The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-08-17
CANNING VEG TAB LES AND
E0THER FOOD ON THE FARM

"a lady inau!res abon. putting up ordinary
We s'' have followed al NY farm Tor several
years With good results. One can preserve q
large amount q food very readily ths
FOR TOMATOES scald and par. the fruit
a.ssy.a
usually at the blossom, end of the fruit. Put
In a san . and no ins Ran
Juice which may hnve run out q the fruit ltn
while preparing it.and 4 there is8nos sn'.i
space space, Say Jay onsfoupth Of an inch below ihs
can lie. q untitled. Put 8on tho IDS. solder
the same tight With simple Gaping IRON on
when the lid is closed firmly around the
edges, close the vent In the center OF the
same Test eaeh car By subme.gins IN IN
boiling wa ter, X any gas Sesca pes from the
can. It will be necessary to patch the holes
thus discovered. AZ soon an n s couple Of
ara nf
boil them briskly for thirty minutes BE sure
Ii III necessary Is weight them After boiling
the work Is finished except maj king them %
that various cans Of fruit or vegetables may
ny r xsa sSs son ss advise
X ono should use the stringless varieties. and
4 so Is only necessary % break. Of ne
string varieties, one should be exceedingly
careful to ren,ove the strings because {. their
pTsss 39s.s fb.a
wire basket. IN hot water Just ,lons enough
tg Wilt the pods ~ vetse fstatsa
remove al Il dirt from the pods. This wilt Ing
that The pods VII pack (. we'll;
and s.a Fyss pssr setr,
Pack the pods as tightly In the cans as pos.
Ssible. but leave slight spa sc under The Id
ling It triflef more salty Than suits the taste
as the beans will take up the ga Ca solder
and tip as specified under tomatoes.l I { ~
sbriskly for about &one hour. " is best TO
cut a can and note whct hcrS the pods are
tender. 4 they are tender 50 that they can
be eaten ithout further cooking. the beans
Will keep perfectly and come out all right u
the pods are mot tender, one must boil them
unit. thsy soms
as to @easeSo cooking. r. S.s t;i, Y.
gE FOR#CORN.-Ths ears should be selected
Mneu liable an oeit -
the same, cut the kernels vi tn q sha ~ knife.
being careful 10 only remove the soft outer
itlon Of the Kernel vii hout removing the harder
5huls from the cob. Nix the kcrns !. and
about three-fourths OF an inch Of the top.
Always use only No. z cans for. corn rs Cover
the corn with boiling salt water. but az not
b flll5 the can full. Cap and n solder as pre- y
5yiously directed; * test each can. then rack
In u boiler, and cook a a brisk boil Tor
three hours. # This Ion. period OF cookin g Is
necessary for corn. r. Is psuall processed In
factories at a much higher Temperature than
boiling t Il III
Il FOR BEEF-Prepar The fresh beef as for
boiling. and salt and cook as for the tahle
hut only cook II about two-t birds done. then
remove from the fire. and let IL stand In the
Juice until thoroughly cold. so that u can be
sliced into firm nice slices; cut into corr
In three pound cans. and cover with tie
melted Jelly from the kettle BE careful toe
remove all 4 the u fat frnm the kettle before
disturbing the meat.) This melted Jelly tn1-S
proves greatly the qua ityS OF the meal In thes
scans Fill as directed II, violls pa "a graphs
solder, and tin the Scans. then cook for ore
hour nj y a brisk boil We a have prepared
meat in this manner for summer use. and
served cold or hot, II Is the finest preserved
n, eat 81 have ever tast ed ~ 1