The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-04-29
HINTS ON EARLY CANNING OF
VEGETABLES.

vegetables are not yet even in the prom
Use O. the bud. may strike the northern
housewife as little early for the discus
sion OF work appertaininS 10 the more
advanced season. But in this great
country OF our fresh food products OF
many kinds may be said TO have no
special time OF year for being entirely out
of or in season.
Therefore the canning season may open
in some sections while the year is yet
comparatively young. and steadily ad q
vancing toward the northern household
until we are Wen in the autumn. and
thus the sweet or pungent OdoV from the
preserving kettles may arise like con-
tinuous incense from lands end 10 land s
end
In order TO crafty the greatest number
of our readers north. south. east AMI
west, we viii begin in time for the very
earliest vegetables of our northern
gardens.
The Importance Of a variety Of vege-
tables with which to vary our diet. all
the yea rround. has LED people to expert
ment in canning and many OF the verv
perishable and short-seasoned vegetables.
the preservation OF which a few years
ago was deemed impossible
The common method or canning is to
heat the vegetables or fruit to a degree
sufficient 10 destroy all germs-cOmp,ete
sterilization and sealing in air-tight jars
or cans while hot. preventing the posi-
bility of ferment germs or mold reach
ing the contents.
Patent glass jars should be used; in
the end. these are cheaper than tins. for
the articles keep better. their condition
can be noted. the acids in the vegetables
and fruits cannot affect them and they
can be used year after year if the rubber
bands are replaced by new ones each sea
son
These jars and covers must be thor
oughly scalded and kept heated before
the vegetables are put into them. This
sterilizes them and prevents breaking
and if the jars are filled and sealed after
the vegetables are cooked, folded, damp
towel should be placed under them while
so doing. TO prevent the possible crack
ing of the jar.
The jars must be filled to the very brim
and every air bubble liberated by run
ming silver spoon handle down at the
side of the jar The moment they are
filed the covers must be screwed down
tight
Vegetables canned in glass jars must
be kept in a dark cool place. If your
pantry IS too light cover the jars with
grocer's paper bags or wrap in newspaper
Do not use any utensil with exposed
metal surface. especially when canning
tomatoes.
Buy only the freshest vegetables for
canninE-and of same growth-not too
old-and use before they become the least
wilted.
When number of jars are 10 be filed
with any one vegetable. a wash-boiler
may be utilized for the purpose. but
those who have used the patent canneries
find this a slow and primitive process.
BY the more recent method there is no
possibility of failure and much valuable
time is saved the busy housekeeper
Canned Rhubarb.
Select the tender young stalks of rhu-
barb that do not require peelins; wash
and cut the height of the jars and pack
in closely. Fill the jars with cold water
and set them in deep boiler on a wire
or wooden rack adjust the covers loosely
and cover the lars half way mp with cold
water; then bring To a boil and let il con-
tinue for an hour. Screw the lids down
tightly and place the jars on a damp.
folded cloth 70 cool Again try the jar
covers and screw down # no tight. Keep
in a cool. dark place II Gamer is
used. cover the rhubarb with fresh boil
ing water placing the jars over hot water
Mower part Of Gamer. Boiling water
preserves the color OF the vegetables and
may be used instead OF cold when the
larger boiler is used
Canning Rhubarb by Cold Water Pro-
cess.
Wash in cold water and II IL is stringy.
peel. cut in small pieces and III the jars;
plunge the jar into a pan II clean. cold
water or else stand each jar under fresh
running water and when filed see that
all the bubbles are removed: screw on
the tops tightly and remove from the
water. This method has been used sue
cessfuIly for many years.
Canned Asparagus.
Scrape and wash the stalks and arrange
in heated glass jars heads upwards;
stand on a wet folded cloth and I'll the
jars with boiling water, Ut stand for