The Roanoke times. (Roanoke, Va.) 1897-1977, 1897-08-07
THE HOUSEHOLD.
New WRINKLES In Canning Ve1etabtes.
Eliminating With Camphor-How
to Make Raspberry Jam.

The nanDer Of preserving vegetables
for winter use is now 20 simple TINT
one prefers to prepare her own and have
them i'll glass jnrs, these being better
than the vegetables to be purchased in
tin cans and less expensive, for the jars
may DO used n number Of years with the
addition of only new rubber bands An
important item is TO make sure that the
jars and covers are perfectly fitting,
thus being air tight. When filled. they
should be kept in dark, cool place.
Green peas claim attention, as the
early pickings seem the sweetest and
best for canning. Wash the peas and
reject all imperfeos ones Fill the jar
with peas, shaking them down closely
and filling 1t to the brim. Pour over the
peas cold water, letting every little
space between the vegetable be filled.
When no more bubbles como OH the wa
ter and tho jar overflows, fit the covers
on securely. Stand the filled jars in
boiler Of water. placing them upon
wooden rack or something to prevent
their coming directly into contact with
tho bottom of the boiler. Place the
boiler over the fire and Let the water
boil over the jars for three hours If
tho water in the jars evapoyates so the
jars are not full. upon no account re-
moYe the covers to fill them up. The
vegetable will be best Left as it is If
the cover Is looeened during the process
OF boiling. it must be screwed Oh as
tightly as posi- bic when taken from the
water.
StrJnD ~ AoI - 10
same manner, except that less boiling
is required for this vegetable. Cut the
stem and tail from the beans and string
them, then cut the beans into strips
lengthwise and then In halves, or, if
preferred, cut them into pieces about
one inch long. Put the cut beans in the
jars, filling them very full and pressing
the vegetable down closely before pour
ing III tho cold water; then proceed as
with the peas, boiling the jars contain
ing the beans shorter time. Two hours
will be sufficient.
Ripe tomatoes may be canned whole
and kept perfectly without the usual
cooking. Drop the fruit into hot water
to loosen the skin. When the peel has
been removed, take out the stem end so
no green remains Pack as many of the
peeled tomatoes in the jar as can be
put in, having them whole if possible,
though any too large may be cut into
halves. Press tho tomatoes as closely to-
gether az possible without breaking
them. Turn over the packed fruit boil
ing water, pouring it il slowly so the
liquid will run into all the little crew
ices, and allow the jar to overflow be-
fore screwing on the fitted cover. AS
each jar is filled with the boiling water
and covered stand it in tub, boiler or
some largo vessel that has been filed
with boiling water. having the water
deep enough 20 completely cover the
jars. When all the jars arc i'll the WA
ter, cover the vessel holding them with
rug CT blanket and let it remain until
tho water becomes cold AS tic Jars are
taken from the water tighten the Gov
ers if they have loosened, but upon no
account lift them off. When the lars
nrc opened to uso the tomatoes, the sur
plus water with tho fruit may be drain
ed out and not used.
This manner Of preserving tomatoes