Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-22
the crust and bind with strip of wet mus

the crust and bind with strip of wet mus
lin to keep the Juice from running over
Canned Blueberries.--These will keep
without sugar and taste more like the fresh
fruit for use in pies, shortcakes and pud-
dings. If preferred sweet. allow a half cup
of sugar to n quart of berries, excepting
in the case of swamp berries, when cup
of sugar is none too much. In putting up
without sugar, pick over and wash the ber-
ries, drain, then pack In Jars, filling as full
as possible. Pass a silver knife down
around the sides TO help them settle into
place. Pour boiling water over the fruit,
going over and adding more boiling water
as the fruit settles and absorbs the water
When filled to running over. screw alright
and keep in cool. dark place
Canned Tomatoes.-WaSh the tomatoeS
and plunge into boiling water for five min
utcs. when the skin will slip off without
the least trouble. Slice into the preserving
kettle, which must never be of tin or cheap
worn granite and set the kettle on an as
bestos mat over the fire. Heat slowly to
the boiling point, stirring frequently from
the bottom. Have the jars in readiness.
thoroughly sterilized. and with fresh rub
bers and close-fitting tops. Fill with the
scalding tomatoes. which has been allowed
to cook steadily half IN hour from the
time they began to boil. then seal.
Tomatoes Canned Whole.-For canning to-
matoes whole the best way is that advocat-
ed by Miss Parloa in Farmers Bulletin No.
2o3, issued by the United States Depart
ment of Agriculture. For this purpose use
eight quarts of medium sized tomatoes and
four quarts of sliced tomatoes Put tne
pared and sliced tomatoes into a saucepan
and cook twenty minutes. taking pains not
to let them scorch. Take from the fire and
rub through a strainer. Return to the fire.
While the sliced tomatoes are cooking pare
the whole tomatoes and put into sterilzed
jars. Pour into the jars enough of the
stewed and strained tomatoes to fill all the
irterstiCes. Put the uncovered jars into
moderate oven placing on pads of asoestos
in shallow pans of hot water. Cook in
the oven fer half an hour Take from the
oven and fill to overlooking with boiling
hot strained tomato; then seal. If there is
any of the strained tomato left, can it for
sauces.
To Can Corn. Peas and Lima Beans
Put the corn into colander and let q lit
tie hot water run over it for about a min
ute. Then. cut the corn from the cob,
scraping out as much of the juice posi-
BILE. but taking care rot TO get any of the
cob Fill the sterilized jars compactly,
working down with silver knife until the
jar Is filed to within about an inch of the
top. Allow for each quart jar three-quar-
tiers of pint of hot water in which has
been dissolved a teaspoonful of salt and
tablespoonful of sugar. Pour into The Jar
over the corn. then adjust the lid of the
jar without the rubber so that it partly
covers the can and set it on a rack in the
bottom of a boiler. Fill the boiler with
lul<ewarm water until the Jars are three
fourths covered Boil three hours, then
fill up with more of the same liquid kept
boiling for the purpose. Put on the rubber
and screw the lid slowly alright; put back
in the boiler. allowing the water in the
boiler to completely cover the jars. Steam
one hour longer. take out the jars, cool,
screw the lids tighter if possible, wrap each
jar in brown paper and set in a COOL dark
place. Proceed in the same way with peas
ard lima beans emitting the sugar and the
tight packing.
Canned Snap Beans.-Take fresh snap
beans string and cut them as if for imme-
date use Put a layer of the uncooked
beans in the bottom of crock and sprinkle
over them half cup of salt. Add another
layer of beans. then more salt until the
jar is filled. having the salt at the top.
Cover alright. These will keep all winter
and taste almost as well fresh ones in
the spring. When ready to use take some
of the beans and soak over night to get off
the superfluous salt. Cook like fresh beans
This is a New Hampshire method that
cannot be improved upon.