Freeland tribune. (Freeland, Pa.) 1888-1921, 1895-08-19
TO CAN VEGETABLES.

The manner of canning one kind of
vegetable applies to almost all kinds
except corn, aud by mixing corn and
tomatoes no difficulty is experienced
with these. To natoes are the easiest
to can, aud are invaluable in house.
hold. They make delicious soups and
sauces. Mrs. Henderson gives the
following recipes:
To Can Tomatoes Let 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 ndrequires little lard melted
with it) is In a cup at the back of the
fire, the teakettle is full of boiling
water and the tomatoes are oil skinned,
we are ready to begin tho canning.
Put enough tomatoes in porcelain
preserving kettle to fill four cans, add
no water. Let them come to the boil
ing point, or let them all be well
scalded through. Fill tho cans with
hot water first, then with the hot to-
mbiuGS, WlDS oil luoio1uIc lIou OOpS
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
Of an old knife in the fire aud when il
is red hot run it over the tops of the
sealing wax to melt any bubbles that
may have formed. There will be juice
left after the tomatoes are canned.
Season this and boil it down for cat
chup. Self sealers are very convent
ent, but many think that heat hardeus
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
bean. Remove the tough strings at
the sides and break the bean iuto two
or three pieces. When ready throw
them Into boiling water for ten minutes
ani can like tomatoes.
Corn and Tomatoes-Scald, peel
and slice tomatoes in proportion of
one.thrd corn and two-thirds toma.
toes, put in a porcelain kettle and let
boil fifteen minutes and can immedI-
ately 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 little water
and stirring often, cooking the toma-
toes in q separate kettle for five min.
utes, 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.
Canned Corn-The following pro-
cess is the one patented by Mr.. Wins
low, and is the best for preserving
tho natural flavor of green sweet coru.
Fill the cans with the uncooked corn
(freshly gatherei) cut from tho cob,
aud seal them hermeticallY; surround
them with straw to prevent striking
against each other and put them into
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 y
while they are still hot. Continue to
boil them for two aud one-half hours.
In packing tho cut corn in the can the
liberated milk anl juices surround
the kernels, forming liquid in which
they are coo&el.
Whole Tomatoes Fill large stone
jar with ripe, sound, whole tomatoes,
adj few cloves anil sprinKliug OF
sugar between each layer. Cover we'll
with ono.half cold vinegar and one
half water. Put piece of thick
flannel over the jar, letting it fall well
down into taa vinegar, then tic down
with cover OF brown paper. These
will keep all winter, and ii moli col
lects on the funnel 1t will do no
harm - A,norinon A AOrioulturiot