362 



GARDEN GUIDE 



<min.; s lbs. steam pressure, 60 min.; 

 1 c lbs. steam pressure, 40 min. Remove 

 jars from canner. Tighten covers. Invert 

 to cool and test joints. Wrap in paper and 

 store. 



Small Beets that run about 40 to the 

 quart are the most suitable for good packs. 

 To prevent fading of the color, leave on i 

 in. of the stem and all of the tail while 

 blanching. Blanch not more than 5 min., 

 and cold-dip. The skin should be scraped 

 off, not peeled. Pack Beets whole, if 

 possible. 



Vegetable Greens — These include Swiss 

 Chard, Kale, French Endive, Chinese Cab- 

 bage leaves. Cabbage Sprouts, New Zealand 

 Spinach, Asparagus, Spinach, Beet tops, 

 cultivated Dandelion and Collards. Can 

 greens the day they are picked. Wash 

 clean, sort thoroughly, allowing no foreign 

 weeds or other vegetable matter to remain. 

 Rid the greens of all sand, dirt, dry and 

 decayed or diseased leaves. Place the 

 greens in a crate or cheese cloth and blanch 

 in a vessel with a little water under false 

 bottom or in a regular steamer, 15 to 20 

 minutes. Remove. Plunge quickly into 

 cold water. Cut in convenient lengths. 

 Pack tight in jar or container and season to 

 taste; add a little chipped beef, olive oil, 

 etc. Add hot water to fill crevices, and a 

 level teaspoonful of salt to each quart. If 

 using glass jars place rubber and top in 

 position, partially seal; if using tin cans, 

 cap and tip completely. Sterilize in hot- 

 water bath, 120 minutes; water seal, 90 

 min.; 5 lbs. steam pressure, 60 min.; 10 

 lbs. steam pressure, 40 min. Remove from 

 canner. Tighten covers of jars. Invert to 

 cool and test the joints. Wrap in paper to 

 prevent bleaching, and store. 



Vegetables. Including Wax Beans, 

 Stringless Beans, Okra, Green Peppers, 

 Cabbage and Brussels Sprouts — String 

 or hull. Blanch in live steam for 5 to 10 

 minutes. Remove and dip quickly in cold 

 water. Pack in hot jars or tin cans and add 

 boiling water until jars or tin cans are full. 

 Add one level teaspoonful of salt to each 

 qi^art. Put rubbers and caps of jars in 

 position, not tight. Seal tin cans com- 

 pletely. Sterilize in hot-water bath, i20 

 minutes; water seal, 90 min.; 5 lbs. steam 

 pressure, 60 min.; 10 lbs. steam pressure, 

 40 min. 



Lima Beans and Peas. — Blanch in live 

 steam for s to 10 minutes. Dip quickly in 

 cold water. Pack immediately in hot glass 

 jars or tin cans. Add boiling water to fill 

 container. Add level teaspoonful salt per 

 quart. Place rubbers and caps of jars in 

 position, not tight. Seal tin cans com- 

 pletely. Sterilize in hot-water bath, 180 

 minutes; water seal, 120 min.; 5 lbs. steam 

 pressure, 60 min.; 10 to 15 lbs. steam pres- 

 sure, 40 min. Remove from container. 

 Tighten cover. Invert to cool, and test the 

 joints. Wrap in paper to prevent breakage, 

 and store. 



Cauliflower. — Use the flowered portion. 

 Separate head into small pieces. Plunge it 



into cold brine (one-half pound salt to 12 

 quarts of water). Allow the Cauliflower to 

 remain in this brine for one hour. Blanch 

 it 3 min. and dip quickly into cold water. 

 Pack it in hot glass jars or tin cans. Fill 

 with boiling water and add a level tea- 

 spoonful of salt per quart. Put rubbers 

 and caps of jars in position, not tight. Cap 

 and tip cans. Sterilize in hot-water bath, 

 60 minutes; water seal, 40 min.; 5 lbs. 

 steam pressure, 30 min.; 15 lbs. steam 

 pressure, 20 min. Remove the jars. 

 Tighten covers. Invert jars to cool, and test 

 the joints. Wrap the jars with paper to 

 prevent bleaching. 



FRUITS 



Soft Fruits and Berries. — These in- 

 clude. Apricots, Blackberries, Blueberries, 

 Cherries, Currants, Dewberries, Figs, 

 Gooseberries, Grapes, Huckleberries, 

 Peaches, Plums, Raspberries, and Straw- 

 berries. After hulling, seeding, stemming, 

 or skinning the fruit, place fruit in a strainer 

 and rinse by pouring cold water over it. 

 Pack from strainer into hot jars or cans 

 without crushing, using big spoon or ladle. 

 Hot sirup previously prepared should be 

 poured over the fruit at once. Before pack- 

 ing a second jar, place rubbers and caps in 

 position, not tight. If using tin cans, seal 

 completely. Enameled tin cans should be 

 used for all highly acid berries. Sterilize in 

 hot-water bath, 16 minutes; water seal, 

 12 min.; 5 lbs. steam pressure, 10 min.; 

 10 lbs. steam pressure, 5 min. Remove from 

 canner; tighten covers; invert to cool, and 

 test joints. Wrap in paper to prevent 

 bleaching, and store. 



Hard Fruits. — ^Apples, Pears, and 

 Quinces. — Remove skin and core. Cut 

 into convenient slices or sections and drop 

 into slightly salted cold water to keep from 

 tarnishing. Blanch minutes. Cold- 



dip. Pack closely in hot jars or tin cans. 

 Fill with hot sirup. Put rubbers and caps 

 of jars into position, not tight. Seal tin 

 cans completely. Sterilize in hot- water 

 bath, 20 minutes; water seal, 12 min.; 

 S lbs. steam pressure, 8 min.; 10 to 15 lbs. 

 steam pressure, 6 min. Remove from can- 

 ner; tighten covers; invert to cool, and 

 test joints. ' Wrap in paper to prevent 

 bleaching, and store. 



DRYING FRUITS AND 

 VEGETABLES 



The oldjart of drying fruits and vegetables 

 is again revived. It is the simplest method 

 of preserving many of our crops. 



Simple frames may be made, using a low 

 tray with a wire bottom; the mesh must be 

 rather fine, otherwise the portions of fruit 

 will pass through the holes, for it is remark- 

 able how much the crops will shrink when 

 water is lost. This frame may be hung 

 outside in the sun, or may be hung over the 

 gas or coal range. The use of an electric 

 fan is also advised, for the drying depends 

 upon heat and interchange of air. 



