Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1897-07-26
THE HOUSEHOLD.
New Wrinkles In Canning Vegetables.
Fumigating With Camphor-How
to Make Raspberry Jam.

The manner of preserving vegetables
for winter use is now SO simple that
one prefers to prepare her own and have
them III glass jars, these being better
than the vegetables to be purchased in
tin cans and less expensive, for the jars
may be used 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 filed, they
should be kept in dark, cool place.
Green peas claim attention, as the
early plcklngs seem the sweetest and
best for canning Wash the peas and
reject all imperfect ones. Fill the jar
with peas, shaking them down closely
and filling it to the brim. Pour over the
peas cold water, letting every little
space between the vegetable be filed.
When no more bubbles come on the wa
ter and the jar overfows, fit the covers
on securely. Stand the filed jars in a
boiler of water, placing them upon a
wooden rack or something to prevent
their coming directly into contact with
the bottom of the boiler. Place the
boiler over the fire and let the water
the water in the Jars evaporates so the
jars are not full, upon no account re-
move the covers to fill them up. The
vegetable will be best left as it is. If
the cover is loosened during the process
of boiling, it must be screwed on as
tightly as possible when taken from the
water.
String beans may be treated in the
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 i'll the 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 the tomatoes as closely to-
gether as possible without breaking
them. Turn over the packed fruit boil
ing water, pouring it in slowly SO tho
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 large vessel that has been filed
with boiling water, having the water
deep enough to completely cover the
Jars. When all the jars are III the wa
ter, cover the vessel holding them with
a rug or blanket and let it remain until
the water becomes cold. AS the jars are
taken from the water tighten the COW
ers if they have loosened, but upon no
account lift them off. When the jars
are opened to use the tomatoes, the sur
plus water with the fruit may be drain
ed out and not used.
This manner of preserving tomatoes
whole has been we'll tested and without
the loss of a single Jar, the fruit COM
ing out fresher and nicer than when
cooked as in the former mode of can
ming, says a contributor to the New
York Sun and authority for the foregu-
ing.