1914. 
THE RTJF£A.I> NEW-YORKER 
1017 
The Canning of Vegetables in the 
Home. 
I T is quite as important for a healthful 
diet, as well as from an economical 
point of view, that the farmer’s wife 
have on hand as goodly a supply of 
canned vegetables for her table during the 
Winter months as she has preserves, 
pickles, and jellies. But usually, aside 
from tomatoes, a wealth of tender young 
vegetables are annually allowed to ripen 
or go to waste in garden and field, under 
the impression that they are difficult to 
keep. Perhaps some of you, back in your 
early days of housekeeping, did attempt 
to can a few jars of beans or corn, and 
failed, all your precious time and labor 
in the undertaking resulting in your 
dumping a disgusting mass in the garbage 
pail, but that was simply because you 
did not apply the proper methods, it is 
just as easy to keep string beans or corn 
as it is peaches or berries when once you 
know how. 
Of course you all know the secret of 
successful canning of fruit lies in cleanli¬ 
ness, a careful sterilization of jars and 
utensils used in the operation, as well as 
perfect fruit, and the same rule must be 
applied to the canning of vegetables, ex¬ 
cept that the latter are a better medium 
for the growth of bacteria, mold or germs, 
therefore it is necessary to cook or steri¬ 
lize a vegetable longer. In order to ster¬ 
ilize a vegetable completely it must be 
heated to the boiling point and allowed 
to remain at this temperature for at 
least five hours, or one hour for three suc¬ 
cessive days. The latter method has been 
proved by the Department of Agriculture 
to be the most satisfactory for the kill¬ 
ing of bacteria and its spores or seeds. 
For the successful canning of vegetables 
as well as fruit good jars are indispens¬ 
able. The glass ones are preferable to 
those of tin. Jars with wide mouths, and 
glass tops held in place by a wire spring, 
are the very best. These can be secured 
from almost any dealer, the better grades 
usually retailing at $1 to $1.25 a dozen, 
and if carefully handled they will last for 
years. Do not use old rubber rings, al¬ 
ways buy new ones each season; a de¬ 
fective rubber has been the cause of many 
a can of fruit or vegetable spoiling. As a 
rule the black ones are better than the 
white ones, they are more firm, therefore 
less likly to stretch or become porous. 
With jars carefully selected, the next 
step is the choosing and preparation of 
the vegetables. Do not attempt to can 
more than one variety at a time. Young 
vegetables are preferable to those more 
matured, their flavor is more delicate and 
the texture tender and crisp. They 
should be gathered early in the morning 
and prepared as soon as possible after¬ 
ward, or after the sun has gone down, 
then put in cold water or in a cool damp 
place until morning. All vegetables to 
be canned should be firm and crisp when 
first put into the jars. 
For sterilizing the vegetables, especially 
if you intend to do a number of jars at 
one time, there is no receptacle better, 
and one that is within the easy reach 
of every housewife, than the ordinary 
clothes boiler, either tin. copper, round 
or oblong, it will not matter so long as 
it has a close fitting cover. Have a piece 
of heavy galvanized wire, with rather a 
small mesh, cut to fit inside this, so the 
jars will not rest on the bottom. Narrow 
strips of wood, small stones, or straw is 
sometimes used for this purpose, but the 
wire netting is more convenient, and san¬ 
itary, then too, it can be set away and 
used the next season. 
Canning Stking Beans. —String fresh 
young beans, and break or cut into inch 
lengths. Add one teaspoonful of salt to 
each quart, and pack firmly into jars, and 
cover with cold water. Place on the rub¬ 
ber rings and covers without pressing 
down the wire spring at the side of the 
jar. Place the boiler on the range, put 
in the false bottom, and set in as many 
jars, taking care that they do not touch 
each other, as it will hold. Pour in three 
or four inches of cold water, it is not ne¬ 
cessary to have the water reach up to 
the necks of the jars as was once sup¬ 
posed, it is the steam that will do the 
sterilizing. Place on the boiler cover, 
and bring the water to a boil, and keep 
it at this point for one hour. At the end 
of this time take off the cover and allow 
the steam to escape, l.ift out each jar 
separately, and push down the spriug at 
the side as for sealing, and set aside, or 
return to the boiler for the next days 
boiling. On the second day raise the 
spring at the side of the jar, place boiler 
over the fire and boil for another hour as 
before. Again remove jars, push down 
the spriug, and allow them to stand in the 
same manner as the preceding day, and 
repeat this process the third day. At the 
end of this time remove the jars, clamp 
down the tops, and let them stand in the 
closet for two or three days, then test. 
