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 down 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 fresh boiling water 
and cook until tender. Add butter, bacon drip- 
pings or white sauce when they are 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 ears 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 Can Be Canned 
Asparagus 
Beets 
Mustard greens 
Celery 
Peas 
Sweet Potatoes 
Corn and tomatoes 
Corn on cob 
Corn and green beans 
Pumpkin 
Tomatoes for soup 
Pepper 
Cauliflower 
Egg plant 
Onions 
Sauer kraut 
Tomatoes 
Beans (String) 
Beans (Lima) 
Beans (Kidney) 
Parsnips 
Salsify 
Turnips 
*Pints and Quarts a Bushel Will Can 
No. 2 Cans 
No. 3 Cans 
1 Bu. 
Pints 
Quarts 
Apples 
.... 30 
20 
Standard Peaches . . 
. . . . 25 
18 
Pears 
. ... 45 
30 
Plums 
. . . . 45 
30 
Blackberries 
. . . . 50 
30 
Tomatoes 
.... 22 
18 
Lima 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, Ky. 
** Mrs. S. H. Lewis, Lexington, Ky. 
.* ** *** Experiment Station, Tuskegee Normal & Industrial 
Institute Bulletin No. 26. 
t College Agriculture, University of Kentucky. 
available in our catalog to give the methods of 
canning. Full 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 Far- 
mers’ 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 may 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. 
Yeast lives on sugar in vegetables and fruits 
and so changes them that they are 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 are 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 
sufficient amount to prevent the growth of the 
kinds of bacteria which would be most trouble- 
some. Corn and lima beans are characterized by 
the type of bacteria which develops spores espe- 
cially resistent to heat, and to be preserved must 
be 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 
precaution 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. 
69 
