CANNING VEGETABLES IN THE HOME 
of water and good vinegar, sweeten to 
taste, and cover the beets with this mix- 
ture instead of water. 
Okra or Gumbo 
This is a vegetable worthy of more ex- 
tended culture. Although extensively 
grown in the South, it is comparatively 
unknown in the North. It is easily kept 
and makes a delicious vegetable for the 
winter. Wash the young and tender 
pods, cut them in short lengths, pack 
in the jars, cover with water and steril- 
ize. Okra is used for soups or stews. 
Summer Squash 
Cut the vegetables into small blocks, 
pack in the jars, and cover with water. 
Add a teaspoon of salt to each quart and 
sterilize. It is sometimes preferable with 
this vegetable, however, to pare off the 
skin, boil or steam until thoroughly done, 
mash them, and then pack in the jars 
and sterilize. If canned in the latter way, 
it is advisable to steam them for an hour 
and a half, instead of for an hour, on 
each of three days, as the heat pene- 
trates the jar very slowly. It is absolute- 
ly necessary that the interior of the jar 
should reach the temperature of boiling 
water. A jar will usually hold about 
twice as much of the cooked vegetable as 
it will of the uncooked. 
English Peas 
When prepared and canned in the prop- 
er way, peas are easily kept and never 
lose the delicate flavor that they possess 
when fresh. Shell the young peas, pack 
in jars, and sterilize as directed under 
“Corn.” 
Asparagus 
Can the young tips only, in the same 
way as you would corn. 
Cauliflower 
This vegetable usually keeps very well, 
but if the supply for the winter should 
begin to spoil it may be necessary to can 
it during the summer. Prepare it as you 
would for the table, pack it into jars, 
and sterilize. 
Carrots and Parsnips 
These, if gathered during the early sum- 
mer and canned, make most excellent 
vegetables for the winter. The young 
plants at that season are not stringy and 
735 
have not yet developed the strong taste 
that is so objectionable to some people. 
Prepare as you would for the table, and 
sterilize. 
Tomatoes 
Every housewife knows how to can 
tomatoes. They are very easily kept, 
even in the common screw-top jar. If one 
already has on hand a number of jars of 
this pattern, it is best to use them for 
preserves or for canning tomatoes and to 
purchase the more modern styles for can- 
ning other vegetables. In using the 
screw-top jars be careful to sterilize them 
first by placing in cold water, bringing 
to a boil, and boiling for about ten min- 
utes. The rubber and top should also be 
immersed in boiling water for the same 
length of time. Remove them from the 
boiling water when needed, handling as 
little as possible. Be careful not to put 
the fingers on the inside of the top or the 
inner edge of the rubber. Fill the jar 
with the cooked tomatoes while steaming 
hot, put on the rubber, screw on the top 
firmly, invert it, and let it stand in that 
position until cool. 
Kohl-Rabi 
This vegetable resembles the turnip in 
its habits of growth, although in flavor it 
more nearly approaches the cauliflower. 
It is grown in many sections of the North, 
but in the South it is almost unknown 
Prepare it aS you would turnips, pack in 
the jar, and sterilize. 
Lima Beans 
Lima beans lose their flavor very quick- 
ly after being shelled; therefore it is 
necessary to can them as soon as possible 
after gathering. Discard all pods that 
have begun to harden, and proceed as you 
would with corn. 
Pumpkin or Winter Squash 
If provided with a warm, dry cellar, one 
may keep certain varieties of these vege- 
tables all winter. Some of the best varie- 
ties, however, do not Keep well, and even 
the best keepers when not properly 
housed begin to decay in December or 
January. It is then necessary to can 
them in order to save them. If one has 
a limited number of jars, it is a good plan 
to fill them all with other vegetables dur- 