This is best accomplished by first releas¬ 
ing the spring, and picking up the jar 
by the top, if there has been the least bit 
of fermentation, or the sterilization is not 
perfect, the top will come off. In this 
case the jar should be returned to the 
boiler and resterilized, but it is safer to 
throw out the contents and refill with 
fresh vegetable. If, however, the top is 
secure you may be sure your vegetable is 
properly sterilized and will keep as long 
as you wish. 
Corn. —Corn should be prepared for 
canning as soon as possible after the 
ears have been pulled from their stalks. 
There is no vegetable that loses its orig¬ 
inal sweetness and good flavor so quick¬ 
ly as corn after it has been gathered. 
Choose only the ears with full clean 
grains, rejecting any defected with black 
spots or rust. Husk, and with a stiff 
hand brush remove all the silks, then 
shave off the grains with a sharp knife, 
and pack the jars full, adding one tea¬ 
spoonful of salt to every quart of vege¬ 
table, and fill up the jars with cold water, 
then proceed to sterilize in precisely the 
same manner as sti'ing beans. 
Asparagus, Peas and Lima Beans 
are put up in the same way as string 
beans or corn. Succotash is perhaps the 
most difficult to keep, the two vegetables, 
corn and lima beans, combined seem to 
furnish an excellent medium for bacteria 
development, so the utmost care must be 
taken in canning it, it is safer to boil the 
jars containing the mixture two hours 
each day instead of one hour. 
Beets canned while young and tender 
are far superior to the matured ones we 
keep in the cellar during the Winter 
months, as also are young turnips, car¬ 
rots and parsnips. These vegetables are 
first prepared as for the table, cooked 
until tender, then sliced and packed into 
jars, filled up with cold water, and ster¬ 
ilized. Cauliflower may be canned in the 
same manner. Summer squash should 
first be steamed until tender, then packed 
into jars and sterilized for one and one- 
half hours for the three successive days. 
Tomatoes. —Tomatoes are easily kept 
owing to the acid they contain. Peel per¬ 
fectly ripe but firm tomatoes, cut them 
into halves, press out the seeds, then 
divide each piece into smaller ones. Put 
them in a preserving kettle, and cook 
slowly for 30 minutes, then transfer to 
perfectly clean jars and seal. Should 
you wish to can them whole, choose only 
the small round ones, put them into a 
colander or wire frying basket, and 
plunge them into boiling water, drain, 
and remove the skins, then pack in wide 
mouth jars, fill up with cold water and 
sterilize in the same way as you would 
for string beans. kosamond lajipman. 
Keeping Stove Clean. 
T HE best way to keep the stove clean 
is to have the top polished at a 
foundry or machine shop. This gives a 
permanent, bright, smooth, surface and 
is easily cleaned. As it becomes spotted 
or dull, scour with emery cloth paper 
wrapped around a block of wood. Then 
wipe off with damp cloth. It always 
looks nice and is easily washed. I believe 
it is worth the trouble. Enamels or 
paints burn and peel off. mbs. a. f. k. 
Three Trouble Savers. 
I T frequently chances that one wants a 
tubed cake pan either larger or small¬ 
er than the ones available. Any pan 
may be made into a tubed pan, by making 
a cylinder of stiff paper, and placing this 
in the centre of the pan, let someone 
hold the paper cylinder in place, and pour 
the cake batter around it, you will find 
that this makes a very satisfactory make¬ 
shift in time of need. 
The kitten struck a playful claw 
through the invalid’s hot-water bottle, 
and behold, a leak in a very good cloth- 
lined rubber bag resulted. We had a 
patch of rubber vulcanized on the orifice, 
but after one day’s use the patch loos¬ 
ened at one corner and the water still 
oozed out. The girl who thinks of things 
mended the bag and after it had been 
well-tested she told the secret. Her 
father applied flexible collodion to cracked 
thumbs, and she thought it might apply 
to rubber tissue. The bottle has been used 
and used hard for some time since, and 
still that little patch holds with its unique 
and impromptu “stickum.” Although we 
stumbled on to this method, we certainly 
did not “fall down” on it, as the saying 
goes. 
Chewing-gum may be a pernicious pro¬ 
duct, and its legitimate use much to be ue- 
plored, but it has come in very handy in 
the house. A leaking gas pipe has been plas¬ 
tered over with chewing gum, and the gas 
been held in proper place until a delin¬ 
quent plumber could attend to the matter. 
A small leak in a water pipe was simi¬ 
larly stopped, temporarily. A bit of cloth 
could be wound around to hold the gum- 
moulding intact if needs be. In fact 
many small leaks are mended temporarily 
with this small and inexpensive medium. 
ROSE SEELYE-MILLER. 
Old-fashioned Apple Dumpling. 
Slice apples in a baking dish, getting 
it heaping full. Then stir up a batter 
made as follows: One teacupful of but¬ 
termilk, or more according to the size of 
the dish; stir in flour, very, very thick, 
half teaspoonful soda and one or two 
tablespoonfuls cream. Cover the apple 
entirely with this mixture and bake. I 
like to turn a basin over it a few min¬ 
utes before serving. Serve just as it is. 
