222 GARDEN STEPS 



for d half hour to make them crisp. Boil five min- 

 utes, dip in cold water, and place in jars the same as 

 beans. Boil one hour. 



Corn. — Boil the ears ten minutes. Dip in cold 

 water. Then cut the corn from the cob. Do not 

 pack the jars quite full, as corn is likely to swell. 

 Fill the jar with boiling water. Salt as for beans 

 and all vegetables. Boil three hours. 



Spinach, Chard, and Other Greens. - \\'ash the 

 greens thoroughly in plenty of water and boil in the 

 large kettle for fifteen minutes. Pack tightl)' into 

 the jars, add salt, and hot water to fill the jar com- 

 pletely. For the rest, proceed as directed under 

 beans, and boil one hour. 



Peas. — Shell, and can by the same method used 

 for beans, but do not fill the jars quite full of peas, 

 as they swell in cooking. 



Drying 



A great deal is being written and said at present 

 about drying vegetables instead of putting them up 

 in cans or glass. It should be remembered in this 

 connection that drying is by no means a new idea. 

 It was formerly the chief method of preserving the 

 fruits and vegetables for winter use, and was given 

 up almost entirely in the eastern part of the country 

 when glass jars became common. 



The change from drying to preserving in jars or 

 cans was not made without good reason, and those 



