HE 

 W^Ol/SEKEEPER, 



Vegetables for Next Winter 



By M. Roberts Conover, New Jersey 



CANNING vegetables is not a difficult 

 process — in fact, it is exceedingly 

 simple. Perfect cleanliness and long cook- 

 ing are the two secrets of success. And 

 to ensure their keeping until winter, have 

 a cool dark store room. 



It is a safe rule never to use for canning 

 any vegetable that has passed its perfec- 

 tion. Peas that have begun to harden, 

 tough asparagus, beets that are stringy 

 or beans past the tender brittle state will 

 hardly repay one. Asparagus should be 

 canned early in June as there is frequently 

 a tendency to grow bitter later in the 

 season. Follow with peas, tender young 

 onions, string beans, beets, tomatoes, 

 corn, lima beans, etc. 



For vegetable canning use glass jars 

 and thick rubbers. The older Mason and 

 Lightning types are satisfactory for peas, 

 beans, and small vegetables; but with as- 

 paragus and whole tomatoes, the newer, 

 wide-mouthed, straight-sided jars are more 

 convenient. 



Wash and rinse the jars, immediately 

 before filling, in scalding water. Incline 

 the cans so that the water runs into them 

 as soon as the outside surface comes in 

 contact with it, and roll them over quickly. 



With a few exceptions the raw vege- 

 tables are placed in the jars; cold water 

 enough to fill them is poured in ; the covers 

 are laid or screwed on loosely and the jars 

 then set in a tank of cold water which 

 should boil for three hours. The water 

 in the tank need not be higher than three 

 fourths of the height of the jars, but the 

 sides of the tank should be at least four 

 inches above the tops of the jars. The 



tank should be covered during the boiling. 

 Cloths laid around and under the cans 

 will prevent their breaking. 



When the cooking is within half an hour 

 of completion, pull the tank to the back 

 of the stove, remove the covers, and refill 

 the jars with boiling water. The rubbers 

 are placed in position and the jars sealed 

 and allowed to continue cooking to the 

 end of the required time. When the jars 

 are cold, give the screw tops an extra twist. 



Asparagus. Wash the asparagus thor- 

 oughly. Cut the spears to a length to 

 stand upright in the jars. Add a little 

 salt to each jar and fill to the rim with 

 water. Cover, set in a tank of water and 

 cook as described. Or, cook the asparagus 

 for ten minutes in salt water. Drain off 

 the water. Arrange the asparagus in 

 jars as described and cook. This method 

 is best if the asparagus is bitter. 



Peas. Gather them before they become 

 the least overgrown — a day too long on 

 the vines will spoil them. Shell and place 

 immediately in jars. Add salt, fill the jars 

 with water and cook the same as asparagus. 



Wax and green beans are delicious if 

 taken in the tender, brittle state before the 

 young grains have grown. Remove the 

 strings, wash and cut in half inch pieces. 

 Put into jars, pressing down tightly. Fill 

 with water and add a half-teaspoonful 

 of salt to each jar. Boil as usual. 



Young onions. Remove the tops and 

 the outside skins. Wash them and fill the 

 jars. Let them cook about two hours. 

 Add two tablespoonfuls of boiling vinegar 

 and a little salt to each jar before sealing. 



Beets. Young beets are delicious if 

 pulled when less than an inch and a half 

 across. Wash them and cook until tender 

 in boiling water. Skin and slice rather 



thin into jars. Lay the covers over 

 them and set at the back of the range in 

 a pan of boiling water. Pour over the 

 beets a boiling hot liquor made from one 

 quarter part vinegar and three quarters 

 water agreeably salted. Seal the jars and 

 set them aside to cool. 



Tomatoes. These should be thoroughly 

 ripe. If green near the stem, they develop 

 a disagreeable acidity in cooking. Be 

 careful what kind of utensil you use for 

 cooking tomatoes. Aluminum vessels are 

 preferable; do not use tin and cheap grades 

 of enameled ware. Pour boiling water 

 over the fruit and draw off the loosened 

 skin. Cut the tomatoes in half. Put 

 them over the fire in a stewing kettle with 

 water enough to float them and cook 

 until tender. Have the jars in readiness. 

 Dip in scalding water. Set on a warm, 

 damp cloth, adjust the rubber at the top 

 and fill with the cooked vegetable. Dip 

 the covers in boiling water. Adjust them 

 and seal. When cool, tighten the covers 

 of all screw tops. Tomatoes will not keep 

 if exposed to the light. 



Tomatoes canned whole are especially 

 nice. Use wide-mouthed jars which admit 

 the fruit without crushing. Have the 

 jars scalded. Fill with tomatoes. Pour 

 boiling water into the jars and seal. Let 

 them stand in a covered kettle of boiling 

 water for fifteen minutes. Cool and store. 



Corn. Use well-developed corn that 

 has not begun to harden. Cut it from the 

 cob with a sharp knife and pack it into 

 jars, pressing it down tightly until the milk 

 overflows the jars. Add no water. Adjust 

 the covers, fasten them, and cook as is 

 usual with the other vegetables. 



Lima beans. Cook tender, place in jars, 

 seal, and cook thus half an hour longer. 



The kettle for cooking should be at least four Inches higher than the jars When canning tomatoes, keep the kettle of cooked vegetables at the boiling point 



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