If batter be too thin it would be likely 
to run over in oven. E. c. c. 
R. N.-Y.—In the Middle West we met 
this dish under the names of pan dowdy 
and also apple cobbler. 
Beef Goulash.—T wo pounds of lean 
beef cut into inch squares. Three large 
onions, sliced. Two tablespoons of drip¬ 
pings, one cup of chopped cabbage, eight 
small potatoes, one teaspoon of salt, one 
teaspoon of paprika, one cup of water 
and one-half cup of milk. Place the 
dripping in a kettle. When smoking hot 
The Thick Sheet 
“Wear-Ever” 
ALUMINUM FRY - PAN 
is excellent because it stores up 
. such a large amount of heat 
I that it sears the meat immedi- 
| ately, cooks thoroughly and 
H quickly. 
H “Wear - Ever” utensils are 
H stamped from thick, hard, sheet 
M aluminum, without joint, seam 
H or solder — cannot chip or scale 
| —are pure and safe. 
f Replace utensils that wear out 
with utensils that “Wear- Ever” 
Send for Fry Pan Recipes (free) 
WANTED: Men to demonstrate 
and sell “Wear-Ever” Specialties. 
Only those who can furnish security 
will be considered. 
$ The Aluminum Cooking Utensil Co. 
Sv r o NT TT : *- 
Dept. 53, New Kensington, Fa., or 
Nortnem Aluminum Co., Ltd., Toronto, Ont. 
Send me, prepaid, sample 1-quart “Wear- 
Ever” stewpan, for which I enclose 20c in 
stamps—money to be refunded, if I*m not 
satisfied. .*■. 
Name ..... .... 
r\AICV CI v LTII I ro placed anywhere, 
UAloI r LI ISJLLE.lv attracts and kills 
all flies. Neat, dean, 
ornamental, conven¬ 
ient, cheap. Lasts all 
season. Made oi 
metal, can’tspill ortip 
over; will not soil or 
injure anything. 
Guaranteed effective. 
Sold by dealers, or 
6 sent by express pre* 
paid for $1. 
HAROLD 80MERS, 160 DeKaib Ave.. Brooklyn, N. V. 
CIDER MAKING 
Can be made profitable if the right kind of machinery 
is used. WE MAKE THE RIGHT KIND. 
Send tor catalogue. Established 1S72. 
BOOMER & BOSCHERT PRESS CO. 
312 West Water Street, Syracuse, N. Y. 
DRY FRUIT and VEGE1 
rABLES- 
on the “GRANGER” EVAPORATOR 4 
in two hours. Less work. No loss. J 
S3.00. S5.00, $8.00. Write Dept. F I 
for catalog. EASTERN MFG. CO.. 259 1 
S. 4th Street, Philadelphia 
r Cheaper 
Tuan 
Canning 
add the meat. When the meat is brown 
remove from the kettle and put in the 
onions and cabbage. Then put in the 
PRINTING BARGAIN “ 
and envelope heads, 52. Send nsyour copy and we will 
send proofs FREE. RYDER PRINT SHOP, Barnerville, N. Y. 
meat. Add the seasonings and the water. 
Cook very slowly until the meat is get¬ 
ting tender. Then add the potatoes. 
When they are done add the milk. Boil 
up once and serve. 
TYPEWRITERS , 
Prices $15.00 up. SOLO or Rt'STKo 
anywhere at*4 to ^MAXCKACTCREKS* 
PRICES, allowing RENTAL TO APPLY 
ON PRICE. Free Trial. Installmcn 
payments if desired. Write for catalog 15 
TYPEWRITER EMPORIUM. 34-36 W. Lake St.. Chasm 
Indian Bead Work 
NJOTHING is more fascinating or more in vogue at this time than 
^ ^ Indian Bead Work articles. We have procured an outfit for 
making these articles, which will be sent, delivery charges prepaid, for 
ONE NEW YEARLY SUBSCRIPTION 
OR 
THREE YEARLY RENEWAL SUBSCRIPTIONS i 
( One of these may be the renewal of your own subscription for one year . ) 
S 
This outfit consists of a Patented Loom for making articles, an instruc- * 
tion and design book, a spool of cotton, tw elve H. Milward Sons needles, i 
seven bottles of colored beads—dark blue, green, light blue, black, red, J 
yellow and white—a complete outfit to start the work. 
Every woman knows and appreciates the value of these home-made a 
articles. 
Your neighbor needs The Rural New-Yorker. If he is not a reader 
get his subscription. If he is a subscriber get his renewal. 
THE RURAL NEW-YORKER, 333 W. 30th St., NEW YORK CITY 
