CANNING AND DRYING 221 



jar by the cover. If the cover loosens, examine the 

 jar and rubber and try to make a perfect seal. These 

 beans should be sterilized twenty minutes before 

 snapping the spring again. 



Store the jars in a dark, cool place, free from frost. 

 If you put them in the pantry, be sure to think of 

 the jars if the family leaves home in the winter. If 

 the furnace fire goes out they will freeze and burst. 

 The cellar is the safest place. 



Tomatoes. — Select ripe, sound tomatoes, and 

 scald about two minutes to loosen the skin. Dip 

 in cold water to arrest all further cooking, remove 

 the core and skin. Many recipes advise packing 

 tomatoes whole. They will always shrink in the 

 jars while sterilizing, if packed whole, and leave a 

 space at the top of the jar. It will probably be 

 found better to mash them into the jar. Add one 

 teaspoonful of salt to each quart jar, and fill the 

 space in the jar with tomato juice obtained by 

 crushing and straining the inferior tomatoes. Pro- 

 ceed as directed under beans, boiling about twenty 

 minutes. 



Asparagus. — Cut the stalks to fit the jars and 

 proceed as directed under beams. Boil one hour. 



Beets and Carrots. — Wash them clean, boil ten 

 minutes, remove the skins, and treat them the same 

 as beans. Boil one hour and a half. 



Cauliflower. — Remove the solid head and sepa- 

 rate the small sections. Place them in cold water 



