The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-07-04
oANNrNo Il Es.
Peas. Beans, ana Tomatoes Chsapiy ana Deli
c,orniy Urraerveu.

Tho manner Of preserving vegetables for win
ter use is now 80 simple that one prefers TO pro-
pare hor own and have them in glass Jars. these
being better than the vegetables to be pur-
chased in tin cans and less expensive, for tho
Jars may DO used a number Of years with tho
addition Of only new rubber bands.
An important item is to mako sure that tho
jars and covers arc perfectly fitting, thus being
air tight. When filed they should be kept in q
dark, cool place.
Green peas claim attention very soon, as the
carly pickings seem the sweetest and best for
canning. Wash the peas and reject all imper-
feet 'onos. Fill the jar with the peas, shaking
them down closely and filling II TO the brim.
Pour over the peas cold water, lottinR every
little space between the vegetable be filled.
When no more bubbles come on the water and
tho Jar ovorlows fit the covers on securely.
Stand the filled jars in a boiler Of
water, placing them upon q wooden rack
or something to prevent their coming
directly into contact with the bottom of tho
boiler. Place the boiler over tho lro and let the
water boil over the jars for three hours. II the
watcr In the jars evaporates 30 the jars are not
full, upon no account remove the covers to fill
them up; the vegetable will be best loft as 1t
Is. II tho cover Is loosened during tho process
OF boiling, II must be screwed on as tightly rs
possible when taken from the, water.
string beans may be treated in the same man
ner, except that less boiling Is required for this
vegetable. Cut the stem and tail from the beans
and string them; then out the beans into strips
lenRthwise and then In halves, or, II preferred,
cut them into pieces about one Inch long. Put
the cut beans In the jars, filling them very full
and pressing tho vegetable down closely before
pouring In tho cold water; then proceed as with
the peas, boiling the Jars containing the beans q
shorter time: two hours will DO sufficient.
Ripe tomatoes may be canned whole, and kept
perfectly, without the usual cooking. Drop the
fruit into hot. wator to loosen the skin, When
end SO no green remains. Pack as many Of the
Ing them whole II possible, though any too large
| may be cut into halves. Press the tomatoes az
closely together as possible without breaking
them. Turn over tho packed fruit boiling wa
ter, pouring II in slowly, so the liquid. will run
into all the little ~crcvices, and allow the
Jar to overflow before screwing.- on the
lifted cover. AS each jar is filled with
the boiling water and covered stand. II
In O tub, boiler or some large vessel that has
been filled with boiling water, having the water
deep enough to completely cover the jars. When
oil the Jars are in. the water cover the yeesel
holding them with n rug or blanket and let II
remain until tho water becomes cold. As the
jars are taken from the water tighten the covers
II they have loosened. but upon no account lift
them of. When the Jars are opened to use the
tomatoes the surplus water with the fruit may
DO drained out and not used.
This manner Of preserving tomatoes whole hal
been well tested and without the loss of q single
Jar. the fruit coming out frcsher and nicer thar
when cooked as in the former mode OF canning.