Drying and Canning 
VEGETABLES— PRESERVED BY SALT 
String Beans.f String the beans, break as 
for cooking, pack in stone jars, a layer of beans 
and a layer of salt. Pack lightly. Cover. Later 
weight clown with a plate and stone. To cook, 
soak overnight in clear water. Pour off cold 
water and add boiling water. Boil for one hour. 
Pour off the water, and add riesh boiling water 
and cook .until tender. Add butter, bacon drip- 
pings or white sauce when they arc served. 
Corn.f Into one gallon of corn which has 
been cut from the cob stir one pint of salt. Put 
the corn in a thin muslin or cheese cloth. Put 
into stone jar; cover the jar with a plate. Be- 
fore cooking, soak for one hour in fresh water; 
pour this water off and add boiling water enough 
to completely cover the corn; boil for one hour. 
Pour off this- water, add enough fresh boiling 
water to cover the corn and boil until tender. 
Serve with melted butter. 
Pickling Corn and Beans.f Suspend in a 
barrel of brine whole cars or corn cut from the 
cob and put into muslin sacks. The corn fer- 
ments and gives a product which is acid and liked 
by some people. This process is similar to mak- 
ing saner kraut from cabbage. 
CANNING 
Vegetables Which Gan Be Canned 
Asparagus 
Cauliflower 
Beets 
Egg plant 
Mustard greens 
Onions 
Celcrv 
Sauer kraut 
Peas 
Tomatoes 
Sweet Potatoes 
Beans (String) 
Corn and tomatoes 
Beans (Lima) 
Corn on cob 
Beans (Kidney) 
Corn and green beans 
Parsnips 
Pumpkin 
Salsify 
Tomatoes for soup 
1 urnips 
Pepper 
♦Pints and Quarts 
a Rushel Will Can 
No. 2 Cans No. 3 Cans 
1 Bu. 
Pints 
Quarts 
20 
Standard Peaches 
.. 25 
18 
Pears 
.. 45 
30 
Plums 
.. 45 
30 
Blackberries 
.. SO 
30 
Tomatoes 
. . 22 
18 
1 .ima Beans, shelled. . . . 
. . 50 
30 
String Beans 
.. 30 
16 
Sweet Corn 
. . 45 
25 
Shelled Peas 
. . 16 
10 
Sweet Potatoes 
.. 30 
20 
The above list shows the varieties 
and the 
amounts different vegetables will can. To save 
money, prevent waste and to give a variety of 
food during the winter, are some of the reasons 
why you should prefer to can and preserve all 
foods possible this coming season. Space is not 
•Pine Mountain School, Pine Mountain, K>. 
"Mrs. S. H. Lewis, Lexington, Ky. 
*** Experiment Station, Tuskegee Normal i; Industrial 
Institute Bulletin No. 26. 
fCoIlege Agriculture, University of Kentucky. 
available in our catalog to give the methods of 
canning. F.ull information without cost to you 
can be had by writing the College of Agriculture, 
University of Kentucky, Lexington, Ky., for ‘‘Cir- 
cular No. SO, Extension Division” or to the Agri- 
culture Department, Washington, D. C., for Farm- 
ers’ Bulletin No. 359. 
WHY CANNED VEGETABLES AND FRUIT 
SPOIL 
Food spoils because tiny living organisms 
(yeast, mold and bacteria), either in or on it, 
feed on some of the nourishing material they 
contain and change it so that it is no longer 
palatable and max' even be harmful. (2) There 
occurs in fruits and vegetables, eggs, meat and 
seeds certain substances called enzymes, which, 
though not alive, yet are the products of living 
things and have the power to ripen fruit, to start 
seed growing, meat to decaying. Unless enzymes 
are destroyed by heat they will ultimately bring 
decay. ‘ 1 
Yeast lives on sugar in vegetables and fr.uits 
and so changes them that they arc said to be 
fermented. Yeast is very easily killed by the 
temperature of boiling water, 212 degrees Fahren- 
heit. Mold and bacteria reproduce themselves 
by minute bodies known as spores, which resist 
heat so successfully it is necessary (in canning 
some vegetables) to continue the temperature of 
boiling water for some time to destroy them. 
Molds grow on bread, jelly, preserves, etc., and 
give them, an unpleasant odor. Mold and its 
spores arc easily destroyed by heat. Generally 
bacteria do not develop in food containing a 
large amount of sugar, such as jellies and pre- 
serves, nor in fruits and vegetables containing 
large amounts of acid. For this reason rhubarb 
keeps without being sterilized. Tomatoes do not 
contain as much acid as rhubarb, and yet a suf- 
ficient amount to prevent the growth of the kinds 
of bacteria which would be most troublesome. 
Corn and lima beans are characterized by the 
type of bacteria which develops spores especially 
resistent to heat, and to be preserved must he 
boiled from three to five hours, or for one hour 
on each of three successive days. The spores 
germinate over night ; the boiling on the second 
day kills the spores which have developed over 
night. The boiling on the third day is a precau- 
tion to insure complete sterilization. 
TO PRESERVE FRUITS AND VEGE- 
TABLES 
The purpose of preserving fruit and vegetables 
is to keep the natural flavor, color and texture of 
the fruit or vegetables, and yet to destroy the 
organisms which would feed upon it and spoil it. 
To destroy living organisms it is necessary (1) 
to apply heat, varying in amounts with the kind 
of fruit or vegetable and the kind of organisms 
which thrive .upon it; (2) to put them into jars 
which contain no organisms— that is, into jars 
which have been sterilized; (3) to so tightly seal 
the jar that no air containing yeasts, mold or 
bacteria can enter. 
•U. S. Department Agriculture. 
*U. S. Leaflet, Form N. R. — 33. Dept, of Agriculture. 
61 
