Canning the Garden Surplus 



quart. Put rubbers and caps of jars into position 

 but do not tighten. Put in container and ster- 

 ilize 120 minutes. Remove, tighten caps and re- 

 verse to cool and test seal.^ 



Soups — Odds and ends of vegetables that occur 

 during the summer may be utilized for vegetable 

 soups. It often happens that tomatoes are 

 picked by the chickens so that they are unsalable, 

 but otherwise sound, or they may be spotted in 

 a way that does not preclude the use of the un- 

 injured portion; such tomatoes may be used for 

 canning if the injured portion is carefully re- 

 moved. Okra that is getting too large to be 

 left ungathered, a few string or lima beans, car- 

 rots that are crowded — anything in the vegetable 

 line that lends itself to the concoction of a pal- 

 atable soup may be utilized and so make the gar- 

 den just that much more remunerative. If pos- 

 sible the amount of tomato should nearly or quite 

 equal that of the other vegetables combined. 



1 Or — cut in large pieces and steam or bake until soft, remove 

 from shell and mash smooth. Fill cans, pressing down evenly 

 with a wooden spoon or potato masher, place rubber and caps 

 and plunge in container for one hour. 



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