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Tomatoes. 



To can tomatoes whole, grade for ripeness, size and quality. 

 Scald to loosen the skin, plunge into cold water, remove skins, 

 pack whole. Fill the jars with tomatoes only and add 1 level 

 teaspoonful of salt to each quart. Place on your rubbers and 

 tops and sterilize twenty-two minutes in the hot water bath 

 outfit and ten minutes under 5 pounds' pressure in the steam 

 canner. 



To can sliced tomatoes, scald, plunge into cold water, remove 

 the skins and cut up a few tomatoes. Put in a preserving 

 kettle and boil twenty minutes. Remove from the fire and 

 strain. Set this aside to cool, and while cooling select ripe 

 tomatoes. Scald to loosen the skin, plunge into cold water, 

 remove the skins and slice. Pack neatly in the jar and add 

 1 level teaspoonful of salt to each quart, and then pour in the 

 strained liquid, filling the jar to the brim. Place on rubbers 

 and caps and proceed the same as for whole tomatoes. 



Carrots and Beets. 

 Blanch in boiling water, plunge into cold water, remove skins 

 and pack whole or sliced, just as you prefer. Fill jars to the 

 brim with cold water. Place on your rubbers and caps and 

 sterilize in the hot water bath outfit for one hour and a half, 

 or forty-five minutes under 5 pounds' steam pressure. 



Meats. 

 Judging from past experiences I find that few women are in 

 the habit of canning meats, thinking it too difiicult. Personally, 

 I do not find it difiicult if the cold pack method is used. We 

 all know it is very convenient to have canned chicken, canned 

 cornbeef, roast beef, roast lamb and veal or, in fact, any kind 

 of meat on hand, especially in the summer time for use at 

 camps or picnics. We find that meats as well as some vege- 

 tables furnish a better medium for bacterial growth; therefore 

 you must give them a thorough sterilization. Meats should be 

 cooked right in the jar, and not exposed to the air after boiling. 

 If they are cooked in the open kettle and poured into the jar 



