New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-10-01
now TO CAV JEGETfBLES.
TOMATOES AND STRING BEANS EASILY DONE
ASPARAGUS, PEAS AND CORN UNCERTAIN.


TOMATOES AND STRING BEANS EASILY DONE
ASPARAGUS, PEAS AND CORN UNCEWSIN.
In the canning OF vegetables for the table the
same general method Is pursued with all the diner
ence I'm treating various kinds being chiefly dlf
ference in time Some vegetables. Ike tomatoes
and string beans. may be easily PIT mp at home.
while there are others. Ike corn. lima beans ana
green peas. which require ong. CONTINUOUS COOKING
at a very high empcraur. and even then oit"n IAN
the amateur cook. These vegetables are always
cooked by the professional e. nner In snperheatcd
steam chests. which successfully exhaust every patt-
Gle OF air and XII every germ which may produce
fermentation. Corn Is an especially tickle vegetable
10 treat by the domestic process Sometimes II II dc"
icous and a perfect success. Again, "herc inc
same method has been pursued II VIII prove Ia
mentahlc failure owing presumably to some diff
ference in the Of different seasons IL Is
therefore "A waste Of time to put up any large
ouantitv of corn lima beans or peas. because
these vegetables are more successfully cAr''u pS
the trade than they can be At home. tomatoes ana
string beans has been said are easily put up NJ
home and wien there is abundance IN the gar
den n is an economy 20 90 this. and II might even
nav IN buy them I'm the market for this purpose
The great advantage Of canning tomatoes strihs
beans and even fspaIagus TO any one VINO buys her
supplies Is that they may be put up IN glass AT Il
moderate price; and the process Is so simple ana
certain there is little risk OF loss. When one cans
these vegetables from ones own garden II Is SIM
Div an economizing OF waste.
70 prepare tomatoes for canning choose firm
but ripe fruit Peel them b. dropping quart AT a
time into boiling water. and then rub OH thclr thh
skins Cut them in quarters or In slices as you pre-
fer and pack them tightly into Jars, pressing In as
many as you possibly Put the covers on the
lars without the rubbers and set them on wooden
racl, I'm a large fat-bottomcd boiler Pack towels
or wisps Of hay between the jars to keep them
from touching. Fill In warm water 10 the neck oi
the lars Let the water come slowly 10 the poiihs
point and boil steadily around the tomatoes ior
fifteen minutes. open the jars one by one put Oh
the rubbers and them up as tight as you
cop Return them TO their place in the water and
Let them boil again steadily for ten minutes longer
Take them out, set tlem away in dark Closet
and when they cold tighten them again
To prepare the string beans, select small tender
heans Take off the strings. pour boiling water
over the beans and let them boil over the fire for
nfteen minutes Then drain them and fill the jars
Make a light brine OF tcaspooniul OF salt ana
mart Of water and cover the beans III the Jars
closely with 1t. Put the jars in boiler OF water
I'm the same way that you do the tomatoes ana
lot the water come slowly the boiling point Let
then, cook in this way for half an hour Then put
., the rubbers or what is very much better. use
cans with a vent and close the vent. Then cook
the beans an hour longer. Wipe them and put
them away.
ASPARAGUS Is canned the same way as string
bcans except that II IL cooked In the jar out ten
minutes before the vent is closed or the ruopers
arc nut on and Il Is then cooked two hours and "A
half In boiling water. with the cover OF the boiier
shut down. Even then one does not always get
good results.
The domestic method OF canning corn Is to cut
the corn from the cob and pack II as closely as
possble In the cans. which should be the patent
cans with a vent Close the vent after packing the
corn n then pack the Jars In the boiler In the same
way tomatoes are packed and pour cold water
around them up TO their necks. Let the water
come TO the boiling point very slowly ana o9,i
steadily around the jars for an hour ana hhli
Then open the vents allowing them 10 remain oPch
Tor Ave or minutes for the escape OF gases
Then seal them up and let them boll TWO nOuis an
q, half longer keeping the cover OF the DoleI U" !"
rider 10 make the heat as intense as possible
Lima beans which are chiefly served III sucso
fash are best canned with the corn, aduIhs, oi's
third beans to two-hrds In every can ana tah
ing care to pack them In the cans az cioseiy 90
gay as corn. There Is no vegetable mat i1ses ~
much I'm canning the green pea me rieiit a.,
.'nett pos' superior TO any peas ctiiiieu -
his country that II Is hardly worth whle 10 ga,
this vegetable at ALL yet II you are Dent on -,
mav he canned In exactly the same way as asla.
aeIis-though without the use OF superheaten c" nj
he result has always been uncertain 49,
therefore attended with more or less loss In.
beans may be canned by themselves IN "eah ~
In the same way string beans. ., ,.oaa
The vegetables thus named comprise az It,, M "a
which are usually canned for winter use. I'M Ths
sometimes put up with tomatoes TOT soupp al in
okra is in this case cut in fices ana pr,1on Of
ne ,srs with the tomatoes In the proporuso" ,be
one third okra two-thrds tomatoes, anu Lane
whole Is canned " the same weSlsS 'gAs'0''