Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-07-20

Slice into the preserving kettle which
must never be of tin or CHEAP worn
granite. and set the kettle on an asbestos
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,
hers and close fitting tops, Fill with the
scalding tomatoes, which has been nj,
lowed TO cook steadily half an hour from
the time they began to boil. then seal.
TOMATOES CANNED WHOLE. :,
For canning tomatoes whole. the bege
way is that advocated by Miss Parloa IN
Farmers Bulletin No. o3. issued by the
United States department Of agriculture.
For this purpose use eight quarts o.
medium-sizcd tomatoes and four quartz
OF sliced tomatoes. Put the pared and
sliced tomatoes into a saucepan and cook
20 minutes. taking pains not to let them
scorch. Take from the fire and rub
through strainer. Return to the fire.
While sliced tomatoes are cooking pare
the whole tomatoes and put into sterilixed
jars. Pour into the jars enough of the
stewed and strained tomatoes to fill all the
interstices. Put the uncovered Jars int
a moderate oven placing on pads OF as
hestos or in shallow pans of hot water,
Cook In the oven for 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 sauce.
TO CAN CORN. PEAS AND LIMA
BEANS.
Put the corn into colander and let q
little hot water run over it for about q
minute. Then cut the corn from the cob.
scraping out as much OF the juice as pos
sible, but taking care not to get any Of
the cob. Fill the sterilized jars compact.
ly, working down with a silver knife. I'M
til the jar Is filled to within about an
inch of the top. Allow for each quart
lar three-quarters of a pint of hot water
in which has been dissolved a teaspoon.
full of salt and a 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 II on n rack in the bottom Of q
boiler. Fill the boiler with lukewarm
water until the Jars are three fourths
covered. Boil three hours, then take out
the jars, work down the corn and All up
with more of the same liquid kept boiling
for the purpose. Put on the rubber and
screw the lid slowly air tight. put bach
III 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 and lima beans. omittino
the sugar and the tight packing.
CANNED SNAP BEANS.
Take fresh snap beans. string and cut
them as If for immediate use. Put a lay.
err of the uncooked beans in the bottom
of crock and sprinkle over them q
half cup of salt. Add another layer %
beans. then more salt until the jar u
filled, having the salt at the top. Cover
air-tight. These will keep all winter and
taste almost as we'll as fresh ones in the
spring. When ready to use. take some Of
the beans and soak over night to get OF
the supertluous salt. Cook like fresh
beans.
This is a New Hampshire method that
ca mot be improved upon.
EMMA PADDOCK TELFORD.