The Maryville times. (Maryville, Tenn.) 1884-1944, 1892-09-14
CANNING VEGETABLES.
How Lima Beans, Corn and Tomato
May BE Put Up for Winter Use.

How Lima Beans, Corn and Tomatoes
May lie Put Up for Water Use.
The canning of vegetab es is an i'm
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,
it is difficult matter to can vegeta-
bles; and, SO high an authority as NJ.
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 cam
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 a 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 corlled in this way for
the time specified, remove them one by
one. Put on the rubbers, screw down
the tops as tight as you cab, and when
they are cold screw the tops down
again Wrap each in paper and keep
them in coli dark place.
With the best of care cora is a very
difficult egetable to prepare, but for
some reason or other, If it is put up
with tomatoes, the acid of the tomato
seems to assist in preserving it. 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 If the vegetables were to be
served on the table. This mixture
makes very agreeable dish.
Okra and tomatoes are also stcwed in
the same way before they are canned.
1t seems to us, however, that it is sim
pier and easier to cook all vegetables in
the can In such q case, put them IL
the can raw and proceed in the way
you do in canning corn, but cook then
only three-quarter of an hour instead
of three hours. Lima beans require t.
be cooked three hours and string bean.
about an hour.
Considerable trou bic is experienced
in canning asparagus, vegetable
which requires to be cooked long
time A great many Gamers prefer t,
return the cans to the boiling waite
after the rubbers are put on and TIN
vent is closed, and cook such vegeta BILE
as are troublesome 30 keep about al
hour longer The writer has had per
feet success in cooking vegetables TO
| canning WlllDuU plllo ltiSU plOCcss, Du
would certainly advise it if there is an,
trouble in keeping. A frequent caus
of vegetables spelling after they hav
been put in the can arises from the fac
that they were not perfectly fresh whel
they were put in the can. Decomposi
ton, though in SO incipient form a
not to be noticed, has already begun
and it continued af ter the process o
canning Too much stress cannot b
laid upon the fact that vegetables TO
successful canning must positively b
fresh picked 1t is perfect waste o
time to can such vegetables as corn o
Lima beans when they are purchase
at the city mar kets, when, in the neces
sity of the case, they must be somewha
stale and therefore unfit for this pun
pose.
, When the vegetables are gathers
fresh from the dew of country fields an
, are canned in clean kitchen, Their
need be no fear of their spoi ling if ord
nary care is used N. Y. Tribune.