HOME ECONOMICS AND EDUCATION 597 



Containers for Sterilizing. One person uses a tin clothes boiler 

 with a false bottom made of wire netting cut to fit it. The netting 

 is made of medium-sized galvanized wire with one-half inch mesh. 

 A false bottom is absolutely necessary, as the jars will break if set 

 flat upon the bottom of the boiler. Narrow strips of wood, straw, 

 or almost anything of this nature may be used for the purpose, but 

 the wire gauze is clean and convenient. There are several varieties 

 of patent steamers or steam cookers in common use. These have 

 either one or two doors and hold a dozen or more quart jars. They 

 are ideal for canning, but they are somewhat expensive. A com- 

 mon ham boiler or clothes boiler with a tight-fitting cover will 

 answer every purpose. 



Selection and Preparation of Vegetables. Never attempt to 

 can any vegetable that has matured and commenced to harden or 

 one that has begun to decay. Young vegetables are superior in 

 flavor and texture to the more mature ones. This is especially 

 true of string beans, okra, and asparagus. Vegetables are better 

 if gathered in the early morning while the dew is still on them. 

 If it is impossible to can them immediately, put them in cold water 

 or in a cold, damp place and keep them crisp until you are ready 

 for them. Do your canning in a well-swept and well-dusted room. 

 This will tend to reduce the number of spores floating about and 

 lessen the chances of inoculation. The principle of sterilization 

 is the same for all meats, fruits, and vegetables. 



Corn. Contrary to the general opinion, corn is one of the 

 easiest vegetables to can. The amount of sugar in the sweet varie- 

 ties diminishes very rapidly after the ear is pulled; half of it is 

 lost in twenty-four hours; therefore in order to retain the original 

 sweetness and flavor, can corn within an hour if possible. Select 

 the ears with full grains before they have begun to harden, as this 

 is the period of greatest sugar content. Husk them and brush the 

 silks off with a stiff brush. Shear off the grains with a sharp knife 

 and pack the jar full. Add salt to taste, about a teaspoonful to the 

 quart, and fill up the jar to the top with cold water. Put the rub- 

 ber ring around the neck of the jar and place the glass top on loosely. 

 Be careful not to press down the spring at the side of the jar. 



Place the false bottom in the boiler and put in as many jars as 

 the boiler will conveniently hold. Leave space between them. 

 Pour in about 3 inches of cold water, or just enough to form steam 

 and to prevent the boiler from going dry during the boiling. It 

 is not necessary to have the water up to the neck of the jars, as the 

 steam will do the cooking. Put the cover on the boiler and set it 

 on the stove. Bring the water to a boil and keep it boiling for one 

 hour. At the end of that time remove the cover of the boiler and 

 allow the steam to escape. Press down the spring at the side of the 

 jar. This clamps on the top and will prevent any outside air from 

 entering. The jars can now be removed and cooled or allowed to 

 stand in the boiler until the next day. 



On the second day raise the spring at the side of the jar. This 

 will relieve any pressure from steam that might accumulate inside 



