but do 

 not tighten. Place in container and sterilize 180 

 minutes. Peas should be very carefully handled. 

 A cloudy appearance of the water is an indication 

 of rough handling or broken peas. 



Tomatoes — Scald until skin loosens sufficiently 

 to remove easily, cold dip, empty the seed cav- 

 ities and cut in small pieces. Pack at once in 

 cans, pressing the tomato down full. Add one 

 teaspoonful of salt to the quart but no water. 

 Place rubber and cap and put in container and 



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