CANNING 



237 



and see that they are free from taints and spots. They 

 should be graded as to quality, size, and ripeness, and each 

 kind should be canned by itself. Place the tomatoes in a 

 vessel and scald them thoroughly. This loosens up the 

 skins, which should now be removed. If the jars are large 

 enough, the tomatoes should be packed in them whole ; 

 if necessary, cut them before packing. Add a little salt 

 to the can. Close the top loosely, and sterilize for thirty 

 minutes in hot water or steam. Remove the jars, and 

 tighten the tops. It is 

 well to place the jar 

 upside down to see if it 

 is closed tightly. If tin 

 cans are used, care must 

 be taken to see if they 

 are properly capped and 

 tipped. 



b. Eggplant. Egg- 

 plant should also be 

 scalded thoroughly and 

 then plunged into cold 

 water to make it easy 

 to remove the skins. 



Being larger than tomatoes, the eggplant must be sliced 

 before being packed in the jar or can. Boiling water 

 containing a little salt is now poured on the vegetable in 

 the container. Sterilize for one hour in hot water, after 

 which' the containers should be tightly covered, and 

 inverted. 



c. Spinach. Spinach, like eggplant, is a vegetable, but 

 is commonly called a green. Scald for a few minutes in 

 boiling water for blanching, and then plunge in cold water. 

 Boil the greens in a pan for a half hour to shrink them. 

 Pack them in the jar or can, and add hot water containing 



DRIED APRICOTS. 



