The enterprise. [volume] (Wellington, Ohio) 188?-1899, 1892-08-31
CANNING VEGETABLES.
How Lima Beans, Corn and Tomatoes
May lie Put Up for Winter Use.

mhy be fuu up tor Winter Obo'
The canning Of vegetables is an Inn
portant part Of the work Of August,
when lima beans, corn and tomatoes
are put up for the winter season. While
the preparation Of fruits In light sirup
Of sugar is a comparatively easy matter,
II is a difficult matter to can vegeta-
bles; and, so high an authority as M.
Filopena goes SO far as TO assert that
this cannot be done, In the family, in
the case Of peas, lima beans and corn,
which are usually cooked in large can
neries in super-heated steam-chests to
prepare them for canning. But what
is accomplished in this more rapid man
ner in the regular canneries may be
done at home by q continuous slow pro-
cess.
Fill cans with corn cut and scraped
from the cob. Pack them as close as
you can, pressing them down and fill
ing each jar to the top. Then put on
the tops, but do not put on the rubbers
Arrange the cans in kitchen boiler on
a wooden rack with pieces Of straw or
kitchen towels between them to pre-
vent them knocking together. Fill the
boiler with cold water up to the neck OF
the cans, put the cover on the boiler
and bring the water to the boiling
point Let It boil for three hours con-
tinuously, adding more boiling water
when it boils down, and keeping the
cover tightly on, except when adding
more water. When the contents OF the
cans have been corked In this way for
the time specified, remove them one by
one. Put on the rubbers, screw down
the tops as tight as you can, and when
they are cold screw the tops down
again. Wrap each in paper and keep
them in a cold dark place.
With the best Of care corn is q very
difficult egetable to prepare, but for
some reason or other, II it is put up
with tomatoes, the acid of the tomato
seems TO assist in preserving 1t. Mix
the corn and tomatoes about half and
half. Stew them together for three
quarters OF an hour and fill the cans.
Season them with salt and pepper as
you would II the vegetables were to be
served on the table. This mixture
makes very agreeable dish.
0lra and tomatoes are also stewed In
the same way before they are canned
1t seems TO us, however, that 1t Is sim
pier and easier to cook all vegetables In
the can. In such case, put them II
the can raw and proceed In the way
you do In canning corn, but cook then
only three-quarters Of an hour insteaf
of three hours Lima beans require x
be cooked three hours and string beani
about an hour.
Considerable trouble Is experienced
In canning asparagus, a vegetaoi'
which requires 70 be cooked o long
time. A great many Gamers prefer Z
return the cans TO the boiling waite
after the rubbers are put on and th'
vent is closed, and cook such vegetable
az are troublesome TO keep about ai
hour longer. The writer has had per
feet success In cooking vegetables 10
canning without this last process, bu
would certainly advise II II there is an!
trouble In keeping. A freq uent caus
OF vegetables spelling after they hay
been put In the can arises from the fac
that they were not perfectly y fresh whel
they were put In the can. Decomposi
tion, though In 80 incipient form
not 10 be noticed, has already begun
and II continued sf ter the process O
canning. Too much stress cannot b
laid upon the fact that vegetables 70
successful can ming must positively b
fresh picked. II Is perfect waste @
time to can such vegetables as corn o
Lima beans when they are purchase
at the city mar kets, when, In the neoe'
sity Of the case, they must be somewha
stale, and therefore unfit for this pun
} pose.
: When the vegetables are gathere
fresh from tho dew Of country fields an
are canned In n clean kitchen, ther
need be no fear Of their spoi ling II ord
nary care Is used.-N. Y. Tribune.