The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1896-07-13
Il IDEAS for dlnn1uen.



At this season OF vegetable plenty many
a housewife Will want to experiment il
putting up her own canned beans ant
peas, and later the corn and tomatoes
But If one is to be successful with thest
things there are certain rules that mus
be followed. Fruit will sometimes keen
perfectly In cans. and under circumstance
that would cause fermentation ard fail
ure with vegetables. There are two4prfm-
mary causes of failure IN canning the lat
ter; that is. there are TWO chief 5caasas.
First, perhaps the cans are not Just
right. YOU Washed them wei ard thor
oughly scaided them when 0 put them
away. No matter; before using. this must
be done again; not only scalding thercans
proper. d the tops and lids. This matter
is of great Importance. If you put either
cans or jars away with the covers
screwed town to exclude dust they will
nave an unpleasant odor. If you let them
stand uncovered. which is the best plan,
they will be air-sweet, but dusty. and
still need the cleaning process Another
reason of failure in the case of jars is i'm
perfect rubbers. These should be above
suspicion" The best way to be sure of
having these goods to get new ones each
year.
A. "
There is a second primary cause for
cannedevegetables spelling though put in
perfect cans, with perfect rubbers. per-
haps TOPS. all perfectly sweet. If the cans
are put in a light place the action of the
Hight Win cause the vegetables to spoil.
More than once I have opened a gallon
can Of tomatoes. used what I wanted.
heateds the rest and put them back in the
receptacie. Then I have put the cans in
a dark place, and / lave yet to chronicle
their failure to keep. This has been done
in the hottest weather. with no extra care
given to the cans; yet they have quickly
Spilled when I have allowed the cans to
remain in the light for a time, instead of
setting them directly In a dark place after
cooling. After all. 1t is attention to de-
tails that makes success certain in almost
any kind of work.
Do not wait till the peas are too large
to be good for table use before canning.
Select them when just the right size. shell
and look them over, and put into the cans,
shaking well and packing as full as pos
eble. Pour into the cans as much cool
water as they will hold; in fact, overflow
them; screw the tops on loosely, and they
will be ready for cooking If a quantity
IS TO be done az once a washboiler is the
best thing to cook them In In the bottom
of this place stats. and over these several
thicknesses of cloth.-Pack in cans closely,
but do not let them touch each other; fill
the boiler with cold water. nearly to the
tops Of the cans, bring to a boil, and keep
the water boiling for three hours. Do not
let the boiling cease during this time.
When done, place the rubbers on the jars,
screw the tops on tight. lift the boiler
from the fire. and let the cans cool in the
water. Try the COVERS again when per-
fectly cold. and screw them as tight as
possible; then, wrap the cans in brown
paper and put them away in q dark place.
Select nice tender beans. string them
tina is. break OF the ends and cut or
break into inch pieces, They pack better
when cut this size than when left nearly
whole Pack the can with these. shak-
ing and filling as full as possible. Then
pour over them enough cold water
to penetrate every interstice between the
beans, fiji the cans to o~verfoming and
screw the tops on loosely. and proceed
as when canning peas. Do not add any
condiments to vegetables when canning.
Select corn that is sweet and tender
and just right for eating. It will per-
haps take ten or twelve ears to fill a
quart jar. Split the kernels lengthwise.
cut off their tops with a hin sharp knife.
and scrape the rest of the corn from the
cob, using the back OF the knife for this
purpose. Do not try to remove the
tough bulls from the cob. FIJI the cans
fun of cut corn pressing it down closely.
A small psstle will be useful for this pur-
pose. When full screw the cover on
loosely and proceed as with the peas.
Choose tomatoes that are ripe and per-
feet. but not overripe. pour boiling water
over them, then dip in cold water and
remove the skins and cut into thick
slices. Lay the sliced tomatoes in a
crock and let them stand TO strain for a
time, then turn off the juice. Fill per-
feet cans with the shced tomatoes, pack
very full. and let them stand awhile. If
any juice collects drain It off. and refill
the cans with slices. Screw on the tops
without the rubbers. place the cans in the
boiler as directed for peas. and then pro-
coed in the same manner: except tina the
tomatoes will require only about two
hours boiling. Be sure that the covers are
frightened as the cans cool. and are screwed
down as tight as possible when perfectly
cold.
Some women test the tightness of the
covers by standing the cans upside down
for a time before they are wrapped and
put away in the dark cupboard in the
cellar. If any Juice exudes while the
cans are standing on their covers, the
can is not air tight, and therefore not
safe
In many parts of the world and in wide
variety edible blossoms are found. In
some places in India the flowers of a
~saponaceous tree called mahwahare are
eaten and form a really important article
of food. These blossoms, which are sue
culent and very numerous. fall at night
in large quantities from the tree, and are
gathered early in the morning and eaten
raw They have a sweet but sickly taste
and odor- They are likewise dried in
the sun and sold in the bazaars. The
Bneels dry them and store them as a
staple article Of food. and so important
are they Considered for this purpose that
when in expeditions for the punishment Of
or subsection of these tribes. when unruly.
q threat Is made by the invading force
TO cut down their Bassia trees. the men
ace most commonly snsures their submis-
nc tr4 aN45l