The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-05-02
Hints on Early Canning of Vegetable.

linus On Early Ohuu1AE OF Y egcCa Dies
To take up this subject while fruit and
vegetables are not yet even in the prom
Use of the bud may strike the northern
housewife as a little early for the discus
sion Of work appertaining to the more adj
vanced season. But IN this Nreat country
of ours fresh food products OF many kinds
may be said to have 10 special time of
year for being entirely out OF or in sea
Therefore the canning season may open
in some sections while the year is yet COM
ward the northern household until we are
well into the autumn, and thus the sweet
or pungent odor from the preserving ket-
ties may arise like a continuous incense
from lands end to lands end.
In order to crafty the greatest number
Of our readers. north. south, east and west.
vegetables Of our northern gardens
The Importance OF a variety of vegeta-
bles with which to vary our diet all the
year round, has led people to experiment
in canning with many OF the very perish
able and short seasoned vegetables, the
preservation Of which few years ago
was deemed impossible
The common method of canning is TO
heat the vegetables or fruit to a degree
sufficient to destroy all germs-complete
sterilization and sealing in air tight jars or
cans while hot, preventing the possibility
of ferment germs or mold reaching 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 can not af1ect 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 thorough
" scalded and kept heated before the veg
etables are put into them This sterilizes
them and prevents breaking, and If the
lars are filed and sealed after the vegeta-
bles are cooked, folded, damp towel
should be placed under them while so do
ing, TO prevent the possible cracking Of the
The Jars must be filed to the very brim
and every air bubble liberated by running
a 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
Daner bags and wrap IN newspaper. Do
not use any utensn with exposed metal
surface, especially when canning toma-
toes.
Buy only the freshest vegetables for cam
ning-and of same growth-not too old
and use before they become the least
wilted.
When a number of jars are to be filed
with any one vegetable q wash boiler may
be utilized for the purpose, but those VINO
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-
and cut the height of the jars and pack
in closely. Fill the jars with cold water and
and set them III a deep boiler on a wire
or wooden rack; adjust the covers Loosely
and cover the jars half way up With cold
water; then bring to boil and let II con-
finlIe for an hour Screw the lids down
tightly and place the jars on a damp, fold
ed cloth to cool. Again try the jar covers
and screw down If not tight, Keep II :
cool dark place If a Gamer is used cover
the rhubarb with fresh boiling water be-
fore placing the jars over! hot water IN
lower part Of Gamer Bohlng wafer PIT
serves the color of the vegetables and may
be used instead Of cold when the larger
boiler is used.
TER PROCESS
Wash in cold water and if It IS strlngy
peel cut in small pieces ana MI the Jars ,
plunge the jars in pan of clean, cold Wa
ter or else stand each jar under fresh
running water and when niled see that al
tops tightly and remove from the water
This method has been used successfully Tor
many cANNED ASPARAGUS.
Scrape and wash the stalks and arrange
in heated glass jars. heads upwards; stani
on a wet folded cloth and I'LL the jars with
boiling water; let stand for a moment.
then pour off the water. fill with cold wa
ter ard when cool pour this on; again M
and finish in the Gamer or boiler and Doll
steadily for an hour or longer if the large
white asparagus F Is Ssg PFAs
Select young, tender; fresh peas; Spsli
and pack in large-mouthed pint Jars, shah-
ing them down completely Cover 20 oN'st
fiowing with fresh cold water and finish py
cool1nr in large boiler as directed or in
the sterilizer In the former, cook for
three or four hours. by the latter process
for 45-minutes. Finish as directed
CANNED BEANS
Pick over wash and string fresh tender
Young beans and drop them IN cold water
When all are done drain them and snap
into small pieces or leaEe wao t as g. a.
the Jars on damp cloths ana NIL up WIN
freshly boiled water. Finish according g
directions. either in the Gamer or ooiisr.
For former process allow % minutes ny
slower process allow three or four hours
according to number of Jars placed at one
time in boiler. Lima beans may be canned
Select corn that is in just right condition
for the table: trim the ears with a sharp
knife cut down through the center of each
row of kernels and scrape out the pup,
using silver knife Pack the Jars ss
fun as possible with the corn, pressing y
down with spoon until the milk comes "
the surface. then heap on another spoonful
be cooked in the boiler When the vegeta-
bles shrink in the process OF canning, II Is
we'll when the lids are not screwed on,
to use the contents of one jar to MI up
'''s '''ie'7' CANNED BETS
Gather the beets while tender and not
very large Boil them until you can re-
move the skins; if quite small PACK mem
whole into glass Jars otnerS siite ze
and FIJI to overlooking and finish as direct
ed. allowing for the time consumed N nrst
'o''--A- CANNED TOMATOES.
If you desire to keep. these whole, foI
salad or stuffing. scald just enough a
loosen the skins. doing a few at a time.
Keep them whole by, carefully cutting lso out
stem and core and squeezing or SCOOP
ing ont the seeds or else cut the toma-
toes into quarters and remove sore aae
seeds Heat the pulp containing the see4S
until sferiljzed and strain at once over the
tomatoes packed in the iars add p +n AZ
To oxrarf3oving Put on the cover loosely
without the rubber bands or leaye une Gov
cred if Gamer is used. Boil half an houl
ana II the lars are not full enough take
the contents of one Jar to fill the rest
TOMATOES CANNED WI HUT
SHINING.
Select small. round. sound tomatoes, wash
and wine them thoroughly and pack then
in large rnouthed glass jars and fill witt
cold water and cook according to direc-
CANNED TOMATOES IN SLICES.
They may be canned IN thick slices u
their own Juices If for frying. do not
neel them. Pack very closely in glass jars
and cook in the boiler for half an hour az.
/ f7o-r-1 The covers before removing from tbs