KEEPING THE GARDEN PRODUCE 



a little salt. Sterilize for one hour, and then tighten the 

 covers and invert while cooling. 



d. Peas are an example of a vegetable that calls for 

 more sterilizing than the kinds so far described. Shell 

 and wash young peas as for cooking. Pack them in glass 

 jars with their rubbefs ready for sealing. Pour in cold 

 water, as much as the jar will hold. Place the jars in a 

 steamer and sterilize for an hour. Seal the jars. The 

 next day, loosen the tops of the jars and sterilize again for 



an hour; then seal the 

 jars again. Repeat this 

 process a third time on 

 the next day. Then 

 the jars may be put 

 away. The first day's 

 sterilizing will kill all 

 the bacteria, but the 

 second and third day's 

 sterilizing is needed to 

 kill the seeds which 

 otherwise might grow 

 into bacteria. Sweet 

 corn and beans are 

 treated essentially as 

 peas are. 



With other materials, the principle of canning is the 

 same. See that the material is in good condition. Discard 

 skins, cores, and stems, if they detract from the appearance 

 and value of the canned product. Some people add con- 

 siderable sugar when canning peaches and pineapples : 

 others do not. Some prefer to leave the stones in peaches: 

 others remove them. 



174. The main differences between canning and jelly mak- 

 ing are two. In jelly making, more sugar is used, and less 



DRIED APPLES. 



The drying of apples has become an 

 important industry. 



