The Chanute times. [volume] (Chanute, Kan.) 1897-1913, 1907-08-02
CANNING VEGETABLES.

| CANNING E0E ADLLS .
To Can Corn-Pick the cornin it'
prime and cut off at once. If the corr
Is not perfectly white, score each 70"
of kernels with sharp knife and scrapt
out the pulp. Gut fine any way at
least twice through each of the kel
nels, and don't cut into the cob to say.
it. See that there are no air bubbles
ia the can, also that the ruf Der rlnt
is in place before putting the top on
as the top must not be removed atte'
cooking. Screw the top on just enough
10 prevent coming off in the boiler
Put cold water in boiler so it corAe'
half up to top of cans. heat slowly t.
boiling point, then keep water ou'
bling, not hard, for four hours. TAX
out aud screw top tight.
To Can Peas and Green Beans-FI
quart IRIS as full of peas as they VIII
hold; fill up with cold water; put o.
new tops and rubbers; place in pot "I
BOILER with cloth or something be-
t cen jar; so they will not break az o
ill up nearly TO the top Of he JAZZ
with water. Boil three hours, aht
keep filled up with hob water as II
DOLLS down. Take one jar and III 2
the the rest. Boil hall hour longe
aud seal. D. not touch the tops he
after as kind of cement forms arol d
the rubber VIII ch makes it air-'igh
When prep ring for use boil in salt
water, drain, season as you would new
oeas. For canning green beans til
b st time is in the fall, and some SAL
corn field beans are the best. Strin,
nd break. Cook 10 salt water nj
g )od and done, as they will keep be.
ter. Put In jars and for half gallon
Jars leave enouge room TO add three
tablespoons of good strong boiling b
vinegar, aud then seal, When pr
paricg for use boil In water with d
title soda added. Drain, season will
meat fryings, or as desired. The jar
should be set upon wooded rack O.
some kind so that they will not com
in contact with the bottom OF the Dol
.r and be broken by the extreme. heat
Drying Corn and Beans-The old
way was to boil, then shred the corn
from the cob and dry. Try this way
which a reader recommends: II pos
8 lie, have your corn ready the night
b fore. or have some one to husk abe
silk while you prepare the corn. Af'e
it has been husked and the silks
lwn off, cut the grains down; do moi
cut too close to the cob, and scrape
the rest; have hot oven ready, pl t
the corn in Dread pans and let it COZ k
until, when stirred with spoon, M
milk will show. Keep we'll stirred
while cooking so it will not burn.
Have stret;her ready, and scatter
your corn on it, Now, while this has
been cooking, you can prepare anothe
painful and slip it into the oven "a
ron as the first painful is out. In this
way one can dry all the corn an ord
nary family will use. By this process
the milk is cooked to the corn an6
d IS not dry up 10 little PARTICLES
10 make a stretcher, take any Ions
strip of cloth, and tack the clotf
along the edges OF either side Il
boards or strips of lumber and nail |
piece ocross the ends-somethlng like
quilting frame. Stretch the clotl
as tight as possible without tearing
it. A 1O0-pound weight -four sacI
makes convenient size for handling
Wax beans, dried 10 the following
manner, are fne: Prepare the bean
as for cooking, and boil in clear watel
until tender; then drain off the water
place the beans on stretcher Ant
dry. Use the same water to- cook you
u ,xt batch OF beans In, when cooking
TO dry.
After corn and beans b We dried
they should be placed in a heavy pi
per sack of some kind, as insects cal
not get through the heavy paper a
hey can through cloth. In dryi-'
corn and beans, select them v III
uou M nd fandar sing only nprfet.