The news and herald. (Winnsboro, S.C.) 1877-1900, 1895-08-01
TO CAN VEGETABLES.

The manner or canning one KIM OF
vegetable applies to almost all kinds
except corn, and by mixing corn AMI
tomatoes no difficulty is experienced
with these. Tomatoes are the easiest
to can, and are invaluable in house
hold. They make delicious soups and
sauces. Mrs. Henderson gives the
following recipes:
To Can Tomatoes them be en-
tirely fresh. Put scalding water over
them to aid in removing the skins.
When the cans with their covers are
in readiness upon the table, the red
sealing wax (which is generally too
brittle andrequires little lard melted
with iD is in a cup at the back Of the
fire, the teakettle is full OF boiling
water and the tomatoes are all skinned,
we are ready to begin the canning.
Put enough tomatoes in q porcelain
preserving kettle to fill four cans, add
no water. Let them come to the boil
ing point, or let them all be we'll
scalded through. Fill the cans with
hot water first, then with the hot to-
matoes. wipe of moisture from tops
with soft cloth and press the covers
on tightly. While pressing each cover
down closely with knife, pour care
fully around it the hot sealing wax
from tin cup. Hold the knife still
that the wax may set. Put the blade
IF IN oil knife iu the fire and when it
is red hot run it over the tops Of the
sealing wax to melt any bubbles that
NAV have formed. There will be juice
left after the tomatoes are canned.
Season this and boil it down for cat
chup. Self scalers are very convent
emf, bat many think that heat harlens
the rubber rings so that they are unfit
for use in year or two, and for this
reason they prefer the cans or jars
with groove around the top for seal
ing with wax.
String Beans-Next to tomatoes the
vegetable easiest to can is the string
beau. Remove the tough strings at
the sides and break the bean into two
or three pieces. When ready throw
them into boiling water for tea minutes
anl can like tomatoes.
Canned Watermelon-Cut rird OF
ripe melons into small pieces three
inches long, first cutting off all green;
boil till tender enough to pierce with
= fork. dave syrup made OF white
sugar, by allowing half a pound OF
sugar to one pound Of fruit. Skim
out melon and pluce in syrup with
few pieces Of race ginger; put IN can
and seal hot after letting it cook few
moments.
Canned Corn-Tho following pro-
cess is the one patented by Mr.. Wins
low, AMI is the best for preserving
the natural flavor of green sweet corn.
Fill the cans with the uucooked corn
(freshly gathered) cut from the cob,
and seal them Theoretically; Surround
them with straw to prevent striking
against each other and put them into
n boiler over the fire with enough cold
water to cover them. Heat the water
gradually and when they have boiled
one and one-half hours, puncture the
tops Of the cans to allow the escape OF
gases, then seal them Immediately
while they are still hot. Continue to
boil thom for two and one-half hours.
In packing the cut corn III the can the
liberated milk ani juices surround
the kernels, forming liquid IN which
they are cooked.
Corn and Tomatoes-Scald, peel
md slice tomatoes III proportion OF
one third corn und two"thlrds toma-
toes, put in d porcelain kettle and let
boil fifteen minutes and can lmmedl-
ateIy in glass or tin. Some take equal
parts corn and tomatoes, preparing
them in the same way. Others, after
cutting corn from the cob, cook it
twenty minutes, adding a little water
and stirring often, cooking the toma-
toes in q separate kettle for five min
utcs, and then adding them to the
corn in the proportion of one-third
corn to two-thirds tomatoes. mixing
we'll till they boil up once, and then
canning Immediately.
Whole Tomatoes-Eill large stone
Jar with ripe, sound, whole tomatoes,
add few cloves and Il sprinKling OF
sugar between each layer. Cover we'll
with one.half cold vinegar and one
half water. Put q piece OF thick
dannel over the jar, letting it fall we'll
down into the vinegar, then tie down
with a cover OF brown paper. These
will keep all winter, aud if mold col
lects on the flannel 1t will do no