The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1900-06-26

To Can Snap BeGns.-Wash young,
| tender snap beans string them and
place in the jars fllwith cold water,
fit on the rubbers and tops place
them in a deep vessel Is directed in
previous paragraph. Fill the vessel
to within half an inch of the tops of
the jars. Boil one and One-half or
two hours. Tighten the tops Sc
curely and keep in cool, dark place.
To Keep Snap Beans Without Cam
ning.-A gentleman furnishes the
following recipe, which has been
successfully tried: String the beans /;
boil them perfectly done then dry
them in the sun and put up in jars or
paper bags, to protect them. When
wanted for the table, soak one or
two hours in clear water; then boil
and season.
Butter Beans may be canned pre-
cisely as snap beans, only they re-
quire less time for boiling, one hour
being sufficient. If the water is not
to the brim when the jars are re
moved from the fire, refill with boil
ing water.
OkrG.-Se1ect young, tender pods ;
do not remove the cap or stem fill
the jars with cold water place in
vessel of cold water and boil for
half an hour. Tighten tops securely
and keep in cool, dark place.
Corn, OkrG and TOmGtOes,-Chop
Okra in thin pieces and boil. Peel
the tomatoes and cook. When both
are tender, mix them in the proper
ton of two quarts of okra to three
of tomatoes then add two quarts of
young, tender corn, cut from the
cob, and. add one tablespoonful of
salt. Let the mixture boil fifteen
minutes, stirring constantly. Put
in the jars and seal while hot. 1t is
a better plan to boil this a few min
utes after it is put in the jars and
then seal. See that the jars are
perfectly air tight and keep in a
dark, cool place. This is excellent
for soup. A wooden bottom to fit
the vessel used in boiling the fruit,
can be easily made of light, narrow
strips, like a boys trap sticks, tackled
together at right angles, just the
size of the bottom of the vessel.
PRESER HING.-To make pre-
CRYING a success, requires time and
patience, ~gOOdfruit of proper ripeness,
white sugar, kettles and pans suited
to the purpose. New tin, or granite
iron ware r best, where one has
not porcelain lined vessels. Fruit
should be selected with great care,
as any defect will show in the pre-
serves it should also be mature, not
over ripe, or the preserves will lack
the rich native flavor which should
be found in those that are home
made.
reaches, pears, ounces and apples
should be plunged in cold water i'm
mediately after they are peeled, or
they will turn dark from exposure to
the air. They should, however, not
be allowed to remain in water any
longer than is necessary, as they
VIII darken in the water after a time.
To most fruits one pound Of sugar
is used to each pound of fruit, and
this rule is preferable, because it
makes more syrup, does away with
rebOiling and the fruit is less apt to
ferment or mold. When fruit is to
be kept in self sealing jars, less su-
gar may be used if the jars are air
tight and kept dark and cool. White
sugar should always be used in pre-
serves, as brown affects the flavor.
The syrup for preserves should be
made in the proportion of One-half
pint Of water to 1pound of sugar, and
when fruit has been parboiled before
preserving, the water in which it
was boiled should be used to make
the syrup and to preserve the flavor.
Some fruits have to be cooked
first in a very thick sprup to keep
them from breaking or getting too
soft, viz. apples, plums and the va
riOus berries. Ounces and pears
harden when cooked in sugar, there
fore it is best to boil them in clear