The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1900-06-26
CANNING AND PRESERVING FRUITS AND VEGETABLES

Abundant crops this season will
give most people opportunity to put
I'D supplies of both fruit and vege-
tables for winter use. Canning IS by
faY the easiest and quickest method
of preserving, and with proper
facilities and careful management,
is the safest and least expensive.
The process is simple, if proper pre-
caution is observed. IF glass jars
are used, it is very necessary to have
the tops fit well and to use new rub
bers. Rubbers after being used
harden and will not allow the tops
to sink into them sufficiently to make
the lars air tight. Care should be
taken to adjust the rubbers; they
must fit securely under the lid and
if they do not lie fat, turn them
over.
Only the very best fruits and veg
etables should be used. Fruit should
be ripe, but, firm peeled and placed
In the jars, whole or cut, as desired.
Fill the jars with cold water and let
them stand until ready to put on the
fire then pour off the water, refill
to the brim with fresh water and
add one teacup of sugar to each gal
lon of fruit. Have the rubbers on
the jars and put the tops on loosely.
Have ready a vessel three OF four
inches deeper than the jars, place a
perforated wooden bottom, or lay
light wooden strips, securely, one
inch from the bottom of the vessel !;
put the jars on it and fill the vessel
with cold water to the tops of the
jars. Put over the fire and let it
boil. An ordinary tin wash boiler
will answer and will hold a number
Of jars at one boiling. The length
of time required for boiling will de-
pend ON the fruit or vegetables used.
Berries, peaches, grapes, pears and
ounces require only two or three
minutes boiling. When they have
boiled sufficiently, if the water does
not cover the fruit, open the jar and
I'LL with boiling water. Replace the
top, remove from the fire and tighten
the tops. When the jars have cooled,
tighten the tops again and in d few
hours they should be examined, and
if necessary the tops should be
frightened again. Vegetables are
canned in the same manner, except
when the jars are placed in the YES
sells to boil, they should be covered
with water. Tomatoes require four
or five minutes to boil beans and
corn a longer time-from one to
three hours.
There are four requisites to sue
cess in canning: 1. The vessel con-
ming the fruit or vegetables must
he A. led to the brim. 2. 1t must be
put u.boiling hot. 3. It must be
perfectlvAT tight. 4. 1t must be
kept in g. ooo., dark place. If these
OSSN
directions r me- closely followered
the fruit OF vegetables will ferment.
Canned goods should be kept in a
cool, dark place, preferably a eel
lar, hut when this is not to be had
the jars should be wrapped in b~own
and put in a dark place. One
lady, who is very successful, has Il
IA trench dug a foot or more deep
and buries her jars, never losing one.
To Can COrn.-We take the follow
ing recipe for canning corn from
Annie Dennis Cook Book and as
Miss Dennis has been most success
full in the arts Of canning and pre-
serving we feel confident it must be
d success Select young, tender
corn cut twice from the cob, new
er sCraping add one heaping tea
spoonful of salt to each half gallon.
Put the corn in jars, fit the rubbers
and tops on loosely and place the
jars in Il vessel deep enough to allow
the water to come over the tops of
the jars. Be sure to put woodin the
bottom Of the vessel to protect the
jars from breaking. Put the vessel
on the fire; let it boil three hours.
TakefrOm the fire tighten the tops !;
when cool tighten again then wrap
in brown paper and keep in a dark,
cool place.